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Mexican Street Tacos
4.9 from 1,182 votes

Mexican Street Tacos

Mexican Street Tacos featuring marinated skirt steak are quick-cooked with a blend of soy sauce, lime juice, garlic, and traditional spices like chili powder, cumin, and oregano. The steak is stir-fried until browned and served in warmed mini flour tortillas topped with diced red onion, fresh cilantro, and lime wedges for bright, tangy accents. This preparation balances savory meat with fresh toppings and a flavorful marinade.

Prep Time
1 hr 15 mins
Cook Time
15 mins
Total Time
1 hr 30 mins
Servings: 6 servings
Course: Main Course

Ingredients

  • 2 tablespoons soy sauce reduced sodium
  • 2 tablespoons lime juice freshly squeezed
  • 2 tablespoons canola oil divided
  • 3 cloves garlic minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin ground
  • 1 teaspoon oregano dried
  • 1 ½ pounds skirt steak cut into 1/2-inch pieces
  • 12 flour tortilla warmed, mini
  • ¾ cup red onion diced
  • ½ cup cilantro fresh, chopped leaves
  • 1 lime cut into wedges

Instructions

    Cup of Yum
  1. In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
  2. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
  3. Heat remaining 1 tablespoon canola oil in a large cast iron skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
  4. Serve steak in tortillas, topped with onion, cilantro and lime.