Description
If you’ve ever tasted the warm, fresh simplicity of a taco from a street cart in Mexico, you know there’s nothing quite like it. This recipe captures that same bold flavor with tender marinated steak, chopped onion and cilantro, all nestled into warm corn tortillas. With just a few fresh ingredients and a hot skillet, you can bring a bit of Mexican street food magic to your home. These tacos are perfect for parties, family dinners, or satisfying a weeknight craving. Once you try them, they’re guaranteed to become part of your regular rotation.
Ingredients
Scale
- 2 lbs flank or skirt steak
- Juice of 4 limes
- Juice of 1 orange
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 cup chopped cilantro
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- 16–20 small corn tortillas
- 1 white onion, diced
- 1/2 cup chopped fresh cilantro
- Lime wedges, for serving
- Salsa of choice
Instructions
- Whisk together lime juice, orange juice, olive oil, garlic, cilantro, cumin, oregano, salt, and pepper.
- Pour marinade over steak and refrigerate for 1 to 4 hours.
- Dice onion and cilantro, set aside.
- Remove steak from marinade, pat dry, and sear on hot skillet or grill for 3–5 minutes per side.
- Let rest, then slice against the grain and chop into small pieces.
- Warm tortillas in a dry skillet until soft and pliable.
- Assemble tacos with meat, onion, cilantro, and a squeeze of lime.
- Serve with salsa and optional toppings like radish or pickled onion.
Notes
- For best results, marinate overnight.
- Don’t skip resting the meat—it keeps it juicy.
- Double tortillas if they’re thin or breaking.
- Grill adds more char flavor but stovetop works perfectly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop or Grill
- Cuisine: Mexican
Nutrition
- Serving Size: 4–6
- Calories: 310
- Sugar: 1g
- Sodium: 460mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg