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Carne Asada Mexican Street Tacos
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Carne Asada Mexican Street Tacos

Juicy, marinated carne asada served in warm corn tortillas with fresh cilantro, diced onions, and lime wedges. These authentic tacos are easy to customize with toppings like guacamole, salsa, or Cotija cheese.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4
Calories: 732kcal

Ingredients

For the Carne Asada:

  • 1 ½ lbs flank steak or skirt steak
  • ¼ cup olive oil
  • ¼ cup fresh lime juice
  • ¼ cup fresh cilantro chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • Salt to taste

For the Tacos:

  • 12 small corn tortillas
  • ½ cup diced white onion or red onion for a stronger flavor
  • ½ cup chopped fresh cilantro
  • Lime wedges for serving
  • Crumbled cotija cheese optional, for garnish
  • Optional toppings: Salsa guacamole, jalapeños, or hot sauce

For the Optional Salsa:

  • 3 ripe tomatoes diced
  • ½ red onion finely chopped
  • ¼ cup fresh cilantro chopped
  • 1-2 jalapeño peppers seeded and finely chopped
  • Juice of 1 lime
  • Salt and black pepper to taste

Instructions

Marinate the Steak:

  • In a medium bowl, whisk together olive oil, lime juice, cilantro, garlic, cumin, chili powder, smoked paprika, black pepper, and salt. Place the steak in a resealable bag or shallow dish, pour the marinade over the steak, seal, and refrigerate for at least 2-4 hours (or overnight for best results).

Preheat the Pan:

  • Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot. This ensures a perfect sear on the steak.

Cook the Steak:

  • Remove the steak from the marinade, letting any excess marinade drip off. Place the steak in the hot skillet and cook for 3-5 minutes per side, depending on the thickness of the steak and your desired doneness. Aim for medium-rare (about 130°F internal temperature).

Rest and Slice the Steak:

  • Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute. Slice thinly against the grain for the most tender texture.

Warm the Tortillas:

  • While the steak rests, warm the tortillas in the same skillet or a dry skillet over medium heat for about 30 seconds per side, until pliable and slightly charred.

Assemble the Tacos:

  • Fill each warm tortilla with sliced carne asada. Top with diced onions, chopped cilantro, and a squeeze of fresh lime. Add salsa, guacamole, jalapeños, or other toppings as desired.

Serve:

  • Serve immediately with lime wedges on the side and additional toppings of your

Notes

Pan Prep: Heat your pan until very hot for the perfect sear on the steak.
Rest and Slice: Let the steak rest before slicing against the grain for tender bites.
Warm Tortillas: Keep tortillas soft and pliable by warming them in a skillet or wrapping them in a damp towel.