Mexican Steak Tacos
Yield: 6 servings
Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Ingredients
2 tbsp reduced-sodium soy sauce
2 tbsp fresh lime juice
2 tbsp canola oil, divided
3 cloves garlic, minced
2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 1/2 lbs skirt steak, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced red onion
1/2 cup fresh cilantro leaves, chopped
1 lime, cut into wedges
Instructions
Marinate the Steak: In a medium bowl, whisk together the soy sauce, lime juice, 1 tablespoon of canola oil, minced garlic, chili powder, cumin, and oregano. Place the skirt steak in a large resealable plastic bag or bowl, and pour the marinade over the steak. Seal the bag or cover the bowl, and marinate in the refrigerator for at least 1 hour and up to 4 hours, turning occasionally to ensure even marination.
Cook the Steak: Heat the remaining 1 tablespoon of canola oil in a large skillet over medium-high heat. Add the marinated steak to the skillet, including the marinade. Cook, stirring frequently, for about 5-6 minutes or until the steak is browned and the marinade has reduced. Cook longer if a more well-done steak is desired.
Assemble the Tacos: Warm the mini flour tortillas according to package instructions. Spoon the cooked steak onto the tortillas. Top each taco with diced red onion and chopped cilantro. Serve with lime wedges on the side for squeezing over the tacos.
Notes
Marinade Time: For best results, marinate the steak for the full 4 hours to enhance flavor.
Tortillas: Use mini flour tortillas for a classic street taco experience, or substitute with mini corn tortillas if preferred.
Toppings: Feel free to add other toppings like diced tomatoes, sliced jalapeños, or a dollop of sour cream for extra flavor.
Leftovers: Store any leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
Nutritional Information (per serving)
Calories: 350 kcal
Protein: 30g
Carbohydrates: 25g
Fiber: 3g
Sugars: 3g
Total Fat: 15g
Saturated Fat: 5g
Cholesterol: 70mg
Sodium: 450mg
