Mexican Street Tacos

Easy, quick, authentic carne asada street tacos you can make right at home! Top with onion, cilantro and lime juice!

Now that I’ve moved to the brisk, cold winter of Chicago, all I think about is the proximity of that taco truck back home in Los Angeles. But until I can get back to sunny California, here is my rendition of my favorite street tacos that I miss so dearly. It’s a super quick recipe using a simple marinade for your skirt steak. It just needs 1 hour of marinating before you throw it onto a hot skillet. From there, you can top off your tacos with diced onion, cilantro and freshly squeezed lime juice. Simple, easy and just perfect.

reasons to make Mexican street tacos

• Make-ahead recipe. This is an easy peasy one skillet dinner with a simple 1 to 4 hour marinade, great for prepping ahead of time for those busy weeknights.
• Favorited street tacos. Mexican street tacos are a crowd-favorite for the entire family, and now you can easily make these tacos right at home with easy-to-find ingredients and pantry staples. No fancy equipment or specialty ingredients needed here!
• Freezer-friendly. The carne asada meat can easily be frozen, great for batch cooking, meal prep or saving leftovers. This makes it even easier to whip up tacos using fresh tortilla and your favorite toppings, great for Taco Tuesdays!

what are Mexican street tacos

A Mexican street taco is a small taco on corn tortilla with different meats (al pastor, carne asada, barbacoa, carnitas or chorizo), served on small plates in street-style fashion from carts or trucks in empty parking lots or on the side of the street. Onion, cilantro and cotija cheese are classic street taco toppings.

tips and tricks for success

• Use a cast iron skillet. Cast iron skillets retain heat much better than a nonstick skillet, allowing for even cooking to quickly brown the meat while sealing in its juices.
• Use flour or corn tortillas. Mexican street tacos are traditionally made with corn tortillas but small flour or corn tortillas can be used depending on personal preference.
• Double up the tortilla. Street tacos are typically served on two tortillas, known as la copia or “the copy”. This practice helps keep the filling together, and if the first tortilla breaks, the back up tortilla can be used for the rest of the filling.
• Serve with your favorite toppings. Serve with diced onion, cilantro, cotija cheese, salsa verde, guacamole or salsa.
• Freeze as needed. Label, date and freeze up to 2 months.

Mexican Street Tacos

Yield: 6 servings

Prep: 1 hour hour 15 minutes minutes

Cook: 15 minutes minutes

Total: 1 hour hour 30 minutes minutes

Easy, quick, authentic carne asada street tacos you can make right at home! Top with onion, cilantro and lime juice!

4.9 stars (386 ratings)

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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

• Cast Iron Skillet

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 cast iron 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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