You genuinely 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
- - Two tablespoons reduced-sodium soy sauce
- - Two tablespoons freshly squeezed lime juice
- - Two tablespoons canola oil divided
- - Three cloves garlic minced
- - Two teaspoons chili powder
- - One teaspoon ground cumin
- - One teaspoon dried oregano
- - 1 1/2 pounds skirt steak cut into 1/2-inch pieces
- - 12 mini flour tortillas warmed
- - 3/4 cup diced red onion
- - 1/2 cup chopped fresh cilantro leaves
- - One lime cut into wedges
- In a medium bowl, combine soy sauce, lime juice, one 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 one tablespoon canola oil in a large skillet over medium-high heat. Add steak and marinade, and cook, often stirring, until the steak has browned and the marinade has reduced about 5-6 minutes, or until the desired doneness.
- Serve steak in tortillas, topped with onion, cilantro, and lime.