Mexican Street Tacos
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Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!
You truly begin to miss things once they are gone. That’s not just a saying. It’s real life.
See, I lived a block away from a famous taco truck back in LA. And as much as I love street tacos, I only went there maybe four times a year.
And now that I’ve moved to Chicago, all I think about is the proximity of that taco truck back home in Los Angeles. If that taco truck were here in Chiberia, I would go four times a day!
But until I get back to LA, here is my rendition of my favorite street tacos that I miss so dearly.
It’s a quick recipe using a simple marinade for your skirt steak. It just needs 1 hour of marinating before you throw it onto a skillet. From there, you can top off your tacos with diced onion, cilantro and fresh lime juice.
It’s simple, it’s easy and it’s just perfect. That is, until you can get back to Los Angeles!
Mexican Street Tacos
Ingredients
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons canola oil, divided
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 ½ pounds skirt steak, cut into 1/2-inch pieces
- 12 mini flour tortillas, warmed
- ¾ cup diced red onion
- ½ cup chopped fresh cilantro leaves
- 1 lime, cut into wedges
Equipment
Instructions
- In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
- 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.
- Heat remaining 1 tablespoon canola oil in a large 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.
- Serve steak in tortillas, topped with onion, cilantro and lime.
Did you make this recipe?
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Can the meat be frozen to use later? I am thinking about Christmas party and making ahead
Which type of chili powder do you recommend? (Dark, light, ancho, guajillo, etc)
These turned out perfect and absolutely delicious! I marinated the steak for about 5 hours at room temperature. I added avocado sauce on top as well and these are a definite must try. These are as good as the street tacos I buy at my favorite local Mexican food truck.
very nice tacos approved by nihal bains
I plan to make this dish for thanksgiving this year ☺️ hope my family enjoys
I love street tacos! I can’t wait to make them!
Has anyone BBQ’s it?
Made these tonight. So good, authentic. I did add chorizo to the shaved beef! Will definitely make again.
I’ve made a number of your recipes and they are all fabulous! I wanted to make this recipe for a motorhome trip, but need to know first if the meat can be frozen.
Thanks
loved this…delicious everyone loved it.my grandson is 18 and he said it was bussin)…that means its awesome in todays vocabulary thank you so much will surely make it again for taco Tuesday!
So easy to make and the best street tacos I’ve ever had!
My first time I made street tacos it was a disaster.
Easy peasey, right?
I don’t think I can mess this one up.
I just discovered your recipe this month. I’ve made and eaten many a taco growing up in Southern California and crossing the border for street tacos. Yours are fabulous! My husband grilled the skirt steak, and as we devoured the tacos with our requisite corn tortillas, we couldn’t stop raving about them! I didn’t want him to take the leftovers for lunch the next day! We’re having them again tonight. Can’t wait! Thank you so much for the recipe!
Where did you get those amazing corn tortillas ?
I’ve made this about ten times now in various forms so I will list what I’ve tried.
1. Marinating makes this so much better but the first time I made it I was in a rush and didn’t let it sit. Still tasted great; just slightly less flavour but definitely edible.
2. I’ve done this as a bowl on white rice with black beans for meal prep and it was delicious.
3. I’ve turned it into a burrito style for my husband to make it more substantial for lunches and added a rice to the taco (does that make it a burrito I guess? Idk.) also with beans and hot pepper; still delicious.
4. I’ve prepped this the day before and let the meat sit bagged in the fridge overnight. This is my fav since it really gets to soak. I add some cilantro lime white sauce sometimes since I like to overdose on cilantro; also added some crunchy candied onions for a bit more texture.
5. I’ve used the meat only with Spanish rice and garnished with cilantro for a dinner dish; STILL delicious.
All in all, this recipe is so on point for the meat (I buy steak strips for faster cooking with this) that you can add whatever you like and this will still be delicious. Thank you for adding this staple to our routine!
These tacos are absolutely fabulous! My whole family loves them. The marinade makes the meat so flavorful and juicy. This is a recipe we will be making forever!
So good I made them twice in a weeks time!!! Made a batch 4x the recipe for a party and they were a BIG hit! Everyone at the party wants the recipe! Passing it on now.
very nice.
The marinade on this meat makes it delicious!! I like to eat the leftover meat (if there is any) on a salad. So good any way you eat it! Thanks for the recipe!!
Amazing recipe! My whole family loved them!