Mexican Street Taco Recipe
Experience real Mexican street tacos at home! Simple, marinated steak, fresh cilantro, and onions come together in minutes for an authentic, vibrant meal.
Ingredients
For the Mexican Street Tacos
- 8 small corn tortillas
- 1 pound skirt steak cut into ¼-inch chunks
- ¼ cup freshly squeezed orange juice
- 2 garlic cloves grated
- 1½ teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon Mexican oregano
- 1 tablespoon avocado oil
For the Toppings
- ¼ cup white onion finely chopped
- ½ cup fresh cilantro chopped
- Fresh lime wedges
- Your favorite salsa optional
Instructions
- Marinate the Steak: In a medium bowl, combine orange juice, garlic, chili powder, cumin, salt, and Mexican oregano. Add the skirt steak and toss until evenly coated. Refrigerate for at least 1 hour, up to 24 hours for deeper flavor.
- Warm the Tortillas: Heat a cast-iron skillet over medium-high heat. Toast each corn tortilla for 30-60 seconds per side until warm and pliable. Wrap them in a clean kitchen towel to keep warm.
- Cook the Steak: Add avocado oil to the skillet over medium-high heat. When hot, add the marinated steak and any remaining marinade. Cook, stirring frequently, for 4-5 minutes until the steak is nicely browned and cooked through.
- Assemble: Spoon the cooked steak onto warm tortillas. Top with chopped onion and cilantro. Serve with lime wedges on the side, and a spoonful of salsa if desired.
Notes
- Marinating Time: For the best flavor and tenderness, marinate the steak at least 1 hour. Don’t exceed 24 hours to avoid mushy texture.
- Substitutions: Use flank steak if skirt steak isn’t available.
- Storing Leftovers: Keep leftover steak and tortillas separate in airtight containers for up to 3 days. Reheat gently on the stovetop.