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Prep time: 1 hr 15 mins | Cook time: 15 mins | Total time: 1 hr 30 mins | Yield: 6 Servings

Mexican Street Tacos is one of those that you will keep on craving. Skirt steak marinated in a simple marinade for an hour, then perfectly cooked in a skillet. When done, serve in soft tacos topped with onion, cilantro, plus fresh lime juice. Delicious!

This reminds me of the famous taco truck in L.A. I visited a friend there a few years back, and this is what I miss the most. I haven’t got the chance to go back, yet so I thought I have to make a rendition. Whenever I am craving which is always, I have this recipe. It’s easy, quick, and as good as the one I had on that food truck.


2 tbsp reduced-sodium soy sauce

2 tbsp freshly squeezed lime juice

2 tbsp canola oil, divided

3 cloves garlic, minced

2 tsp chilli powder

1 tsp ground cumin

1 tsp dried oregano

1 1/2 lbs skirt steak, cut into 1/2” pieces

12 mini flour tortillas, warmed

3/4 c. diced red onion

1/2 c. chopped fresh cilantro leaves

1 lime, cut into wedges


Step 1: Combine the soy sauce, lime juice, a tbsp canola oil, garlic, chilli powder, cumin, and oregano in a medium bowl.

Step 2: Mix the soy sauce mixture and steak in a gallon size Ziploc bag or large bowl. Marinate the steak for an hour up to 4 hours. Make sure to turn the bag occasionally while marinating.

Step 3: In a large skillet, heat the rest of 1 tbsp canola oil over medium-high heat. Once the oil is hot, add the steak and marinade to the skillet. Cook while stirring often for about 5 to 6 minutes until the steak has browned and the marinade has reduced.

Step 4: When done, enjoy the steaks in tortillas, topped with onion, cilantro, and lime.