Mexican Street Tacos
Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!
You truly begin to miss things once they are gone. That’s not just a saying. It’s real life.
See, I lived a block away from a famous taco truck back in LA. And as much as I love street tacos, I only went there maybe four times a year.
And now that I’ve moved to Chicago, all I think about is the proximity of that taco truck back home in Los Angeles. If that taco truck were here in Chiberia, I would go four times a day!
But until I get back to LA, here is my rendition of my favorite street tacos that I miss so dearly.
It’s a quick recipe using a simple marinade for your skirt steak. It just needs 1 hour of marinating before you throw it onto a skillet. From there, you can top off your tacos with diced onion, cilantro and fresh lime juice.
It’s simple, it’s easy and it’s just perfect. That is, until you can get back to Los Angeles!
Mexican Street Tacos
Ingredients
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons canola oil, divided
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 ½ pounds skirt steak, cut into 1/2-inch pieces
- 12 mini flour tortillas, warmed
- ¾ cup diced red onion
- ½ cup chopped fresh cilantro leaves
- 1 lime, cut into wedges
Instructions
- In a medium bowl, combine soy sauce, lime juice, 1 tablespoon 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 tablespoon canola oil in a large 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.
Did you make this recipe?
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Yum.
Wife just made these with Skirt steak from Aldi. Better than even one of our local taco trucks. Will save this for the foreseeable future.
I marinated the meat the full four hours, and these tacos were incredible! My husband could not stop raving about them, so these will definitely be on our menu rotation.
I used thin sliced top sirloin because that’s what I had on hand. These are the best tacos I’ve ever had.
I made this tonight and my only regret is I didn’t let it marinate. Long enough. Next time I’ll go for a full 4 hours! very tasty.
Excellent!
Bro! I did your recipe and holy crap that was delicious. I will definitely be making this again for sure. Every taco Tuesday
Making steak and chicken tonight, both ate marinating in the fridge. So excited to try them!
I’ve been making these for a year. They’re addicting and never have had someone disagree. I substitute beef for chicken more tender. I add a cup of orange juice to marinade. I marinade an hour shaking up half way though in a bowl with lid in fridge.I substitute in olive oil for canola. I add green onions to cilantro and red onions. Also I add ground avocado, salsa, and sour cream as topping and spritz with lime as suggested. Also I fry corn tortillas in butter until browned and crunchy…
I love this recipe and so does everyone who samples it. I do have a question though, why do you say 4 hours or at least 1 hour to marinate? Would it be a problem to start marinating in the morning and then cook at night? So like 8 hours marinating. Thanks!
Sometimes if you marinade meat too long when it has something acidic in it like lime juice, it can actually start to break down the meat fibers and the meat will become mushy!
Absolutely amazing, not too hard to make and delicious
This is my go-to taco marinade. So versatile and awesome just as it is.
Made it for my family twice and the first time was nice but second time was absolutely delicious! Did use chicken instead of steak but the spice mix is delicious and very flavorsome.
We’ve used this recipe at least a dozen times now and will continue to use it. The marinade is perfect, although I typically double the amount of marinade to meat. Thanks for a great recipe.
These are the ONLY street tacos that my husband will eat! I have tried MANY different marinades and this one is the keeper. Thank you for sharing your recipe 🙂
Do you serve in two shells?
I do…easier to handle
These tacos are so easy and sooooo good! Great flavor! On regular “Taco Tuesday” rotation now!
I love this recipe. The flavor is delicious. But I consistently have an issue reducing the marinade. It usually takes longer than 5-6 mins and the steak is overdone at that point. Am I doing something wrong or should I be cooking the steak by itself then reducing the marinade separately to avoid this issue?
I take the steak out when it’s done and reduce the marinade at a high head in my cast iron skillet. Then put the steak back in to heat through. SO GOOD. I’m making this tonight!!!
Out of curiosity, when you made this recipe: how many tacos were able to be made from all of this? Asking because I plan on making these this coming weekend for my family.
I made these and they are amazing definitely going to make more!!!
Can this be made with chicken? Would the instructions be any different?
Looking forward to making this recipe. By chance, will the same ingredients work on chicken as well or would you have another recipe for that purpose?
Thank you for your time and consideration.
Skirt steak is hard to come by here. Can I use sirloin with same results or what other cut would you recommend??
Sirloin would be just as good. I just made that last night and it turned out great
A favorite among “taco bar” protein options! Bursting with flavor; simple to prepare, with staples
Can you marinate this longer? Like 8 hours?
Omg… I got a new one for margaritas with my sisters. This was so easy and yet so good. I can’t wait to try it on the grill.
OMG OMG, these were tasty delish! Super easy, too. The only thing I changed was I used top sirloin because it looked so nice and marbled at the store, but I cubed it just the same. And I swirled in a couple of drizzles of Worcestershire with the soy sauce (.5 to 1 Tbs.) because it seemed like the thing to do at the time. Damn.
soooo goood omg it was delishhhhhh
Used a pound of inside skirt steak and it was AMAZING!!
This was awesome! Would not change a thing. Thank you!
So good, thank you!
I haven’t made this yet. I want to try this! Can this be made in a crockpot?
Loved this!
These were the best street tacos ever! The flavor combination can’t be beat. It’s our favorite taco Tuesday night
Truly Damn Delicious! The best tacos I have ever made and so easy to make too! The marinade is unbelievably delicious. I went low fat with ground turkey and low-carb with romaine lettuce for my wraps. And even with the healthy substitutions they felt sinful! You just can’t go wrong with this recipe!
We used chicken because we didn’t have steak and it was so good!
Delicious! I only had chuck steak and I thought it was going to be tough but it was absolutely perfect. Thank you.
My family loves this recipe I make these several times a month.
Yummy and easy! Followed directions and marinated meat for one hour, cooked on stovetop and ate stuffed into corn tortillas with homemade pico and feta cheese sprinkled on top. A hit at the dinner table!
We loved this. I (oddly for me) was out of soy sauce and I substituted Lea & Perrin’s. Other than that the only change I made was adding some thinly sliced poblano pepper.
Thank you for posting this recipe. I’m always looking for new taco ideas.
Absolutely Amazing !
This is an amazing recipe and we are trying it out tonight! Since we have a garden that has somehow been successful in particular with the resulting multiple peppers, we are now adding to the marinade a moderate amount of chopped fresh jalapeños, and limiting the amount of tiny chopped pieces of the intensely hot cayennes. Love the blend of spices, but as someone has commented here, the world’s various cultures have been connected for many many centuries. Thank you for being present as the go-to source of all wonderful recipes!!
Wow. This was so freaking easy and seriously tasty. My daughter who will not eat anything unless it has refried beans and cheese on it asked for seconds. I did it exactly as the recipe stated and was perfect. Will be keeping this in the rotation thank you so much!!
This is an excellent recipe! I do not change a thing in the marinade although I may have to buy a different meat if skirt steak is not available. I am amused by the comments that say this is not “authentic” because of the soy sauce. If you are at all interested in the history of Mexico you should know that there were a lot of Chinese immigrants in Mexico in the 1800’s. Guess what, they brought soy sauce with them. Carne asada almost always has soy sauce in it.
Good Point! Love the history you provided. Thanks,
I do make carne asada quite often I have not used this recipe but it should be fine too put it on the grill right
I made these for a party and doubled the recipe. Everyone loves it. I didn’t use any heat and allowed people to add hot sauce after if they wanted. I’m from East LA so street tacos have their own place in my food repertoire. I don’t think I’ll ever use ground beef for tacos again. This was so simple and delicious. Thank you for this recipe.
Damn delicious indeed personally I make way more marinade then called for but it is better that way maybe it’s just me but recipes never seem to call for enough marinade especially when the steak drinks it
The marinade is amazing! I made this for my family, and my dad asked me what I put on the steak because it was the best steak he’d ever had. This marinade is also good on cauliflower for any vegetarians out there!
My picky husband was commenting how good it smelled as soon as I started cooking!
Served it with guacamole and sour cream with street corn. Delicious.
He suggested corn tortillas next time-will update!
So easy!!
I love this recipe. If I don’t make it weekly, I am at least making it every other week. My picky teens love this too. We all agree it is DAMN DELICIOUS. I love how quickly this comes together.
These are amazing and I’ve made them 3 times now! It even works with leftover steak if you throw it in the marinade!
Thanks so much for this recipe! I actually tweaked it a little and used it last minute on some ground beef for quick street tacos and wow!! Absolutely delicious. Tastes remarkably like my favourite taco truck.
I’ve been making these tacos for the past few years and always come back to this recipe. Easy, delicious, full of flavor! You won’t be disappointed.
My dad and I make these once a month they’re easy to make they’re delicious the only difference between the street tacos and Carne asada isyou use jalapeno and Orange juice and lime juice
These are delicious and easy to make. I like to serve refried beans and a salad to make it a meal.
Me and my boyfriend love this recipe and make it all the time! I use tamari instead of soy sauce and olive oil instead of canola oil. It tastes exactly like the carne asada tacos from our favorite Mexican restaurant
This has been my go-to recipe for taco night for several months. Everyone loves it! I always make extra for leftovers, though they rarely make it to the next day. I have used several cuts of beef and they all turn out great!
Tasted like they just came off the taco truck!
2/21/22. Made yesterday. The seasoning is great. My husband and I both loved it. I actually used round steak cut into really small pieces, because that’s what I had in refrigerator. The meat tasted really good!
Amazing…
I was looking for a a way to create tacos that were like what you would get in Cali or even Mexico… these hit it right away! I had to use flank because for some reason in Canada butchers don’t seem to get skirt, but it was Angus, so it evened out. My wife loves cilantro and I added a little liquid smoke (hickory) to add to the flavor. We saved the remaining cilantro and lime for pico de gallo – served on corn tortillas with a bit of guacamole… she’ll never go back to old school ground beef again, though we are looking forward to your chicken version. Thanks for bringing summer to a cold Canadian winter!
Can I triple this easily ?
What?!? Chicago has way better tacos than LA!!! There’s a taco place on almost every corner.
Heck yeah!!! I +1 that. Only because I love Chicago way more than LA lol
Such a delicious and easy recipe. I’ve made it with impossible meat and still as tasty -will definitely be a repeat recipe.
Soooo good! Marinated overnight and topped with red onion and queso fresco. Will be on heavy rotation.
Made this recipe last night and it was delicious! With avocado, fresh pico and cheese as toppings!
The best tacos I’ve ever made! Served them with onion, cilantro, avocado and queso fresco. Amazing!
These were absolutely amazing! Super easy and so delicious. I added feta cheese and diced avocado to my toppings which was an extra yummy twist
I am so not a fabulous cook. These tacos were so easy and so delicious! These will definitely be a repeat dish for me.
Could we use hamburger meat to sub for the steak? Other than that the marinade is amazing!
Best of street tacos ever just like the ones in Wichita Kansas at all the taco trucks thank you
These are “damn delicious”! I have substituted an 80/20 mix ground beef. They still taste the best and yes it works fine. The only thing I suggest is doubling thearinase for ground beef. It seems to get absorbed.
Makes my husband think I can cook
That’s awesome, Tara!
SO yummy!! Easy and different than my normal tacos!
WONDERFUL DELIOUS, AND EASY TO MAKE.L
Amazing
It was absolutely excellent!thanks for sharing.❤️
Funny, I’m from Chicago and when I lived in LA, I couldn’t wait until I went home to get REAL tacos and Tamales! The tacos in CA are OK, but nothing beats tacos from 26th St!
Where the heck were you getting your tacos in LA for them to not be real lol? You’re talking about the city with the highest mexican population outside of mexico. You go to a mom and pop shop or a street truck, those recipes are coming straight from mexico. Those recipes are as real as it gets.
Nothing beats Chicago food.
next time you go to 26st get me a pork chop sandwich.lol
Lmao real tacos in chicago? Not sure what you’re talking about but california has one of the highest hispanic population and it’s nothing but authentic tacos there. Chicago? Y’all just stick to your little hotdogs and nasty deep dish pizza lol. I’m not saying there isn’t authentic tacos there but you must have been looking in the wrong spot in LA because they are all over the place.
What are you talking about??? You’ve never been to Chicago I take it? Our population is over 30% Hispanic. There’s a taco place on almost every corner.
Y’all over here arguing over tacos lmfao!!!!!
Chris- don’t talk anymore. You already made yourself look stupid. Yes California has a higher Mexican population but doesn’t mean the tacos are better. I be someone from Mexico would have something to say about that. If you don’t have something positive to comment, keep your comments to yourself.
Spot on
Bill if you know u know clearly these guys don’t know
#ChicagoTacos
I was excited trying some street tacos in LA when I visited my old army buddies. Boy was I disappointed. I thought the same thing! How can tacos in LA be this bad???
i’m not saying theres nit bad places, but cruise Olympic 24/7, very hard to go wrong with any street tacos…
That just proves that the best food is whatever you ate growing up. And it should be. But, try to remember that this also true for who grew up other places. For me, the best meals were the ones my Mom made, and I left home to join the Army 56 years ago. Mom is gone now and I wished I had spent some time asking her how she made this or that back when she could remember, but the time to ask her would have been 30 years ago when she might remember. And I really miss her every day
These were amazinggggg!! Thank you for the recipe
Thanks for sharing this lovely recipe. I make my own tacos using standard flour, and rump as the beef. Its so simple to make and absolutely delicious. Unfortunately not many good Mexican places here in New Zealand.
Well done.
This was an excellent base recipe, and I made the following adjustments for my Culinary Essentials final: replace the soy sauce with Worcestershire sauce, reduce the lime juice to 1/4-1/2 teaspoon, substitute 1 teaspoon of the chili powder with ground Cayenne Red Pepper, increase the cumin by 1/2 teaspoon, minimize the cilantro to 1/4 cup, and add 1 cup chopped onion, 1 thinly sliced red bell pepper, and 1/8 cup fresh chopped chives. We also ended up borrowing another group’s Salsa Verde and frying corn tortillas, adding canola oil as needed.
Wonderful, made them yesterday and will be adding them to the regular list. Love food thats tasty and simple to create. These tacos burst with fresh flavours and are dead simple.
Awesome, I’ve let it marinade a lot longer in and a plastic container, but may try the shorter recommended time. My coworker said it was the best thing I’ve ever made. Flavors pop out all over a smorgasbord of flavor! I’m going to try this with chicken and see how it goes. Flour tortillas also are tasty with this recipe. I also added 1/2 cup orange juice to the marinade. I added green onions, salsa, and mashed avacados to the toppings. I took another similar recipe and improvised!
I’ve made this and everybody I ha e served it to loves it. This marinade is perfect. I’ve searched for recipes and your is the best I have found. Thank you for sharing!!
Bussin!!
So delicious, fast and easy! I used top round steak and marinated the chunks for an hour. When they were done cooking, I added a mixture of 1 Tbs corn starch and 1 Tbs cold water to thicken the marinade/coat the meat with it.
I’ll start by saying I don’t like that you didn’t include a preparation for the tortillas, because as simple and easy as a tortilla is, it is still an important part of the taqueria/taco truck experience. But the rest of the recipe drove the flavor profile from my favorite taco places out of the park! I now am comfortable and confident in my abilities to create at least one memorable and common place (fast food recognized) dish on my table once a week. I love the emphasis on the marinade here, because I honestly don’t believe any place near me DOES marinade its steak, and it makes all the difference.
I use rump steak for trial but it was a hit. My kids loved it so much, they ask me to make it again.
Love you guys! Thanks for all the recipes
I didn’t have chili pepper but did have blacken seasoning. Sooo I substituted almost a teaspoon of it. I sliced my garlic really thin instead of chopped. Kind of a ‘vampire’ taco version. Yellow corn tortillas seared in a pan with a little oil. So good!
I love this recipe! I alternate between steak and pork. Either way, delicious.
Did tonight,amazing recipe! My partner and I are happy like kids,it was a bomb
Amazing! I made this a few weeks ago for Taco Tuesday even posted it on my TikTok!! I followed the recipe and my family loved it! The meat was so tender and cooked perfectly, we are ate the left over meat by itself!! “little steak bites” I’m making it again tonight, I will tweak the seasonings a little bit but only to enhance the flavor even more
Absolutely amazing
I seriously love this recipe. I personally use 10-11 ounces of beef with the above spice recipe; but I just LOVE the flavor of the spices.
This is a great recipe! Longest part is chopping ingredients and meat for marinade. Rest is breeze. My teen boys have eagerly requested for the same meal to be made again after they tried it first time. I am going to also add refried beans and sprinkle some chopped jalapeños and serve with verde souce tonight. One our fav recipes for sure.
These were so good. I love, love, LOVE street tacos. These were like heaven. Definitely a new addition to my taco nights. Thanks for the quick and easy recipe.
Me and my mother loved this!!!!
My mom is a very picky eater, and she enjoyed this immensely.
I will be making this again. Thanks for the post.
I added a medely of different colored Peppers and cheese. Delish! Thanks!
Awesome, I’ve let it marinade a lot longer in and a plastic container, but may try the shorter recommended time. My coworker said it was the best thing I’ve ever made. Flavors pop out all over a smorgasbord of flavor! I’m going to try this with chicken and see how it goes. Flour tortillas also are tasty with this recipe.
Can I substitute the lime for anything (other than lemon juice) or can I leave it out?
I’ve made these tacos many times and love them!! I have all the ingredients tonight apart from the lime so any help would be great!
I use orange juice and orange zest sometimes.
So easy and so good!! We moved away from LA and have missed this style of taco so much. Will definitely be in our regular rotation!
My first time having Mexican Street Tacos. This recipe was AWESOME!!!!!! Taco night in my house will always be great!!!! No more ground beef tacos!!!
This is one of my favorite taco recipes to make. Quick, easy, and delicious!
I’ve never been to NYC…in fact, I live on a small island just North of Brisbane, Australia…but I tried this recipe and we LOVE it. Well done, I can only imagine how popular those street vendors are….well done!
Too much chili powder. The chili powder ruined it.
I only had pork chops in the house so I cut them into small pieces and the recipe still worked out well. Can’t wait to try with steak!!
This is a great authentic recipe! I’ve made it with both steak and chicken and my picky family ate every last bite! No more ordering from our local taqueria!
Absolutely perfect street taco flavor.
I love this recipe and so does my family. Very tasty
Made this recipe for the family. Followed the recipe instructions and it was a big hit for everyone. I will make this again for our coming group study .
use chili powder (in Texas chili beans) or Mexican chili powder ( contain only ground red chili pepper?? Thank you in advance for your help.
Easy and tasty. Took these tasty morsels to small group and they disappeared very quickly. Will make again and definitely add to the meal rotation.
This is the best recipe ever!
These are amazing! Cook the meat on my flat top. I top them with shredded cabbage, onions, and crumbled Cotija cheese. I also make a sour cream, cilantro lime sauce to drizzle on top. Family can’t get enough of them.
Yes this was DAMN DELICIOUS!
We did follow the recipe perfectly and I wouldn’t change a thing. Super delicious. Can hardly wait to make it for my friends!
Yum! These came out perfect. I used some “stir fry” cut steak from the supermarket and marinaded it for a while, sautéd, then took the meat out and diced it up, threw it back into the pan and fried just a little longer til everything was cooked through and with a little smokiness. Served on small corn tortillas with onion and cilantro. The tacos were delicious and my Mexican husband and mother in law complimented my cooking. I will say they were surprisingly not spicy at all so if you want some extra heat you can be more generous with the chili powder (or add hot sauce to the tacos lol).
In going to try and make these they sound so good and I don’t go out to eat I enjoy cooking at home
Amazing! My 13 year old front this recipe and we now use it on our taco truck! Everyone loves them!!!
I have made these a couple times now and they are fantastic. I did not have any skits on hand so I sliced some “petit filets” – you know the ones that weigh about 3 ozs each that are cheap at the store – while they were still half frozen. Cut them real thin. Marinated for 2 hours. Awesome.
This is a really good recipe ! I’ve made it for my family several times now. Everyone likes it – and that makes it special!!
OMG, this was AMAZING!!!! It was so easy and full of flavor. The shirt steak was tender too. The only thing I omitted was the cilantro…I’m one of those who finds it tastes like soap. I just topped with the red onion and shredded lettuce. This is a keeper!
Despite following directions, this was just a little too bland for me. I added some spice (cayenne pepper) and it definitely made it better. If you like really mild tacos, you might like this.
Excellent recipe! I like how fast the marinade works. I didn’t have low sodium Soy Saue so I used 1 1/2 tbsp Kikoman and 1/2 tbsp water. Great authentic Mexican style Carne Asada tacos! And they do have these in SE Wisconsin on taco trucks and even in The Chi! I just needed a great recipe to make them at home!
Sooooo good! Keep coming back. I pop the meat into an unwrap or for 6 mins then set to sauté mode so the sauce is absorbed into the meat. Thank you!!!!! The more meat the better
Awesome tacos! I used corn tortillas and had some avocado slices to top it. I had everything to make these without going to the store except canola oil so I substituted with vegetable oil. We will definitely make this again!
Delicious but 1lb steak definitely yields more than 6 servings! Had plenty leftovers for another day.
This is a definite keeper!! My family LOVED this-no leftovers in sight.
I did add 1 tsp smoked paprika
Awesome, delicious flavors! Exchanged flour tortillas to corn tortillas. We will continue to make this recipe. Thanks for sharing .
These were amazing! The only change I made was to grill the steak. I marinated it for a couple of hours, threw it on the grill and then chopped it into bite size pieces. I also warned up the tortillas on the grill after I took the meat off (while the meat rested). Everyone said these were the best street tacos they had ever tasted.
Great recipe
These are awesome Im Mexican and never made with soy sauce before it really is authentic and I never realized that was the missing ingredient ALL my kids ate this which is rare.
Excellent – easy and delicious. And in addition, you need very little meat to serve a lot of people who feel more than satisfied.
The tacos can be dressed up with more veg if you feel like it.
Loved this recipe! So delicious…one change I made that I got from another Street Taco recipe a while back was to add the Cotija Cheese on these. It added a nice little touch.
My entire family loved these. Easy to make. The marinate was perfect!
I grew up on tacos, in California and Arizona. I can’t wait to make your tacos but I will be using crispy shells. I have tried the soft floppy shells, just don’t like the mess.
Made tonite and it came out great. Added a few extra ingredients especially cumin and garlic . cant wait to try more recipes
So delicious so easy it was a huge hit with everyone in our house
Your recipe looks delicious, I look forward to making it.
I wish I had all the ingredients to make the this evening.
However on a side note I’d like to say after twenty years in Chicago if you aren’t finding great Mexican food including street it’s because you aren’t looking. Chicago has a huge and thriving hispanic community and some of the most AMAZING Mexican food you could ever hope to find.
Go to Pilsen, the west side, Logan Square, Lincoln Square, Humboldt Park, East Ukrainian Village, South and west Loop. I mean I dig that you had a taco truck you liked in LA but if you’re now in the gorgeous city of Chicago and you can’t find something similar to or better than the fare you’re used to then it’s because you aren’t trying my friend. Best of luck and I look forward to making your tacos.
I completely agree! Chicago has some of the best Mexican food out there! Patron in Humboldt Park has GREAT tacos!
Incredibly easy and SO FREAKING GOOD! And even with just one hour marinating (I’ll do better next time), amazing flavor.
These are the best tacos in the entire freaking world. I’ve made them for several guests and they’ve all LOVED them. Even my mother in law, who never asks anyone for recipes because she has an armory of good recipes, asked for this one after I made it for her. They’re even great for leftovers. I make my own sauce with sour cream, cilantro, lime juice, and a little milk and it just knocks it out of the park. I also use sirloin tip thin instead of flank and it’s so tender and amazing. I’m going to make this for the rest of my life!
Delicious! It is my go to recipe for street tacos.
I made this with ground bison. It’s so good! Thank you 🙂
Appa does not approve *crying face*
Born and raised in northern California. Now living in Germany, and really miss the food. These were EPIC!
Very good tacos !
Love, love, love this recipe. First, we had the tacos exactly as your recipe directed. Next night, back by popular demand, but to change it up we just used the steak portion and topped it onto homemade Poutine. Yum. Three days in a row seemed crazy, so we skipped a day and then we had the steak portion topped off on a crisp green salad with a simple balsamic dressing for lunch. Again, yum – or should I say “Damn Delicious”!
so delicious, so flavorful, so easy. only problem is i think instead of 3 cloves of garlic it should be like 1, there was way too much garlicy flavor for my personal liking. but of course different people like different flavors! thank you for this delicious recipe
I will DEFINITELY use this recipe again. The meat was so tender and a really good flavor. I used both steak and chicken and both were perfect!
very yummy. Made it for my class fiesta and they loved it. Easy and rewarding to make.
This was amazing! Followed the recipe as written, except I substituted vegetable oil for the canola oil. Perfect seasoning and a hit with the family. Will definitely make again!
This recipe is pure gold! Also, just as great leftover as it is fresh.
My family loves this recipe, I have made it a few times, and each time they eat it all, there are no leftovers. Very good and simple.
Could you please put nutrition counts with your recipes?
Delicious. Much better than any taco recipe I’ve tried on NYT cooking. Bookmarked – don’t change a thing. Used Amazon 365 flour/corn tortillas and it was the bomb. Definitely wrap tortillas in towels after charring or heating in pan. Thank you!
I love all of your recipes but I always substitute out canola oil for a healthier option. Have you given thought to perhaps provide optional oils?. I know many people also try to avoid canola oil. When I share your recipes I always have to add a comment to friends to switch it out.
I think most people can think for themselves.
Really inappropriate Cheryl. You didn’t get a nasty reply when you asked your ignorant question on Breakfast Biscuit Sandwiches. So be nice and polite.
It wasn’t nasty. It was just an obvious thought others would agree with. Go be a Karen somewhere else.
Looks delicious! Will have to give this a try. I moved from southern California to Chicago many years ago. While there is a splendid diversity of cuisines and cultures, there wasn’t much in the way of authentic Mexican food, so I feel your pain. Learned to make everything, including my own tortillas to satisfy those occasional cravings. Some of the best carne asada I ever had was in California. It was cooked in an old outdoor kitchen, put together with scrap/salvaged materials and propped up against an old building. Somehow passed code enforcement with an “A” rating and clean as a whistle. Wishing you happiness in your new city.
Looking forward to making these, one question is what did you do to the tortillas? I can’t every get them soft enough and then you have them charred on the edges? What’s the secret?
There’s at least two different ways. One, is to cook them on a cast iron comal. It gets a nice scorch. I flip them when they start to bubble and/or become pliable. The other way is to cook them on your gas stove burner. Brave people flip them with their fingers and sensible people use tongs. If the grid is too wide, you can place a cooling rack over the burner and proceed. Enjoy!
I didn’t know what skirt steak is so I used flank steak. It was delicious.
Thank you.
My family loves this recipe Do you happen to have nutritional count (calories, carbs, fats, etc ) for this recipe?
Thanks!
This is a favorite!
I plugged it into my food app. Of course it will very slightly due to which tortillas you get and if the Meat is exactly 1.5 lbs.
This is per taco.
Calories: 231
Total Fat: 10.7 g
Sat. Fat: 3.3g
Cholest: 34 mg
Sodium: 349.8 mg
Carb: 18.5 g
Fiber: 1.5g
Sugars: 2.7g
Protein: 17.6g
Question how would I season if I’m not cutting up the steak until after coming off PIT..cooking on pit
I hope you get an answer to this as I was wondering the same.
I followed directions but my skirt steak turned out very tough and chewy. Good flavor.
Jessica, be sure to cut your skirt steak the OPPOSITE way than you cut a flank steak. The grain of the meat runs across the short side. After I cook a whole skirt steak, I cut it into at least four pieces, then slice it the “other” way. It makes a huge difference.
Wondering if this would be good on pork? Has anyone tried it?
Really delicious recipe! Thanks for sharing it.
Made these street tacos for Cinco de Mayo and I have to say we are taco connoisseurs and absolutely LOVED them! (we are from Texas and California and have high expectations)
Perfect spices/seasonings! I did top off my marinade to just cover the steak in my dish with a Mexican beer (just a couple of ounces, not the whole beer) and put the steaks on the grill for the char and then into a cast iron skillet (on the grill) with the marinade to finish cooking -fantastic! Will save this recipe in my book.
I made these per the recipe with no changes. They were delicious!
Making this recipe for 50 people. So I’m multiplying everything by 10 will all my portion still be correct?
Logic says yes to me but just curious.
Excellent! I add about half a cup of orange juice to the mix as well and just double the recipe for 2lbs of skirt steak— everyone loooves this recipe
Can’t wait to make this! A question…
Is the steak cut into 1/2 inch strips or pieces?
And do you cut the raw steak before marinading, or after?
I am sure you could do either, but in the photo and the recipe it shows/says pieces. Also yes cut before marinating!
I think it would depend on your method of cooking. If grilling, you would not want to cut it into small pieces but rather grill the whole steak and then cut into small pieces after grilling. If you are using a cast iron skillet to prepare the meat, then you should/could cut into bite-size morsels.
Great and simple recipe, it reminds me of living in Belize and grabbing street tacos on hung over mornings. We used thin cuts of top sirloin and did need double the marinade.
I just put it all together. I took two pieces to cook and tear without marinating and it tasted sooooo good. Can’t wait for four hours to pass. I’m starving!
THIS WAS SO FREAKING GOOD!
This was a great taco recipe and I loved it.
This is my ultimate go to for tacos! Thank you so much for sharing this recipe. I use the same marinade with chicken breast to make chicken tacos as well! Absolutely HEAVENLY RECIPE
Marinating steak RIGHT NOW and about to make this
I made mine with a bit of orange juice and lime as well as a good splash of worcheshire sauce. My local market on Western Ave makes their own corn tortillas and has all the other ingredients needed.
I added little orange juice and some lemon because I did not have lime. This is a great recipe and my house smelled so inviting. All your recipes are great! ID love to see you post some air fryer recipes
These were easy to make and so delicious! Marinade was tasty and prepping toppings was quick and easy. Definitely going into the rotation!
These are amazing! My new favorite weeknight meal.
This was amazing! My entire family loved it! Making it for a second time and I’m so excited.
Question: Can we sub the canola oil for olive or does it need to be canola?
A big hit with my guests. I let it marinade for about 5 hours. I used flank steak and chicken. Both so delicious.
How do you do it with chicken? Do you dice chicken up or marinate and cook whole and then shread?
I would also like to know??!!
Great recipe. We moved from Chicago and I found this recipe because I was craving Tacos from Flacos Tacos – hope you had a chance t discover them!
Great recipe for street tacos, I make them once a week and the family loves them.
SO DELICIOUS!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I literally can’t wait to make it again!!!!!!!!!!!!!!!!!!!!!!!!
I haven’t made this yet, hard to find skirt steak where I live. What can I substitute it with? Sirloin?
I use flank or flap steak in place of skirt. IMO, eats & can be prepared exactly the same.
I used sirloin and just sliced it thin on a bias. It was DELICIOUS
A must have recipe! I am from Colorado so I am used to CA style tacos and this is the closest recipe I have found.
I made this for my 92 year-old mother of Mexican ancestry. Subbed lean ground beef, fresh lemon for the lime and 10″ corn tortillas because that’s what she had. We warmed the tortillas by giving them a quick bath in hot corn oil. DELICIOUS. Very close to what I grew up eating. Nice balance of flavors. She just loved these tacos! Thank you for the recipe as her recipe is a pinch of this and a bit of that and you were able to give precise measurements. Thank you so much!
Thank you for sharing that you used ground beef, I’d like to try that. Did you marinate the ground beef or cook it then add the seasonings? I have some really lean grass fed ground beef I want to try this with.
Thanks.
No, I didn’t marinate the ground beef. Making these for my mom and my aunt again this weekend. They are just damn delicious!
Also want to add that it is the seasoning that makes this recipe great. Soy saucd in Mexican cooking…whaaat? It wirks here. Delicious.
This is by far my favorite taco recipe- I always come back to it. Thank you so very much! I was scanning most of the comments because I didn’t want to ask a double question, would you happen to know the nutritional content of this?? Thanks again!
Use this every taco Tuesday
I made these last night and they were restaurant-quality delicious!! Only change I made was to add some feta at the end. This will definitely be something I make again and again.
These are far the best and most delicious street tacos ever,so easy to put together and we like to use cojita cheese and fresh salsa,I think that I’ve made these about a dozen times,so I feel that I should leave a high five review,thanks for sharing
The Cumin in the street tacos really brought out the taste and its just delicious in every way
Which taco truck? My favorite was “taco zone” in Echo Park that parked at Jon’s after 8pm. They had amazing Suadero.
I look forward to trying out this recipe.
OMG perfect! I try try and try and never got the right flavor. Thank you for posting this!
I can’t find any good Mexican Tacos in Orlando after living here for 30 years! I miss the Mexican Tacos from my years in the Metro L.A. area. Mine is not a review. I have questions about the recipe. It says to cut the steak into 1/2 inch pieces. Does that mean before I marinade it? Also, is it 1/2 inch strips or 1/2 inch cubes? The recipe leaves it up to interpretation. My normal experience with marinates is to put the whole pice of meat in the marinade and then slice it and cook it afterward in strips and then cube it after cooking. Is seems like I should have cubed it and marinated it and then cooked the cubes.
Any suggestions out there?
I always marinated the entire steak and grill it, let it rest and then slice it very thin.
I’m leaving a review before cooking because I tasted the seasoning and it IS delicious! I marinated it for the full day and making it for tonight.
My question is if I doubled this recipe could I freeze the other half of the steak to use at a later date?
Thank you! I’ve moved to Montana from Colorado and truly miss these. Not sure why no one creates these here.
So easy and delicious! We only marinated 10 minutes. Seriously, this recipe is the bomb!!!
So damn delicious! I wanted tacos and did not have the skirt steak, sooooooo I subbed in chicken. Still a very good meal and thank you so much Chungah. I will try again soon with all of the proper ingredients.
Chicken works just as well. Had the beef last week and just finished the chicken tonight. Lush!
This recipe definitely won me a few points with my girlfriend. I wanted to prepare tacos for Cinco de Mayo, but not the usual ground beef taco. The directions were pretty straight forward. I added shredded Pepper Jack cheese, along with a couple rounds of margaritas. It was a perfect evening. Thank you!
General carne asada recipe. Good but very common. Not a huge difference in this recipe if you’re comparing a “LA” or “Chicago” recipe, which can differ upon region of Mexico.
Absolutely delicious and easy to prepare. I bought tenderized skirt steak and we grilled the meat. Was fantastic! Even my picky kids liked the flavor of the meat. Was fantastic! Can’t wait to make this recipe again.
Great recipe! I add a little cornstarch to the marinade and i love that it tenderizes the meat a bit and crisps it up.
We make these tacos at least a few times a month and they are always amazing. The steak is so flavorful and delicious that sometimes I make a double batch just so we can add the steak to other lunches and meals throughout the week. Definitely one of my favorites.
Wowzer! These are our new favorite tacos! Thank you so much for sharing. If anyone is on the fence….try them! You will be the hero of your taco loving family!
This recipe is a keeper!
Used it for spanish foods thing. easy. thx.
Made this tonight and it turned out amazing. Served it with pico and limes. So good. Also a side thanks to the various folks who suggested warming up the tortillas in a skillet. It solved my tortilla breakage problems like a charm. This will be a regular rotation. Thanks for sharing.
This was an excellent marinade and I’ll be using it again.
But Chicago tacos can hold their own to LA, even better (especially the carnitas!) Get out there and try more.
que delicisoso gracias
Great recipe, I personally don’t like the taste of cumin. I think it over powers everything else. So I left it out, and it still tasted amazing!
Instead of the skillet, I grilled it. Everyone loved it, definitely a do over!
This recipe was a huge hit in my house, we were all drooling over it, exquisite flavor, fantastic, thank you for sharing it!
Do you think this could be made in a crockpot??
Yes, i do..what i do is: buy 2lbs of ground beef 80/20 crumble it in your crock pot, i use black lava salt, everglades brand seasoning, coarse black pepper, red oions, white pepper fresh muisahrooms with the above ingredients listed and cook for 5 hours high or 10 hours slow
I accidentally put 2 tablespoons into my marinade instead of the 1. Is that okay or do I need to start over?
Should be fine just might be be extra flavorful
OMG these are so good! I had trimmings leftover from a nice beef tenderloin so it was perfect for this. I also added pico de gallo as a topping. SO good. This will be my go to for steak tacos and even can use the marinated steak in quesadillas or on a steak taco salad!
The flavor of these was great. Definitely recommend marinating for awhile, more than an hour if you can. The skirt steak was too tough though, maybe it wouldn’t have been if I marinated for more than an hour. Not sure but it was very chewy and it won’t be my go-to steak for Mexican dishes. But the flavor and everything else was great!
Chop the meat into fine pieces
I found your recipe about a month or so ago and I LOVE LOVE LOVE it!!! Since I’ve found it I make it once every week or sometimes twice!! I love Carne Asada and this is close to my brothers real Mexican Father’s way he makes it and he said it was rlly good so yah great tacos all around. I get the crumbling queso as a toppers and it rlly adds to the authenticity and I use the green Salsa Verde by Herdez and it’s Amazing!!!
Any suggestions if we only have Regular soy sauce (not reduced sodium)?
I always use regular soy sauce in my marinades and it works really well. You can always use a bit less initially and then taste the ingredients all together before adding the remainder just to make sure that it’s not too salty.
I normally use regular soy sauce for my marinades and it works very well. If you’re hesitant, I would add 1/2 of the recommended amount, taste the marinade once it’s all mixed together and then evaluate how salty it is before adding the remainder.
What brand of tortillas do you use. I made the recipe and it was great bit tortillas turn all flaky and didn’t hold the meat too good. I know tacos normally are messy when eating but would love to know if there is a brand to go to. Thanks for sharing
With corn tortillas it helps if you heat them in a skillet on both sides for a few mins and wrap them inside of paper towels or aluminum foil as you’re cooking them. This makes them more playable and moist so they don’t crack. Any brand should work just fine.
I made this for Christmas this year (it’s 2020, I went easy). What a hit with the family! Even my extremely picky kid loved it!
These were the best steak tacos I’ve ever made!
Just made this for dinner. I had a 2 pound flank steak that I used and same amount of seasonings. Delicious. Everyone loved it, even my daughter who doesn’t love steak. I have made several of your recipes and have not been disappointed. Thank you!
Very good recipe for making tacos at home.
My boys love them & won’t settle for ground beef with taco seasoning anymore.
Quick & easy to make, with minimal preperation.
I am not sure if this would satisfy someone that has a Mexican grandmother, but it does deliver something close to the title.
Thanks for posting.
I normally identify as a 13 year old Japanese school girl, but today I embrace my fake Mexican. I was skeptical that this was going to be delicious, but after all the glowing reviews, I figured I may as well make it. My fake Mexican was pleasantly surprised. Gotta jump on the bandwagon and recommend this. It was very good.
My family loved these tacos!! Especially my husband who is normally not a fan of Mexican food!! Throughly enjoyed this recipe. Thank you
This sounds so incredible! I have a weird question so don’t hate on me! Could I possibly use ground turkey and cook with these same seasonings? That is what I happen to have on hand. I know that isn’t how one would traditionally make these, but I would love your opinion on if it would be worth trying as the flavors sound so wonderful. Thanks!!
Yes, you can. I would make this with chicken. You can use any protein swap in most recipes.
More of a question than a review. I came across this recipe today. What would be a good cheese to use?
In reply to Raymond’s question Monterey is a good choice. If you prefer you could go with already blended cheeses such as Monterey/Jack.
Has anyone made with chicken?
I made this tacos with chicken and let it marinate for 4 hours, it was delicious, my family enjoyed.
Never going back to any other recipe! Thank you!!!
We made these the other night with an avocado cream sauce, fresh pico and fried corn tortillas. They were the best tacos I’ve ever made by far and maybe the best or close to the best I have ever eaten. Either way this recipe has surely ruined regular ground beef taco night as it just won’t measure up. Great recipe thank you for sharing.
Awesome recipe. Great flavor . Use it often. Most recipes call for orange juice but this doesn’t and it’s so good.
Absolutely amazing!! My family loved it. I marinated the meat longer left it overnight . Also, substituted the canola oil with olive oil. Since I didn’t realize I was out of canola oil. Still came out amazing and flavorful!
It’s amazing! The recipe just awesome, me and my family really enjoyed it. The marinade also mind blowing!
My Go To recipe for street tacos! Don’t question the soy sauce or chili powder. Trust the recipe and just make it! I will never buy street tacos at a restaurant again as now I can make them equally just a good if not BETTER! Thank you!! Ever since finding this recipe, I make these at LEAST once a week.
Can I use a different oil?
Always.
My family and I REALLY enjoyed this recipe! (Thank you) the marinade was fantastic.
WHAT IS THE PREP TIME AND TOTAL TIME? HOW MANY SERVINGS IS THIS RECIPE
Hi Josh! You can find all this information when you scroll down to the recipe box.
To answer your question, this recipe yields 6 servings with a prep time of 1 hour 15 minutes and a cook time of 15 minutes. Hope that helps!
1 hour and 40 minutes and serves 4
Question??
How spicy is this marinade? The SO can’t handle any heat, a pinch too much black pepper on something and she can’t deal with it.
Hey Chris. Chili powder isn’t significantly spicy. But if your so finds pepper to be spicy then omit the chilli powder and replace it with 1tsp paprika, 1/4tsp of the following: garlic powder,onion powder, oregano, and cumin. The only thing taken out of the chili spice blend is cayenne pepper.
has chili powder in it….
I have the same problem with my mom not being able to tolerate any heat. Buy some Gebhardt’s chili powder. It is very flavorful and has no heat. You should be able to find it in your local grocery store. You can do an internet search to see what the bottle looks like.
It was very good!
Simply amazing recipe!!!! My husband & our 10 yr old son agree & husband told me it’s a keeper & in the top 10 for sure! I did use flat iron steak & we added cotija cheese & a few splashes of hot sauce on top as we like heat. The marinade is outstanding!
Wow. So good, and so easy! This will definitely go on regular rotation here. I followed the recipe exactly, had a total of 3 for dinner, and we ate ALL of it with no leftovers. I DID grill the tortilla on the stove for the first time and loved that! I served it with diced onions, chopped cilantro, Basmati rice, salsa, and shredded cheese. I would also like it with homemade guacamole. Thank you, Chungah, for all of your wonderful recipes. You and your team are awesome.
These tacos were amazing! Such a great marinade, my husband had flour and I had corn tortillas. We added a little pico and queso fresco. Wonderful recipe!
It’s an ok recipe, not a fan of soy sauce in Carne Asada.
Eric I don’t use soy sauce in mine either. Next time try to substitute with white vinegar. My Nana gave me a recipe that’s almost identical but that was the main difference.
And sorry one more tip…cook the meat in batches on high heat so the meat doesn’t sauté but instead will get a more grilled steak.
They were amazing!!!! I burned my kicker while making these, but it was all worth it!!! My family loved them while the firemen were taking out the fire 🙂
should this be cooked in a skillet or on a flat top griddle?
I think a griddle would work well on high heat. I’m actually planning on trying that tonight. I normally use a cast iron skillet, but I cook the steak in small batches so that the meat doesn’t begin to steam and I get a nice seared on it.
Hands down this recipe is fantastic! I made them about an hour ago and my wife and I loved them. Thanks for sharing!
Hi, can you use sirloin steak instead of skirt steak?
no, they burn your kitchen. taste better though
Many people have used sirloin for this recipe as well as many other cuts of meats, including beef ribs, spare ribs, pork shoulder steak, chicken, shrimp, etc. Sirloin is much more tender and has a great taste as well. Don’t be afraid to substitute!
Incredible! Yes cut up the meat before marinading. These are really good. Next time I’m going to make a little lime cilantro drizzle with sour cream to top it off… I’m really looking forward to making these again! Thanks for the great recipe!
This is TE BEST marination I’ve ever used to make street tacos. My husband absolutely LOVE THIS. I will make this again. Thank you for a wonderful recipe.
So tasty and easy to make! I substituted the steak for chicken but it still came out great.
Oh my,my ,my third time making these and their always a big hit! Bursting with flavor,we add Cojita cheese and Roja Street taco sauce, unbelievable but so delicious,I wouldn’t change anything about this wonderful recipe, thanks so much
Delicious! I used sirloin because these days (on sale) it is half the price of flank steak. Everyone loved it.
The skirt steak, is it cut into 1/2-inch pieces prior to marinating and cooking?
Yes, as it says in the ingredient list
I was wondering you can marinade the meat overnight? I want to do as much prep work as I can in advance.
I cut mine into 1/2 inch peices prior and it turned out amazing.
My family LOVED this. It was delicious. Will definitely make again!
Great recipe. This marinade is great for tuna swordfish chicken steak pork chops and shrimp. To avoid the moisture I pat dry before I place in hot Cast iron skillet or on grill.And Basting the meat with the Marinade halfway Through cooking I also add lime zest And a Finally chopped jalapeño pepper to the Marinade and Use corn tortillas and top with a Spicy jalapeño or Habanero Pico de gallo
A solutly scrumptious. A family favorite.
Real Mexican’s don’t use soy sauce, this is not a real Mexican receipt.
You mean recipe? LOL
Real Mexican’s….lol. As opposed to fake Mexican’s? I’m confused, but hey, just like you I couldn’t refuse. I just had to say something and now I feel SO much better about myself. I’m a proud fake Mexican. (:
What do real Mexicans use instead of soy sauce? I’m looking for the real marinade. Thx Maria
Well, I’m Mexican and everyone I know is Mexican and they all use soy sauce in their carne asada actually I’m not Mexican and don’t know any Mexicans
Most of us are not mexican so it’s ok
As long as it taste like or close too a street taco I don’t think no one REALLY cares if MARIA did it or Shaquille from Mississippi
Made these tonight and they were absolutely fantastic! Flavor was wonderful!! Thank you for the recipe, I will certainly be keeping this for my go to steak taco recipe.
Could the meat be marinated overnight?
VERY delicious flavor! Will certainly make again. My only issue was the marinade seemed to water down a lot once cooking began and almost became like I was poaching the meat. Didn’t seem to reduce. Any ideas? Maybe less oil in the pan? Regardless, strained the excess sauce after meat was cooked and it was fantastic!
You could probably add a little cornstarch next time.
Pull the meat out of the marinade brutha! You don’t cook marinade, it is not a sauce to be reduced or thickened. Definitely DO NOT add cornstarch and ruin your meal. Just pull the meat out, give a light shake to reduce mess, throw (figuratively) into your skillet, and toss the marinade in the trash. A pro tip.
What they said about the marinade. Also, Cook the meat in small batches so you don’t poach the meat and it comes out kind of crispy. The meat shouldn’t fill the pan, there should be space for the liquid to dry up.
Could have been that the heat of your pan wasn’t hot enough. Try on a higher heat and don’t crowd the pan. You could also dry the meat off before cooking. You should get a better sear if the meat is relatively dry.
We made the recipe without any substitutions. Seriously, the best tacos we’ve ever had and hands down the best tacos I’ve ever mad (and we cook a lot). We were so excited about this recipe we ordered taco racks to really step up our A game. Thanks for such an amazing recipe. P.S. your garlic knots are one of our favorite recipes, too!
Anne, not really. Chile powder has a very distinctive taste. The only substitute would be if you have taco seasoning, but that will have added salt so you’d want to lessen the amount of soy sauce.
Freaking delicious marinade. I will always use this for steak tacos from now on. I followed the marinade recipe exactly but topped with pico de gallo and added chipotle mayo to the tortillas before filling with meat. Best tacos I’ve ever made at home.
I don’t have any chili powder, is their any other substitute?
Anne, not really. Chile powder has a very distinctive taste. The only substitute would be if you have taco seasoning, but that will have added salt so you’d want to lessen the amount of soy sauce.
I liked this marinade. Good basic bones. I also noticed the watery consistency so I added about a tbsp ( maybe less) of corn starch to thicken it, worked like a charm. I also enjoy Cumin so I upped it about 1/2 tsp. Use Hot Mexican Chili Powder. Next time I think I’ll add a dash of cinnamon for depth. Thanks!
The cornstarch is a good idea…I think I’ll add it to the marinade to help tenderize, too.
You can make your own chili powder with all the other things your probably do have. Just look it up online
Absolutely delicious! This will replace my go-to taco recipe!
I use a dried hatch chili powder in all my texmex cooking.
My go to Carne Asada recipe. Super easy and very flavorful.
This was delicious! I made it last weekend (less than a week ago) and I’m making it again tonight! Thank you so much for this recipe. The only change I made was that we topped these off with a little Queso Fresco cheese. This will be a regular part of our weekly meal plan.
This is my families go to recipe!
It’s so easy and delicious, I’m not ashamed to say we make this at least once a week.
Very good and flavorful! Goes great with chicken as well. Only thing is I would add extra salt. I used regular soy sauce and it could’ve used a bit extra.
Made these for my family and everyone loved it! Super easy, steak was extra tender and flavorful. Can’t wait to make it again! Thank you!
This recipe has become a staple in our household. We make it almost weekly. Love it!
I use ground beef instead and it turned out great. My family loved it ! Must try!
This is an amazing recipe. It is easy and incredibly delicious. I made this 3 times so far (just for myself for dinner and the tacos didn’t even touch a plate bc I ate all of it standing up in the kitchen)
I add some salsa verde and avocado to my taco and it’s perfect. I will be using this recipe to trick my quarantine bf into thinking that I am a keeper. Thanks
I had some leftover steak and was in the mood for tacos. Fortunately I stumbled across this recipe and was thoroughly impressed. My wife and I both gobbled up multiple tacos and will save this recipe for future dinners.
Easy recipe to make and it tastes really good.
Got tired of normal ground beef tacos, there’s no going back now
I typically don’t eat skirt steak because it is more difficult to chew… but this was AMAZING! The meat was perfectly seasoned and super tender. My boyfriend ate it like candy! Definitely would recommend this recipe!!!
I cannot tell you how great these were. Doubled the recipe and used both steak and chicken. Nothing left. One of the females in the group had 7. Everybody had at least 4, and we served with rice, beans, and watermelon. Thank you.
I have not made this but have eaten a lot of great street tacos. This recipe will work and I will be making it soon.
Thank you!
I have to try this recipe, but I can tell by the ingredients and reviews it must be AMAZING! I’ll definitely make these for my dad’s 66th birthday in a couple of weeks! Thanks!
We made these last night for our son’s 17th birthday and Oh…my…goodness….it was DELICIOUS!!!! We did buy the meat from a great butcher and the quality was very good so that might be something to consider. I marinated the meat for 5 hours, brought it to almost room temp before frying in a cast iron pan briefly. I can’t wait to make this again! YUM! Thank you for this keeper recipe!
YUM!
Thanks for your nice recipe. Its really awesome.
I am in my 50’s and don’t leave reviews. I have been searching for the perfect steak taco. Never thought I would find it but this is it. My initial thought was the soy sauce would over power but it didn’t. If you love Mexican food try these tacos you won’t be disappointed.
This recipe is the bomb I like to add brown sugar to this recipe and instead use AVOCADO OIL. I only wish i knew how you got your Taco shells to look like that, thanks enjoyed it
If you have a gas range, you can toss your tortillas on there for a few seconds to char them, that’s how you get those crispy edges 🙂
I didn’t have soy sauce, so I substituted with Worcestershire sauce. It was so good!!!! My son raved about it.
These were really good. I actually used ground chicken because that’s what I had but they were excellent. Seasoning was just right.
Love this recipe!!!!
These street tacos were absolutely the BEST! Thank you for sharing this recipe! Absolutely love your blog!
These were phenomenal! I’ve struggled with making pastor and steak tacos… they always come out way too dry. The key here is the canola oil – not only does it keep everything marinated well, it helps the steak from drying out as you grill it. It was concerned there wasn’t enough marinade when I began to grill, but once everything heated up the marinade became more liquid. I grilled the steak for probably 10-12 minutes, until there was only a couple tbsps left of the marinade and the steak was done perfectly. Delicious and still juicy. Everyone loved them!
Logs good
My husband is a very picky eater, it is hard to find new things for him to try and when he does give in and try something, he never likes or complains about it. So, I knew this was a risk to even try but I was pleasantly surprised, he loved it, even went back for seconds (rare occurrence ) Anyone thinking about it should give it a try. It’s easy, quick and so delicious. Thank you for sharing your recipe.
OMG! This is how I envision taco Tuesday (and Wednesday, Thursday, Friday, Saturday, etc) for the rest of time!! The meat was perfect; the marinade is making my mouth water just thinking about it. This was perfection
Wow. Love the marinade.
I always struggle with steak tacos but not anymore! This was so easy and tasty. Marinated for about 5 hours and the meat cooked up perfectly tender. Thank you!
As always the food is Damn Delicious! One of my Favorite recipes!
I’m also from Cali born and raised and miss the Garbage wagons but I ate at them all the time been in NC from 26 years now and still miss them found a few over the years but they are only there maybe a year. There have been a few restaurants but there not the same as a Garbage wagon. I Googled for a recipe and came across this and WOW it took me back to great . Made with steak the first time this time I’m gonna try pork
Ah the garbage wagons…now you got me missing them too
I made these street tacos tonight for my family of 6. All of my kids LOVED these. Sooo good!!!
Chiberia…lol. More like Chiraq.
After reading through all the reviews, I’m still uncertain if you are suppose to cut up the meat prior to marinating it. (It sounds like it should be cut up first in the ingredients). I’m going to leave it whole and grill it I think, rather than use a skillet to cook it. I hope it still will get tenderized.
I’m confused on this too?
Yes cut it up.
Recipe says to cut it up first and it seems like that’s what most reviewers are doing, but I’ve tried both and prefer to leave the steak whole or cut it into 2 or 3 large pieces. Cutting into smaller pieces does allow the marinade to penetrate the meat better, but it also makes the meat tougher because you really can’t cook it to medium rare or even medium if it’s cut into tiny pieces. If you like your steak medium rare, keep it whole and you’ll end up with much more tender, juicy steak.
This looks really good! This would be perfect on our taco bar! Can this be cooked in a slow cooker? This would free up my last minute cooking time.
Mexican Street Tacos
These were amazing! Just the right amount of spice. Served with Mexican rice and coke slaw. Yum!
These have become a family favorite! I make them at least once a week (if my kiddos had it their we would eat them everyday). The only difference I make is heavily season the meat with the dry ingredients in the recipe while grilling/frying. I use chicken breast as well (great grilled), prior to marinating I evenly flatten the breast with a rolling pin to create an even breast. Excellent recipe! Thank you
I made this and it was so dang delish!!! I usually do not like cumin but I followed the recipe exactly as written and there wasn’t one chunk of meat left!!! 4 pounds so I doubled the marinade recipe. I used corn tortillas and warmed them to be a bit crispy…… soooooo good! My family raved about this. I made refried beans and fideo and bought this frozen Mexican corn from sams club which was another hit and so easy! Sabroso!!!!
My picky kids love this and ask me to make it for dinner at least once a week! I’m going to need to double the recipe! Thanks so much!
My guests couldn’t stop raving about these Tacos!! They are delicious! Thank you for sharing this recipe!
Absolutely delicious dish and you can’t go wrong! It was quick & easy to make and I received thumbs up from everyone in my family. The Flavor was so yummy that everything disappeared with no left overs, which never happens in our home.
Very easy to follow and it was not what I expected. I was delicious!!!!! Tasted almost like some of the street tacos here in ny town. Just too lazy to go venturing into the world for it. Thank you for sharing your recipe. Going to put make it as burrito this time. Just thinking about is making me salivate.
Turned out great! Was trying to replicate the tacos I had on vacation last summer, and these were pretty damn close and very delicious!
I haven’t tried making it yet, planning on it tonight. Am I suppose to cut the steak up prior to putting it in the marinade or do I wait until it’s cooked?
wait until cooked
Did you try making this? It seems you cut and marinate the steak in smaller pieces but I’m not sure either!
I made this recipe as is the first time around. I loved it so much I didn’t change a thing the next few times I prepared it. I live on a tiny Island that has two terrible Mexican restaurants so I’ve resorted to learning how to cook my own. This recipe couldn’t be any easier or tastier. I read a few comments that clearly this recipe bland. They must have done it wrong. There is no way you can have that much chilli powder and cumin in a small recipe and have it come out bland. I paired my tacos with a radish onion cilantro relish and a fresh squeeze of lime.
Hafa Adai Guam!
I am in Boston and am thinking of trying this with “Beyond Beef” which seems to just be as versatile as ground beef.
Be well!
Celeste in Boston
I used shoulder tender, taco seasoning, garlic, soy sauce, and fresh squeezed mandarin orange (didnt have lime)
Marinated for one hour, heated corn tacos in a skillet and seared the meat.
Just added chopped onions and cilantro to the tortillas.
Delicious.
super good! just did this yesterday and we loved eating it and got many rave reviews about how good the meat looked (when i posted it to social media). i added jalepeno to my marinade and toppings and it made it sooooo good! i also subbed canola for olive oil.
The marinade was delicious and so easy to make. We splurged and made with beef filet and grilled. I cut the steaks in 2 pieces before marinating to expose more beef to the marinade and grilled to medium rare. Sliced the cooked beef and served with homemade guacamole, pickled radishes and onions (made from another recipe- so easy!), and pickled jalapeños. Served roasted mini peppers on the side. Next time will make pico de gallo to go with but it was delicious! Will be saving to our family cookbook ! THANK YOU 🙂
These were amazing, probably the best tacos I’ve ever had! Followed the recipe but instead of skirt steak, I used ribeye and sirloin I had on hand. This marinade adds great flavor to the meat!
Followed recipe exactly just doubled the marinade and they came out delicious !!
Hi, I’m going to make this tonight, but I’m a little confused. By 6 servings, does that mean enough for 6 people, or just 6 tacos? My family has 5 people so if it’s just 6 tacos I’d do a double recipe, but if not I’d do just a single recipe. Thanks in advance!
This recipe is the best! I diced up a strip steak instead of flank as that’s what I had on hand. Also diced up a link of chorizo and added a pinch of Tajin seasoning. So good!!
Can you marinade overnight so up to 24 hours or is 4 hours the limit?
You could but it doesn’t change the flavor any more than 4 hours.
These were really easy!! Family loved them! I will definitely be playing with this recipe some. The only thing I added to the marinade was rosemary. I’m a sucker for that herb. It just adds that little bit. This is a great base recipe and I think it would work great with a pork roast on a smoker and make some pulled pork taco. Thanks for the recipe and it lived up to your website name…Damn Delicious!!
Just made this recipe and it was off the chart!!!! Actually used two split chicken breasts (with skin and ribs) and tripled the marinade. Let it marinate for three and a half hours in a gallon bag in the refrigerator. I then grilled them in a Weber kettle charcoal grille over indirect and moderate heat for about 45 minutes (165F). This is, by far, the best chicken we’ve ever had. We can’t wait to try the steak.
Supper easy and really delicious!!
I followed the recipe but only used half the amount of skirt steak. I also heated the tortillas in a skillet. My picky family raved about how good they were.
Real real nice.
These were absolutely delicious! My entire family loved them. I used beef escalope and lemon juice because it was all I had on hand and they were so good. Served them with homemade tortillas, onions, pico de Gallo, and guacamole. The sauce is amazing to pour over the tacos or dip into.
This has gone into our family rotation! So good. So easy. We serve it with cilantro lime slaw. Amazing!
In response to comments saying skirt steak is fatty, I do look for leaner cuts and trim whatever I purchase when cutting pieces to marinate. It comes out great!
This looks delicious and can’t wait to make it! I have a silly question, is skirt steak the same as flank steak? Or what would I be looking for at the grocery store? Thanks!
Not the same. Skirt steak is better then flank.
Kristen
– My grocery doesn’t carry skirt steak so I had to use Flank. Worked just fine.
These were awesome! Definitely using this recipe from now on.
OMG. I was quite skeptical of the use of soy sauce in a Mexican dish, but this marinade is AMAZING. Actually, strike that. It is PHENOMENAL…best I have ever tasted anywhere.
I used cuts of filet, as that’s my preference and what I had on had. These tacos were so so so good. 15/10….will be making again and again!
These tacos were amazing. I threw in some chopped up jalepenos while I was marinading (and I doubled the recipe). My husband said if he could only eat this meal for the rest of his life he would die a happy man! It was absolutely delicious!
These were flipping delicious! Exactly what I wanted. Thank you for sharing. Used chicken instead of steak, only because that’s what I had thawed out. Worked perfectly! My family devoured them..even my three year old daughter! Total win!
I thought this recipe was okay, but not like tacos I get at a taqueria. From this recipe I learned I don’t like skirt steak. I marinaded for at least 2 hrs. It’s just too fatty and chewy for me. The flavor was pretty good.
I had the same experience
This is the best recipe. I impressed my husband with it! We usually go to a certain place for street tacos, but with covid 19 that said place isnt available. So I decided to try making myself! This is a very simple but very on point recipe! Thank you!
First time ever making tacos and these were one of the best I’ve had!
Thank you so much for this recipe! It was so good! That marinade for the steak had a bit of kick to it also! Really enjoyed this.
Legitimately smoked any authentic Mexican restaurant.. no joke! Like mama would make if I lived in Mexico. Saved and will repeat.
Amazing.
Better than in Texas or Mexico City
If I don’t have steak can I try using ground beef? I have made this recipe many times with the steak and it is soo good!
This is my new go-to recipe for dinner parties. My husband gets so excited for this dish. I serve it with a corn salsa and avocado on top. Mmmmmm. Thank you!
So tasty! A family favorite!
Was awesome me and my fiancée really enjoy it been making it for a while i also like to add a teaspoon of smoked paprika gives it a nice smokey flavor either way its awesome
This was so good! I didn’t have any lime, and I could tell it would have been even more delicious if I had. Will make again!
A good soup for all ages. I doubled the spices and added the juice of half a lemon to give it a little boot.
Wonderful, absolutely wonderful!
This is such a beautiful website! The organization and font are lovely! The colour choices and layout is great! My friend and I fangirled over your website for way too long. We were wondering, what camera or editing software you use to make such amazing photos? Thank you so much for blessing our eyes with this beautiful website!
We made your amazing tacos and our class came back for seconds! Thank you for such an awesome recipe!
Trying this tonight. How did you heat up the tortillas?
I was looking for the same thing!
You can just place them directly on the stove if you have a gas range. I usually do the lowest setting for about 15-20 seconds. You’re gonna burn your first tortilla but you’ll get the hang of it 🙂
I heated up my corn tortilla on a caste iron skillet. It only needs a few seconds to a minute on each side. Flour tortilla may take longer.
This looks delicious and can’t wait to make it! I have a silly question, is skirt steak the same as flank steak? Or what would I be looking for at the grocery store? Thanks!
Flank steak is going to be a thicker cut, but is essentially the same in terms of texture and flavor. If you buy a flank instead of a skirt, I recommend using a chef knife and slicing it in half along its axis so you end up with two thin steaks instead of one thick one.
Big hit with my husband & son
Holy moly this was AMAZING!!! I used half the steak and added a can of black beans and a cup of corn. Absolutely delish!
I haven’t made this yet, but I’m wondering if I could prepare the steak in the slow cooker? If so, what would your timing suggestion be?
Thanks!
So good.
I just wanted to say thank you. The recipe for your Mexican Street Taco’s with skirt steak was not only easy and simple to make they were as my husband said, “Damn Delicious”!!
Hey, there are plenty of taco trucks in Chicago! And great Mexican restaurants. Chicago has an extremely large Hispanic population .
The best way is to make at home Great meal on a cool night
Question, the recipe says six servings, is that six individual tacos or multiple tacos for six people? Thank you
We made this for our companys weekly taco bar. We usually cater something in but decided to try and make something as they were still backed up from the holidays. We used a variety of meats (skirt steak, pork, and chicken) and it was a huge hit. Some employees didn’t believe it wasn’t catered! Many said they were going to start making it at home. Thank you for the great, easy recipe!
Well it says 12 mini flour tortillas so it is 2 minis each. Pretty sure that would not be enough for me and I would increase everything by 50-100% for 6 people.
Street tacos are traditionally served with two tortillas per taco, as you can see in her photo. So I would say this recipe is for six individual tacos.
12 mini tacos / 6 servings = 2 tacos per serving. Maybe it will make more, probably depends on much you stuff your tacos. Making it tonight.
We loved this recipe! Although it involved a bit of planning ahead, we bumped up the flavor of the meat by making a rub from the dry seasonings (sans garlic), rubbing the meat and letting it rest overnight in a plastic bag. Stroke of genius, we thought…
Can you use pork instead of the beef?
Sure!
I used chuck roast and cut it in small chunks !
This recipe is FANTASTIC. Would I be able to use it with beef tongue?
Sure!
Can I marinate longer than 4 hrs?
Due to the lime juice, we recommend marinating up to 4 hours for the best results possible.
I loved this recipe i did it with my mom and OMG it was so good i could eat it everyday i am so glad that i made this i loved it alot of people should try it.
You’re right!! Damned delicious!! I used extra virgin olive oil instead of canola and didn’t have limes handy so used lemons. I marinated the beef for three hours. These were so delicious!!!! I will definitely make them again. I think a little grated jack cheese and your favorite taco sauce would really set these off! Great recipe. Loved them!
It really is damn delicious! I’ve tried several other recipes and they were ok, but this one delivers a depth of flavors!
I just finished making these tacos, they came out delicious!!! My whole family loves it, and I have some family members that are picky eaters and they loved it too!
Too American for my taste, nothing like the amazing street tacos I have had in southern Mexico. But, all you have to do is replace the chili powder with 2 tablespoons tequila reposado and then you’ve got some damn delicious authentic Mexican street tacos! Just add some grilled cactus and black beans on the side and sprinkle a little Mexican crumbling cheese (quest fresco) over everything!
Your recipes never fail to rock my tastebuds! I’m going to add some avocado to this next time, but really… these are great as-is!
Avocado is a great addition for these! We’re so glad you’re enjoying our recipes! 🙂
I always enjoy the recipes. I have some that are on a regular rotation in my kitchen!!
I made these tonight for my family and they were a HUGE hit! Followed the recipe and added cotija cheese and avocado salsa…delicious. Thank you for sharing so many wonderful recipes!
Awesome
Another amazing recipe. I made these tonight for my family and they were so delicious! Great flavors and tender beef. I didn’t change a thing. I’ve printed this for my recipe binder.
Amazing flavor – best recipie we’ve come across!
We’re so happy to hear it! Thanks Anita.
I thought this recipe was so easy and delicious, so much so that I just threw my second batch in 2 weeks into the marinade. My first try, I actually used the meat to make Steak Quesadillas and Mexican Street Taco Salad . . . INSANELY GOOD!! I’ve already shared the recipe with several friends.
Sounds good and everything but you should really be using corn tortillas. The ones in the photo are corn, yet it says flour in the ingredients..
Alexus, you can use corn tortillas if you prefer. However, we used flour tortillas in the photos here and we absolutely loved it. 🙂
This was really, really good. I just happened to have some Cotija cheese and used that as a topper as well and it was excellent. I was concerned though that the receipe says to add the steak and the marinade to the skillet but I had no extra marinade. But when you cook it that marinade seems to melt and provide the liquid you need to cook the steak.
I am a terrible cook and this still came out perfect. Great recipe!
Very easy and tasted great! Love the recipes you put on your site.
Haven’t tried not big on taco’s except fish. But these do look good so I’ll try. How do you cook the flour tortillas to get the charred edges etc.
The charred edges were made simply for photographic purposes. It’s not needed for taste purposes though! 🙂
Can this be cooked on the grill?
Absolutely!
10/10 Would recommend trying out. I would double the recipe I could eat like 5-6 just by myself.
I have NEVER left a review before.. but this one is a must!
These are the REAL DEAL!! I used Filet Mignon steak because I can’t stand to have fat in my mouth. But only had full salt soy sauce so I just didn’t add as much.. other than that I followed the recipe exactly.
SOOO good!!!! Thank you very much for this recipe.. now I don’t have to search for a street taco vendor at odd hours when I have a craving 🙂 lol
I’m making these for a 2nd time tonight! Made them for the first time a month ago and they were incredible ! Chungah – I was wondering if you have any street taco recommendations out in LA? Just moved here from Florida and I’m craving some amazing places to try out!
Leo’s Tacos Truck is my all-time favorite! SO GOOD!
I’m so happy to find this recipe, as this looks/sounds exactly like the delicious tacos I would get at Taqueria Lorena’s in San Jose, CA when I lived there in the 90’s.
They also served a carrot & hot pepper side with them, do you have your own recipe for that, as well? Again, thank you for this recipe, I am back in rural Virginia and miss these tacos so much!
The carrot & hot pepper side sounds amazing! But unfortunately, I do not have a recipe for this at this time.
I haven’t tried these yet, but they look like what’s sold at our taco trucks here in the Central Valley of California. Yum! On a side note, THANK YOU for keeping your blog post short. It drives me crazy when I’m looking for a recipe and they go on…and on…and on… and I keep scrolling…and there’s another picture…and more text. Scrolling for 15 minutes just to get to the recipe. Not a fan. Again, thank you!
These tacos were AMAZING! My whole family – including the kids – oohed and ahhed as we ate!! The marinade couldn’t be easier and is absolutely delicious!
So happy your whole family enjoyed it, Nancy! Thanks for sharing!
Everything I’ve made from this site so far has been delicious but this is one of the best meals I have ever cooked. Better than any tacos I’ve had out. Seriously loved this and will definitely make again!
We absolutely love hearing that! Thank you, Sarah!
Chungah – Your recipes are great. I also bought your book. But it will help if your recipe also has video of that item. There are videos on your recipe page, but they are randomly picked.
Hi Ketan! So the video player will play all of my recipe videos but if you go to a specific recipe (ex. Instant Pot Korean Beef), the corresponding recipe video will be played right above the recipe box. Hope that makes sense! 🙂
I’m gluten free. Can I use corn tortillas?
Sure!
I’m going to make this tonight. I have to also use chicken because I can’t eat red meat. Any suggestions? I’m going to follow the directions but separate the meat and the chicken. Wish me luck
Colleen
How did the chicken turn out? I don’t like steak.
I made this last night and they were better than any street taco I’ve ordered out. Instead of skirt steak, which can sometimes be either sublime or very chewy (I can’t achieve consistency with this cut of meat…), I used a boneless ribeye. I also sliced up some radishes and crumbled some cojita cheese to supplement the onion and cilantro. This will make the bi-weekly week night meal rotation. So quick and easy!
Looking forward to making this. I have to say that you can for sure get tacos like this in Chicago, but you will probably need to leave the Loop though! They serve them just like this, except maybe with white onion instead of red. If they aren’t making the tortillas in house, they probably are made by El Milagro right here in Chicago. Great Mexican food can be had in Chicago, so do not despair!
Very tasty. Do you have any advice on how to make steaks not chewy? It seems like every time I make steak they end up subpar.
Here are some great tips, Matt! 🙂
https://www.tasteofhome.com/article/how-to-make-tough-meat-tender/
Slice meat against the grain. This cuts through/shortens the fibers, causing the meat to be easier to chew.
Cutting the steak into half inch pieces should have required cutting against the grain. Unless you cut half inch strips and didnt do it against the grain.
Using baking soda to tenderize meat is a sure fire method! Hopefully, the link I’m going to list below will show up in this reply. However, if it does not, do an internet search for baking soda to tenderize meat. It works great for chicken as well. Make sure you use baking soda and NOT baking powder! Make sure also to follow the time constraints as a longer duration than is recommend is not better!
https://www.mashed.com/181335/the-secret-ingredient-you-need-for-the-most-tender-meat/
I made this for dinner tonight and it was fantastic. The marinade was delicious. I served the tacos with red onion, cilantro, shredded cheese, lime, and some spicy salsa. This would probably taste really great with the steak grilled too. Thanks for the recipe!
Your version sounds delicious, Shawna!
Another winner! I’ve probably made at least a dozen recipes from Damn Delicious and each one is better than the last. I love that they are usually quick, easy and my kids will eat it. I should have doubled the recipe because everyone wanted seconds and thirds. Thank you!
Thank you, Susan! We’re so happy to hear that everyone loved it! 🙂
These tacos look absolutely delicious with lots of flavor! Can’t wait to make these!
i used beef tenderloin and marinated for about 30 minutes. delicious! throw your tortillas under the broiler with a bit of sharp cheddar!
Great idea, Shelby! Thanks for sharing! 🙂
My family would FLIP! The pics are fab! My little one is allergic to soy, amongst other foods. I’ll have to try beef broth, and the others can add soy sauce to their individual tacos. ♀️
Love your enthusiasm, Paula! Yes, definitely switch out whatever necessary and please let us know how your family liked it! 🙂
Sprouts Market carries coconut aminos that are soy free that work really well as a sub for soy sauce!
Paula try coconut aminos in place of the soy sauce!
SO. FREAKING. GOOD! I highly recommend this recipe. It was also super simple to make! Thank you!
Thank you so much, Erin!
Cam you do this with ground bison?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
I cannot wait to make these! I echo Brandy’s comment. I feel I can never go wrong with Damn Delicious. I read this food blog before any other. Note I already gave the tacos five stars and I haven’t even made them yet. I am yet *another* California native who relocated to New York almost 8 years ago. Finding quality Mexican food here is almost impossible (although if you are in Manhattan, head right to Dos Toros for California style burritos – they’re the real thing). Needless to say, I saw the photo of these, read the recipe, and knew I had found something potentially amazing. I went right to the store two days ago and prowled around the butcher section. They seemed to have every cut of steak *except* skirt steak. (I would’ve gotten flank if I would have know better, but I didn’t want to take any chances on messing this up). I asked one of the butchers who was in the aisle, stocking, if they had any skirt steak. Not turning around and continuing to work, he asked, “What’s it for?”. “Tacos”, I replied. He stopped working and turned and faced me. We made eye contact. “We don’t have any,” he said, quite seriously, “but if you come back tomorrow at 8 a.m. I will have some”. Tomorrow was Easter Sunday, of course. I told him I’d try – but I wasn’t sure if I’d be able to make it. He seemed disappointed. Cut to today – I just visited a different store and am now ready to go! Thank you DD!! And thank you for reading this story!
Aw what a sweet guy! True disappointment over that steak but I’m so glad you found some after all that! Thanks so much for sharing with us, Sarah. 🙂
Made these for the family & they were damn delicious! Super easy marinade & a quick stove top dish when needing to make dinner in a hurry for our family with 2 kids busy in sports.
You’re truly busy. I’m simply trying to cook for 2 people and failing almost every other day. So happy to hear your family enjoyed it, Stephanie!
These look awesome!
Question – since you pour the marinade in with the steak, do you end up kind of braising it?
Not entirely as this is not in a covered container. 🙂
AMAZING.
My husband couldn’t wait to even warm up the tortillas. This will be a great recipe to use for camping adventures too. Thank you
That’s awesome, Nicole. Yes, I bet these are great for camping! Imagine those tortillas warmed up over a campfire…Yum!
Good stuff
Ooh, thanks for the tip on the corn tortillas, Jorge! I have to eat gluten free, but desperately want to try these gorgeous looking tacos. And I’ve yet to find a really yummy GF flour tortilla. (Has anyone else managed to?!?)
Thanks for yet another incredible recipe. Every time I ever pop by this site, I’m struck by a strange and overwhelming desire to cook. Haha And trust me – that doesn’t happen every day.
Thank you, Christina! Corn tortillas are definitely your best bet. Have fun making these! 🙂
Okay, wow! These are incredible! I have been looking for a street taco recipe for a few years! I have always been disappointed . But I finally found “the one”! I haven’t commented before, I never really have anywhere. But, can I just say, it is amazing to know that if I use your recipes, I CAN’T go wrong! I came here today for your potato recipe for our Easter lunch tomorrow right before I ran our to grab groceries for the day. Saw this one and figured, why not? It is wonderful knowing that I can trust you every time to do amazing things! Serving the potatoes at a large family gathering tomorrow, first time making them and I don’t have to doubt, whatsoever, that they will be “damn delicious”. I introduced my sister to your recipes and she says the same as me. Your recipes NEVER do us wrong! That is truly saying something! Thank you Chungah! You have my heart and stomach!
Wow, Brandy! Thank you so much for such a lovely comment! We absolutely love that you enjoy our recipes!
Made these for my family tonight….we’ll be making them again soon! I put the meat with marinade in the oven on 425 for 15 mins…it turned out great. We added cabbage and kale slaw with avocados…. definitely a winner!
That sounds so good, Karen! Thanks for sharing your version with us. 🙂
Could I do this with chicken???
Sure!
This looks so good. I want to make it tonight. Do you have to add salt? It doesn’t say anything about it.
Maya, the recipe includes 2 tablespoons reduced sodium soy sauce so you may not need the salt on this one unless you really prefer it, of course. 🙂
Tasty! Simple to make.
I prefer corn tortillas , the street tacos always with corn tortillas
Hi! Your suggestion of 12-13 minutes for a stir-fry of the marinated steak at a medium-high heat was too long, IMO! You will get a great medium-rare if you use one half that much stir-fry time (assuming that you have your skillet hot enough). If you stir-fry beyond 10 minutes, you risk turning your skirt steak into shoe leather steak.
I really enjoyed your recipe for the marinade. Adding 1/2 tsp of cayenne to your formula will “kick” the flavor of the steak up several notches!
Adding thin slices of red bell pepper to the stir fry always works to add crunch and visual appeal.
Thanks for listening!
You are completely right, Robin! The timing was a typo but it’s been updated. THANK YOU! 🙂
They look so good! I love how you made them street inspired! (:
Has anyone marinated these over night and gotten good results? It seems like a couple hour marinade never works out well flavor wise for me.
Hi Sheena, I am not sure if it’s a good idea to marinade the meat too long as there’s lime juice included in the marinade. It could make the meat mushy.
I am surely going to try this, I am also a California native. Love tacos!!!!
It looks in photo like tortillas are grille/fried, but no mention of this in recipe?
They were toasted for photographic purposes, Sharon. It is not required for taste. 🙂
This looks delicious and probably what I’m making for dinner, as,far as the tortillas go, I have a gas stove, I always brown them straight on the burners it gives them way more flavor then put on a plate and cover with a pan lid to both keep warm and tender, those little charred bits add tons of flavor, I always make my tacos this way, now if you are talking enchiladas,pan frying is the way to go so they don’t turn into mush in the oven,unless you are using flour tortillas,then the burner methode is perfect.
That’s a great trick when you have a gas stove. I do the same thing and love it! Plus it’s kinda fun 🙂 Thanks for sharing with us, Tori!
Going to have over the week after Easter as they sound good. Must be some in Chicago somewhere as they are the food capital of the galaxy. What size are mini flour tortillas? I have found 3.50″ corn but not flour.
Mary, you can substitute 3.50″ corn tortillas if that is all you can find. 🙂
This recipe sounds amazing. I am hosting a Cinco de Mayo party and would love to make this, is there a way I could do this in advance?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Fran know this is an old post, but I have found that you can cook up just about anything in advance. Vaccum seal it and freeze it. Then place in to boiling water for 20 min and it comes out just like it did after you first cooked it. I do this a lot when I smoke ribs or brisket.
It looks like a very good combination of spices and flavors. I too am a California native and love tacos.
We can’t wait for you to try them!
These look great but in the photo it looks like the tortillas were heated/fried. Were they?
They were toasted for photographic purposes, Linda. It is not required for taste. 🙂
This sounds great. What is a better cut of beef I can substitute for skirt steak? Skirt steak is a very tough piece of meet.
You can substitute flank steak if you prefer.
I use grilled sirloin tip. Delicious!
I use Angus flank – making some tomorrow and adding sirloin strip to it. Also corn tortillas and topping with pico de gallo … we tried just the flank and it was awesome!
So close to my friend’s recipe – SO GOOD! The only big difference is making fresh tortillas – it kicks it up a notch! YUM!!