Mexican Street Tacos
User Reviews
5
Mexican Street Tacos
Description
Mexican Street Tacos use bite-sized pieces of flank or skirt steak marinated in a mix of vegetable oil, fresh lime juice, low sodium soy sauce, garlic, chili powder, cumin, and oregano. Refrigerated for at least two hours, the marinade tenderizes the steak and infuses it with bright, savory notes. Cooking the steak in batches over medium-high heat ensures even browning without crowding the pan. Serving the warm steak in small tortillas allows for easy handheld eating. Fresh toppings like chopped cilantro, diced red onion, and lime wedges add herbal freshness, sharpness, and acidity to balance the spiced beef.
This preparation highlights the punchy marinade flavors combined with quick searing to maintain juicy, slightly charred steak pieces. The tacos work well as a casual meal or appetizer, offering flexibility through choice of corn or flour tortillas. The fresh garnishes bring contrast to the rich meat, making these tacos flavorful yet balanced.
For best results, allocate at least 2 hours for marinating, although up to 12 hours intensifies flavor. Cooking in two batches prevents steaming and helps achieve a quick sear. Keep cooked steak warm by tenting with foil while finishing the second batch. Discard leftover marinade before cooking to ensure food safety. Serve immediately for optimal texture and flavor.
Ingredients
- 1 Tablespoon vegetable oil
- 3 Tablespoons lime juice fresh
- 3 Tablespoons soy sauce low sodium
- 4 cloves garlic minced
- 2 ½ teaspoons chili powder
- 1 ½ teaspoons cumin ground
- 1 ½ teaspoons oregano dried
- 2 pounds flank steak cut in 1/2-inch pieces, or skirt steak
- 12 treet taco size OR mini corn tortilla or flour tortillas
Taco Toppings
- cilantro freshly chopped
- onion freshly diced, red
- lime fresh, cut into wedges
Instructions
- Pour vegetable oil, lime juice, soy sauce, garlic, chili powder, cumin and oregano into a large bowl. Whisk to combine. Place steak pieces into the marinade; toss to coat all the steak pieces. Cover with a lid and place in refrigerator. Allow steak to marinate for 2 hours or up to 12 hours.
- Heat a large skillet over medium-high heat. Using a slotted spoon, remove half of the steak from the marinade. (*Cook steak in two separate batches to prevent over-crowding the skillet.) Place steak pieces in hot skillet. Cook and stir for about 4 minutes or until steak reaches your desired temperature.
- Place cooked steak onto a plate and tent with foil to keep warm. Cook remaining batch of steak to your desired temperature. Discard marinade.
- Serve warm steak in warmed tortillas topped with desired amount of fresh cilantro, red onion and lime juice. Enjoy!
Notes
- This recipe yields 12 tacos, making it suitable for a small gathering or family meal.
- Marinate the steak for a minimum of 2 hours and up to 12 hours for enhanced flavor and tenderness.
- Cook the steak in batches to avoid overcrowding the skillet, which helps achieve even searing.
- Keep cooked steak warm by tenting with foil while cooking the remaining batch.
- Discard any unused marinade before cooking to maintain food safety.
User Reviews
Overall Rating
5
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