Mexican Street Tacos

  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons canola oil, divided
  • 3 cloves garlic, minced
  • 2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 1 1/2 pounds skirt steak, cut into 1/2-inch pieces
  • 12 mini flour tortillas, warmed
  • 3/4 cup diced red onion
  • 1/2 cup fresh cilantro leaves
  • 1 lime, cut into wedges
Photo of Mexican Street Tacos
An Image of the finished meal
  1. In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin, and oregano.
  2. In a gallon-sized Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
  3. Heat remaining 1 tablespoon canola oil in a large skillet over medium-high heat. Add steak and marinade, and cook, stirring often, until steak is brown and marinade has reduced, about 5-6 minutes, or until desired doneness.
  4. Serve steak in tortillas, topped with onion, cilantro and lime.

Recipe courtesy of Dang Delicious

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