Taco Truck Tacos Recipe

Name: Taco Truck Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb Flank Steak; 2 lb Skirt Steak; 2 lb Boneless Chuck Steak; 2 lb Top Round Steak; 1/4 cup Vegetable Oil; 1/2 cup Red Wine Vinegar; 1/3 cup Lime Juice; 1/3 cup Orange Juice; 1 cup Water; 3 clove Crushed Garlic; 1 tbsp White Pepper; 1 1/2 tbsp Sea Salt; 1 tbsp Ground Cumin; 1 tbsp Chili Powder; 1 tbsp Mexican Oregano; 1/4 tsp Ground Cloves; 1 medium Orange Sliced; 1 White Onion Sliced; 1/4 bunch Cilantro chopped (Stemless); 1 tbsp Molasses (Optional for flavor); 1 tbsp Worcestershire sauce (Optional for flavor); 25 Corn Taco Tortillas; 1/2 bunch Cilantro Chopped (stemless); 1 White Onion Chopped; 1 Chile de Arbol; 1 Serrano Verde; 1 Serrano chili verde con tomatillos; 1 Chile del Barracho

Servings: persons

2 lb Flank Steak
2 lb Skirt Steak
2 lb Boneless Chuck Steak
2 lb Top Round Steak
1/4 cup Vegetable Oil
1/2 cup Red Wine Vinegar
1/3 cup Lime Juice
1/3 cup Orange Juice
1 cup Water
3 clove Crushed Garlic
1 tbsp White Pepper
1 1/2 tbsp Sea Salt
1 tbsp Ground Cumin
1 tbsp Chili Powder
1 tbsp Mexican Oregano
1/4 tsp Ground Cloves
1 medium Orange Sliced
1 White Onion Sliced
1/4 bunch Cilantro chopped (Stemless)
1 tbsp Molasses (Optional for flavor)
1 tbsp Worcestershire sauce (Optional for flavor)
25 Corn Taco Tortillas
1/2 bunch Cilantro Chopped (stemless)
1 White Onion Chopped
1 Chile de Arbol
1 Serrano Verde
1 Serrano chili verde con tomatillos
1 Chile del Barracho

1
2lbs of your choice of meat, chopped into cubes.
2
Add cubes to large metal deep pan.
3
Add marinade ingredients into metal pan mixing it thoroughly with the meat.
4
Top with orange and onion slices.
5
Cover pan with wrap, foil or lid, you can also use large clear bag to wrap all of meat and marinade and refrigerate for 24 hours.
6
Remove orange and onion slices.
7
Cook at medium heat 8-10 minutes on a flat pan, flat grill or Comal pan.
8
Make sure to flip and turn meat so all sides are cooked.
9
Do not allow meat to overcook and dry out.
10
Heat 2 tortillas on Flat pan, flat grill, or Comal on medium heat until tortillas are pliable cooking equally on both sides.
11
Repeat step for taco count.
12
Using 2 tortillas per taco scoop cooked meat into tortillas and top with onions, cilantro and your choice of sauce/salsa.
13
Enjoy!
14
!
15
Salsas

3215

kcal

Calories

186

Fat

137

Carbs

257

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 2 lb Flank Steak, 2 lb Skirt Steak, 2 lb Boneless Chuck Steak, 2 lb Top Round Steak, and more.

Yes, Taco Truck Tacos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Taco Truck Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions