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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This is an amazing recipe and we are trying it out tonight! Since we have a garden that has somehow been successful in particular with the resulting multiple peppers, we are now adding to the marinade a moderate amount of chopped fresh jalapeños, and limiting the amount of tiny chopped pieces of the intensely hot cayennes. Love the blend of spices, but as someone has commented here, the world’s various cultures have been connected for many many centuries. Thank you for being present as the go-to source of all wonderful recipes!!
Wow. This was so freaking easy and seriously tasty. My daughter who will not eat anything unless it has refried beans and cheese on it asked for seconds. I did it exactly as the recipe stated and was perfect. Will be keeping this in the rotation thank you so much!!
This is an excellent recipe! I do not change a thing in the marinade although I may have to buy a different meat if skirt steak is not available. I am amused by the comments that say this is not “authentic” because of the soy sauce. If you are at all interested in the history of Mexico you should know that there were a lot of Chinese immigrants in Mexico in the 1800’s. Guess what, they brought soy sauce with them. Carne asada almost always has soy sauce in it.
Good Point! Love the history you provided. Thanks,
I do make carne asada quite often I have not used this recipe but it should be fine too put it on the grill right
I made these for a party and doubled the recipe. Everyone loves it. I didn’t use any heat and allowed people to add hot sauce after if they wanted. I’m from East LA so street tacos have their own place in my food repertoire. I don’t think I’ll ever use ground beef for tacos again. This was so simple and delicious. Thank you for this recipe.
Damn delicious indeed personally I make way more marinade then called for but it is better that way maybe it’s just me but recipes never seem to call for enough marinade especially when the steak drinks it
The marinade is amazing! I made this for my family, and my dad asked me what I put on the steak because it was the best steak he’d ever had. This marinade is also good on cauliflower for any vegetarians out there!
My picky husband was commenting how good it smelled as soon as I started cooking!
Served it with guacamole and sour cream with street corn. Delicious.
He suggested corn tortillas next time-will update!
So easy!!
I love this recipe. If I don’t make it weekly, I am at least making it every other week. My picky teens love this too. We all agree it is DAMN DELICIOUS. I love how quickly this comes together.
These are amazing and I’ve made them 3 times now! It even works with leftover steak if you throw it in the marinade!
Thanks so much for this recipe! I actually tweaked it a little and used it last minute on some ground beef for quick street tacos and wow!! Absolutely delicious. Tastes remarkably like my favourite taco truck.
I’ve been making these tacos for the past few years and always come back to this recipe. Easy, delicious, full of flavor! You won’t be disappointed.
My dad and I make these once a month they’re easy to make they’re delicious the only difference between the street tacos and Carne asada isyou use jalapeno and Orange juice and lime juice
These are delicious and easy to make. I like to serve refried beans and a salad to make it a meal.
Me and my boyfriend love this recipe and make it all the time! I use tamari instead of soy sauce and olive oil instead of canola oil. It tastes exactly like the carne asada tacos from our favorite Mexican restaurant
This has been my go-to recipe for taco night for several months. Everyone loves it! I always make extra for leftovers, though they rarely make it to the next day. I have used several cuts of beef and they all turn out great!
Tasted like they just came off the taco truck!
2/21/22. Made yesterday. The seasoning is great. My husband and I both loved it. I actually used round steak cut into really small pieces, because that’s what I had in refrigerator. The meat tasted really good!
Amazing…
I was looking for a a way to create tacos that were like what you would get in Cali or even Mexico… these hit it right away! I had to use flank because for some reason in Canada butchers don’t seem to get skirt, but it was Angus, so it evened out. My wife loves cilantro and I added a little liquid smoke (hickory) to add to the flavor. We saved the remaining cilantro and lime for pico de gallo – served on corn tortillas with a bit of guacamole… she’ll never go back to old school ground beef again, though we are looking forward to your chicken version. Thanks for bringing summer to a cold Canadian winter!
Can I triple this easily ?
What?!? Chicago has way better tacos than LA!!! There’s a taco place on almost every corner.
Heck yeah!!! I +1 that. Only because I love Chicago way more than LA lol
Such a delicious and easy recipe. I’ve made it with impossible meat and still as tasty -will definitely be a repeat recipe.