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
Scale
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.
