Mexican Street Tacos
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Soooo good! Marinated overnight and topped with red onion and queso fresco. Will be on heavy rotation.
Made this recipe last night and it was delicious! With avocado, fresh pico and cheese as toppings!
The best tacos I’ve ever made! Served them with onion, cilantro, avocado and queso fresco. Amazing!
These were absolutely amazing! Super easy and so delicious. I added feta cheese and diced avocado to my toppings which was an extra yummy twist
I am so not a fabulous cook. These tacos were so easy and so delicious! These will definitely be a repeat dish for me.
Could we use hamburger meat to sub for the steak? Other than that the marinade is amazing!
Best of street tacos ever just like the ones in Wichita Kansas at all the taco trucks thank you
These are “damn delicious”! I have substituted an 80/20 mix ground beef. They still taste the best and yes it works fine. The only thing I suggest is doubling thearinase for ground beef. It seems to get absorbed.
Makes my husband think I can cook
That’s awesome, Tara!
SO yummy!! Easy and different than my normal tacos!
WONDERFUL DELIOUS, AND EASY TO MAKE.L
Amazing
It was absolutely excellent!thanks for sharing.❤️
Funny, I’m from Chicago and when I lived in LA, I couldn’t wait until I went home to get REAL tacos and Tamales! The tacos in CA are OK, but nothing beats tacos from 26th St!
Where the heck were you getting your tacos in LA for them to not be real lol? You’re talking about the city with the highest mexican population outside of mexico. You go to a mom and pop shop or a street truck, those recipes are coming straight from mexico. Those recipes are as real as it gets.
Nothing beats Chicago food.
next time you go to 26st get me a pork chop sandwich.lol
Lmao real tacos in chicago? Not sure what you’re talking about but california has one of the highest hispanic population and it’s nothing but authentic tacos there. Chicago? Y’all just stick to your little hotdogs and nasty deep dish pizza lol. I’m not saying there isn’t authentic tacos there but you must have been looking in the wrong spot in LA because they are all over the place.
What are you talking about??? You’ve never been to Chicago I take it? Our population is over 30% Hispanic. There’s a taco place on almost every corner.
Y’all over here arguing over tacos lmfao!!!!!
Chris- don’t talk anymore. You already made yourself look stupid. Yes California has a higher Mexican population but doesn’t mean the tacos are better. I be someone from Mexico would have something to say about that. If you don’t have something positive to comment, keep your comments to yourself.
Spot on
Bill if you know u know clearly these guys don’t know
#ChicagoTacos
I was excited trying some street tacos in LA when I visited my old army buddies. Boy was I disappointed. I thought the same thing! How can tacos in LA be this bad???
i’m not saying theres nit bad places, but cruise Olympic 24/7, very hard to go wrong with any street tacos…
That just proves that the best food is whatever you ate growing up. And it should be. But, try to remember that this also true for who grew up other places. For me, the best meals were the ones my Mom made, and I left home to join the Army 56 years ago. Mom is gone now and I wished I had spent some time asking her how she made this or that back when she could remember, but the time to ask her would have been 30 years ago when she might remember. And I really miss her every day
These were amazinggggg!! Thank you for the recipe
Thanks for sharing this lovely recipe. I make my own tacos using standard flour, and rump as the beef. Its so simple to make and absolutely delicious. Unfortunately not many good Mexican places here in New Zealand.
Well done.
This was an excellent base recipe, and I made the following adjustments for my Culinary Essentials final: replace the soy sauce with Worcestershire sauce, reduce the lime juice to 1/4-1/2 teaspoon, substitute 1 teaspoon of the chili powder with ground Cayenne Red Pepper, increase the cumin by 1/2 teaspoon, minimize the cilantro to 1/4 cup, and add 1 cup chopped onion, 1 thinly sliced red bell pepper, and 1/8 cup fresh chopped chives. We also ended up borrowing another group’s Salsa Verde and frying corn tortillas, adding canola oil as needed.
Wonderful, made them yesterday and will be adding them to the regular list. Love food thats tasty and simple to create. These tacos burst with fresh flavours and are dead simple.
Awesome, I’ve let it marinade a lot longer in and a plastic container, but may try the shorter recommended time. My coworker said it was the best thing I’ve ever made. Flavors pop out all over a smorgasbord of flavor! I’m going to try this with chicken and see how it goes. Flour tortillas also are tasty with this recipe. I also added 1/2 cup orange juice to the marinade. I added green onions, salsa, and mashed avacados to the toppings. I took another similar recipe and improvised!
I’ve made this and everybody I ha e served it to loves it. This marinade is perfect. I’ve searched for recipes and your is the best I have found. Thank you for sharing!!
Bussin!!
So delicious, fast and easy! I used top round steak and marinated the chunks for an hour. When they were done cooking, I added a mixture of 1 Tbs corn starch and 1 Tbs cold water to thicken the marinade/coat the meat with it.
I’ll start by saying I don’t like that you didn’t include a preparation for the tortillas, because as simple and easy as a tortilla is, it is still an important part of the taqueria/taco truck experience. But the rest of the recipe drove the flavor profile from my favorite taco places out of the park! I now am comfortable and confident in my abilities to create at least one memorable and common place (fast food recognized) dish on my table once a week. I love the emphasis on the marinade here, because I honestly don’t believe any place near me DOES marinade its steak, and it makes all the difference.