Description
Authentic Mexican Street Tacos featuring tender, marinated flank steak cooked to perfection and served on small corn or flour tortillas. Topped with fresh cilantro, diced red onion, and a squeeze of lime for a vibrant and flavorful meal that’s perfect for any taco lover.
Ingredients
Scale
Marinade and Steak
- 1 Tablespoon vegetable oil
- 3 Tablespoons fresh lime juice
- 3 Tablespoons low sodium soy sauce
- 4 cloves garlic, minced
- 2 ½ teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons dried oregano
- 2 pounds flank steak or skirt steak, cut into 1/2-inch pieces
Taco Components
- 12 street taco size or mini corn or flour tortillas
Taco Toppings
- Freshly chopped cilantro
- Freshly diced red onion
- Fresh limes, cut into wedges
Instructions
- Prepare the Marinade: In a large bowl, combine vegetable oil, lime juice, soy sauce, minced garlic, chili powder, ground cumin, and dried oregano. Whisk thoroughly to blend all ingredients.
- Marinate the Steak: Add the cut steak pieces to the marinade and toss gently to coat all pieces evenly. Cover the bowl with a lid or plastic wrap and refrigerate for at least 2 hours, up to 12 hours, allowing the flavors to penetrate the meat.
- Heat the Skillet: Warm a large skillet over medium-high heat until hot enough for searing the steak. This will help develop a flavorful crust.
- Cook the Steak – First Batch: Using a slotted spoon, remove about half of the steak pieces from the marinade, letting excess drip off. Place the steak in the skillet without overcrowding, and cook while stirring for about 4 minutes, or until it reaches your desired doneness.
- Rest the Cooked Steak: Transfer the cooked steak to a plate and tent loosely with aluminum foil to keep warm while you cook the remaining steak.
- Cook the Steak – Second Batch: Repeat the cooking process with the remaining steak pieces, cooking them to your preferred temperature. Once done, discard any leftover marinade.
- Warm the Tortillas: Warm the tortillas on a dry skillet or directly on a gas burner until they are soft and pliable, which typically takes less than a minute per side.
- Assemble the Tacos: Place warm steak pieces on each tortilla. Top with freshly chopped cilantro, diced red onion, and a squeeze of fresh lime juice to taste.
- Serve and Enjoy: Serve the tacos immediately while warm for the best flavor and texture experience.
Notes
- Marinating the steak for longer (up to 12 hours) enhances the flavor and tenderness.
- Cooking the steak in batches prevents overcrowding, which ensures better searing.
- Use fresh lime juice for the marinade and topping to add authentic Mexican zest.
- Street taco size tortillas are typically smaller than regular tortillas and enhance authenticity.
- Adjust the seasoning by adding extra chili powder or cumin if you prefer spicier tacos.
- Can be served with additional toppings like avocado slices, salsa, or cotija cheese for variation.
