Carne Asada Street Tacos
Authentic carne asada recipe featuring citrus-marinated skirt steak grilled to perfection, served on warm corn tortillas with fresh toppings — a bold, high-protein Mexican street food classic at approximately 420 calories per serving.
20m
4
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Ingredients
- 1.5 lbs skirt steak or flank steak, trimmed
- 1/3 cup fresh orange juice (about 1 large orange)
- 3 tablespoons fresh lime juice (about 2 limes)
- 3 tablespoons soy sauce
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, finely chopped (plus more for serving)
- 12 small corn tortillas
- 1/2 white onion, finely diced
- 2 limes, cut into wedges, for serving
- 1 cup fresh pico de gallo or salsa, for serving
- 1 avocado, sliced or diced, for serving
Instructions
- 1
Make the Marinade
In a medium bowl or large zip-lock bag, whisk together the orange juice, lime juice, soy sauce, olive oil, minced garlic, cumin, chili powder, smoked paprika, dried oregano, black pepper, and chopped cilantro until well combined. This citrus-based marinade is the key to authentic carne asada flavor.
- 2
Marinate the Steak
Score the surface of the skirt steak lightly with a knife in a crosshatch pattern to help the marinade penetrate. Place the steak in the marinade, turning to coat all sides. Cover or seal and refrigerate for a minimum of 2 hours, or ideally overnight (up to 8 hours). Do not marinate longer than 8 hours or the citrus acids will begin to break down the meat texture.
- 3
Bring Steak to Room Temperature
Remove the marinated steak from the refrigerator 30 minutes before cooking. Shake off any excess marinade and pat the surface lightly with a paper towel. Allowing the steak to come to room temperature ensures more even cooking and a better sear.
- 4
Preheat the Grill
Preheat an outdoor grill or cast iron grill pan over high heat for at least 5 minutes until very hot. You want a screaming hot surface to achieve the characteristic char and crust on authentic carne asada. Lightly oil the grates if using an outdoor grill.
- 5
Grill the Carne Asada
Place the steak on the hot grill and cook undisturbed for 3–4 minutes per side for medium-rare (internal temperature of 130–135°F), or 4–5 minutes per side for medium (140–145°F). Skirt steak is thin, so avoid overcooking — it becomes tough when overdone. You want visible char marks and some charred edges for authentic street taco flavor.
- 6
Rest and Slice the Steak
Transfer the grilled steak to a cutting board and tent loosely with foil. Allow it to rest for 5–7 minutes — this step is critical to retain the juices. After resting, slice the carne asada thinly against the grain at a 45-degree angle, then chop into small bite-sized pieces as is traditional for street tacos.
- 7
Warm the Tortillas
While the steak rests, warm the corn tortillas directly over an open gas flame or in a dry skillet over medium-high heat for about 30 seconds per side until slightly charred and pliable. Stack warmed tortillas under a clean kitchen towel to keep them warm and soft.
- 8
Assemble and Serve
Double up the warm corn tortillas (street taco style). Top with a generous portion of chopped carne asada, finely diced white onion, fresh cilantro, and a spoonful of pico de gallo. Add sliced avocado and a squeeze of fresh lime juice over everything. Serve immediately with extra lime wedges on the side.
Chef's Tips
Skirt steak is the most traditional cut for carne asada and cooks fast over high heat — flank steak is a great substitute if skirt steak is unavailable. For the best char and flavor, use an outdoor charcoal grill if possible. Always slice against the grain to maximize tenderness. The marinade can be made up to 2 days ahead and stored in the fridge. For a smoky kick, add 1 chipotle pepper in adobo sauce, minced, to the marinade.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this carne asada street tacos
How long does it take to make Carne Asada Street Tacos?
This recipe takes 35 minutes total time, including 20 minutes prep time and 15 minutes cooking time.
How many servings does this Carne Asada Street Tacos recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Carne Asada Street Tacos recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Carne Asada Street Tacos recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this carne asada street tacos ahead of time?
Yes! You can prepare this carne asada street tacos up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover carne asada street tacos?
Store leftover carne asada street tacos covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with carne asada street tacos?
This carne asada street tacos pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze carne asada street tacos?
Yes, this carne asada street tacos freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.