Name: Carne Asada Street Tacos Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 1/2 lbs flank steak or skirt steak; 1/4 cup olive oil; 1/4 cup fresh lime juice; 1/4 cup fresh cilantro, chopped; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1/2 teaspoon black pepper; Salt to taste; 12 small corn tortillas; 1/2 cup diced white onion (or red onion for stronger flavor); 1/2 cup chopped fresh cilantro; Lime wedges for serving; Crumbled cotija cheese, for garnish (optional); 3 ripe tomatoes, diced; 1/2 red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 1-2 jalapeño peppers, seeded and finely chopped; Juice of 1 lime; Salt and black pepper, to taste

Introduction

Carne Asada Street Tacos are a flavorful and satisfying way to enjoy tender grilled steak wrapped in soft corn tortillas. This recipe features a zesty marinade and fresh toppings that bring authentic Mexican street food right to your kitchen. Perfect for a casual dinner or a small gathering, these tacos deliver bold taste in every bite.

The image shows three soft tacos placed side by side on a white marbled surface. Each taco has two light beige, slightly toasted tortillas as the base layer, folded gently to hold the filling. The filling consists of dark brown grilled meat pieces resting on the bottom tortilla, topped with finely chopped white onions and bright green fresh cilantro, creating a fresh and colorful contrast. The texture of the meat is slightly crispy with a juicy appearance, while the onions and cilantro add a fresh, leafy texture. The overall look is fresh, vibrant, and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lbs flank steak or skirt steak

1/4 cup olive oil

1/4 cup fresh lime juice

1/4 cup fresh cilantro, chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon black pepper

Salt to taste

12 small corn tortillas

1/2 cup diced white onion (or red onion for stronger flavor)

1/2 cup chopped fresh cilantro

Lime wedges for serving

Crumbled cotija cheese, for garnish (optional)

Optional: Salsa, guacamole, jalapeños, or hot sauce for extra toppings

3 ripe tomatoes, diced (for salsa)

1/2 red onion, finely chopped (for salsa)

1/4 cup fresh cilantro, chopped (for salsa)

1-2 jalapeño peppers, seeded and finely chopped (for salsa)

Juice of 1 lime (for salsa)

Salt and black pepper, to taste (for salsa)

Instructions

Step 1: In a medium bowl, whisk together olive oil, lime juice, cilantro, garlic, cumin, chili powder, smoked paprika, black pepper, and salt to create the marinade.

Step 2: Place the steak in a resealable bag or shallow dish, pour the marinade over it, seal, and refrigerate for at least 2-4 hours, preferably overnight, to absorb the flavors.

Step 3: Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot to get a good sear on the steak.

Step 4: Remove the steak from the marinade, letting excess drip off. Cook the steak in the hot pan for 3-5 minutes per side, depending on thickness and desired doneness, aiming for medium-rare (about 130°F internal temperature).

Step 5: Transfer the steak to a cutting board and let it rest for 5-10 minutes to retain its juices.

Step 6: While the steak rests, warm the tortillas in the same skillet or a separate dry skillet over medium heat for about 30 seconds per side until pliable and lightly charred.

Step 7: Slice the rested steak thinly against the grain for maximum tenderness.

Step 8: Assemble the tacos by adding the sliced steak to each warm tortilla, then topping with diced onions, chopped cilantro, and a squeeze of lime.

Step 9: Add optional toppings like salsa, guacamole, jalapeños, or hot sauce as desired, and serve immediately with extra lime wedges.

Tips & Variations

For extra flavor, marinate the steak overnight to deepen the taste.

Substitute flank steak with skirt steak for a slightly different texture without compromising on flavor.

Make a quick salsa by mixing diced tomatoes, red onion, cilantro, jalapeños, lime juice, salt, and pepper.

Warm tortillas wrapped in a clean kitchen towel to keep them soft and ready for assembling.

Add crumbled cotija cheese for a creamy, salty garnish that complements the meat.

FAQs

Can I use a different cut of steak for carne asada?

Yes, flank or skirt steak are preferred for their flavor and texture, but you can use sirloin or ribeye in a pinch. Just adjust cooking times since different cuts vary in thickness and tenderness.

How can I tell when the steak is cooked to medium-rare?

Use a meat thermometer to check the internal temperature; medium-rare is about 130°F (54°C). The steak should feel firm but still have some give when pressed.