Street Tacos de Carne Asada are a Mexican favorite — juicy, marinated grilled steak tucked into soft corn tortillas and topped with fresh onions, cilantro, and lime. Bursting with smoky, citrusy flavor, these tacos are simple, authentic, and perfect for any gathering or quick dinner night. Whether served with salsa verde or pico de gallo, they deliver that classic street-food experience right at home!
Prep Time
- Preparation Time: 20 minutes
- Marination Time: 2–4 hours
- Cooking Time: 10 minutes
- Total Time: 2 hours 30 minutes
Equipment
- Mixing bowl
- Grill pan or outdoor grill
- Tongs
- Knife and cutting board
- Small bowls for toppings
- Aluminum foil or tortilla warmer
Ingredients
For the Carne Asada Marinade:
- 1 ½ lbs flank or skirt steak
- 3 tbsp olive oil
- 3 tbsp lime juice (freshly squeezed)
- 2 tbsp orange juice
- 3 cloves garlic, minced
- 1 jalapeño, chopped (optional for heat)
- ¼ cup chopped fresh cilantro
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp paprika
- Salt and pepper to taste
For Serving:
- 12 small corn tortillas
- ½ cup chopped white onion
- ½ cup chopped cilantro
- Lime wedges
- Salsa verde or pico de gallo
Ingredient Notes
- Steak: Skirt or flank steak gives the best flavor and tenderness after grilling.
- Citrus: Lime and orange juices tenderize the meat and add authentic tang.
- Tortillas: Lightly toasting them enhances their texture and flavor.
- Optional Add-ons: Try avocado slices, cotija cheese, or radish slices for extra freshness.
Instructions
- Prepare the Marinade:
In a bowl, whisk together olive oil, lime juice, orange juice, garlic, jalapeño, cilantro, cumin, chili powder, paprika, salt, and pepper. - Marinate the Steak:
Place the steak in a resealable plastic bag or shallow dish. Pour the marinade over the meat, coating it evenly. Seal and refrigerate for 2–4 hours (or overnight for deeper flavor). - Grill the Steak:
Preheat your grill or pan to medium-high heat. Remove the steak from the marinade and grill each side for about 4–5 minutes or until it reaches your desired doneness. - Rest and Slice:
Let the steak rest for 5–10 minutes before slicing thinly against the grain. - Warm the Tortillas:
Heat corn tortillas on the grill for 20–30 seconds per side until soft and slightly charred. - Assemble the Tacos:
Fill each tortilla with sliced steak, then top with chopped onion, cilantro, and a squeeze of lime. Serve with salsa or guacamole on the side.
Nutrition Facts (per serving, 2 tacos)
- Calories: 380 kcal
- Protein: 28 g
- Fat: 20 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Sugar: 2 g
- Sodium: 520 mg
Tips
- Always slice the meat against the grain for maximum tenderness.
- Let the steak marinate longer (up to 8 hours) for richer flavor.
- If you don’t have a grill, use a cast-iron skillet for a smoky sear.
- Keep tortillas warm in foil or a tortilla warmer to prevent drying out.
Variations
- Keto Version: Swap corn tortillas for lettuce wraps or low-carb tortillas.
- Spicy Version: Add extra jalapeños or chipotle powder to the marinade.
- Chicken Tacos: Replace steak with chicken breast or thighs and follow the same marinade.
- Loaded Style: Add avocado crema, shredded cheese, or pickled onions for a twist.
