Steak Street Tacos (Mexican)

mexican-streettacos Easy, quick, authentic carne asada street tacos you can make right at home. Top with onion, cilantro and lime juice. A Mexican street taco is a small taco on corn tortilla with different meats (al pastor, carne asada, barbacoa, carnitas or chorizo), served on small plates in street-style fashion from carts or trucks in empty parking lots or on the side of the street. Onion, cilantro and cotija cheese are classic street taco toppings.

2 Tbsp. soy sauce
2 Tbsp. lime juice, freshly squeezed
2 Tbsp. Canola oil, divided
3 cloves garlic, minced
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1½ lbs beef skirt steak, cut into ½” pieces
12 mini flour tortillas, warmed
¾ cup red onion, diced
½ cup fresh cilantro leaves, chopped
1 lime, cut into wedges

In a medium bowl, combine soy sauce, lime juice, 1 Tbsp. Canola oil, garlic, chili powder, cumin and oregano.

In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.

Heat remaining 1 Tbsp. Canola oil in a large cast-iron skillet over medium high heat. Add steak and marinade and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.

Serve steak in tortillas, topped with onion, cilantro and lime.

Makes 4-6 servings.

Cook's Notes:

Use a cast iron skillet. Cast iron skillets retain heat much better than a nonstick skillet, allowing for even cooking to quickly brown the meat while sealing in its juices.
Use flour or corn tortillas. Mexican street tacos are traditionally made with corn tortillas but small flour or corn tortillas can be used depending on personal preference.
Double up the tortilla. Street tacos are typically served on two tortillas, known as la copia or “the copy”. This practice helps keep the filling together and if the first tortilla breaks, the back up tortilla can be used for the rest of the filling.

How to Store and Reheat:

I recommend storing the components of these street tacos in separate airtight containers and combining just before serving. The beef will keep for up to 4 days, while the chicken will keep for up to 3.
Reheat either in a pot set over medium-low heat until warmed through.
Freeze as needed. Label, date and freeze up to 2 months.

Frequently Asked Questions:

Can I use a different cut of meat? Skirt steak, flank steak or sirloin steak are all great options.
Can I make this with chicken? Yes. We have a recipe for that here.
How can I store leftovers? Leftover steak can be stored in an airtight container in the fridge for 2-3 days.
Are Carne Asada tacos freezer-friendly? Yes. The leftover steak, prior to assembling in tacos, will freeze beautifully. Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.