292cd374
These Street Tacos de Carne Asada are packed with bold, smoky, citrus-marinated grilled beef, served on warm corn tortillas and topped with fresh garnishes. Inspired by Mexican street vendors, they’re simple, flavorful, and endlessly customizable — a true fiesta on a plate!
⏱️ Prep Time
- Prep: 15 minutes
- Marinate: 2–8 hours (recommended)
- Cook: 10–15 minutes
- Total: 2.5 to 9 hours
🧰 Equipment
- Large bowl or zip-top bag (for marinating)
- Grill or cast iron skillet
- Tongs
- Cutting board and sharp knife
- Foil or tortilla warmer
📝 Ingredients
For the Carne Asada:
- 1.5 to 2 lbs flank steak or skirt steak
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup orange juice
- 2 tbsp olive oil
- 1/4 cup soy sauce
- 4 garlic cloves, minced
- 1 jalapeño, minced (optional)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 cup chopped fresh cilantro
For the Tacos:
- 12 small corn tortillas
- 1/2 cup chopped white onion
- 1/2 cup chopped fresh cilantro
- Lime wedges
- Salsa of choice (e.g., roja, verde, or pico de gallo)
- Optional: diced avocado, radish slices, queso fresco
ℹ️ Ingredient Notes
- Steak Cut: Skirt steak is classic for its beefy flavor and tenderness when sliced thin across the grain.
- Marinade: The citrus helps tenderize the meat while giving it bright flavor. Marinate at least 2 hours, up to overnight.
- Tortillas: Use good-quality corn tortillas. Warm them on a skillet or directly over a flame for the best texture.
👩🍳 Instructions
- Marinate the Steak:
- In a large bowl or zip-top bag, combine all marinade ingredients.
- Add the steak, making sure it’s well coated. Cover or seal and refrigerate for at least 2 hours, preferably 6–8 hours.
- Cook the Steak:
- Preheat grill or cast iron skillet over high heat.
- Remove steak from marinade, shaking off excess.
- Grill or sear for about 4–6 minutes per side, depending on thickness and desired doneness.
- Let rest for 5–10 minutes, then slice thinly against the grain, and chop into bite-sized pieces if preferred.
- Warm the Tortillas:
- Heat tortillas on a dry skillet or directly over flame for about 30 seconds per side. Keep warm in a tortilla warmer or wrapped in foil.
- Assemble the Tacos:
- Top each tortilla with carne asada.
- Add chopped onion, cilantro, and a squeeze of lime.
- Serve with salsa and optional toppings.
🔢 Nutrition Facts (Per 2 tacos, approx.)
Varies by serving size and toppings.
- Calories: 380
- Protein: 28g
- Fat: 20g
- Carbs: 25g
- Fiber: 3g
- Sugar: 2g
💡 Tips & Variations
🔁 Variations:
- Spicy: Add chipotle in adobo to the marinade.
- Cheesy: Crumble queso fresco or cotija on top.
- Low-carb: Serve in lettuce wraps instead of tortillas.
- Meal prep: Marinate, grill, and slice the steak ahead — perfect for taco bowls later in the week.
✅ Tips:
- Always slice against the grain for maximum tenderness.
- Letting the steak rest before slicing keeps it juicy.
- Don’t overfill the tacos — street tacos are meant to be small and easy to handle.
