Street Tacos

Name: Street Tacos with Citrus Marinated Beef
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 pounds skirt steak, flap meat, or flank steak, cut into 1/2-inch pieces; 3 tablespoons olive oil; 1/4 cup orange juice; 1 teaspoon orange zest; 2 tablespoons lime juice; 1 teaspoon lime zest; 2 tablespoons soy sauce; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon chili powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 16 small corn tortillas (4-inch); 1/2 cup white onion, finely diced; 1/2 cup fresh cilantro, chopped; Lime wedges for serving; Hot sauce for serving

Street tacos feature juicy, tender skirt steak marinated in a bright blend of citrus juice, soy sauce, and cumin, served with fresh toppings on warm tortillas. This quick-cooking recipe delivers authentic Mexican flavors in under 30 minutes.

🌍Mexican 🥗Gluten-Free 🥗Dairy-Free 🏷️Street tacos 🏷️Carne asada 🏷️Beef

Total

50 min

Servings

8

Difficulty

Hard

Est. Cost

$32–$53

Recipe Source

View original recipe

From Jessica Gavin

Ingredients

2 pounds skirt steak, flap meat, or flank steak, cut into 1/2-inch pieces
3 tablespoons olive oil
1/4 cup orange juice
1 teaspoon orange zest
2 tablespoons lime juice
1 teaspoon lime zest
2 tablespoons soy sauce
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
16 small corn tortillas (4-inch)
1/2 cup white onion, finely diced
1/2 cup fresh cilantro, chopped
Lime wedges for serving
Hot sauce for serving

18 Ingredients

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Instructions

1
Make the marinade: In a medium bowl, whisk together the olive oil, orange juice and zest, lime juice and zest, soy sauce, minced garlic, cumin, dried oregano, chili powder, salt, and pepper.
2
Prepare the steak: Cut the steak into 1/2-inch pieces for more flavorful bites and faster cooking.
3
Marinate the meat: Place the cut steak in the marinade and let sit for at least 30 minutes.
4
Heat a large skillet or cast iron pan over medium-high heat.
5
Cook the marinated steak pieces for 2-3 minutes per side until caramelized and cooked through.
6
Warm the tortillas in a dry skillet or directly over a gas flame until soft and pliable.
7
Double up tortillas for each taco to prevent them from falling apart.
8
Fill each taco with the cooked steak pieces.
9
Top with diced onion and chopped cilantro.
10
Serve immediately with lime wedges and hot sauce.

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Tips & Notes

Pro tips

Cut beef into uniform 1/2-inch pieces so they cook evenly and quickly—overcooking toughens the meat.
Marinate for 2–4 hours to balance citrus brightness with savory soy and cumin depth.
Cook the beef hot and fast in batches over medium-high heat without stirring too early—let it develop a light crust for texture.
Warm tortillas just before serving so they stay pliable; cold tortillas crack and tear.

Substitutions

Flank steak → carne asada or sirloin tip (will need slightly longer cooking time)
Orange juice + zest → additional lime juice for a sharper citrus profile
Soy sauce → coconut aminos (for gluten-free marinade)

Storage & make-ahead

Store cooked beef in an airtight container for up to 3 days; reheat gently in a skillet with a splash of water or broth.

Common Questions

What cut of meat is best for street tacos?

Skirt steak, flap meat, or flank steak work best—they're tender when sliced thin and cook quickly over high heat. Cut into 1/2-inch pieces for even cooking.