Mexican Street Tacos

A Mexican street taco is a small taco on a corn tortilla with different meats (al pastor, carne asada, barbacoa, carnitas, or chorizo). They're typically served from street carts or trucks and topped with onion, cilantro, and cotija cheese.

Mexican street tacos are known for their bold flavors and simplicity. The key to a great street taco is the marinade, the cut of meat, and the freshness of the toppings. Authentic street tacos are often served with radish slices and a variety of salsas on the side.

Preparation Details

• Prep Time: 15 minutes
• Marination Time: 1-4 hours
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes (minimum)
• Serves: 4 people

Equipment

• Mixing bowl
• Ziploc bag or large bowl for marinating
• Cast iron skillet or heavy-bottomed pan
• Knife and cutting board
• Measuring spoons
• Cooking spoon or spatula
• Tongs for handling steak
• Serving plate

Ingredients

• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons canola oil, divided
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 ½ pounds skirt steak, cut into 1/2-inch pieces
• 12 mini flour tortillas, warmed
• ¾ cup diced red onion
• ½ cup chopped fresh cilantro leaves
• 1 lime, cut into wedges
• ¼ cup cotija cheese
• 1 radish, thinly sliced (optional)

Instructions

1. In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin, and oregano.
2. Marinate the steak in the mixture for at least 1 hour (up to 4 hours), turning the bag occasionally.
3. Heat the remaining canola oil in a large skillet over medium-high heat. Cook the steak and marinade until browned, about 5-6 minutes.
4. Warm the tortillas on a hot skillet or over an open flame for about 30 seconds on each side.
5. Serve steak in tortillas, topped with onion, cilantro, cotija cheese, and a squeeze of lime. Add radish slices if desired.