Street Tacos de Carne Asada
Servings: 4–6 (makes about 12 tacos)
Prep Time: 20 minutes
Marinate Time: 2–4 hours (or overnight)
Cook Time: 15 minutes
Total Time: ~3 hours
Ingredients
For the Marinade:
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1½ lbs flank steak or skirt steak
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2 tbsp olive oil
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¼ cup fresh lime juice (about 2 limes)
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2 tbsp orange juice
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3 cloves garlic, minced
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¼ cup chopped cilantro
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1 jalapeño, minced (optional, for spice)
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1 tsp ground cumin
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1 tsp chili powder
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½ tsp smoked paprika
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½ tsp salt
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¼ tsp black pepper
For Serving:
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12 small corn tortillas (street taco size)
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½ cup finely chopped white onion
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½ cup chopped fresh cilantro
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Lime wedges
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Optional toppings: diced avocado, salsa verde, or crumbled cotija cheese
Instructions
1. Prepare the Marinade:
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In a medium bowl, whisk together olive oil, lime juice, orange juice, garlic, cilantro, jalapeño, cumin, chili powder, paprika, salt, and pepper.
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Place the steak in a resealable plastic bag or shallow dish and pour the marinade over it.
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Seal and refrigerate for at least 2 hours (up to 8 for more flavor).
2. Grill the Steak:
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Preheat an outdoor grill, grill pan, or cast-iron skillet over medium-high heat.
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Remove steak from the marinade and pat lightly dry.
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Grill for 4–6 minutes per side, depending on thickness and desired doneness.
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Let rest for 5–10 minutes before slicing.
3. Slice and Chop:
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Slice the steak thinly against the grain, then chop into small bite-size pieces (traditional street taco style).
4. Warm the Tortillas:
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Heat corn tortillas on the grill, in a dry skillet, or directly over a gas flame for a few seconds per side until warm and pliable.
5. Assemble the Tacos:
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Place chopped carne asada in each tortilla.
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Top with finely chopped onion and cilantro.
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Serve immediately with lime wedges on the side.
Optional Additions
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Salsa: Serve with salsa roja, salsa verde, or pico de gallo.
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Cheese: Sprinkle cotija or queso fresco for a creamy touch.
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Guacamole: A small dollop adds richness.
Tips
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Skirt steak gives the best flavor, but flank steak works great too.
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Charcoal grilling adds authentic smoky flavor.
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To tenderize tougher cuts, add 1–2 tbsp of soy sauce or beer to the marinade.
Would you like me to include a homemade salsa verde or carne asada burrito bowl version next?
