Name: Mexican Street Tacos Recipe
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Mexican
Ingredients: 2 tablespoons reduced sodium soy sauce; 2 tablespoons freshly squeezed lime juice; 2 tablespoons canola oil, divided; 3 cloves garlic, minced; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 ½ pounds skirt steak, cut into 1/2-inch pieces; 12 mini flour tortillas, warmed; ¾ cup diced red onion; ½ cup chopped fresh cilantro leaves; 1 lime, cut into wedges

Jump to Recipe·5.1 from 20 reviews

If you’re anything like me, there’s nothing more exhilarating than biting into authentic Mexican Street Tacos packed with juicy, seasoned carne asada, topped simply with fresh cilantro, crisp onions, and a big squeeze of lime. Every bite is bold, bright, and brings a piece of the bustling streets of Mexico right to your own kitchen. Whether you’re planning an easy weeknight dinner or inviting friends for a festive gathering, these Mexican Street Tacos are guaranteed to earn rave reviews from everyone at the table.

Ingredients You’ll Need

Mexican Street Tacos Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients—each one is simple, yet they all play an absolutely crucial role in creating tacos that burst with flavor, color, and authenticity. These basics are all you need for true Mexican Street Tacos perfection.

Reduced sodium soy sauce: Adds a deep umami richness and helps tenderize the steak for that wonderful juiciness.
Freshly squeezed lime juice: Brings bright acidity and a classic citrusy punch you’ll taste in every bite.
Canola oil: Helps brown the steak beautifully and keeps it moist and flavorful.
Garlic (minced): For irresistible aroma and flavor—it’s a game changer in the marinade.
Chili powder: Adds gentle heat and that unmistakable taco warmth everyone loves.
Ground cumin: Contributes earthiness and subtle smoky notes that round out the marinade.
Dried oregano: A hint of this spice brings herbal complexity to the meat.
Skirt steak (cut into 1/2-inch pieces): The star of the show! This cut soaks up the marinade and cooks quickly for deliciously tender results.
Mini flour tortillas (warmed): The perfect vessel—soft, tender, and just the right size for street tacos.
Diced red onion: Adds color, crunch, and a slight bite on top of each taco.
Chopped fresh cilantro leaves: Lively, herbal freshness that balances the rich steak.
Lime (cut into wedges): A finishing squeeze takes the flavors over the top.

How to Make Mexican Street Tacos

Step 1: Marinate the Steak

Start by mixing your marinade—combine soy sauce, lime juice, one tablespoon of canola oil, minced garlic, chili powder, cumin, and oregano in a bowl. Add your skirt steak, toss it well, and let all those wonderful flavors soak in for at least an hour (or up to four hours if you want maximum flavor). The marinade tenderizes the steak and infuses every piece with irresistible Mexican Street Tacos flavor.

Step 2: Cook the Carne Asada

When you’re ready to cook, get your cast iron skillet sizzling hot over medium-high heat. Pour in the last tablespoon of canola oil, then toss in the marinated steak and all the flavorful juices. Stir frequently and cook for about 5–6 minutes, letting the steak brown nicely and the marinade reduce to coat each piece in tangy, spicy goodness. Pull it off the heat once your steak is done just the way you like it.

Step 3: Assemble the Tacos

Time for the fun part! Lay out your warm mini flour tortillas, pile on the sizzling steak, and top each taco with plenty of diced red onion and fresh cilantro. Don’t forget a hearty squeeze of lime right before serving—the burst of freshness ties everything together, capturing the true essence of Mexican Street Tacos.

How to Serve Mexican Street Tacos

Garnishes

Fresh garnishes are the secret weapon to elevate these tacos from great to unforgettable. Classic street taco toppings include a scatter of raw diced onion, heaps of chopped cilantro, and lots of lime wedges to squeeze liberally over every taco. If you’re feeling a little extra, a dollop of cool crema or a spoonful of your favorite salsa can add another layer of flavor and fun.

Side Dishes

No spread of Mexican Street Tacos is complete without a few vibrant sides. You can’t go wrong with a zesty Mexican street corn (elote), warm tortilla chips with homemade guacamole, or a refreshing watermelon salad. Add a bowl of black beans or Spanish rice to round out the meal—the more variety, the merrier your taco night becomes!

Creative Ways to Present

Don’t just serve these tacos—make them the star of your next party! Try arranging your toppings in little bowls and setting up a DIY taco bar. Stack up the tortillas in a napkin-lined basket to keep them warm, let guests fill their own, and watch everyone come back for seconds. Serving with colorful napkins, lime wedges on the side, and a pitcher of homemade agua fresca brings the festive spirit for the ultimate Mexican Street Tacos experience.

Make Ahead and Storage

Storing Leftovers

If you end up with leftover steak, let it cool to room temperature and store it in an airtight container in the fridge for up to 3 days. Keep the toppings (onion, cilantro, and lime) separate, so assembling fresh tacos remains easy and delicious.

Freezing

Marinated or cooked steak freezes well! Place cooled steak in a freezer bag in a single layer and squeeze out as much air as possible before sealing. It’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating for a quick Mexican Street Tacos fix any night of the week.

Reheating

For best results, heat the steak in a hot skillet with a splash of oil just until warmed through—it helps it stay juicy and flavorful. If you’re in a hurry, the microwave works too; just cover the steak with a damp paper towel to keep it from drying out. Warm the tortillas on a skillet or directly over a burner for that soft, pliable street taco vibe.

FAQs

Can I use a different cut of steak for my Mexican Street Tacos?

Absolutely! While skirt steak gives these tacos a classic, authentic flavor, flank steak or even sirloin work beautifully if that’s what you have on hand. Just make sure to slice against the grain for maximum tenderness.

What are the best tortillas for Mexican Street Tacos?

Mini flour tortillas are soft and easy to handle, but corn tortillas are also perfect if you want traditional street taco flavor and a naturally gluten-free option. Make sure to warm them before serving, so they stay supple and don’t fall apart.

Can I grill the steak instead of using a skillet?

Definitely—a hot grill is a fantastic option! Get those delicious char marks on the skirt steak, and then slice or chop it up before building your tacos. Just watch the cooking time, as skirt steak cooks quickly over high heat.

Can I make Mexican Street Tacos ahead for a party?

Yes! You can marinate the steak up to a day in advance and cook it just before serving. Or cook the steak earlier, store it, and reheat in a skillet before your guests arrive. Set up all the toppings so people can build their own tacos fresh.

How do I keep tortillas warm for serving?

Stack your tortillas, wrap them in a clean kitchen towel, and place them in a covered dish or tortilla warmer. You can also keep them wrapped in foil and pop them in a low oven until you’re ready to serve, ensuring your Mexican Street Tacos are always served warm and inviting!

Final Thoughts

There’s something magical about gathering friends and family and digging into a pile of Mexican Street Tacos—every bite is a little celebration. This recipe brings all the vibrant flavors and excitement of street food right to your home, with minimal fuss. Give it a try and let the fiesta begin!

Mexican Street Tacos Recipe

Ingredients You’ll Need

Ingredients You’ll Need