Description
Authentic and easy Mexican street tacos featuring juicy skirt or flank steak, fresh corn tortillas, and a tangy cilantro lime crema. Perfect for quick family dinners with bold, fresh flavors.
Ingredients
- 1 pound skirt or flank steak
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 12 small fresh corn tortillas
- ½ cup sour cream (120 ml)
- 2 tablespoons fresh lime juice
- ¼ cup chopped fresh cilantro
- 1 small clove garlic, minced
- Pinch of salt
- Optional toppings: diced white onion, fresh lime wedges, thinly sliced radishes, pickled jalapeños
Instructions
- In a mixing bowl, combine olive oil, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Add the steak and toss to coat evenly. Marinate for 10 minutes or up to 1 hour in the fridge for more flavor.
- While the steak marinates, whisk together sour cream, fresh lime juice, minced garlic, chopped cilantro, and a pinch of salt to make the cilantro lime crema. Refrigerate until ready to use.
- Heat a cast iron skillet or grill pan over medium-high heat until smoking hot. Cook the steak 3-4 minutes per side for medium-rare, depending on thickness. Remove and let rest for 5 minutes.
- Warm the corn tortillas in a dry skillet for 2-3 minutes, flipping until soft and pliable with a few charred spots. Keep warm wrapped in a clean kitchen towel.
- Slice the rested steak thinly against the grain. Assemble tacos by layering steak on tortillas, drizzling with cilantro lime crema, and topping with diced onions, radishes, and a squeeze of lime. Serve immediately.
Notes
[‘Slice steak thinly against the grain for tenderness.’, ‘Use fresh corn tortillas for authentic flavor and texture.’, ‘Let steak rest after cooking to lock in juices.’, ‘Make extra cilantro lime crema for other dishes like mac and cheese or roasted veggies.’, ‘Grill steak if possible for smoky flavor.’, ‘Cook steak in batches if needed to avoid overcrowding the pan.’, ‘Warm tortillas wrapped in a clean kitchen towel to keep them soft.’, ‘Store leftover steak and crema separately in airtight containers in the fridge for up to 3 days.’, ‘Do not freeze the crema as it can separate.’]
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 380
- Sugar: 2
- Sodium: 420
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 3
- Protein: 28
Keywords: Mexican street tacos, cilantro lime crema, skirt steak tacos, easy taco recipe, family dinner, authentic Mexican, quick tacos