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Mexican Street Tacos

Savor Homemade Mexican Street Tacos in Under 30 Minutes

Enjoy the vibrant flavors of Mexican Street Tacos in under 30 minutes, perfect for a quick dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • 0.25 cup Reduced Sodium Soy Sauce For gluten-free option, use tamari.
  • 0.25 cup Freshly Squeezed Lime Juice Fresh is preferred for the best taste.
  • 1 tablespoon Canola Oil (divided) Can substitute with olive oil.
  • 4 cloves Garlic (minced) Always use fresh garlic for best results.
  • 2 teaspoons Chili Powder Swap with paprika for milder flavor.
  • 1 teaspoon Ground Cumin No substitute needed.
  • 1 teaspoon Dried Oregano Can replace with fresh oregano if available.
Tacos
  • 1.5 pounds Skirt Steak Also can use flank steak or sirloin.
  • 8 mini Flour Tortillas Corn tortillas for a more traditional touch.
Toppings
  • 1 cup Diced Red Onion White onion can be a substitute.
  • 0.5 cup Chopped Fresh Cilantro Skip if not a cilantro fan.
  • 1 lime Lime Wedges Essential for authentic experience.

Equipment

  • medium bowl
  • Ziploc bag
  • cast iron skillet

Method
 

Preparation
  1. In a medium bowl, whisk together the soy sauce, lime juice, canola oil, minced garlic, chili powder, cumin, and oregano to create the marinade.
  2. Place the skirt steak in a Ziploc bag, pour in the marinade, seal tightly, and massage to coat. Marinate in the refrigerator for at least 1 hour.
  3. Heat a cast iron skillet over medium-high heat, add remaining canola oil and let shimmer.
  4. Add the marinated steak to the skillet and cook for 5-6 minutes, stirring frequently for even browning.
  5. Remove steak from skillet, allow to rest for a few minutes, then slice against the grain.
  6. Warm mini flour tortillas in a dry skillet until pliable.
  7. Assemble tacos by placing sliced steak on tortillas, topping with red onion and cilantro, and squeezing lime juice before serving.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 700mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Marinate skirt steak for at least 1 hour for juicy, flavorful tacos. Utilize a cast iron skillet for best results. Leftover carne asada can be frozen for up to 2 months.

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