Spiced El Paso Street Tacos

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Tender marinated beef tacos infused with smoky spices, topped with fresh pico de gallo and served on warm corn tortillas, inspired by the vibrant flavors of El Paso. This Mexican-inspired taco and burrito recipe, ready in about 45 minutes, pairs beef skirt steak, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb beef skirt steak
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lime juice
• 8 small corn tortillas
• 1/4 cup chopped fresh cilantro
• 2 medium, diced tomato
• 1 small, finely chopped white onion
• 1 small, seeded and minced jalapeño

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Instructions

1. Step 1: In a medium bowl, combine 1 lb beef skirt steak cut into thin strips with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp lime juice. Toss well and marinate for at least 30 minutes.
2. Step 2: While the beef marinates, prepare the pico de gallo by mixing 2 diced medium tomatoes, 1 finely chopped small white onion, 1 minced small jalapeño (seeded for less heat), and 1/4 cup chopped fresh cilantro in a bowl. Set aside to let flavors meld.
3. Step 3: Heat a cast iron skillet over medium-high heat until hot, then add the marinated beef strips. Sear for 3-4 minutes, stirring occasionally, until browned and cooked through with a smoky aroma.
4. Step 4: Warm 8 small corn tortillas on a dry skillet for 30 seconds each side until soft and pliable.
5. Step 5: Assemble tacos by dividing the cooked beef evenly among the tortillas, topping with generous spoonfuls of pico de gallo. Serve immediately with lime wedges if desired.