When I was in the grocery store a week ago, I found the cutest little corn and flour tortillas on sale for use in street tacos.
I had my first street taco in Tupelo more than a year ago and Charlie and I enjoyed them again last month when we traveled to California. They’re called street tacos because of their small size: You can easily hold one in your hand and eat it on the go.
This recipe came together quickly and it was bursting with flavor. I can’t believe we made something this good at home. I went to three grocery stores in search of skirt steak and ended up buying thinly sliced top loin steak, which worked well.
The marinade for these is to die for and I think it could also be used for street tacos made with chicken or pork.
MEXICAN STREET TACOS
2 tablespoons reduced-sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons canola oil, divided
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 pounds skirt steak, cut into 1/2-inch pieces
12 mini flour or corn tortillas
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves (optional)
Crumbled cojita cheese
1 lime, cut in wedges
In a ziptop bag, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. Add steak and marinate for at least 1 hour and up to 4 hours, turning bag occasionally.
Heat remaining 1 tablespoon canola oil in a large skillet over medium-high heat. Add steak and any marinade and cook, stirring often, until steak has browned and marinade has reduced, about 5 to 6 minutes. (We cooked ours in two batches.) Serve steak in tortillas, topped with onion, cilantro, cheese and lime.