I’m sharing my Street Tacos made with skirt steak, topped with onion, cilantro, and a squeeze of lime, plus the small trick I use to get authentic results at home.

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I’ve been chasing the perfect Carne Asada for years and finally landed on a Street Tacos version that hits every note. With skirt steak and a bright splash of fresh lime juice it’s smoky and tangy and weirdly addictive, the kind of taco that makes you forget plans and grab another one.

They’re tiny and messy and honest, great for standing around with friends at midnight or to turn an ordinary weeknight into something loud and fast. I keep finding reasons to make them, and once you taste that char and lime you’ll understand why.

Ingredients

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Skirt steak: Rich in protein and iron, gets super flavorful, a little fatty so juicy.
Lime juice: Sharp tangy acidity, adds brightness and vitamin C, cuts through rich meat.
Orange juice: Sweet citrus notes, balances the lime, gives a touch of natural sugar.
Soy sauce: Salty umami boost, deepens flavor, watch sodium though if you care.
Cilantro: Fresh herb, leafy vitamin punch, adds green brightness people either love or hate.
Corn tortillas: Gluten free, give rustic corn flavor and texture, simple and traditional.
Onion: Sharp bite, adds crunch and sweetness when cooked, full of fiber.
Cotija cheese: Salty crumbly cheese, adds creamy salty bite, use sparingly if desired.

Ingredient Quantities

1 1/2 pounds skirt steak, trimmed (about 700 g)

1/4 cup fresh lime juice (about 2 limes)

1/4 cup fresh orange juice (about 1 orange)

1/4 cup low sodium soy sauce

3 tablespoons olive oil

3 cloves garlic, minced

1 jalapeño, seeded and minced (optional)

1/2 cup fresh cilantro packed and chopped (about 20 g)

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon chili powder

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

12 small corn tortillas (4 to 6 inch)

2 tablespoons vegetable oil for cooking tortillas

1 small white onion, finely chopped

1/2 cup chopped fresh cilantro, for topping

2 limes, cut into wedges

Cotija cheese, crumbled, for serving (optional)

Salsa verde or your favorite salsa, for serving (optional)

Thinly sliced radishes, for serving (optional)

How to Make this

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1. Mix the marinade: whisk 1/4 cup fresh lime juice, 1/4 cup fresh orange juice, 1/4 cup low sodium soy sauce, 3 tablespoons olive oil, 3 minced garlic cloves, the seeded minced jalapeño if using, 1/2 cup chopped fresh cilantro, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a bowl.

2. Marinate the steak: place the 1 1/2 pounds trimmed skirt steak in a resealable bag or shallow dish, pour the marinade over it, seal and refrigerate at least 1 hour and up to overnight, flipping once or twice so it soaks evenly. If you forgot to plan ahead even 30 minutes helps.

3. Bring to temp and preheat cooking surface: take the steak out 20 to 30 minutes before cooking to come toward room temp. Heat a grill or heavy cast iron skillet to high so it gets really hot.

4. Prep to cook: remove steak from the marinade and pat dry with paper towels (wet meat won’t sear well). If you want to use the leftover marinade as a sauce, boil it for at least 3 minutes to kill bacteria, otherwise discard.

5. Cook the steak: oil the grates or skillet lightly and sear the skirt steak about 3 to 5 minutes per side for medium rare depending on thickness, longer if you like it more done. Aim for about 125 to 130 F for medium rare, but use your judgement, skirt steak cooks fast.

6. Rest and slice: transfer steak to a cutting board and let rest 5 to 10 minutes so juices redistribute. Slice very thinly against the grain for tender bites.

7. Warm the tortillas: heat 2 tablespoons vegetable oil in a clean skillet over medium high and fry each of the 12 small corn tortillas 15 to 30 seconds per side until blistered and a little charred, or char them briefly on the grill. Stack and wrap in a towel to keep warm.

8. Chop toppings: finely chop the small white onion and the remaining 1/2 cup chopped fresh cilantro, cut 2 limes into wedges, crumble Cotija if using, slice radishes thinly and have salsa verde ready.

9. Assemble tacos: place sliced carne asada on warm corn tortillas, top with chopped white onion and cilantro, squeeze a lime wedge over each, and finish with optional Cotija, salsa verde and radish slices. Serve immediately and eat while hot, they don’t wait.

Equipment Needed

1. Large mixing bowl (for the lime/orange/soy marinade)
2. Measuring cups and spoons (quarter cup, tablespoons, teaspoons)
3. Whisk (or a fork) to blend the marinade
4. Resealable plastic bag or shallow dish (to marinate the skirt steak)
5. Heavy cast-iron skillet or a grill plus tongs (for searing)
6. Instant-read thermometer (check for about 125 to 130 F for medium-rare)
7. Cutting board and a sharp chefs knife (slice very thin, against the grain)
8. Paper towels and a clean kitchen towel (pat steak dry, keep tortillas warm, dont skip)
9. Small skillet or griddle for warming/frying the corn tortillas

FAQ

Q: How long should I marinate the skirt steak?

A: 30 minutes is the minimum, 2 to 4 hours is best for flavor. You can do up to 6 hours, but don't go way past that or the citrus will start to "cook" and make the meat mushy. Pat the steak dry before searing to get a nice crust.

Q: Can I use a different cut of beef?

A: Yes. Flank or hanger steak work great too, they have similar texture. Ribeye or sirloin will also work but cook a bit differently. Whatever you use slice thinly against the grain so it's not chewy.

Q: What's the easiest way to cook the steak for these tacos?

A: Use a very hot cast iron or heavy skillet, 2 to 4 minutes per side for medium rare depending on thickness. Let it rest 5 to 7 minutes then slice thin across the grain. If you like well done cook longer, USDA says 145F with a 3 minute rest for safety.

Q: How do I warm the corn tortillas so they don't fall apart?

A: Heat a dry skillet over medium high, brush each tortilla lightly with oil and warm about 20 to 30 seconds per side until soft and slightly charred. Stack them in a towel to keep warm and steamy, that helps them bend without breaking.

Q: Can I make parts of this ahead of time?

A: Yep. Marinate the steak and chop the onions and cilantro a day ahead. Cooked steak keeps 3 days in the fridge. Tortillas are best warmed fresh but you can reheat them in the oven wrapped in foil for 10 minutes.

Q: How do I control the heat and toppings?

A: Adjust jalapeño and chili powder to taste, remove seeds for less heat. Keep it simple with chopped onion, cilantro, lime and salsa verde. Add cotija or radishes for crunch and salt, or avocado for creaminess.

MEXICAN STREET TACOS Recipe Substitutions and Variations

Skirt steak: try flank steak, hanger steak, or sirloin flap, just slice thin across the grain after it rests so it wont be chewy.
Low sodium soy sauce: use tamari for gluten free, coconut aminos if you need soy free (a bit sweeter), or regular soy sauce but cut back on added salt elsewhere.
Fresh cilantro: swap with flat leaf parsley for a similar bright note, or use chopped scallions plus extra lime if cilantro tastes like soap to you, or a little chopped mint for a different fresh kick.
12 small corn tortillas: use small flour tortillas for softer tacos, lettuce leaves for a low carb option, or warm corn tostadas if you want crunch, just brush with oil and heat in a skillet like usual.

Pro Tips

1. Let the meat chill then come up to room temp before you cook it, dont skip that step. Cold steak hits a hot pan and cools it off so you wont get a good sear. Also dont over marinate in the citrus for too long or the acid will start to break down the fibers and make it mushy; 1 hour to overnight is fine, and if you forgot even 30 minutes helps.

2. Pat the steak bone dry with paper towels right before it hits the pan, wet meat wont sear. Get your grill or cast iron screaming hot, oil the grates or pan lightly with a high smoke point oil (vegetable or avocado), and dont overcrowd the surface or you will steam instead of sear. Use an instant read thermometer if you have one and pull around 125 to 130 F for medium rare since skirt steak cooks fast.

3. Rest the steak 5 to 10 minutes on a cutting board, then slice very thinly against the grain for maximum tenderness. If you need extra neat thin slices, pop the cooked steak in the freezer for 15 to 20 minutes to firm up slightly before slicing, it makes a big difference.

4. Keep tortillas warm and flexible by stacking them and wrapping in a towel, or store in a covered container. If frying, heat oil till shimmering but not smoking and drain on paper towels so they stay crisp but not greasy. If you want to use the leftover marinade as sauce, boil it for at least 3 minutes first to make it safe.

MEXICAN STREET TACOS Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing my Street Tacos made with skirt steak, topped with onion, cilantro, and a squeeze of lime, plus the small trick I use to get authentic results at home.

Servings

servings

Calories

500

kcal

Equipment: 1. Large mixing bowl (for the lime/orange/soy marinade)
2. Measuring cups and spoons (quarter cup, tablespoons, teaspoons)
3. Whisk (or a fork) to blend the marinade
4. Resealable plastic bag or shallow dish (to marinate the skirt steak)
5. Heavy cast-iron skillet or a grill plus tongs (for searing)
6. Instant-read thermometer (check for about 125 to 130 F for medium-rare)
7. Cutting board and a sharp chefs knife (slice very thin, against the grain)
8. Paper towels and a clean kitchen towel (pat steak dry, keep tortillas warm, dont skip)
9. Small skillet or griddle for warming/frying the corn tortillas

Ingredients

1 1/2 pounds skirt steak, trimmed (about 700 g)
1/4 cup fresh lime juice (about 2 limes)
1/4 cup fresh orange juice (about 1 orange)
1/4 cup low sodium soy sauce
3 tablespoons olive oil
3 cloves garlic, minced
1 jalapeño, seeded and minced (optional)
1/2 cup fresh cilantro packed and chopped (about 20 g)
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
12 small corn tortillas (4 to 6 inch)
2 tablespoons vegetable oil for cooking tortillas
1 small white onion, finely chopped
1/2 cup chopped fresh cilantro, for topping
2 limes, cut into wedges
Cotija cheese, crumbled, for serving (optional)
Salsa verde or your favorite salsa, for serving (optional)
Thinly sliced radishes, for serving (optional)

Directions

Mix the marinade: whisk 1/4 cup fresh lime juice, 1/4 cup fresh orange juice, 1/4 cup low sodium soy sauce, 3 tablespoons olive oil, 3 minced garlic cloves, the seeded minced jalapeño if using, 1/2 cup chopped fresh cilantro, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a bowl.
Marinate the steak: place the 1 1/2 pounds trimmed skirt steak in a resealable bag or shallow dish, pour the marinade over it, seal and refrigerate at least 1 hour and up to overnight, flipping once or twice so it soaks evenly. If you forgot to plan ahead even 30 minutes helps.
Bring to temp and preheat cooking surface: take the steak out 20 to 30 minutes before cooking to come toward room temp. Heat a grill or heavy cast iron skillet to high so it gets really hot.
Prep to cook: remove steak from the marinade and pat dry with paper towels (wet meat won’t sear well). If you want to use the leftover marinade as a sauce, boil it for at least 3 minutes to kill bacteria, otherwise discard.
Cook the steak: oil the grates or skillet lightly and sear the skirt steak about 3 to 5 minutes per side for medium rare depending on thickness, longer if you like it more done. Aim for about 125 to 130 F for medium rare, but use your judgement, skirt steak cooks fast.
Rest and slice: transfer steak to a cutting board and let rest 5 to 10 minutes so juices redistribute. Slice very thinly against the grain for tender bites.
Warm the tortillas: heat 2 tablespoons vegetable oil in a clean skillet over medium high and fry each of the 12 small corn tortillas 15 to 30 seconds per side until blistered and a little charred, or char them briefly on the grill. Stack and wrap in a towel to keep warm.
Chop toppings: finely chop the small white onion and the remaining 1/2 cup chopped fresh cilantro, cut 2 limes into wedges, crumble Cotija if using, slice radishes thinly and have salsa verde ready.
Assemble tacos: place sliced carne asada on warm corn tortillas, top with chopped white onion and cilantro, squeeze a lime wedge over each, and finish with optional Cotija, salsa verde and radish slices. Serve immediately and eat while hot, they don’t wait.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.