Mexican Street Tacos
Today, I’m sharing my Mexican Street Tacos recipe with you. I love Mexican food, it’s no secret, and these are at the top of my list!
What I love about this recipe is the fact that you can prep the food the day before and it’s ready the next day to cook at the last minute.
The meat is so tender from the marinade I use, it melts in your mouth. You add some chopped red onions, fresh cilantro, sour cream, and some salsa to make the tacos perfect! And don’t forget the freshly squeezed lime!
I finally found a taco holder that I can recommend. It holds two tacos on one side and three tacos on the other, if you flip the holder over. TACO HOLDER
This taco holder works great for regular-size taco shells as well. It’s stainless steel and dishwasher-safe! It’s a handy kitchen item I’ve wanted for a long time.
In case you missed this post, Taco Casserole Recipe
Things You May Need In The Kitchen
- Frying Pan
- Mixing Bowl
- Chopping Board
- Good Knife
- Taco Holder
Mexican Street Tacos
Gather the ingredients and cut the meat into 1/2 inch pieces.
We’ll make the marinade by combining the oil, soy sauce, lime juice, chili powder, minced garlic, cumin, and oregano in a large bowl. Stir until well mixed.
Add the steak pieces to the marinade and place the mixture in the refrigerator to marinate for 2-12 hours.
After marinating the meat, heat the other half of the oil in a frying pan, and place the pieces of meat with the marinade into the hot skillet.
Let the marinade cook down and test the meat for the desired doneness.
Serve in warm double tortillas, top with chopped red onions, cilantro and squeeze the lime juice on them. Enjoy.
Mexican Street Tacos Recipe
- 1-1/2-2 pounds skirt or flank steak cut into 1/2-inch pieces
- 2-3 tablespoons vegetable oil, divided in half
- 2-3 tablespoons soy sauce
- 3-4 tablespoons freshly squeezed lime juice
- 2 teaspoons chili powder
- 3 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 12 Mini – Street Taco flour or corn tortillas (I prefer flour because the corn tortillas crack)
- Chopped red onion
- Chopped Cilantro
- Fresh Limes
To make the marinade, combine the oil, soy sauce, lime juice, chili powder, minced garlic, cumin, and oregano in a large bowl. Stir until well mixed. Add the steak pieces and place them in the refrigerator to marinate for 2-12 hours. After marinating the meat, heat the other half of the oil in a frying pan, and place the pieces of meat with the marinade into the hot skillet. Let the marinade cook down and test the meat for the desired doneness. Serve in warm double tortillas, top with chopped red onions, cilantro and squeeze the lime juice on them. Enjoy.
Can I use corn tortillas instead of the flour variety?
I tried steaming some corn tortillas but they split in half when I placed them in the taco holder. I did the recipe a second time using the flour tortillas and they worked fine. In the future, I may fry the corn tortillas in a little oil before placing them in the taco holder. I grew up frying corn tortillas, were they greasy, yes? Did I love them? Yes!!!
I read where you need to keep them warm with some moisture. Well, flour tortillas are easier for me. I love corn tortillas so I will fry them next time I make these and see how it goes
Can I cook the meat in a slow cooker?
Yes, you could for sure. I would “brown” it before starting the slow cooker. The browning brings out the juices and the flavors of the meat. Put the meat in the slow cooker and then set your slow cooker on low for 6-8 hours, or until the meat is done.
You’ll have to “tinker” with the recipe when it comes to the marinade. Part of the cooking process is to “cook off” the marinade in the fry pan as you cook the meat so there’s really very little liquid left. Cooking the mixture in the slow cooker might not achieve the same result.
How do I store the leftovers?
I stored everything in airtight containers in the refrigerator for 2-3 days. They taste even better the next day if you have any leftovers!
Can I freeze the cooked meat?
What I love about this recipe is the fact that you can freeze the marinated meat or the cooked meat for 2-3 months in an airtight container. When ready to serve it, thaw in the refrigerator the day before.
Where did the street taco begin?
I quote, Uno Casa, “Authentic Mexican tacos in their modern form developed sometime in the 19th century in the booming Mexican silver mines. The first true type of taco was the ‘taco de minero,’ or ‘miner’s taco.’
From there, tacos spread through the working-class of Mexico, with taquerias popping up to offer modestly priced meals. Migrant women brought the taco to Mexico City to sell, and the city quickly transformed into the country’s biggest taco hub.”
What can I serve with Mexican Street Tacos?
- Chips and salsa
- Refried beans
- Black beans
- Spanish rice
- Homemade quacamole
I really hope you try making these Mexican Street Tacos, it’s all about teaching our kids and grandkids how to cook from scratch. Let me know if you make them, I love to hear from you. Stay safe, stay well, May God Bless this world, Linda