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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OMG. I was quite skeptical of the use of soy sauce in a Mexican dish, but this marinade is AMAZING. Actually, strike that. It is PHENOMENAL…best I have ever tasted anywhere.
I used cuts of filet, as that’s my preference and what I had on had. These tacos were so so so good. 15/10….will be making again and again!
These tacos were amazing. I threw in some chopped up jalepenos while I was marinading (and I doubled the recipe). My husband said if he could only eat this meal for the rest of his life he would die a happy man! It was absolutely delicious!
These were flipping delicious! Exactly what I wanted. Thank you for sharing. Used chicken instead of steak, only because that’s what I had thawed out. Worked perfectly! My family devoured them..even my three year old daughter! Total win!
I thought this recipe was okay, but not like tacos I get at a taqueria. From this recipe I learned I don’t like skirt steak. I marinaded for at least 2 hrs. It’s just too fatty and chewy for me. The flavor was pretty good.
I had the same experience
This is the best recipe. I impressed my husband with it! We usually go to a certain place for street tacos, but with covid 19 that said place isnt available. So I decided to try making myself! This is a very simple but very on point recipe! Thank you!
First time ever making tacos and these were one of the best I’ve had!
Thank you so much for this recipe! It was so good! That marinade for the steak had a bit of kick to it also! Really enjoyed this.
Legitimately smoked any authentic Mexican restaurant.. no joke! Like mama would make if I lived in Mexico. Saved and will repeat.
Amazing.
Better than in Texas or Mexico City
If I don’t have steak can I try using ground beef? I have made this recipe many times with the steak and it is soo good!
This is my new go-to recipe for dinner parties. My husband gets so excited for this dish. I serve it with a corn salsa and avocado on top. Mmmmmm. Thank you!
So tasty! A family favorite!
Was awesome me and my fiancée really enjoy it been making it for a while i also like to add a teaspoon of smoked paprika gives it a nice smokey flavor either way its awesome
This was so good! I didn’t have any lime, and I could tell it would have been even more delicious if I had. Will make again!
A good soup for all ages. I doubled the spices and added the juice of half a lemon to give it a little boot.
Wonderful, absolutely wonderful!
This is such a beautiful website! The organization and font are lovely! The colour choices and layout is great! My friend and I fangirled over your website for way too long. We were wondering, what camera or editing software you use to make such amazing photos? Thank you so much for blessing our eyes with this beautiful website!
We made your amazing tacos and our class came back for seconds! Thank you for such an awesome recipe!
Trying this tonight. How did you heat up the tortillas?
I was looking for the same thing!
You can just place them directly on the stove if you have a gas range. I usually do the lowest setting for about 15-20 seconds. You’re gonna burn your first tortilla but you’ll get the hang of it 🙂
I heated up my corn tortilla on a caste iron skillet. It only needs a few seconds to a minute on each side. Flour tortilla may take longer.
This looks delicious and can’t wait to make it! I have a silly question, is skirt steak the same as flank steak? Or what would I be looking for at the grocery store? Thanks!
Flank steak is going to be a thicker cut, but is essentially the same in terms of texture and flavor. If you buy a flank instead of a skirt, I recommend using a chef knife and slicing it in half along its axis so you end up with two thin steaks instead of one thick one.
Big hit with my husband & son
Holy moly this was AMAZING!!! I used half the steak and added a can of black beans and a cup of corn. Absolutely delish!
I haven’t made this yet, but I’m wondering if I could prepare the steak in the slow cooker? If so, what would your timing suggestion be?
Thanks!