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Street Taco Recipe

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4 from 9 reviews

This Street Taco Recipe features tender skirt steak marinated in a flavorful blend of orange juice, garlic, chili powder, and Mexican oregano, quickly cooked to perfection in a skillet. Served on warm corn tortillas with fresh onion, cilantro, salsa, and lime wedges, these tacos are a delicious and authentic quick meal ideal for any taco lover.

Ingredients

Meat and Marinade

  • 1 pound skirt steak, cut into ¼-inch chunks
  • ¼ cup orange juice
  • 2 garlic cloves, grated
  • 1 ½ teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon Mexican oregano
  • 1 tablespoon avocado oil

Other

  • 8 corn tortillas
  • ¼ cup onion, minced
  • ½ cup cilantro, chopped
  • Salsa, for serving
  • Lime wedges, for serving

Instructions

  1. Marinate the Steak: In a medium bowl, combine the skirt steak chunks with orange juice, grated garlic, chili powder, cumin, salt, and Mexican oregano. Toss everything together until the steak is evenly coated. Cover and refrigerate for at least 1 hour, allowing the flavors to infuse, or up to 24 hours for more intense flavor.
  2. Warm the Tortillas: Heat a large cast iron skillet over medium-high heat. Place one corn tortilla at a time into the pan and warm for about 30 seconds on each side until it becomes pliable and slightly browned. Keep the warmed tortillas wrapped in a kitchen towel to retain heat while you warm the rest.
  3. Cook the Steak: Add the avocado oil to the hot cast iron skillet and heat over medium-high heat until sizzling. Add the marinated steak and all marinade liquid to the skillet. Cook, stirring frequently, until the steak is deeply browned and the marinade has reduced, about 4 to 5 minutes.
  4. Assemble the Tacos: Spoon a generous portion of the cooked steak onto the center of each warmed tortilla. Top with minced onion and chopped cilantro. Serve immediately with salsa and lime wedges, squeezing fresh lime juice on top just before eating for a burst of tangy flavor.

Notes

  • Marinate the steak longer (up to 24 hours) for deeper flavor and more tender meat.
  • Use a cast iron skillet for the best sear and even heat distribution.
  • If corn tortillas are brittle, warming them as instructed helps make them pliable and prevents cracking.
  • Feel free to add additional toppings such as avocado slices or a sprinkle of cheese if desired.
  • Leftover steak can be stored in the fridge for up to 3 days and reheated gently.

Find it online: https://marthatasty.com/street-taco-recipe/