Steak Mexican Street Tacos

Bite-sized, bold, and bursting with flavor, these Mexican Street Tacos are your new go-to for taco night. Marinated skirt steak, fresh onions, and cilantro piled into mini tortillas with a squeeze of lime make every bite irresistible. Quick, easy, and seriously delicious!

Servings: 4–6

Prep Time: 15 minutes

Marinate Time: 3–4 hours

Cook Time: 5–6 minutes

Total Time: About 3 hours 20 minutes – 4 hours 20 minutes

Ingredients:

1.5 lbs skirt steak, cut into ½-inch pieces

3 cloves garlic, minced

2 tbsp soy sauce

2 tbsp lime juice

1 tbsp canola oil

1 tbsp Worcestershire sauce

1 tsp cumin

1 tsp oregano

2 tsp chili powder

½ cup diced red onion

¼ cup fresh cilantro, chopped

Mini flour or corn tortillas

Optional Toppings: extra lime wedges, cotija cheese, salsa, avocado, or hot sauce

Instructions:

Prep the steak

Cut the skirt steak into ½-inch pieces and dice the onion.

Prepare the marinade

In a small bowl, whisk together soy sauce, lime juice, canola oil, Worcestershire sauce, minced garlic, cumin, oregano, and chili powder. Place the steak pieces in a gallon zip-top bag and pour the marinade over them. Seal the bag and refrigerate for 3–4 hours.

Cook the steak

Heat a skillet over medium heat. Add the marinated steak and cook for 5–6 minutes, or until the steak reaches your desired level of doneness. Remove from heat and let it rest for a few minutes.

Assemble the tacos

Warm your mini tortillas. Fill each tortilla with steak, then top with diced red onions and fresh cilantro.

Optional: squeeze fresh lime juice over the tacos and sprinkle with cotija cheese for extra flavor. Serve immediately with your favorite toppings.