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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SO. FREAKING. GOOD! I highly recommend this recipe. It was also super simple to make! Thank you!
Thank you so much, Erin!
Cam you do this with ground bison?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
I cannot wait to make these! I echo Brandy’s comment. I feel I can never go wrong with Damn Delicious. I read this food blog before any other. Note I already gave the tacos five stars and I haven’t even made them yet. I am yet *another* California native who relocated to New York almost 8 years ago. Finding quality Mexican food here is almost impossible (although if you are in Manhattan, head right to Dos Toros for California style burritos – they’re the real thing). Needless to say, I saw the photo of these, read the recipe, and knew I had found something potentially amazing. I went right to the store two days ago and prowled around the butcher section. They seemed to have every cut of steak *except* skirt steak. (I would’ve gotten flank if I would have know better, but I didn’t want to take any chances on messing this up). I asked one of the butchers who was in the aisle, stocking, if they had any skirt steak. Not turning around and continuing to work, he asked, “What’s it for?”. “Tacos”, I replied. He stopped working and turned and faced me. We made eye contact. “We don’t have any,” he said, quite seriously, “but if you come back tomorrow at 8 a.m. I will have some”. Tomorrow was Easter Sunday, of course. I told him I’d try – but I wasn’t sure if I’d be able to make it. He seemed disappointed. Cut to today – I just visited a different store and am now ready to go! Thank you DD!! And thank you for reading this story!
Aw what a sweet guy! True disappointment over that steak but I’m so glad you found some after all that! Thanks so much for sharing with us, Sarah. 🙂
Made these for the family & they were damn delicious! Super easy marinade & a quick stove top dish when needing to make dinner in a hurry for our family with 2 kids busy in sports.
You’re truly busy. I’m simply trying to cook for 2 people and failing almost every other day. So happy to hear your family enjoyed it, Stephanie!
These look awesome!
Question – since you pour the marinade in with the steak, do you end up kind of braising it?
Not entirely as this is not in a covered container. 🙂
AMAZING.
My husband couldn’t wait to even warm up the tortillas. This will be a great recipe to use for camping adventures too. Thank you
That’s awesome, Nicole. Yes, I bet these are great for camping! Imagine those tortillas warmed up over a campfire…Yum!
Good stuff
Ooh, thanks for the tip on the corn tortillas, Jorge! I have to eat gluten free, but desperately want to try these gorgeous looking tacos. And I’ve yet to find a really yummy GF flour tortilla. (Has anyone else managed to?!?)
Thanks for yet another incredible recipe. Every time I ever pop by this site, I’m struck by a strange and overwhelming desire to cook. Haha And trust me – that doesn’t happen every day.
Thank you, Christina! Corn tortillas are definitely your best bet. Have fun making these! 🙂
Okay, wow! These are incredible! I have been looking for a street taco recipe for a few years! I have always been disappointed . But I finally found “the one”! I haven’t commented before, I never really have anywhere. But, can I just say, it is amazing to know that if I use your recipes, I CAN’T go wrong! I came here today for your potato recipe for our Easter lunch tomorrow right before I ran our to grab groceries for the day. Saw this one and figured, why not? It is wonderful knowing that I can trust you every time to do amazing things! Serving the potatoes at a large family gathering tomorrow, first time making them and I don’t have to doubt, whatsoever, that they will be “damn delicious”. I introduced my sister to your recipes and she says the same as me. Your recipes NEVER do us wrong! That is truly saying something! Thank you Chungah! You have my heart and stomach!
Wow, Brandy! Thank you so much for such a lovely comment! We absolutely love that you enjoy our recipes!
Made these for my family tonight….we’ll be making them again soon! I put the meat with marinade in the oven on 425 for 15 mins…it turned out great. We added cabbage and kale slaw with avocados…. definitely a winner!
That sounds so good, Karen! Thanks for sharing your version with us. 🙂
Could I do this with chicken???
Sure!
This looks so good. I want to make it tonight. Do you have to add salt? It doesn’t say anything about it.
Maya, the recipe includes 2 tablespoons reduced sodium soy sauce so you may not need the salt on this one unless you really prefer it, of course. 🙂
Tasty! Simple to make.
I prefer corn tortillas , the street tacos always with corn tortillas
Hi! Your suggestion of 12-13 minutes for a stir-fry of the marinated steak at a medium-high heat was too long, IMO! You will get a great medium-rare if you use one half that much stir-fry time (assuming that you have your skillet hot enough). If you stir-fry beyond 10 minutes, you risk turning your skirt steak into shoe leather steak.
I really enjoyed your recipe for the marinade. Adding 1/2 tsp of cayenne to your formula will “kick” the flavor of the steak up several notches!
Adding thin slices of red bell pepper to the stir fry always works to add crunch and visual appeal.
Thanks for listening!
You are completely right, Robin! The timing was a typo but it’s been updated. THANK YOU! 🙂
I’m not sure why but my “marinade” is not very liquid. Is it supposed to be like that?
They look so good! I love how you made them street inspired! (:
Has anyone marinated these over night and gotten good results? It seems like a couple hour marinade never works out well flavor wise for me.
Hi Sheena, I am not sure if it’s a good idea to marinade the meat too long as there’s lime juice included in the marinade. It could make the meat mushy.
I am surely going to try this, I am also a California native. Love tacos!!!!
It looks in photo like tortillas are grille/fried, but no mention of this in recipe?
They were toasted for photographic purposes, Sharon. It is not required for taste. 🙂
This looks delicious and probably what I’m making for dinner, as,far as the tortillas go, I have a gas stove, I always brown them straight on the burners it gives them way more flavor then put on a plate and cover with a pan lid to both keep warm and tender, those little charred bits add tons of flavor, I always make my tacos this way, now if you are talking enchiladas,pan frying is the way to go so they don’t turn into mush in the oven,unless you are using flour tortillas,then the burner methode is perfect.
That’s a great trick when you have a gas stove. I do the same thing and love it! Plus it’s kinda fun 🙂 Thanks for sharing with us, Tori!
Going to have over the week after Easter as they sound good. Must be some in Chicago somewhere as they are the food capital of the galaxy. What size are mini flour tortillas? I have found 3.50″ corn but not flour.
Mary, you can substitute 3.50″ corn tortillas if that is all you can find. 🙂
This recipe sounds amazing. I am hosting a Cinco de Mayo party and would love to make this, is there a way I could do this in advance?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Fran know this is an old post, but I have found that you can cook up just about anything in advance. Vaccum seal it and freeze it. Then place in to boiling water for 20 min and it comes out just like it did after you first cooked it. I do this a lot when I smoke ribs or brisket.