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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A big hit with my guests. I let it marinade for about 5 hours. I used flank steak and chicken. Both so delicious.
How do you do it with chicken? Do you dice chicken up or marinate and cook whole and then shread?
I would also like to know??!!
Great recipe. We moved from Chicago and I found this recipe because I was craving Tacos from Flacos Tacos – hope you had a chance t discover them!
Great recipe for street tacos, I make them once a week and the family loves them.
SO DELICIOUS!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I literally can’t wait to make it again!!!!!!!!!!!!!!!!!!!!!!!!
I haven’t made this yet, hard to find skirt steak where I live. What can I substitute it with? Sirloin?
I use flank or flap steak in place of skirt. IMO, eats & can be prepared exactly the same.
I used sirloin and just sliced it thin on a bias. It was DELICIOUS
A must have recipe! I am from Colorado so I am used to CA style tacos and this is the closest recipe I have found.
I made this for my 92 year-old mother of Mexican ancestry. Subbed lean ground beef, fresh lemon for the lime and 10″ corn tortillas because that’s what she had. We warmed the tortillas by giving them a quick bath in hot corn oil. DELICIOUS. Very close to what I grew up eating. Nice balance of flavors. She just loved these tacos! Thank you for the recipe as her recipe is a pinch of this and a bit of that and you were able to give precise measurements. Thank you so much!
Thank you for sharing that you used ground beef, I’d like to try that. Did you marinate the ground beef or cook it then add the seasonings? I have some really lean grass fed ground beef I want to try this with.
Thanks.
No, I didn’t marinate the ground beef. Making these for my mom and my aunt again this weekend. They are just damn delicious!
Also want to add that it is the seasoning that makes this recipe great. Soy saucd in Mexican cooking…whaaat? It wirks here. Delicious.
This is by far my favorite taco recipe- I always come back to it. Thank you so very much! I was scanning most of the comments because I didn’t want to ask a double question, would you happen to know the nutritional content of this?? Thanks again!
Use this every taco Tuesday
I made these last night and they were restaurant-quality delicious!! Only change I made was to add some feta at the end. This will definitely be something I make again and again.
These are far the best and most delicious street tacos ever,so easy to put together and we like to use cojita cheese and fresh salsa,I think that I’ve made these about a dozen times,so I feel that I should leave a high five review,thanks for sharing
The Cumin in the street tacos really brought out the taste and its just delicious in every way
Which taco truck? My favorite was “taco zone” in Echo Park that parked at Jon’s after 8pm. They had amazing Suadero.
I look forward to trying out this recipe.
OMG perfect! I try try and try and never got the right flavor. Thank you for posting this!
I can’t find any good Mexican Tacos in Orlando after living here for 30 years! I miss the Mexican Tacos from my years in the Metro L.A. area. Mine is not a review. I have questions about the recipe. It says to cut the steak into 1/2 inch pieces. Does that mean before I marinade it? Also, is it 1/2 inch strips or 1/2 inch cubes? The recipe leaves it up to interpretation. My normal experience with marinates is to put the whole pice of meat in the marinade and then slice it and cook it afterward in strips and then cube it after cooking. Is seems like I should have cubed it and marinated it and then cooked the cubes.
Any suggestions out there?
I always marinated the entire steak and grill it, let it rest and then slice it very thin.
I’m leaving a review before cooking because I tasted the seasoning and it IS delicious! I marinated it for the full day and making it for tonight.
My question is if I doubled this recipe could I freeze the other half of the steak to use at a later date?
Thank you! I’ve moved to Montana from Colorado and truly miss these. Not sure why no one creates these here.
So easy and delicious! We only marinated 10 minutes. Seriously, this recipe is the bomb!!!
So damn delicious! I wanted tacos and did not have the skirt steak, sooooooo I subbed in chicken. Still a very good meal and thank you so much Chungah. I will try again soon with all of the proper ingredients.
Chicken works just as well. Had the beef last week and just finished the chicken tonight. Lush!
This recipe definitely won me a few points with my girlfriend. I wanted to prepare tacos for Cinco de Mayo, but not the usual ground beef taco. The directions were pretty straight forward. I added shredded Pepper Jack cheese, along with a couple rounds of margaritas. It was a perfect evening. Thank you!
General carne asada recipe. Good but very common. Not a huge difference in this recipe if you’re comparing a “LA” or “Chicago” recipe, which can differ upon region of Mexico.