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Street Tacos

Easy Street Tacos with Flank Steak or Skirt Steak


  • 2 tbsp soy sauce reduced sodium
  • 2 tbsp lime juice
  • 2 tbsp vegetable oil divided
  • 2 cloves garlic minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 1/2 pounds skirt steak or flank steak cut into 1/2-inch pieces
  • 12 mini flour or corn tortillas warmed


  • 1/2 cup diced red onion
  • 1/2 cup fresh cilantro, chopped
  • salsa, if desired


  • Thinly slice skirt steak or flank steak against the grain into ½ inch pieces. Place steak in large bowl or Ziploc bag. Set aside.
  • Combine soy sauce, lime juice, 1 tablespoon vegetable oil, garlic, chili powder, cumin and oregano. Add to bowl or Ziploc bag with steak. Marinate in the refrigerator for 1-2 hours.
  • Heat remaining 1 tablespoon oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness. For medium rare, cook to an internal temperature of 130-134°F as indicated by an instant read thermometer.
  • Serve steak in tortillas, topped with onion, cilantro and salsa.