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Mexican Street Tacos

Mexican Street Tacos That Bring the Fiesta Home

Experience the vibrant flavors of authentic Mexican street tacos with juicy carne asada, perfect for dinner cravings.
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Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 2 hours
Total Time 2 hours 40 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 0.25 cup Reduced Sodium Soy Sauce Can substitute with tamari for a gluten-free option.
  • 0.25 cup Freshly Squeezed Lime Juice Avoid bottled juice for true authenticity.
  • 1 tablespoon Canola Oil (divided) Substitute with vegetable oil if needed.
  • 3 cloves Minced Garlic Fresh garlic is preferred for best flavor.
  • 1 tablespoon Chili Powder Adjust the quantity to suit your spice preference.
  • 1 teaspoon Ground Cumin Can be omitted for a milder taste.
  • 1 teaspoon Dried Oregano Fresh oregano can be used for a fresher taste.
For the Tacos
  • 1.5 lbs Skirt Steak Can substitute with flank steak or sirloin if needed.
  • 12 mini Flour Tortillas Can be swapped for corn tortillas for a gluten-free option.
For the Toppings
  • 0.75 cup Diced Red Onion Substitute with white onion for a sharper flavor.
  • 0.5 cup Chopped Fresh Cilantro Can use green onions if preferred.
  • Lime Cut into wedges for squeezing over tacos.

Equipment

  • Large cast-iron skillet
  • Mixing bowl
  • Ziploc bag
  • cutting board
  • sharp knife

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, whisk together reduced sodium soy sauce, freshly squeezed lime juice, canola oil, minced garlic, chili powder, ground cumin, and dried oregano.
  2. Place skirt steak in a Ziploc bag or large bowl. Pour the marinade over the steak, ensuring it's fully coated. Marinate in the refrigerator for at least 1 hour.
  3. Heat a large cast iron skillet over medium-high heat for 3-4 minutes. Add the remaining canola oil.
  4. Remove the skirt steak from the marinade and sear in the hot skillet for 5-6 minutes, until browned to desired doneness.
  5. Let the steak rest for 2-3 minutes, then slice thinly against the grain.
  6. Warm mini tortillas in a separate skillet over medium heat for about 30 seconds on each side.
  7. Assemble your tacos by placing slices of steak on each tortilla, topping with diced red onion and chopped cilantro. Squeeze lime over the tacos before serving.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 30gProtein: 16gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 600mgPotassium: 350mgFiber: 2gSugar: 1gVitamin A: 100IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

For optimal flavor, marinate the steak for at least an hour. Slice against the grain for tenderness and layer two tortillas for added support.

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