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Street Tacos de Carne Asada are the ultimate handheld comfort food — grilled, marinated beef tucked into warm corn tortillas and topped simply with onion, cilantro, and a squeeze of lime. No cheese, lettuce, or sour cream here — just bold, authentic flavor like you’d get from a taco stand in Mexico. Perfect for weeknight dinners, BBQs, or taco nights!
⏱️ Prep Time
| Task | Time |
|---|---|
| Marinate Beef | 1–4 hours (or overnight) |
| Cook Time | 10–15 minutes |
| Prep & Assembly | 10 minutes |
| Total Time | 1.5–5 hours (including marinating) |
🔧 Equipment Needed
- Grill or cast-iron skillet
- Knife & cutting board
- Mixing bowl or resealable bag (for marinade)
- Tongs
- Foil (to keep tortillas warm)
🛒 Ingredients
For the Carne Asada:
- 1½ lbs flank steak or skirt steak
- ¼ cup orange juice
- ¼ cup lime juice (about 2 limes)
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 jalapeño, minced (optional)
- ½ cup chopped cilantro
- 1 tsp cumin
- 1 tsp chili powder
- Salt & pepper to taste
For the Tacos:
- 12 small corn tortillas
- ½ cup white onion, finely chopped
- ½ cup fresh cilantro, chopped
- 2 limes, cut into wedges
- Salsa of choice (optional)
🧾 Ingredient Notes
- Flank or Skirt Steak: Both are traditional; skirt has more marbling and flavor, flank is leaner.
- Citrus Marinade: Tenderizes the beef while adding zesty flavor.
- Corn Tortillas: Authentic and gluten-free; warm them on a skillet for best taste.
- Toppings: Stick to the basics — onion, cilantro, lime — to stay true to the street taco vibe.
👨🍳 Instructions
1. Marinate the Meat
In a bowl or bag, combine orange juice, lime juice, soy sauce, olive oil, garlic, jalapeño, cilantro, cumin, chili powder, salt, and pepper.
Add the steak and marinate in the fridge for at least 1 hour (4+ hours ideal).
2. Cook the Steak
- Preheat grill or skillet over medium-high heat.
- Remove steak from marinade and pat dry (for better sear).
- Grill 4–5 minutes per side for medium rare, depending on thickness.
- Let rest 5–10 minutes, then slice thinly against the grain, then chop.
3. Warm the Tortillas
- Heat tortillas on a dry skillet or directly over a flame for ~30 seconds per side.
- Keep warm wrapped in foil or a towel.
4. Assemble the Tacos
- Add chopped carne asada to each tortilla.
- Top with chopped onion and cilantro.
- Squeeze fresh lime on top.
- Add salsa if desired (salsa roja or salsa verde work great).
🥗 Nutrition Facts (Per 2 tacos, approx.)
| Nutrient | Amount |
|---|---|
| Calories | ~380 kcal |
| Protein | 28g |
| Carbohydrates | 24g |
| Fat | 18g |
| Fiber | 3g |
| Sodium | 500mg |
💡 Tips
- Marinate longer for deeper flavor — overnight is ideal.
- Don’t overcook the steak — medium rare to medium keeps it juicy.
- Use two tortillas per taco for sturdier street taco style.
- Chop meat finely so it’s easy to eat in a small taco.
🔄 Variations
- Add guacamole or sliced avocado for richness.
- Top with pickled red onions or radishes for brightness.
- Spicy Version: Add hot salsa, chipotle crema, or grilled jalapeños.
- Low Carb: Serve the carne asada over a salad bowl instead of tortillas.
- Other Meats: Try this same style with grilled chicken, pork, or even shrimp.
