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Mexican Street Tacos Carne Asada Recipe

Mexican Street Tacos Carne Asada Recipe
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★★★★★

4.9 from 19 reviews

A flavorful and authentic Mexican street tacos recipe featuring tender, marinated carne asada grilled to perfection and served on warm corn tortillas with fresh toppings like diced onions, cilantro, and optional garnishes such as avocado and queso fresco. Perfect for a quick and delicious meal that brings bold southwestern flavors to your table.

Ingredients

Scale

For the Carne Asada

  • 1 ½ lbs (680g) flank or skirt steak
  • 3 tablespoons olive oil
  • Juice of 2 limes
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon crushed red pepper flakes
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro

For the Tacos

  • 8–10 small corn tortillas
  • 1 cup diced white onion
  • 1 cup chopped fresh cilantro
  • 1 cup diced tomatoes (optional)
  • Lime wedges, for serving
  • Salsa or hot sauce (optional)

Optional Garnishes

  • Sliced avocado or guacamole
  • Crumbled queso fresco
  • Pickled jalapeños

Instructions

  1. Marinate the Steak: In a bowl, whisk together olive oil, lime juice, minced garlic, chili powder, smoked paprika, ground cumin, crushed red pepper flakes, salt, and black pepper until well combined. Coat the flank or skirt steak thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, up to 4 hours to allow flavors to penetrate the meat.
  2. Cook the Carne Asada: For grilling, preheat your grill to high heat and cook the steak for 4–6 minutes per side to reach medium-rare or adjust time for desired doneness. Alternatively, heat a cast-iron skillet or grill pan over high heat and cook the steak similarly for 4–6 minutes per side. Once cooked, let the steak rest uncovered for 5 minutes to retain juices. Then, slice the steak thinly against the grain to ensure tenderness and toss with chopped fresh cilantro for added flavor.
  3. Prepare the Tortillas: Warm the corn tortillas on a dry skillet or directly over the grill for 30–60 seconds per side, until they become soft and pliable, making them easier to fold and eat.
  4. Assemble the Tacos: Lay sliced carne asada onto each warm tortilla. Top with diced white onion and fresh cilantro. Add optional toppings such as diced tomatoes, sliced avocado or guacamole, crumbled queso fresco, and pickled jalapeños if desired. Finish with a squeeze of fresh lime juice and serve immediately alongside salsa or hot sauce for extra heat.

Notes

  • Marinating the steak longer (up to 4 hours) intensifies the flavor but avoid marinating overnight to prevent the meat from becoming mushy.
  • For a spicier kick, increase the crushed red pepper flakes or add fresh jalapeños into the marinade.
  • Use skirt or flank steak for best results because of their flavor and tenderness when cooked and sliced properly.
  • Warming tortillas just before serving keeps them soft and prevents tearing.
  • Leftover carne asada makes delicious burritos, salads, or breakfast hash.
  • Vegetarian option: substitute grilled portobello mushrooms or tofu with the same marinade and cooking method.

Nutrition

Keywords: Mexican street tacos, carne asada, grilled steak tacos, authentic Mexican recipe, easy tacos, lime marinated steak, corn tortilla tacos

Find it online: https://maicook.com/mexican-street-tacos-carne-asada-recipe/