Flavor-Packed Mexican Street Tacos in Just 6 Minutes Recipe
These Flavor-Packed Mexican Street Tacos deliver authentic bold flavors with tender marinated skirt steak, fresh onions, cilantro, and a splash of lime, all ready in just 6 minutes of active cooking time after a quick marinade. Perfect for a fast, vibrant lunch that brings street food excitement to your kitchen.
- Prep Time: 6 minutes
- Cook Time: 6 minutes
- Total Time: 4 hours 6 minutes
- Yield: 4 servings (4 tacos) 1x
- Category: Lunch
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
Marinade
- 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
Tacos
- 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
- Prepare Marinade: In a medium bowl, combine reduced sodium soy sauce, freshly squeezed lime juice, 1 tablespoon canola oil, minced garlic, chili powder, ground cumin, and dried oregano. Stir well until the ingredients are fully blended to create a flavorful marinade.
- Marinate Steak: Place the skirt steak inside a gallon-sized Ziploc bag or a large bowl. Pour the marinade over the steak, sealing the bag or covering the bowl, and refrigerate for at least 1 hour and up to 4 hours. Turn the bag occasionally to ensure the steak is evenly coated with the marinade.
- Heat Skillet: Warm the remaining 1 tablespoon of canola oil in a large cast iron skillet over medium-high heat until it starts to shimmer, indicating it is hot enough for cooking.
- Cook Steak: Add the marinated steak along with the marinade juices to the hot skillet. Stir frequently while cooking for 5-6 minutes, or until the steak is nicely browned and the marinade has reduced. Cook to your preferred doneness for optimal flavor and tenderness.
- Warm Tortillas: Heat the mini flour tortillas in a dry skillet or microwave briefly until soft and warm, ready to fold around the filling.
- Assemble Tacos: Fill each warmed tortilla with cooked steak strips, then top with diced red onion and chopped fresh cilantro. Finish each taco with a squeeze of fresh lime juice from the wedges provided for a bright, tangy finish.
Notes
- For best results, assemble tacos just before serving to maintain optimal flavor and texture.
- Marinating the steak overnight enhances tenderness and depth of flavor.
- Use skirt steak for its thin cut and rich flavor, but flank steak can be a good substitute.
- Adjust the chili powder amount for your preferred heat level.
- Mini flour tortillas hold the fillings well, but corn tortillas can be used for a more traditional option.
Keywords: Mexican street tacos, skirt steak tacos, quick tacos, easy lunch recipe, marinated steak tacos, cast iron skillet tacos
