Traditional Mexican Street Tacos Recipe

Skirt steak: A thin, flavorful cut of beef perfect for quick cooking and tacos.

Corn tortillas: Traditional Mexican tortillas made from corn, providing an authentic base for the tacos.

Onion: Chopped fresh to add a crisp, pungent flavor.

Cilantro: Freshly chopped to add a bright, herbal note.

Lime juice: Freshly squeezed to marinate the steak and add a zesty finish.

Salt: Enhances the flavors of the other ingredients.

Black pepper: Adds a mild heat and depth of flavor.

Vegetable oil: Used for cooking the steak, providing a neutral flavor.

To achieve the best flavor and tenderness for your skirt steak, make sure to slice it against the grain. This means cutting perpendicular to the direction of the muscle fibers, which helps break down the toughness and results in a more tender bite. Additionally, when marinating the steak with lime juice, salt, and pepper, ensure it is evenly coated and let it rest at room temperature for at least 15 minutes to allow the flavors to penetrate the meat.

• skirt steak - Substitute with flank steak: Flank steak has a similar texture and flavor profile, making it a great alternative for tacos.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are a common alternative and can provide a slightly different texture and taste.

• chopped onion - Substitute with chopped shallots: Shallots offer a milder flavor that can complement the other ingredients well.

• chopped cilantro - Substitute with parsley: Parsley can provide a fresh, herbaceous note similar to cilantro, though with a slightly different flavor.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice can provide a similar acidity and brightness to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though use sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor without altering the color of the dish.

• vegetable oil - Substitute with olive oil: Olive oil can be used for cooking the steak and adds a slightly different but pleasant flavor.

• Allow the skirt steak to cool completely before storing. This helps maintain its texture and flavor.
• Place the cooled steak slices in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This prevents any unwanted moisture or air from affecting the meat.
• Store the corn tortillas separately from the steak. Wrap them in a clean kitchen towel and place them in a resealable plastic bag to keep them soft and pliable.
• For the chopped onion and cilantro, store them in separate airtight containers. This keeps them fresh and prevents them from wilting.
• If you plan to freeze the tacos, assemble them first. Place a piece of parchment paper between each taco to prevent them from sticking together.
• Wrap the assembled tacos tightly in aluminum foil or place them in a freezer-safe resealable bag. Label the bag with the date to keep track of their freshness.
• To reheat, thaw the tacos in the refrigerator overnight. Heat the skirt steak in a skillet over medium heat until warmed through. Warm the corn tortillas in a separate skillet or microwave.
• Reassemble the tacos with the reheated steak, chopped onion, and cilantro. Serve with fresh lime wedges for an added burst of flavor.

• Preheat your oven to 350°F. Wrap the corn tortillas in aluminum foil and place them in the oven for about 10 minutes until they are warm and pliable. Meanwhile, reheat the skirt steak in a skillet over medium heat for 3-4 minutes, stirring occasionally to ensure even heating.

• Use a microwave for a quick fix. Place the corn tortillas between damp paper towels and microwave them for about 30 seconds. For the skirt steak, place it in a microwave-safe dish, cover with a microwave-safe lid or another damp paper towel, and heat on high for 1-2 minutes, stirring halfway through.

• For a stovetop method, heat a non-stick skillet over medium heat. Add the skirt steak and cook for 3-4 minutes, stirring occasionally. Warm the corn tortillas in a separate skillet over medium heat for about 30 seconds on each side.

• If you have a steamer, use it to reheat the corn tortillas. Place them in the steamer basket and steam for about 1-2 minutes until they are soft and warm. Reheat the skirt steak in a skillet over medium heat for 3-4 minutes, stirring occasionally.

• For an air fryer, preheat it to 350°F. Wrap the corn tortillas in aluminum foil and place them in the air fryer for 3-4 minutes. Reheat the skirt steak by placing it in the air fryer basket and cooking for 3-4 minutes, shaking the basket halfway through to ensure even heating.

• Skillet: A flat-bottomed pan used for cooking the steak and warming the tortillas.

• Knife: Essential for chopping the onion and cilantro, and slicing the steak.

• Cutting board: A surface to safely chop the onion, cilantro, and slice the steak.

• Tongs: Useful for flipping the steak in the skillet to ensure even cooking.

• Mixing bowl: Used to marinate the steak with lime juice, salt, and pepper.

• Measuring spoons: Necessary for measuring out the salt, pepper, and vegetable oil.

• Citrus juicer: Handy for extracting fresh lime juice for the marinade.

• Microwave: An optional tool for quickly warming the tortillas if not using a skillet.

• Serving plate: To assemble and serve the tacos once they are ready.

Marinate in advance: Prepare the skirt steak the night before and let it marinate overnight to save time on the day of cooking.

Pre-chop ingredients: Chop the onion and cilantro ahead of time and store them in airtight containers in the fridge.

Use a hot skillet: Ensure your skillet is hot before adding the vegetable oil to reduce cooking time for the steak.

Warm tortillas together: Stack and wrap the corn tortillas in a damp paper towel and microwave them all at once to save time.