Description
Juicy, marinated flank steak is seared to perfection and tucked into warm corn tortillas with fresh toppings—this Carne Asada Mexican Street Tacos recipe brings all the bold, authentic flavors of street food right to your kitchen. Perfect for taco night or serving a crowd!
Ingredients
For the Carne Asada Marinade:
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2 pounds flank steak or skirt steak
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¼ cup olive oil
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Juice of 2 limes
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Juice of 1 orange
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3 garlic cloves, minced
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1 jalapeño, seeded and minced
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¼ cup chopped cilantro
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1 tablespoon soy sauce
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1 teaspoon cumin
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1 teaspoon chili powder
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1 teaspoon salt
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½ teaspoon black pepper
For the Tacos:
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Corn tortillas (street taco size)
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Chopped white onion
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Fresh chopped cilantro
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Lime wedges
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Optional: avocado slices, salsa, crumbled queso fresco
Instructions
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Marinate the Steak: Place steak in a large resealable bag or shallow dish. Mix all marinade ingredients in a bowl and pour over the steak. Seal and refrigerate for at least 2 hours or up to 12 hours.
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Grill or Sear the Meat: Preheat grill or cast-iron skillet over high heat. Remove steak from marinade, pat dry, and sear for 3–5 minutes per side, depending on thickness. Let rest 5–10 minutes.
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Warm the Tortillas: While the steak rests, heat tortillas on a dry skillet or open flame for about 30 seconds per side until soft and slightly charred.
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Slice and Assemble: Slice steak thinly against the grain, then chop into small pieces. Fill tortillas with steak and top with onion, cilantro, and lime juice. Add avocado, salsa, or queso fresco if desired.
Notes
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Pat the steak dry before searing for the best char.
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Always slice against the grain for tender bites.
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Warm tortillas just before serving to keep them pliable.
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Store leftover meat in an airtight container for up to 3 days.
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Recipe can be doubled easily for a taco night or party.