Flavor-Packed Mexican Street Tacos in Just 6 Minutes Recipe

Introduction

These flavor-packed Mexican street tacos come together in just minutes and are perfect for a quick, satisfying meal. Tender skirt steak marinated in zesty spices delivers authentic taste, while fresh toppings add the perfect finishing touch.

Ingredients

• 1/4 cup reduced sodium soy sauce
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons canola oil, divided
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 pound skirt steak
• 8 mini flour tortillas
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 2 lime wedges, for garnish

Instructions

1. Step 1: In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, minced garlic, chili powder, cumin, and oregano. Mix well to create the marinade.
2. Step 2: Place the skirt steak in a gallon-sized Ziploc bag or large bowl and pour the marinade over it. Seal and refrigerate for at least 1 hour, up to 4 hours, turning occasionally to coat evenly.
3. Step 3: Heat the remaining 1 tablespoon of canola oil in a cast iron skillet over medium-high heat until shimmering.
4. Step 4: Add the marinated steak and its juices to the skillet. Cook, stirring frequently, until the steak is browned and the marinade has reduced, about 5-6 minutes, or until cooked to your liking.
5. Step 5: Warm the mini tortillas in a dry skillet or microwave. Fill each tortilla with slices of the cooked steak, then top with diced red onion and chopped cilantro.
6. Step 6: Serve with lime wedges for squeezing over the tacos just before eating.

Tips & Variations

• For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños to the marinade.
• Swap skirt steak for flank steak or sirloin if preferred, adjusting cooking time as needed.
• Use corn tortillas for a more traditional street taco experience.
• Top with a drizzle of Mexican crema or crumbled queso fresco for added creaminess.

Storage

Store leftover cooked steak and tortillas separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a skillet over low heat or in the microwave to avoid drying out. Warm tortillas before serving to keep them soft and pliable.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the marinade and steak ahead of time?

Yes, marinating the steak up to 4 hours ahead helps deepen the flavors and makes cooking even quicker when you’re ready.

What can I use if I don’t have a cast iron skillet?

A heavy-bottomed non-stick or stainless steel skillet will work well to cook the steak evenly and develop a nice sear.

Flavor-Packed Mexican Street Tacos in Just 6 Minutes Recipe

Print Recipe

★★★★★

4.6 from 93 reviews

These Flavor-Packed Mexican Street Tacos offer a quick and delicious way to enjoy authentic Mexican flavors in just 6 minutes of cooking. Marinated skirt steak cooked in a cast iron skillet is paired with warm mini flour tortillas, fresh red onions, cilantro, and lime wedges for a vibrant and satisfying meal that’s perfect for any taco lover.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 1 hour 16 minutes
• Yield: 8 mini street tacos 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Marinade

• 1/4 cup reduced sodium soy sauce
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon canola oil
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano

Main

• 1 pound skirt steak
• 1 tablespoon canola oil
• 8 mini flour tortillas
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 2 lime wedges, for garnish

Instructions

1. Prepare the marinade: In a medium bowl, mix together soy sauce, lime juice, 1 tablespoon of canola oil, minced garlic, chili powder, ground cumin, and dried oregano until well combined to create a flavorful marinade.
2. Marinate the steak: Place the skirt steak in a large Ziploc bag or bowl, pour in the marinade, seal, and refrigerate for at least 1 hour or up to 4 hours. Turn occasionally to ensure even coating.
3. Heat the skillet: Warm the remaining 1 tablespoon of canola oil in a cast iron skillet over medium-high heat until it shimmers, indicating it’s hot and ready for cooking.
4. Cook the steak: Add the marinated skirt steak along with the marinade juices to the skillet. Stir frequently as you cook, allowing the steak to brown evenly and the marinade to reduce, about 5 to 6 minutes or until the steak reaches your desired doneness.
5. Warm the tortillas and assemble tacos: Heat the mini flour tortillas in a dry skillet or microwave until warm. Fill each tortilla with slices of the cooked skirt steak, top with diced red onion and chopped fresh cilantro, and garnish with lime wedges for squeezing over the tacos.

Notes

• For a gluten-free option, substitute the mini flour tortillas with corn tortillas.
• Skirt steak is preferred for its flavor and quick cooking time, but flank steak can be used as a substitute.
• Marinating for longer than 4 hours is not recommended to avoid toughening the meat.
• Adjust chili powder amount for desired spice level.
• Use a cast iron skillet for best sear and flavor development.

Keywords: Mexican street tacos, skirt steak tacos, quick tacos, easy Mexican recipe, skillet tacos, marinated steak tacos