Classic Street Tacos

Name: Classic Street Tacos
Prep time: 20 min
Cook time: 15 min
Total time: 95 min
Yield: 4 servings
Ingredients: 3 tbsp fresh lime juice about 2 limes; 3 tbsp fresh orange juice about half an orange; 3 tbsp vegetable oil; 4 cloves garlic minced; 1 tsp ground cumin; 1 tsp chili powder; 0.5 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp black pepper freshly ground; 6 whole tomatillos husked and rinsed; 1 jalapeño stemmed, halved; 0.25 white onion roughly chopped; 2 cloves garlic peeled; 0.25 cup fresh cilantro loosely packed; 1 tbsp fresh lime juice; 0.5 tsp kosher salt; 0.5 white onion finely diced; 0.5 cup fresh cilantro roughly chopped; 2 whole limes cut into wedges; 1 small radishes thinly sliced, optional

Main1h 35m4 servingsEasy

At a glance

Total time: 1h 35m
Prep: 20 min
Cook: 15 min
Servings: 4
Difficulty: Easy

Ingredients (20)

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Marinade

3 tbsp fresh lime juice about 2 limes
3 tbsp fresh orange juice about half an orange
3 tbsp vegetable oil
4 cloves garlic minced
1 tsp ground cumin
1 tsp chili powder
0.5 tsp smoked paprika
1 tsp kosher salt
0.5 tsp black pepper freshly ground

Salsa Verde

6 whole tomatillos husked and rinsed
1 jalapeño stemmed, halved
0.25 white onion roughly chopped
2 cloves garlic peeled
0.25 cup fresh cilantro loosely packed
1 tbsp fresh lime juice
0.5 tsp kosher salt

Taco Toppings

0.5 white onion finely diced
0.5 cup fresh cilantro roughly chopped
2 whole limes cut into wedges
1 small radishes thinly sliced, optional

Equipment needed

Oven
Stovetop
Blender
Aluminum Foil
Baking Sheet
Mixing Bowl
Skillet
Cast Iron Skillet
Plastic Wrap
Paper Towel
Kitchen Towel
Whisk
Knife
Tongs
Cutting Board
Ziploc Bag
Grill

About this recipe

Authentic Mexican street tacos made with tender, juicy carne asada-style skirt steak seasoned with citrus, garlic, and warm spices. Served on warm corn tortillas with fresh cilantro, white onion, and a squeeze of lime — simple, bold, and absolutely satisfying. This is the real deal: no cheese, no sour cream, just clean, vibrant flavors the way street vendors have been making them for generations.

Instructions

1
In a small mixing bowl, whisk together the lime juice, orange juice, vegetable oil, garlic, cumin, chili powder, smoked paprika, kosher salt, and black pepper until combined.
2
Place the skirt steak in a Ziploc bag or shallow dish. Pour the marinade over the steak, seal, and turn to coat evenly. Refrigerate for at least 1 hour, or up to 8 hours.
3
Place the tomatillos, jalapeno halves (skin side up), white onion, and garlic on a dry cast iron skillet or baking sheet. Cook over ^[high heat] or broil for 5–7 minutes until the tomatillos are charred and softened, turning occasionally.
4
Transfer the charred vegetables to a blender. Add the cilantro, lime juice, and kosher salt. Pulse until you reach a slightly chunky salsa consistency — don't over-blend. Taste and adjust kosher salt. Set aside to cool.
5
Remove the steak from the marinade and pat it dry with paper towels.
6
Heat a cast iron skillet or grill over ^[high heat] until very hot and just beginning to smoke. Add a thin film of vegetable oil if using a skillet. Cook the steak for 3–4 minutes per side for %[medium], or until nicely charred on the outside.
7
Transfer the steak to a cutting board and let it rest for 5 minutes. Then slice thinly against the grain — this is critical for tenderness. After slicing, give the meat a rough chop into small, taco-sized pieces.
8
Warm the corn tortillas directly over a gas flame or in a dry skillet over ^[medium-high heat], about 30 seconds per side, until lightly charred and pliable. Stack and wrap in aluminum foil or a clean kitchen towel to keep warm.
9
Double up two tortillas per taco (this is the street taco way — it prevents tearing and adds structure). Spoon a generous portion of steak into each taco. Top with finely diced white onion, fresh cilantro, and a spoonful of salsa verde. Finish with a squeeze of lime. Add avocado or radishes if desired. Serve immediately.