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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I normally identify as a 13 year old Japanese school girl, but today I embrace my fake Mexican. I was skeptical that this was going to be delicious, but after all the glowing reviews, I figured I may as well make it. My fake Mexican was pleasantly surprised. Gotta jump on the bandwagon and recommend this. It was very good.
My family loved these tacos!! Especially my husband who is normally not a fan of Mexican food!! Throughly enjoyed this recipe. Thank you
This sounds so incredible! I have a weird question so don’t hate on me! Could I possibly use ground turkey and cook with these same seasonings? That is what I happen to have on hand. I know that isn’t how one would traditionally make these, but I would love your opinion on if it would be worth trying as the flavors sound so wonderful. Thanks!!
Yes, you can. I would make this with chicken. You can use any protein swap in most recipes.
More of a question than a review. I came across this recipe today. What would be a good cheese to use?
In reply to Raymond’s question Monterey is a good choice. If you prefer you could go with already blended cheeses such as Monterey/Jack.
Has anyone made with chicken?
I made this tacos with chicken and let it marinate for 4 hours, it was delicious, my family enjoyed.
Never going back to any other recipe! Thank you!!!
We made these the other night with an avocado cream sauce, fresh pico and fried corn tortillas. They were the best tacos I’ve ever made by far and maybe the best or close to the best I have ever eaten. Either way this recipe has surely ruined regular ground beef taco night as it just won’t measure up. Great recipe thank you for sharing.
Awesome recipe. Great flavor . Use it often. Most recipes call for orange juice but this doesn’t and it’s so good.
Absolutely amazing!! My family loved it. I marinated the meat longer left it overnight . Also, substituted the canola oil with olive oil. Since I didn’t realize I was out of canola oil. Still came out amazing and flavorful!
It’s amazing! The recipe just awesome, me and my family really enjoyed it. The marinade also mind blowing!
My Go To recipe for street tacos! Don’t question the soy sauce or chili powder. Trust the recipe and just make it! I will never buy street tacos at a restaurant again as now I can make them equally just a good if not BETTER! Thank you!! Ever since finding this recipe, I make these at LEAST once a week.
Can I use a different oil?
Always.
My family and I REALLY enjoyed this recipe! (Thank you) the marinade was fantastic.
WHAT IS THE PREP TIME AND TOTAL TIME? HOW MANY SERVINGS IS THIS RECIPE
Hi Josh! You can find all this information when you scroll down to the recipe box.
To answer your question, this recipe yields 6 servings with a prep time of 1 hour 15 minutes and a cook time of 15 minutes. Hope that helps!
1 hour and 40 minutes and serves 4
Question??
How spicy is this marinade? The SO can’t handle any heat, a pinch too much black pepper on something and she can’t deal with it.
Hey Chris. Chili powder isn’t significantly spicy. But if your so finds pepper to be spicy then omit the chilli powder and replace it with 1tsp paprika, 1/4tsp of the following: garlic powder,onion powder, oregano, and cumin. The only thing taken out of the chili spice blend is cayenne pepper.
Unlike most chili powders you see in the store (which are made with multiple peppers), you can use Gebhardt’s chili powder without worry. It is not hot at all and has a great flavor. My mom cannot tolerate heat either and this works like a charm for us.
has chili powder in it….
I have the same problem with my mom not being able to tolerate any heat. Buy some Gebhardt’s chili powder. It is very flavorful and has no heat. You should be able to find it in your local grocery store. You can do an internet search to see what the bottle looks like.
It was very good!
Simply amazing recipe!!!! My husband & our 10 yr old son agree & husband told me it’s a keeper & in the top 10 for sure! I did use flat iron steak & we added cotija cheese & a few splashes of hot sauce on top as we like heat. The marinade is outstanding!
Wow. So good, and so easy! This will definitely go on regular rotation here. I followed the recipe exactly, had a total of 3 for dinner, and we ate ALL of it with no leftovers. I DID grill the tortilla on the stove for the first time and loved that! I served it with diced onions, chopped cilantro, Basmati rice, salsa, and shredded cheese. I would also like it with homemade guacamole. Thank you, Chungah, for all of your wonderful recipes. You and your team are awesome.
These tacos were amazing! Such a great marinade, my husband had flour and I had corn tortillas. We added a little pico and queso fresco. Wonderful recipe!
It’s an ok recipe, not a fan of soy sauce in Carne Asada.
Eric I don’t use soy sauce in mine either. Next time try to substitute with white vinegar. My Nana gave me a recipe that’s almost identical but that was the main difference.
And sorry one more tip…cook the meat in batches on high heat so the meat doesn’t sauté but instead will get a more grilled steak.
They were amazing!!!! I burned my kicker while making these, but it was all worth it!!! My family loved them while the firemen were taking out the fire 🙂
should this be cooked in a skillet or on a flat top griddle?
I think a griddle would work well on high heat. I’m actually planning on trying that tonight. I normally use a cast iron skillet, but I cook the steak in small batches so that the meat doesn’t begin to steam and I get a nice seared on it.