Make your favorite authentic Asada street tacos at home with this Mexican Street Tacos recipe. It is super easy, quick, and loaded with flavor! Make sure to top these tacos with onion, cilantro, and drizzles of fresh lime juices for that nerve-wracking experience!
I am super hype whenever I make these Mexican Street Tacos! I enjoy how easy and quick they come together with just little to no effort. The steak is mouthwatering! I prefer to marinate the steak for a few hours, but if you are slightly short in time, you can leave the steak for at least an hour. But marinating for about 4 hours makes a huge difference!
INGREDIENTS
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1 1/2 lbs skirt steak, cut into 1/2” pieces
3/4 c. diced red onion
2 tbsp freshly squeezed lime juice
1 tsp dried oregano
2 tbsp canola oil, divided
3 cloves garlic, minced
1 tsp ground cumin
2 tbsp reduced-sodium soy sauce
12 mini flour tortillas, warmed
2 tsp chili powder
1 lime, cut into wedges
1/2 c. chopped fresh cilantro leaves
HOW TO MAKE MEXICAN STREET TACOS
Step 1: Place the lime juice, chili powder, soy sauce, canola oil, oregano, and cumin in a bowl. Mix well until combined.
Step 2: In a bag or a bowl, place the steak and soy sauce mixture. Toss and place in the fridge to marinate the steak for at least an hour. If you prefer a richer marinade, I suggest marinating the steak for about 4 hours, stirring the mixture every so often.
Step 3: Into a skillet, heat the remaining canola oil over medium-high. Once the oil is hot, add the marinade and steak to the skillet and cook until the steak is browned and the marinade has reduced, stirring constantly.
Step 4: Once the steak is cooked to your desired doneness, slice the steak into smaller pieces and place them on the tortillas. Top the steak with some lime, cilantro, onion, and your favorite sauces like salsa. Serve the Mexican Street Tacos right away with some chips and salsa. Enjoy!
Ingredients
- 1 1/2 lbs skirt steak, cut into 1/2” pieces
- 3/4 c. diced red onion
- 2 tbsp freshly squeezed lime juice
- 1 tsp dried oregano
- 2 tbsp canola oil, divided
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 2 tbsp reduced-sodium soy sauce
- 12 mini flour tortillas, warmed
- 2 tsp chili powder
- 1 lime, cut into wedges
- 1/2 c. chopped fresh cilantro leaves
Instructions
Step 1: Place the lime juice, chili powder, soy sauce, canola oil, oregano, and cumin in a bowl. Mix well until combined.
Step 2: In a bag or a bowl, place the steak and soy sauce mixture. Toss and place in the fridge to marinate the steak for at least an hour. If you prefer a richer marinade, I suggest marinating the steak for about 4 hours, stirring the mixture every so often.
Step 3: Into a skillet, heat the remaining canola oil over medium-high. Once the oil is hot, add the marinade and steak to the skillet and cook until the steak is browned and the marinade has reduced, stirring constantly.
Step 4: Once the steak is cooked to your desired doneness, slice the steak into smaller pieces and place them on the tortillas. Top the steak with some lime, cilantro, onion, and your favorite sauces like salsa. Serve the Mexican Street Tacos right away with some chips and salsa. Enjoy!
