Description
Mexican Street Tacos are a delicious and authentic way to enjoy grilled flank or skirt steak marinated in citrus and spices, served on warm corn tortillas with classic toppings like onion, cilantro, cotija cheese, and avocado. This easy-to-make recipe delivers vibrant flavors and a perfect balance of textures, ideal for any taco lover seeking a traditional Mexican meal.
Ingredients
Scale
For the Marinade and Steak:
- 1 1/2 pounds flank steak or skirt steak
- 2 tablespoons olive oil
- Juice of 2 limes
- Juice of 1 orange
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Serving and Toppings:
- 12 small corn tortillas
- 1 cup finely chopped white onion
- 1/2 cup chopped fresh cilantro
- 1/2 cup crumbled cotija cheese
- 1 avocado, diced
- Lime wedges for serving
Instructions
- Prepare the Marinade: In a medium bowl, whisk together olive oil, lime juice, orange juice, minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper until well combined.
- Marinate the Steak: Place the flank or skirt steak in a shallow dish or resealable bag and pour the marinade over it, making sure the steak is fully coated. Refrigerate and let it marinate for at least 1 hour, or up to 8 hours for deeper flavor infusion.
- Preheat the Cooking Surface: Heat a grill or cast iron skillet over medium-high heat until hot and ready for cooking.
- Cook the Steak: Remove the steak from the marinade, letting excess drip off, and cook on the hot grill or skillet for 4 to 6 minutes per side depending on thickness, until it reaches your desired level of doneness.
- Rest and Slice the Steak: Transfer the cooked steak to a cutting board and let it rest for 5 to 10 minutes to retain juices. Then slice it thinly against the grain for tender pieces.
- Warm the Tortillas: Heat the corn tortillas on the grill or in a dry skillet until they become soft, pliable, and slightly charred if desired.
- Assemble the Tacos: Fill each warmed tortilla with sliced steak, then top with finely chopped white onion, fresh cilantro, crumbled cotija cheese, and diced avocado.
- Serve: Serve the assembled tacos immediately with lime wedges on the side to squeeze over for an added burst of freshness.
Notes
- For extra flavor, lightly char the tortillas over an open flame before serving.
- Chicken thighs or shrimp can be substituted for steak for variation.
- Add your favorite salsa or hot sauce for additional heat.
