Traditional Mexican Street Tacos Recipe

Skirt steak: A thin, flavorful cut of beef that cooks quickly and is perfect for tacos.

Corn tortillas: Essential for authentic Mexican street tacos, providing a soft and slightly chewy base.

Onion: Adds a fresh, sharp flavor that complements the richness of the steak.

Cilantro: Provides a burst of fresh, herbaceous flavor that brightens up the tacos.

Vegetable oil: Used for cooking the steak, ensuring it doesn't stick to the skillet.

Salt: Enhances the natural flavors of the steak.

Black pepper: Adds a touch of heat and depth to the steak's seasoning.

Limes: Cut into wedges, they add a zesty finish when squeezed over the assembled tacos.

To achieve the best flavor and texture for your skirt steak, make sure to let it come to room temperature before cooking. This ensures even cooking throughout the meat. Additionally, when slicing the steak, always cut against the grain. This breaks up the muscle fibers and results in more tender, easier-to-chew pieces. For the corn tortillas, warming them in the skillet not only makes them pliable but also enhances their flavor by giving them a slight char.

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

• thinly sliced skirt steak - Substitute with portobello mushrooms: For a vegetarian option, portobello mushrooms provide a meaty texture and absorb flavors well.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are softer and more pliable, which can be a preferred texture for some people.

• corn tortillas - Substitute with lettuce wraps: For a low-carb option, lettuce wraps provide a fresh and crunchy alternative.

• chopped onion - Substitute with green onions: Green onions offer a milder flavor and a bit of color contrast.

• chopped onion - Substitute with shallots: Shallots have a slightly sweeter and more delicate flavor compared to regular onions.

• chopped cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor and can be used for those who dislike cilantro.

• chopped cilantro - Substitute with mint: Mint adds a refreshing and unique twist to the tacos.

• vegetable oil - Substitute with olive oil: Olive oil has a richer flavor and is a healthier fat option.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle sweetness and is a good high-heat cooking oil.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness, enhancing the overall flavor.

• salt - Substitute with sea salt: Sea salt provides a more complex flavor and can be used in the same quantity.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat profile and is less visually noticeable in the dish.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor dimension.

• limes - Substitute with lemons: Lemons provide a similar acidity and brightness to the dish.

• limes - Substitute with vinegar: A splash of vinegar can mimic the acidity of lime juice in a pinch.

• Allow the skirt steak to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• Store the steak strips in an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to maintain freshness.
• Place the corn tortillas in a separate airtight container or wrap them tightly in aluminum foil. This prevents them from drying out and becoming brittle.
• Keep the chopped onion and cilantro in small, separate containers. This ensures they remain fresh and don't mix with other ingredients.
• Store the lime wedges in a small container or a resealable plastic bag to keep them juicy and fresh.

Freezing Guidelines

• If you plan to freeze the skirt steak, place the cooled strips in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• For the corn tortillas, stack them with a piece of parchment paper between each tortilla. This prevents them from sticking together. Wrap the stack in plastic wrap or place it in a freezer-safe bag.
• Avoid freezing the chopped onion and cilantro as they can lose their texture and flavor. Instead, chop fresh ones when you're ready to use the frozen components.
• Lime wedges can be frozen, but they may lose some of their juiciness. If you choose to freeze them, place them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag.

Reheating and Assembling

• Thaw the skirt steak and corn tortillas in the refrigerator overnight for best results.
• Reheat the steak strips in a skillet over medium heat until warmed through. Avoid overcooking to maintain tenderness.
• Warm the corn tortillas in a skillet or microwave until soft and pliable.
• Assemble the tacos by placing the reheated steak strips on the warmed tortillas, then topping with freshly chopped onion and cilantro. Serve with lime wedges for a burst of citrus flavor.

• Preheat your oven to 350°F (175°C). Wrap the corn tortillas in aluminum foil and place them in the oven for about 10 minutes until they are warm and pliable.
• For the skirt steak, heat a skillet over medium heat. Add a small amount of vegetable oil and cook the steak strips for 2-3 minutes, stirring occasionally until they are heated through.
• Alternatively, you can use a microwave. Place the skirt steak strips on a microwave-safe plate, cover with a damp paper towel, and heat on high for 1-2 minutes. For the corn tortillas, wrap them in a damp paper towel and microwave for about 30 seconds to 1 minute.
• If you have an air fryer, preheat it to 350°F (175°C). Place the skirt steak strips in the basket and cook for 3-4 minutes until they are heated through. For the corn tortillas, wrap them in aluminum foil and place them in the air fryer for 2-3 minutes.
• To reheat the corn tortillas on the stovetop, use a dry skillet over medium heat. Warm each tortilla for about 30 seconds on each side until they are soft and pliable.
• Assemble the reheated tacos by placing the warmed skirt steak strips on the corn tortillas, then topping with chopped onion and cilantro. Serve with lime wedges for a fresh burst of flavor.

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

• Tongs: Useful for flipping the steak and handling the tortillas without burning yourself.

• Cutting board: Provides a safe surface for chopping the onions, cilantro, and slicing the cooked steak.

• Chef's knife: Essential for chopping the onions, cilantro, and slicing the steak into thin strips.

• Measuring spoons: Used to measure out the salt, black pepper, and vegetable oil accurately.

• Mixing bowl: Handy for holding the chopped onions and cilantro until you're ready to assemble the tacos.

• Lime squeezer: Makes it easier to extract juice from the lime wedges to drizzle over the tacos.

• Serving plate: A plate to hold the assembled tacos before serving.

Marinate in advance: Season the skirt steak with salt and black pepper the night before to enhance flavor and save time.

Prep toppings early: Chop the onion and cilantro ahead of time and store them in airtight containers.

Use two skillets: Cook the steak in one skillet while warming the corn tortillas in another to speed up the process.

Pre-slice limes: Cut the limes into wedges beforehand to have them ready for serving.

Batch cook: Cook all the steak at once and keep it warm in a low oven while you prepare the tortillas.