Mexican Street Tacos (Print Version)
# Ingredients:
→ Marinade
01 -
1 teaspoon dried oregano
02 -
1 teaspoon ground cumin
03 -
2 teaspoons chili powder
04 -
3 cloves of garlic, finely chopped
05 -
1 tablespoon of canola oil
06 -
2 tablespoons of fresh lime juice
07 -
2 tablespoons low-salt soy sauce
→ For cooking
08 -
1 tablespoon of canola oil
09 -
1 ½ pounds of skirt steak, sliced into 1/2-inch sections
→ For serving
10 -
¾ cup of red onion, diced
11 -
½ cup fresh cilantro, roughly chopped
12 -
12 small flour tortillas, heated up
13 -
1 lime, sliced into wedges
# Instructions:
01 -
Grab a medium-sized bowl and stir together the soy sauce, lime juice, canola oil, finely chopped garlic, cumin, oregano, and chili powder. Whisk until it’s all blended.
02 -
Put the steak slices into a big Ziploc bag or a wide bowl. Pour in the marinade, seal or cover it up, and stash it in the fridge for 1 to 4 hours. Give it a shake or stir now and then so it soaks evenly.
03 -
Pour 1 tablespoon of canola oil into a heated cast iron skillet over medium-high heat. Toss in the marinated steak, including the marinade, and cook while stirring regularly. After 5 or 6 minutes, the meat should be browned and the marinade should look thicker or almost gone. Adjust cooking time depending on how done you like it.
04 -
Heat up the mini tortillas first. Scoop some of the cooked steak into each one. Sprinkle with the red onion and cilantro on top, then serve them right away with a lime wedge to squeeze over each taco.
# Notes:
01 -
These tacos are made with tender skirt steak marinated for bold flavors. Perfect for quick dinners!
02 -
Keep the steak a little pink for the juiciest and softest texture.
03 -
Can’t find skirt steak? Use flank or ribeye as a swap.