Description
Mexican street tacos are tender, marinated steak served in warm tortillas and topped with fresh onions, cilantro, and lime. Perfect for casual dinners, parties, or homemade meals. Easily made gluten-free or vegan.
Ingredients
For the Marinade:
– 2 tbsp reduced sodium soy sauce (or tamari for gluten-free)
– 2 tbsp freshly squeezed lime juice
– 2 tbsp canola oil (divided: 1 tbsp for marinade, 1 tbsp for cooking)
– 3 garlic cloves, minced
– 2 tsp chili powder
– 1 tsp ground cumin
– 1 tsp dried oregano
For the Steak:
– 1½ lbs skirt steak (or flank steak), cut into ½-inch pieces
For Serving:
– 12 mini flour tortillas (or corn tortillas for gluten-free)
– ¾ cup diced red onion
– ½ cup chopped fresh cilantro leaves
– 1 lime, cut into wedges
Instructions
- In a medium bowl, combine soy sauce, lime juice, 1 tbsp canola oil, garlic, chili powder, cumin, and oregano. Stir until well combined.
- Place the steak pieces in a gallon-sized Ziploc bag or large bowl. Pour the marinade over the steak, ensuring all pieces are coated. Seal or cover and refrigerate for at least 1 hour, up to 4 hours, turning occasionally.
- Heat the remaining 1 tbsp canola oil in a large cast iron skillet over medium-high heat.
- Add the steak and marinade to the skillet. Cook, stirring often, for 5–6 minutes, or until browned and cooked to desired doneness.
- Warm the tortillas in a dry skillet or microwave until soft and pliable.
- Serve the steak in the tortillas, topped with diced red onion, chopped cilantro, and a squeeze of lime juice.
Notes
– Use a cast iron skillet: This ensures even heat distribution and a nice sear on the steak.
– Avoid overcrowding: Cook in batches if needed to prevent steaming and ensure proper browning.
– Gluten-free option: Use tamari instead of soy sauce and corn tortillas.
– Vegan option: Substitute steak with tofu, mushrooms, or jackfruit; adjust cooking time as needed.
– Storage: Store steak and toppings separately in airtight containers in the fridge for up to 3 days. Reheat steak in a skillet to restore juiciness. Assemble tacos just before serving.
- Prep Time: 15 minutes (+ 1–4 hours marinating)
- Cook Time: 6 minutes
- Category: Main Course / Tacos
- Method: Pan-Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (1 serving)
- Calories: ~300
- Sugar: 3g
- Sodium: 450mg (varies with soy sauce, use low-sodium or tamari to reduce)
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg