Mexican Street Tacos (Print Version)
# Ingredients:
→ Marinade
01 -
3 garlic cloves, finely chopped
02 -
2 tablespoons lime juice (freshly squeezed)
03 -
1 tablespoon oil (canola preferred)
04 -
2 tablespoons low-sodium soy sauce
05 -
1 teaspoon oregano (dried)
06 -
2 teaspoons chili powder
07 -
1 teaspoon cumin (ground)
→ For cooking
08 -
1 tablespoon oil (canola)
09 -
1 ½ pounds skirt steak, diced into 1/2-inch chunks
→ For serving
10 -
12 small flour tortillas, heated
11 -
1 lime, cut into slices
12 -
¾ cup red onion, chopped small
13 -
½ cup fresh cilantro, roughly chopped
# Instructions:
01 -
Grab a medium-sized bowl. Put in the soy sauce, lime juice, canola oil, garlic, chili powder, cumin, and oregano. Stir all of it together until it’s nicely blended.
02 -
Take a big zip-top bag or bowl. Add the steak pieces and pour in the marinade. Seal it up or cover tightly. Chill in the fridge for at least an hour, but no more than four. Give it a shake or stir now and then so all the steak gets seasoned evenly.
03 -
Add the rest of the canola oil to a large cast iron pan and heat it over medium-high heat. Toss in the marinated steak along with the leftover marinade. Keep stirring while cooking until the meat gets a nice brown color and the marinade thickens up. This should take 5-6 minutes, or stop when it’s how you prefer it.
04 -
Warm up the tortillas. Pile some cooked beef into each one. Sprinkle with red onion and cilantro. Serve right away with lime wedges for squeezing on top.
# Notes:
01 -
These tacos use tender, marinated skirt steak to bring bold street food flavors to your table fast.
02 -
Don’t cook the steak too long. Keeping the inside slightly pink provides the best tenderness.
03 -
No skirt steak? You can swap in ribeye or flank steak instead.