If you are craving an authentic burst of vibrant Mexican flavors wrapped in the perfect bite-sized tortilla, then you are going to love this Carne Asada Mexican Street Tacos Recipe. It captures the essence of street food culture with tender skirt steak marinated to juicy perfection, grilled just right, and served simply with fresh onions, cilantro, and tangy lime. These tacos are not only bursting with bold, savory notes but also truly easy to make at home, making them an absolute crowd-pleaser for weeknight dinners or festive gatherings.
Ingredients You’ll Need
These ingredients might sound straightforward, but each one plays a key role in building the layers of authentic flavor and texture that make this Carne Asada Mexican Street Tacos Recipe so irresistible.
- 2 pounds skirt steak or flank steak: The star protein, chosen for its rich flavor and tender chew when sliced thinly against the grain.
- ¼ cup olive oil: Provides a smooth base for the marinade, helping to tenderize the meat and lock in moisture.
- ¼ cup soy sauce: Adds umami and a hint of saltiness to deepen the marinade’s savory profile.
- ¼ cup orange juice (freshly squeezed): Imparts a subtle sweetness and tenderizes the steak with natural acidity.
- 2 tablespoons lime juice (freshly squeezed): Gives the marinade a bright, zesty kick essential for that fresh street taco taste.
- 4 cloves garlic, minced: Essential aromatics that elevate the marinade with pungent, robust flavor.
- 1 teaspoon ground cumin: Adds a warm earthiness characteristic of traditional Mexican spices.
- 1 teaspoon chili powder: Brings a mild heat and smoky undertone that balances the citrus.
- ½ teaspoon black pepper: Offers a deeper spice note without overpowering the steak.
- ½ teaspoon salt: Enhances all the flavors and helps the steak retain its juiciness.
- ½ teaspoon paprika: Contributes subtle sweetness and beautiful color.
- ¼ teaspoon crushed red pepper flakes (optional): For those who love a hint of extra heat and texture.
- 12–16 small corn tortillas: Traditional and pliable, perfect for holding all those delicious fillings.
- ½ cup diced white onion: Adds crunch and sharpness, a classic topping that brightens each bite.
- ½ cup chopped fresh cilantro: Brings herbaceous freshness that cuts through the richness of the meat.
- Lime wedges: Served on the side to squeeze over and add a finishing tangy splash.
- Optional: salsa, avocado, guacamole, or pickled onions: Customize your tacos with your favorite toppings for extra creaminess, spice, or zing.
How to Make Carne Asada Mexican Street Tacos Recipe
Step 1: Create the Marinade
Start by whisking together olive oil, soy sauce, freshly squeezed orange and lime juices, minced garlic, cumin, chili powder, paprika, salt, black pepper, and optional crushed red pepper flakes in a bowl. This combination infuses the steak with a perfect balance of tangy, savory, and slightly spicy notes that define the Carne Asada flavor.
Step 2: Marinate the Steak
Place your chosen skirt or flank steak into a zip-top bag or shallow dish. Pour the marinade over the meat, ensuring it is well coated. Seal or cover, then let it chill in the refrigerator for at least two hours, but preferably overnight to really let those flavors penetrate deeply and tenderize the meat.
Step 3: Prepare Your Cooking Surface
Before cooking, preheat your grill or cast iron skillet to medium-high heat. This step is crucial as a hot surface will sear the steak beautifully, locking in juices and creating that inviting charred exterior that street tacos are famous for.
Step 4: Cook the Steak
Remove the steak from the marinade and gently pat off excess liquid. Grill the steak for about 4 to 6 minutes per side, depending on thickness and your desired doneness. Let the steak rest uncovered for 5 to 10 minutes once off the heat so the juices redistribute, making every slice juicy and tender.
Step 5: Slice and Chop
For the best texture, slice the rested steak thinly against the grain, which makes it easier to chew and keeps the meat tender. Then chop the slices into bite-sized pieces, perfect for assembling the tacos.
Step 6: Warm the Tortillas
Gently heat your small corn tortillas either in a dry skillet or over a flame for about 20 to 30 seconds per side until warm and pliable. Freshly warmed tortillas make the perfect base, soft yet sturdy enough to hold all the delicious fillings.
Step 7: Assemble Your Tacos
Place a generous amount of the chopped carne asada onto each tortilla. Top with diced white onion, chopped cilantro, and a squeeze of lime juice for that bright, fresh finish. Feel free to add optional toppings like salsa, creamy avocado slices, guacamole, or tangy pickled onions to customize every bite.
Step 8: Serve Immediately
These street tacos are best enjoyed hot and fresh off the grill. Gather your friends or family, serve with lime wedges on the side, and watch everyone dive into the delicious simplicity of an authentic Mexican street food favorite.
How to Serve Carne Asada Mexican Street Tacos Recipe
Garnishes
The magic of Carne Asada Mexican Street Tacos Recipe lies partially in its garnishes. Freshly diced white onion and cilantro add irresistible crunch and herbal brightness, while a squeeze of fresh lime juice amps up the zestiness that cuts through the richness of grilled steak. For an extra layer of flavor, offer pickled onions or your favorite salsa on the side.
Side Dishes
Serving these tacos alongside simple sides like Mexican street corn (elote) or a fresh cucumber and jicama salad can elevate the meal while keeping it authentically casual. Beans and rice work well, too, rounding out the meal with comfort and heartiness without overshadowing the tacos’ star ingredient.
Creative Ways to Present
To impress guests or just treat yourself, try presenting the tacos on a rustic wooden board with little bowls of garnishes and salsas scattered around. Wrapping each taco in parchment paper or placing them in colorful tortilla trays instantly adds festive flair, turning a humble meal into a vibrant celebration of Mexican street food culture.
Make Ahead and Storage
Storing Leftovers
If you have leftover carne asada, store the cooked, sliced steak separately from the tortillas in airtight containers in the refrigerator. This helps maintain the texture of both components and makes reheating easier without sogginess.
Freezing
You can freeze the cooked carne asada by placing it in a freezer-safe container or heavy-duty zip-top bag. For best flavor, consume within 2 months. Tortillas freeze well too; just separate them with sheets of parchment paper to prevent sticking.
Reheating
Reheat the carne asada gently in a skillet over medium heat or in the microwave, covering to preserve moisture. Warm the tortillas separately in a hot skillet or over an open flame for just a few seconds on each side to restore their softness and pliability.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While skirt and flank steak are traditional for their flavor and texture, you can substitute with sirloin or ribeye if preferred. Just keep in mind the cooking time might vary slightly based on thickness and fat content.
How long should I marinate the steak for the best flavor?
The longer, the better—ideally marinate for at least 2 hours, but overnight yields the most tender and flavorful results as the acids and spices fully penetrate the meat.
Are corn tortillas necessary, or can I use flour tortillas?
Corn tortillas give the most authentic taste and texture for Carne Asada Mexican Street Tacos Recipe, but if you prefer, soft flour tortillas work just fine. Just make sure they are small and pliable to hold the fillings well.
Can I make this recipe gluten-free?
Yes! Use gluten-free soy sauce or tamari in the marinade, and ensure any salsas or toppings you use are gluten-free. Corn tortillas are naturally gluten-free, making this dish a great option.
What are some other toppings I can add?
Popular additions include radish slices for crunch, crumbled queso fresco for saltiness, pickled jalapeños for spice, or a drizzle of Mexican crema. Feel free to get creative and make the tacos truly your own!
Final Thoughts
This Carne Asada Mexican Street Tacos Recipe is a joyful celebration of simple ingredients coming together to create something truly special. It’s perfect for sharing with friends and family, bringing that buzz and warmth of Mexican street food right into your kitchen. I promise you, once you try these tacos, they will become a go-to favorite that you’ll want to make again and again. So fire up your grill, gather your ingredients, and get ready to enjoy a flavorful adventure that’s both delicious and satisfying!
Print
Carne Asada Mexican Street Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes (including marinating time)
- Yield: 4 servings (12–16 tacos)
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
These Carne Asada Mexican Street Tacos feature tender, marinated skirt or flank steak grilled to perfection and served on warm corn tortillas. Topped with fresh diced onions, cilantro, and a squeeze of lime, these authentic tacos capture the vibrant flavors of traditional Mexican street food. Easily customizable with optional toppings like salsa, avocado, or pickled onions, they make for a quick, satisfying meal perfect for any occasion.
Ingredients
For the Marinade and Steak
- 2 pounds skirt steak or flank steak
- ¼ cup olive oil
- ¼ cup soy sauce
- ¼ cup freshly squeezed orange juice
- 2 tablespoons freshly squeezed lime juice
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon crushed red pepper flakes (optional)
For the Tacos and Garnishes
- 12–16 small corn tortillas
- ½ cup diced white onion
- ½ cup chopped fresh cilantro
- Lime wedges
- Optional: salsa, avocado, guacamole, or pickled onions
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, soy sauce, orange juice, lime juice, minced garlic, ground cumin, chili powder, paprika, salt, black pepper, and crushed red pepper flakes until well combined.
- Marinate the Steak: Place the skirt or flank steak in a zip-top bag or shallow dish and pour the marinade over the meat. Ensure the steak is fully coated, then cover and refrigerate for at least 2 hours or up to overnight for maximum flavor.
- Preheat Grill or Skillet: About 15 minutes before cooking, preheat your grill or a cast iron skillet over medium-high heat. Remove the steak from the marinade and pat it dry with paper towels to promote a good sear.
- Cook the Steak: Grill the steak for 4 to 6 minutes on each side, depending on thickness and desired doneness. Once cooked, remove from heat and allow the steak to rest for 5 to 10 minutes to let the juices redistribute.
- Slice the Steak: Using a sharp knife, slice the steak thinly against the grain, then chop the slices into small, bite-sized pieces suitable for tacos.
- Warm the Tortillas: Heat the corn tortillas in a dry skillet or directly over an open flame for about 20 to 30 seconds per side until warm and pliable.
- Assemble the Tacos: Place the chopped carne asada onto each warmed tortilla. Top with diced white onion, chopped cilantro, and a squeeze of fresh lime juice. Add optional toppings like salsa, avocado, guacamole, or pickled onions as desired.
- Serve: Serve the tacos immediately while hot and fresh to enjoy the best flavors and texture.
Notes
- For best results, marinate the steak overnight to maximize flavor penetration.
- If you don’t have a grill, a hot cast iron skillet or grill pan works well to achieve a good sear.
- Adjust the amount of crushed red pepper flakes to control the spice level.
- Use fresh lime juice for authentic brightness in the marinade and toppings.
- Warm tortillas properly to prevent them from breaking when assembling the tacos.
- Leftover steak can be stored in the refrigerator for up to 3 days and repurposed in burritos or salads.
