Mojo marinated steak tacos was a dish I came up with after my last trip to Miami. I had them a few times at various restaurants and wanted to recreate the dish at home. It took me many attempts but I finally did it! I promise you these tacos will not disappoint. The meat comes out flavorful and it completely melts in your mouth. This dish can easily be made with chicken, pork or seitan and tofu! So it’s really a win win for all! If you’re a tco lover like myself check out my Mexican Street Style Chicken Tacos! Enjoy!
Steak Tacos any night of the week!
Bring A Taste of The Tropics to Your Kitchen
Mojo Marinated Steak Tacos
Ingredients
- 2 pounds Steak (I used Ranch Steak but you can use skirt steak as well.)
- 1 Juice of 1 Orange
- Juice of 3 Limes
- 1/4 cup EVOO
- 6 cloves Finely Minced Garlic
- 1 1/2 Tsps Ground Cumin
- 1 Tsp Freshly Ground Black Pepper
- 1/2 Tsp Mexican Dried Oregano
- 1 Tbsp Salt
- 1/2 Tsp Cayenne Pepper
- 1/2 Onion (thinly sliced)
- 1/2 cup Fresh Chopped Cilantro
- 1 Tsp Sea Salt (I use Himalayan Pink Sea Salt)
- Lime wedges for serving
- Thinly Sliced Jalapenos (For Garnishing)
- Finely Chopped Onion (For Garnishing)
- Handful of Cilantro Chopped (For Garnishing)
Directions
- Cut skirt steaks into about 3 or 4 smaller pieces so it’s easier to fit them into marinade dish.
- Whisk orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. Add sliced onions and toss with the meat.
- Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours. I marinate the meat overnight but if you’re in a hurry 2-3 hours is sufficient.
- Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.
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Cook over hot coals, or a cast iron pan. Grill first side 3 to 4 minutes Turn and grill the second side until internal temperature is about 125 degrees F. Look for a shiny glossy surface indicating the meat juice is coming to the surface; this indicates the meat is just about done.
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Transfer to a plate and allow meat to rest a few minutes. Do not forget to let it REST!! At this stage sprinkle on the Himalayan Sea Salt (1tsp)
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Slice into 1/2-inch slices, then chop into tiny cubes.. Spoon accumulated juices over the meat. Heat up tortillas and fill your tacos, top with onions, cilantro, and lime juice. Enjoy!
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