Sizzling steak, warm tortillas, and fresh toppings—these tacos bring all the charm of a street-side taquería right into your kitchen.
With just a quick marinade and a fast sear, the meat turns tender, bold, and incredibly flavorful.
Your family will love building their tacos with onion, cilantro, and plenty of lime, and you’ll love how little effort it takes to get dinner on the table.
It’s a simple, vibrant meal that feels festive every time you make it.
For the Steak Marinade
- Soy Sauce – adds savory depth and helps tenderize the meat.
- Fresh Lime Juice – brightens the marinade and balances the spices.
- Canola Oil – part of it goes into the marinade to help everything coat the steak evenly.
- Garlic – freshly minced for bold, aromatic flavor.
- Chili Powder – brings warmth and classic taco seasoning notes.
- Ground Cumin – adds earthy, smoky undertones.
- Dried Oregano – gives the marinade a hint of herbal depth.
- Skirt Steak – cut into 1/2-inch pieces so it cooks quickly and absorbs the marinade well.
For Serving
- Mini Flour Tortillas – warmed so they’re soft, flexible, and perfect for filling.
- Red Onion – diced for a crisp, sharp bite.
- Fresh Cilantro Leaves – chopped to add a burst of freshness.
- Lime Wedges – squeeze over the finished tacos for brightness.
How To Make The Best Mexican Street Tacos
Tender, flavorful carne asada wrapped in warm tortillas and finished with bright, simple toppings—perfect for an at-home taco night.
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Servings: 6
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Ingredients
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2 tablespoons reduced sodium soy sauce
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2 tablespoons freshly squeezed lime juice
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2 tablespoons canola oil, divided
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3 cloves garlic, minced
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2 teaspoons chili powder
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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1 ½ pounds skirt steak, cut into 1/2-inch pieces
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12 mini flour tortillas, warmed
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¾ cup diced red onion
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½ cup chopped fresh cilantro leaves
- 1 lime, cut into wedges
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Prepare the marinade:
In a medium bowl, whisk together the soy sauce, lime juice, 1 tablespoon of the canola oil, minced garlic, chili powder, cumin, and oregano. -
Marinate the steak:
Place the cut skirt steak in a large bowl or gallon-size resealable bag. Pour the marinade over the meat, ensuring it’s evenly coated. Let it rest in the refrigerator for at least 1 hour and up to 4 hours, giving the bag a gentle turn now and then. -
Cook the steak:
Heat the remaining tablespoon of canola oil in a cast iron skillet over medium-high heat. Add both the steak and the marinade. Cook, stirring regularly, until the meat is browned and most of the liquid has cooked down, about 5–6 minutes or until it reaches your preferred doneness. -
Assemble the tacos:
Spoon the steak into the warmed tortillas. Finish with red onion, cilantro, and a squeeze of fresh lime.
- Can I prep the steak ahead of time?
Absolutely! Get the steak chopped and marinated earlier in the day (or up to 4 hours ahead). The marinade works fast, so no need to leave it overnight. When you’re ready, just heat the pan and boom — taco time in minutes!
- My steak turns out chewy — what am I doing wrong?
Skirt steak is tender if you cut it small and cook it fast over high heat. If it’s chewy, it’s usually because the pieces were too big or it cooked too long. High heat, quick sear — trust e on this!
- Do I really need flour tortillas, or can I use corn?
Use whatever you love! Flour tortillas are super soft and flexible (street-taco style), but corn works beautifully too. Just make sure you warm them — cold tortillas are sadness wrapped in a circle.
- I don’t have canola oil. What can I swap it for?
No worries. Vegetable oil is perfect, and olive oil works too — just know it has a stronger flavour. The steak won’t mind either way.
- How do I stop my tortillas from tearing?
Heat them! Warm tortillas are soft, bendy, and way easier to fill without cracking. A quick 20–30 seconds in a hot pan or wrapped in foil in the oven is all you need.
