Flavor-Packed Mexican Street Tacos in Just 6 Minutes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
