Authentic Mexican Street Tacos (Print Version)
# Ingredients:
→ Marinade
01 -
3 garlic cloves, finely chopped
02 -
2 teaspoons ground chili powder
03 -
2 tablespoons fresh lime juice
04 -
1 tablespoon vegetable oil
05 -
1 teaspoon dried oregano leaves
06 -
1 teaspoon ground cumin spice
07 -
2 tablespoons low-sodium soy sauce
→ For cooking
08 -
1 tablespoon vegetable oil
09 -
1 ½ pounds skirt steak, diced into 1/2-inch pieces
→ For serving
10 -
½ cup freshly chopped cilantro
11 -
¾ cup chopped red onion
12 -
1 lime, sliced into wedges
13 -
12 warmed mini flour tortillas
# Instructions:
01 -
Stir together the lime juice, soy sauce, oil, chili powder, cumin, oregano, and minced garlic in a medium-sized bowl till well combined.
02 -
Toss the marinade and cut steak into a gallon-sized zip-top bag or a big bowl. Seal or cover it, then refrigerate for 1 to 4 hours, shaking it occasionally so the steak absorbs all the flavors.
03 -
In a large cast iron skillet, heat 1 tablespoon oil over medium-high heat. Add the steak and marinade to the skillet. Stir frequently and cook for roughly 5-6 minutes, or until the marinade thickens and the steak reaches your preferred level of doneness.
04 -
Get the tortillas warm and ready to go. Add some steak to each tortilla, scatter diced onions and cilantro on top, and give everything a squeeze of lime before serving.
# Notes:
01 -
This dish features juicy, tender skirt steak packed with flavor, perfect for a weeknight dinner.
02 -
For the best texture, avoid overcooking the steak; a bit of pink in the middle keeps it extra tender.
03 -
If skirt steak isn't available, swap it out for flank steak or ribeye instead.