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.