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Delicious Carne Asada Street Tacos are featured in this tempting close-up shot.

Best Carne Asada Street Tacos

Savor the authentic taste of Carne Asada Street Tacos with this recipe. Tender, marinated steak grilled to perfection, nestled in warm tortillas, and topped with fresh cilantro, onion, and a squeeze of lime creates an unforgettable culinary experience.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs flank steak or skirt steak
  • 1/4 cup olive oil
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced optional
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • Salt to taste
  • Pepper to taste
  • 16-20 small corn tortillas
  • 1/2 white onion, finely chopped
  • 1 bunch cilantro, chopped
  • Lime wedges, for serving
  • Optional toppings: salsa
  • Optional toppings: guacamole
  • Optional toppings: pickled onions
  • Optional toppings: cotija cheese

Equipment

  • Grill
  • Medium bowl
  • Large resealable bag or shallow dish
  • Cutting board
  • Sharp knife
  • Dry skillet or microwave
  • Kitchen towel
  • Meat thermometer
  • Paper towels

Method
 

  1. In a medium bowl, whisk together the olive oil, orange juice, lime juice, minced garlic, jalapeño (if using), chili powder, cumin, smoked paprika, oregano, salt, and pepper.
  2. Place the flank or skirt steak in a large resealable bag or a shallow dish.
  3. Pour the marinade over the steak, ensuring it's fully coated.
  4. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight.
  5. Preheat your grill to high heat (about 450-500°F). Make sure the grates are clean and lightly oiled.
  6. Remove the steak from the marinade and discard the marinade. Pat the steak dry with paper towels.
  7. Place the steak on the hot grill and cook for 3-5 minutes per side for medium-rare, or longer depending on your desired level of doneness.
  8. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F.
  9. Remove the steak from the grill and place it on a cutting board.
  10. Tent it loosely with foil and let it rest for at least 10 minutes.
  11. Using a sharp knife, slice the steak against the grain into thin strips.
  12. Warm tortillas using your preferred method: skillet, microwave, or grill.
  13. Place a generous portion of sliced Carne Asada onto each warm tortilla.
  14. Top with chopped white onion and cilantro.
  15. Squeeze a lime wedge over the tacos.
  16. Add any optional toppings you desire, such as salsa, guacamole, or pickled onions.
  17. Serve immediately.

Notes

For extra flavor, marinate the steak overnight. Don't marinate for longer than 24 hours as the citrus can make the meat mushy. Slice the steak thinly against the grain for the most tender tacos. Keep warmed tortillas wrapped in a clean kitchen towel to prevent them from drying out. Leftover Carne Asada can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently. Spice it up with hot sauce or red pepper flakes. Add cotija cheese or queso fresco for a salty kick. Serve with rice and beans for a complete meal.