Mexican street food, also known as antojitos — which literally translates to little cravings — includes a variety of traditional Mexican cuisine like tamales, gorditas, nachos, tostadas, fajitas and more!
Amongst that list is tacos and I mean, who doesn’t love a great taco? You can add a variety of ingredients to it, and it is the perfect food to eat on the go.
It is also the most popular street food within Mexico and has made its way to the United States, resulting in a lot of business owners opening up taco trucks.
Traditionally, tacos are made with corn tortillas that are warmed to remain soft and then filled with your choice of meat, typically steak or chicken and topped with onion and cilantro. If you want to get fancy, you can also top it with some pico de gallo or cojito cheese.
Tacos have been around for a long time and began as a way to “scoop” up other food which eventually led to the iconic dish we know and love today.
If you’d like to make this recipe for yourself, follow the steps below!
- In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
- In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
- Heat remaining 1 tablespoon canola 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.
- Serve steak in tortillas, topped with onion, cilantro and lime.
- 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 tortillas, warmed *TIP: I found that the best way to do this, to get a nice char, is over an open flame on the stove top*
- 3/4 cup diced red onion
- 1/2 cup chopped fresh cilantro leaves
- 1 lime, cut into wedges