Mexican Street Tacos
Introduction:
Missing those taco truck flavors? 🌞 These easy carne asada street tacos bring bold, authentic taste straight to your kitchen — no passport needed!
🕒 Prep Time: 1 hr 15 min
🕒 Cook Time: 15 min
🕒 Total Time: 1 hr 30 min
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 ½-inch pieces
- 12 mini flour or corn tortillas, warmed
- ¾ cup diced red onion
- ½ cup chopped fresh cilantro leaves
- 1 lime, cut into wedges
Step-by-Step Instructions:
- Marinate the Meat:
In a medium bowl, whisk together soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin, and oregano. Pour over the steak in a Ziploc bag or bowl. Marinate in the fridge for 1–4 hours. 🕐 - Cook the Steak:
Heat remaining canola oil in a cast iron skillet over medium-high. Add steak and marinade. Cook for 5–6 minutes, stirring frequently, until the meat is nicely browned and cooked to your liking. - Assemble the Tacos:
Fill warm tortillas with steak. Top with diced red onion, chopped cilantro, and a fresh squeeze of lime juice. 🌿🍋 - Serve Immediately:
Enjoy hot and fresh, just like you’d get from a taco stand.
Pro Tips
- Double up tortillas to keep things mess-free — just like street vendors do.
- Use cast iron for the best sear and flavor on your steak.
- Freeze leftovers in flat freezer bags for quick future taco nights.
Nutrition Info:
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 2 tacos | 420 | 26g | 24g | 22g | 3g | 2g |
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Authentic Mexican Street Tacos with Carne Asada
- Total Time: 1 hr 30 min
- Yield: 6 servings 1x
Description
Easy, quick, authentic carne asada street tacos you can make right at home! Top with onion, cilantro and lime juice!
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 ½-inch pieces
- 12 mini flour or corn tortillas, warmed
- ¾ cup diced red onion
- ½ cup chopped fresh cilantro leaves
- 1 lime, cut into wedges
Instructions
1. In a medium bowl, whisk together soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin, and oregano. Pour over the steak in a Ziploc bag or bowl. Marinate in the fridge for 1–4 hours.
2. Heat remaining canola oil in a cast iron skillet over medium-high. Add steak and marinade. Cook for 5–6 minutes, stirring frequently, until the meat is browned and cooked to your liking.
3. Fill warm tortillas with steak. Top with diced red onion, chopped cilantro, and a fresh squeeze of lime juice.
4. Enjoy immediately while hot.
Notes
Use a cast iron skillet for best results.
Double the tortillas to prevent tearing.
Freeze extra carne asada for later taco nights.
- Prep Time: 1 hr 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 2g
- Sodium: 510mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg
