Description
This Carne Asada Street Tacos recipe offers tender and flavorful marinated flank or skirt steak, seared to perfection and served on warm corn tortillas with fresh onions, cilantro, and optional toppings like salsa, guacamole, and cotija cheese. Perfect for a quick, authentic Mexican-inspired meal in about 40 minutes.
Ingredients
Scale
For the Carne Asada Marinade and Steak
- 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
For the Tacos
- 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 for Topping
- 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
Instructions
- Marinate the Steak: In a medium bowl, whisk together olive oil, lime juice, chopped cilantro, minced garlic, ground cumin, chili powder, smoked paprika, black pepper, and salt. Place the steak in a resealable bag or shallow dish, pour the marinade over the steak, seal, and refrigerate for at least 2 to 4 hours or overnight for best flavor.
- Preheat the Pan: Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot. This step is crucial for achieving a good sear on the steak, which locks in the juices and flavor.
- Cook the Steak: Remove the steak from the marinade, letting excess drip off. Place the steak in the hot pan and cook for 3 to 5 minutes per side depending on thickness and desired doneness. Aim for medium-rare, about 130°F internal temperature, for the best tenderness and flavor.
- Rest and Slice the Steak: Transfer the cooked steak to a cutting board and let it rest for 5 to 10 minutes to allow the juices to redistribute. Then, slice thinly against the grain for maximum tenderness.
- Warm the Tortillas: While the steak is resting, warm the tortillas in the same skillet or a dry separate skillet over medium heat. Heat each tortilla for about 30 seconds per side until pliable and lightly charred, to complement the carne asada.
- Assemble the Tacos: Lay the sliced steak onto the warm tortillas. Top with diced onions, chopped cilantro, and a squeeze of fresh lime juice. Add optional toppings like salsa, guacamole, jalapeños, or crumbled cotija cheese according to your preference.
- Serve: Serve the assembled tacos immediately with extra lime wedges and any additional desired toppings on the side for a fresh, vibrant meal experience.
Notes
- Marinating the steak overnight enhances flavor and tenderizes the meat.
- Use a cast-iron skillet or heavy pan to achieve the best sear on the meat.
- Letting the steak rest before slicing helps retain its juices.
- Slice the steak against the grain for maximum tenderness.
- Warm tortillas just before serving to keep them soft and pliable.
- Customize toppings with your preferred salsa, guacamole, or cheese for added flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Keywords: Carne Asada, Street Tacos, Mexican Tacos, Skirt Steak Tacos, Flank Steak Tacos, Grilled Steak Tacos, Easy Mexican Recipes