Dinner

Flavor-Packed Mexican Street Tacos in Just 6 Minutes Recipe

Name: Flavor-Packed Mexican Street Tacos in Just 6 Minutes Recipe
Prep time: 6 min
Cook time: 6 min
Total time: 4 h 6 min
Cuisine: Mexican
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

Byreem everly December 24, 2025December 24, 2025

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Introduction

These Mexican Street Tacos are bursting with bold flavors and come together in just 6 minutes once marinated. Perfect for a quick lunch or casual dinner, they feature tender skirt steak with fresh toppings wrapped in soft mini flour tortillas.

Three tacos sit closely packed on a white plate with a slightly charred edge, each taco holding a corn tortilla with a light yellow color and soft, slightly crisp texture. The tortillas are filled with dark brown, grilled pieces of seasoned meat that have a slightly crispy surface. On top of the meat, there are bright green fresh cilantro leaves and small cubes of purple and white onion scattered evenly. A wedge of lime with a bright green peel and pale green inside rests on the side of the plate. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

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.
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.
Step 3: Heat the remaining 1 tablespoon of canola oil in a cast iron skillet over medium-high heat until shimmering.
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.
Step 5: Warm the mini tortillas in a dry skillet or microwave. Fill each tortilla with cooked steak, then top with diced red onion, chopped cilantro, and a squeeze of lime.

Tips & Variations

For extra smoky flavor, char the steak on a grill instead of cooking in a skillet.
Substitute skirt steak with flank steak or sirloin for a leaner option.
Add sliced avocado or a dollop of sour cream for creaminess.
Marinate the steak overnight for even more intense flavor.

Storage

Store any leftover cooked steak in an airtight container in the refrigerator for up to 3 days. Keep tortillas separate and warm them before serving. Reheat steak gently in a skillet over medium heat until warmed through to avoid drying out.

How to Serve

Three small, soft corn tortillas with light grill marks on the edges are filled with well-cooked, brown grilled meat pieces that look juicy and slightly crispy. On top of the meat, there are small, chopped purple onion pieces and fresh, bright green cilantro leaves scattered evenly. Next to the tacos, there are two lime wedges showing their fresh, bright green inside. All the tacos sit on a white plate, with a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tacos without marinating the steak for hours?

While marinating develops deeper flavor, you can marinate the steak for as little as 30 minutes if you’re short on time. The taste will be less intense but still delicious.