Easy Mexican Street Tacos Recipes
Juicy citrus-and-soy marinated steak tucked into warm corn tortillas, finished with onion, cilantro, cotija, and a squeeze of lime—classic Mexican street tacos made simple at home.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 lb flank steak or skirt steak
- 0.5 cup orange juice fresh if possible
- 0.25 cup lime juice fresh squeezed
- 0.25 cup soy sauce low-sodium preferred
- 2 tablespoon olive oil extra-virgin
- 3 clove garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt plus more to taste
- 0.5 teaspoon black pepper freshly ground
- 1 tablespoon vegetable oil for the pan
- 12 tortilla corn tortillas 6-inch
- 0.5 cup white onion finely diced
- 0.25 cup fresh cilantro chopped
- 0.5 cup cotija cheese crumbled, optional
- 2 count limes cut into wedges
- 0.5 cup salsa roja for serving, optional
Instructions
Preparation Steps
- Whisk orange juice, lime juice, soy sauce, olive oil, garlic, cumin, chili powder, salt, and pepper in a bowl. Add steak, turn to coat, and marinate at least 20 minutes (up to 4 hours in the fridge).
- Heat a large cast-iron skillet over medium-high. Add vegetable oil. Remove steak from marinade (let excess drip off) and cook 3 to 4 minutes per side for medium-rare, or to desired doneness.
- Transfer steak to a cutting board and rest 5 minutes, then dice into small bite-size pieces.
- Warm tortillas in a dry skillet or directly over a low flame until soft and lightly charred, keeping them wrapped in a towel to stay warm.
- Assemble tacos: fill each tortilla with steak, then top with onion, cilantro, and cotija. Squeeze lime over the top.
- Serve immediately with salsa on the side.
Notes
Skirt steak also works well—cook it a touch hotter and faster. For extra flavor, char the tortillas and the onion lightly. If you prefer chicken, swap in boneless skinless thighs and cook to 165°F internal temperature.