Mexican Street Tacos

Delicious Mexican Street Tacos Recipe

Easy, brief, authentic carne asada street tacos you may now make right at domestic! Top with onion, cilantro + clean lime juice! SO GOOD!

Easy Mexican Street Tacos Recipe

You definitely start to pass over things once they may be long gone. That’s no longer only an announcing. It’s an actual lifestyle.

See, I lived a block away from a well-known taco truck returned in LA. And like an awful lot as I love road tacos, I best went there perhaps 4 instances a year.

Best Mexican Street Tacos Recipe

And now that I’ve moved to Chicago, all I consider is the proximity of that taco truck returned domestically in Los Angeles. If that taco truck has been right here in Chiberia, I would go 4 times a day!

But until I get again to LA, here is my rendition of my favored avenue tacos that I leave out so dearly.

Yummy Mexican Street Tacos Recipe

It’s a quick recipe for the usage of an easy marinade in your skirt steak. It simply needs 1 hour of marinating earlier than you throw it onto a skillet. From there, you may top off your tacos with diced onion, cilantro, and clean lime juice.

It’s easy, it’s smooth and it’s simply ideal. That is until you can get back to Los Angeles!

 

See Also: Garlic Butter Chicken and Potatoes Skillet Recipes

 

Mexican Street Tacos

Recipe by Chef AngelaCourse: Latest Recipes
Servings

6

servings
Prep time

1

hour 

15

minutes
Cooking time

15

minutes
Calories

505

kcal
Total time

1

hour 

30

minutes

Easy, brief, authentic carne asada street tacos you may now make right at domestic! Top with onion, cilantro + clean lime juice! SO GOOD!

Ingredients

  • 2 tablespoons freshly squeezed lime juice

  • 2 tablespoons reduced-sodium soy sauce

  • 2 tablespoons canola oil, divided

  • 2 teaspoons chili powder

  • 3 cloves garlic, minced

  • 1 teaspoon dried oregano

  • 1 teaspoon ground cumin

  • 12 mini flour tortillas, warmed

  • 1/2 cup chopped fresh cilantro leaves

  • 1 1/2 pounds skirt steak, cut into 1/2-inch pieces

  • 3/4 cup diced red onion

  • 1 lime, cut into wedges

Instructions

  • In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin, and oregano.
  • In a gallon size 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.
  • Heat remaining 1 tablespoon canola oil in a large skillet over medium-high heat. Add steak and marinade, and cook, stirring often, until the steak has browned and the marinade has reduced about 5-6 minutes, or until the desired doneness.
  • Serve steak in tortillas, topped with onion, cilantro, and lime.

Chef Angela

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