Ingredients
Marinade
- 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
Main
- 1 ½ pounds skirt steak, cut into 1/2-inch pieces
- 12 mini flour tortillas, warmed
- ¾ cup diced red onion
- ½ cup chopped fresh cilantro leaves
- 1 lime, cut into wedges
Instructions
- Prepare the marinade: In a medium bowl, combine the reduced sodium soy sauce, freshly squeezed lime juice, 1 tablespoon canola oil, minced garlic, chili powder, ground cumin, and dried oregano. Stir well until all ingredients are fully mixed.
- Marinate the steak: Add the 1 ½ pounds of skirt steak pieces to a gallon-size Ziploc bag or large bowl, then pour in the marinade mixture. Seal or cover and refrigerate for at least 1 hour, turning the bag occasionally to ensure even marination. For deeper flavor, marinate up to 4 hours.
- Cook the steak: Heat the remaining 1 tablespoon of canola oil in a large cast iron skillet over medium-high heat. Add the marinated steak along with the marinade to the skillet. Cook, stirring often, until the steak has browned and the marinade has reduced, about 5 to 6 minutes, or until the steak reaches your desired level of doneness.
- Assemble the tacos: Warm the mini flour tortillas. Spoon the cooked skirt steak onto each tortilla, then top with diced red onion, chopped cilantro, and a squeeze of fresh lime juice from wedges. Serve immediately for best flavor.
Notes
- For authentic corn tortillas, you can substitute mini corn tortillas instead of flour tortillas.
- To make this recipe spicier, add a pinch of cayenne pepper or chopped jalapeño to the marinade.
- Skirt steak is preferred for its flavor and tenderness in carne asada, but flank steak is a good substitute if unavailable.
- Marinating the steak longer (up to 4 hours) will enhance flavor but do not exceed 6 hours to avoid meat texture softening too much.
- Use a cast iron skillet for best searing results and flavor development.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Marinating and Pan-Searing
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
