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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Yum.
Wife just made these with Skirt steak from Aldi. Better than even one of our local taco trucks. Will save this for the foreseeable future.
I marinated the meat the full four hours, and these tacos were incredible! My husband could not stop raving about them, so these will definitely be on our menu rotation.
I used thin sliced top sirloin because that’s what I had on hand. These are the best tacos I’ve ever had.
I made this tonight and my only regret is I didn’t let it marinate. Long enough. Next time I’ll go for a full 4 hours! very tasty.
Excellent!
Bro! I did your recipe and holy crap that was delicious. I will definitely be making this again for sure. Every taco Tuesday
Making steak and chicken tonight, both ate marinating in the fridge. So excited to try them!
I’ve been making these for a year. They’re addicting and never have had someone disagree. I substitute beef for chicken more tender. I add a cup of orange juice to marinade. I marinade an hour shaking up half way though in a bowl with lid in fridge.I substitute in olive oil for canola. I add green onions to cilantro and red onions. Also I add ground avocado, salsa, and sour cream as topping and spritz with lime as suggested. Also I fry corn tortillas in butter until browned and crunchy…
So, basically a whole new recipe.
Seriously. I never understand why people do this on a recipe website.
I totally agree. If you like this recipe, Fine. If you don’t, Fine. Go ahead and say so. BUT if you want to post a whole new recipe, post it somewhere else.
Dee, Mark, and Dawn,
This is not a whole new recipe! Jeffrey substituted chicken for beef and olive oil for canola oil which may be related to dietary restrictions or personal preference. That could be helpful to those folks who don’t eat beef or find it to be too tough. Canola oil is also unacceptable for a lot of people. Many people also add orange juice to steak tacos…again, it’s not unusual. He added green onions and red onions as a topping and described other toppings he used. This is not unusual nor is it recreating the recipe. I appreciate comments that may suggest different toppings or helpful substitutions that can be used if you don’t have all of the exact ingredients when you decide to make a recipe.
Most of the comments made on a blog are not made by someone who has their own food blog so your comments about putting the “new” recipe on their own blog are irrelevant and unnecessary.
Lastly, who made you guys the blog police??? Your responses to Jeffrey’s posting were unnecessary and rude. You offend not only Jeffrey and other posters for posting some ideas that they hope might be helpful but also those of us who appreciate the suggestions.
Thanks for sharing your experience with this recipe. I’m not too familiar with my way around cooking and it’s nice to have an idea of how flexible you can be, say if you didn’t have all the ingredients on hand, or to get more ideas for the creativity it takes to be well versed in the kitchen.
I love this recipe and so does everyone who samples it. I do have a question though, why do you say 4 hours or at least 1 hour to marinate? Would it be a problem to start marinating in the morning and then cook at night? So like 8 hours marinating. Thanks!
Sometimes if you marinade meat too long when it has something acidic in it like lime juice, it can actually start to break down the meat fibers and the meat will become mushy!
Absolutely amazing, not too hard to make and delicious
This is my go-to taco marinade. So versatile and awesome just as it is.
Made it for my family twice and the first time was nice but second time was absolutely delicious! Did use chicken instead of steak but the spice mix is delicious and very flavorsome.
We’ve used this recipe at least a dozen times now and will continue to use it. The marinade is perfect, although I typically double the amount of marinade to meat. Thanks for a great recipe.
These are the ONLY street tacos that my husband will eat! I have tried MANY different marinades and this one is the keeper. Thank you for sharing your recipe 🙂
Do you serve in two shells?
I do…easier to handle
These tacos are so easy and sooooo good! Great flavor! On regular “Taco Tuesday” rotation now!
I love this recipe. The flavor is delicious. But I consistently have an issue reducing the marinade. It usually takes longer than 5-6 mins and the steak is overdone at that point. Am I doing something wrong or should I be cooking the steak by itself then reducing the marinade separately to avoid this issue?
I take the steak out when it’s done and reduce the marinade at a high head in my cast iron skillet. Then put the steak back in to heat through. SO GOOD. I’m making this tonight!!!
Out of curiosity, when you made this recipe: how many tacos were able to be made from all of this? Asking because I plan on making these this coming weekend for my family.
I made these and they are amazing definitely going to make more!!!
Can this be made with chicken? Would the instructions be any different?