The Cove’s Mexican Street Tacos

By   •   July 14, 2021

Mexican street tacos with rice
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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