Print

Mexican Street Tacos with Carne Asada

Print Recipe

These Mexican Street Tacos with Carne Asada are loaded with tender, flavorful grilled steak, served on warm corn tortillas, and topped with fresh cilantro, onions, and lime. Perfect for taco night, they capture authentic street taco flavors right at home!

Ingredients

Scale
  • 2lbs(900g) skirt or flank steak
  • 1/4cup(60ml) orange juice
  • 1/4cup(60ml) lime juice (about 2 limes)
  • 1/4cup(60ml) olive oil
  • 3garlic cloves, minced
  • 1/4cupchopped fresh cilantro
  • 1 tspground cumin
  • 1 tspchili powder
  • Salt and black pepper, to taste
  • 12small corn tortillas
  • 1/2cupdiced white onion
  • 1/4cupchopped fresh cilantro
  • Lime wedges, for serving
  • Salsa, for garnish (optional)

Instructions

  1. Marinate the Carne Asada:In a large mixing bowl, combine the orange juice, lime juice, olive oil, minced garlic, chopped cilantro, cumin, chili powder, salt, and black pepper.Place the steak in a large resealable bag or shallow dish and pour the marinade over it. Seal or cover, and marinate in the fridge for at least 1 hour or up to 4 hours.
  2. In a large mixing bowl, combine the orange juice, lime juice, olive oil, minced garlic, chopped cilantro, cumin, chili powder, salt, and black pepper.
  3. Place the steak in a large resealable bag or shallow dish and pour the marinade over it. Seal or cover, and marinate in the fridge for at least 1 hour or up to 4 hours.
  4. Grill the Steak:Preheat your grill to high heat. Remove the steak from the marinade and let any excess drip off.Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.Remove from the grill and let the steak rest for 5-10 minutes, then slice thinly against the grain.
  5. Preheat your grill to high heat. Remove the steak from the marinade and let any excess drip off.
  6. Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.
  7. Remove from the grill and let the steak rest for 5-10 minutes, then slice thinly against the grain.
  8. Warm the Tortillas:Heat the corn tortillas on the grill or in a skillet over medium heat for about 30 seconds per side, until warm and slightly charred.
  9. Heat the corn tortillas on the grill or in a skillet over medium heat for about 30 seconds per side, until warm and slightly charred.
  10. Assemble the Tacos:Place a few slices of carne asada on each tortilla.Top with diced onions, chopped cilantro, and a squeeze of fresh lime juice.
  11. Place a few slices of carne asada on each tortilla.
  12. Top with diced onions, chopped cilantro, and a squeeze of fresh lime juice.
  13. Serve:Serve the tacos with extra lime wedges and salsa on the side.
  14. Serve the tacos with extra lime wedges and salsa on the side.

Notes

Add toppings:Garnish with crumbled queso fresco, avocado slices, or jalapeño slices for added flavor.
Make it spicy:Add a dash of hot sauce or diced jalapeños to the tacos.
Storage:Store leftover carne asada in an airtight container in the fridge for up to 3 days.

Find it online: https://cosycookery.com/mexican-street-tacos-with-carne-asada/