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.
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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.
It looks like a very good combination of spices and flavors. I too am a California native and love tacos.
We can’t wait for you to try them!
These look great but in the photo it looks like the tortillas were heated/fried. Were they?
They were toasted for photographic purposes, Linda. It is not required for taste. 🙂
This sounds great. What is a better cut of beef I can substitute for skirt steak? Skirt steak is a very tough piece of meet.
You can substitute flank steak if you prefer.
I use grilled sirloin tip. Delicious!
I use Angus flank – making some tomorrow and adding sirloin strip to it. Also corn tortillas and topping with pico de gallo … we tried just the flank and it was awesome!
So close to my friend’s recipe – SO GOOD! The only big difference is making fresh tortillas – it kicks it up a notch! YUM!!