The Cove’s Mexican Street Tacos

By   •   June 30, 2023

These fresh street tacos are served at the Billy Graham Training Center at The Cove. Find refreshment through time with the Lord at a Bible seminar, concert, or personal retreat—along with a delicious meal—at The Cove. >>Browse upcoming events.

Taste and see that the Lord is good!” —Psalm 34:8, ESV

These street tacos from the Billy Graham Training Center at The Cove are a tasty alternative to the popular Tex-Mex ones. Pair them with rice, black or refried beans, or salad.

The Cove’s Mexican Street Tacos

2 tablespoons reduced sodium soy sauce

2 tablespoons freshly squeezed lime juice

2 tablespoons olive oil

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

3/4 cup diced red onion

1/2 cup chopped fresh cilantro leaves

1 lime, cut into wedges


In medium bowl, combine soy sauce, lime juice, 1 tablespoon olive oil, garlic, chili powder, cumin, and oregano.

In gallon-size plastic bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour and up to 4 hours, turning the bag occasionally.

Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add steak and marinade; 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.

Serves 6.

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