I made Carne Asada Tacos that had everyone fighting over the last bite, so you’ll want this recipe in your life.
I’m obsessed with Carne Asada Tacos and Street Tacos because they hit that raw steak flavor I crave after a long day. I love the char and juice shouting out of the meat, the punch of fresh orange juice and the cool slip of ripe avocado against toasty corn.
I’m not here for fancy nonsense. I want loud, messy, honest tacos that make my hands sticky and my eyes water.
I adore how each bite snaps with onion and cilantro and salsa. I’ll eat these any night.
Pure, simple, insanely craveable. No apologies.
I always come back for seconds, though.
Ingredients
- Skirt or flank steak: big protein punch, charred edges and beefy chew you’ll crave.
- Fresh orange juice: bright citrus zip, softens meat and adds subtle sweetness.
- Fresh lime juice: tangy kick that wakes everything up, makes flavors pop.
- Olive oil: keeps steak juicy, helps marinade stick and sear nicely.
- Garlic cloves: punchy aroma and savory depth, can’t skip it.
- Fresh cilantro: herby lift and fresh color, scatter on top.
- Jalapeño: gentle heat and green zip if you want a little kick.
- Ground cumin: warm, earthy note that feels comfortably Mexican.
- Chili powder: smoky chili backbone, adds mild warmth.
- Paprika: smoky or sweet tint and mild perfume, nice color.
- Kosher salt: sharp seasoning that brings out real meat flavor.
- Black pepper: subtle bite and background warmth, classic seasoning tag team.
- Corn tortillas: soft, slightly sweet cradle that holds everything together.
- Vegetable oil: helps tortillas crisp on the griddle, no sticking.
- White or yellow onion: crunchy, sharp topping that brightens each bite.
- Fresh lime wedges: extra spritz of brightness, you’ll squeeze them hard.
- Cotija cheese: salty, crumbly finish that’s small but mighty.
- Ripe avocado: creamy coolness that mellows the heat, so satisfying.
- Guacamole: buttery, garlicky richness if you want a decadent bite.
- Salsa verde or pico de gallo: fresh, zesty sauce to spoon on top.
Ingredient Quantities
- 1 1/2 to 2 lb skirt or flank steak, trimmed
- 1/2 cup fresh orange juice (about 1 large orange)
- 1/4 cup fresh lime juice (2 to 3 limes)
- 2 tbsp olive oil
- 4 garlic cloves, minced or smashed
- 1/4 cup chopped fresh cilantro, plus extra for topping
- 1 small jalapeño, seeded and finely chopped optional
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika or regular paprika
- 1 to 1 1/2 tsp kosher salt, to taste
- 1/2 tsp freshly ground black pepper
- 12 small corn tortillas (about 3 to 4 inches) warmed
- 2 tbsp vegetable oil for griddle or pan
- 1 medium white or yellow onion, finely chopped for topping
- 2 limes, cut into wedges for serving
- 1/2 cup crumbled cotija cheese optional
- 1 ripe avocado or 1/2 cup guacamole optional
- 1 cup salsa verde or pico de gallo optional
How to Make this
1. Trim steak of excess fat and put in a shallow dish or zip bag. Pour in orange juice, lime juice, olive oil, minced garlic, chopped cilantro, jalapeño if using, cumin, chili powder, paprika, salt and pepper. Massage the marinade into the meat so it’s all coated, then refrigerate at least 30 minutes, preferably 2 hours, no more than 8 hours.
2. Take steak out 20 minutes before cooking so it comes closer to room temp; that helps it cook more evenly.
3. Heat a heavy griddle or large cast iron skillet over high heat and add 2 tablespoons vegetable oil. You want it smoking hot so the steak gets a good sear.
4. Shake off excess marinade and place steak on the hot surface. Cook about 3 to 5 minutes per side for medium rare to medium depending on thickness, flipping once. Use tongs, don’t stab the meat.
5. Transfer steak to a cutting board and let rest 5 to 10 minutes so juices redistribute. This keeps the meat juicy.
6. Slice steak thinly across the grain into bite sized pieces or strips. Cutting against the grain makes it tender.
7. Warm the corn tortillas on the griddle just until pliable and slightly charred at edges, about 20 to 30 seconds per side. Keep them covered in a towel to stay warm.
8. Build tacos by piling steak on each tortilla, top with finely chopped onion and extra chopped cilantro. Squeeze lime over each taco.
9. Add optional toppings like crumbled cotija, slices of avocado or a spoonful of guacamole, and salsa verde or pico de gallo. Serve immediately and enjoy.
Equipment Needed
1. Large shallow dish or heavy zip-top bag for marinating
2. Cutting board (preferably wood or plastic)
3. Sharp chef’s knife and a small paring knife
4. Large cast iron skillet or heavy griddle
5. Pair of long tongs (don’t stab the steak)
6. Measuring cups and spoons plus a small bowl for mixing marinade
7. Instant-read thermometer (optional but helpful)
8. Kitchen towel or tortilla holder to keep warmed tortillas covered
9. Serving platter or cutting board for resting and slicing the steak
FAQ
Carne Asada Street Tacos Recipe Substitutions and Variations
- Skirt or flank steak: swap for skirt with hanger or flat iron steak if you can find them, or use 1 1/2 to 2 lb flank steaks beef sirloin tip or even thinly sliced skirt style flap meat, and if you want a non beef option use boneless chicken thighs (same marinade, grill until cooked through).
- Fresh orange juice: use pineapple juice for a sweeter tropical tang, or 1/4 cup orange marmalade thinned with a little water if you’re out of fresh oranges.
- Small jalapeño: substitute serrano for more heat, or use 1 to 2 tbsp pickled jalapeños chopped if you want milder flavor with some tang.
- Cotija cheese: swap in crumbled feta or queso fresco, both give the salty crumbly finish you want on tacos.
Pro Tips
1) Don’t over-marinate it. The citrus will tenderize fast so keep it in the fridge 30 minutes to 2 hours if you can, and never more than 8 hours or the texture gets mushy. Also if you need to refrigerate longer, reduce the citrus by half and add a little more oil.
2) Pat the steak almost dry before it hits the pan. Excess marinade steams the meat and prevents that crusty sear you want. Make your cast iron smoking hot, add the oil and then the steak. Flip once, quick and confident, dont fidget with it.
3) Let it rest like it owes you money. 5 to 10 minutes on a cutting board is not optional, it locks juices in. When you slice, cut thin and always across the grain. If you see long fibers, turn the knife so your slices are shorter than those fibers.
4) Keep the tortillas warm and slightly charred, wrapped in a towel or a low oven so they stay pliable from first taco to last. Assemble last-minute toppings just before serving so onions, avocado and salsa stay bright and not soggy.
Carne Asada Street Tacos Recipe
I made Carne Asada Tacos that had everyone fighting over the last bite, so you’ll want this recipe in your life.
6
servings
525
kcal
Equipment: 1. Large shallow dish or heavy zip-top bag for marinating
2. Cutting board (preferably wood or plastic)
3. Sharp chef’s knife and a small paring knife
4. Large cast iron skillet or heavy griddle
5. Pair of long tongs (don’t stab the steak)
6. Measuring cups and spoons plus a small bowl for mixing marinade
7. Instant-read thermometer (optional but helpful)
8. Kitchen towel or tortilla holder to keep warmed tortillas covered
9. Serving platter or cutting board for resting and slicing the steak
Ingredients
1 1/2 to 2 lb skirt or flank steak, trimmed
1/2 cup fresh orange juice (about 1 large orange)
1/4 cup fresh lime juice (2 to 3 limes)
2 tbsp olive oil
4 garlic cloves, minced or smashed
1/4 cup chopped fresh cilantro, plus extra for topping
1 small jalapeño, seeded and finely chopped optional
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika or regular paprika
1 to 1 1/2 tsp kosher salt, to taste
1/2 tsp freshly ground black pepper
12 small corn tortillas (about 3 to 4 inches) warmed
2 tbsp vegetable oil for griddle or pan
1 medium white or yellow onion, finely chopped for topping
2 limes, cut into wedges for serving
1/2 cup crumbled cotija cheese optional
1 ripe avocado or 1/2 cup guacamole optional
1 cup salsa verde or pico de gallo optional
Directions
- Trim steak of excess fat and put in a shallow dish or zip bag. Pour in orange juice, lime juice, olive oil, minced garlic, chopped cilantro, jalapeño if using, cumin, chili powder, paprika, salt and pepper. Massage the marinade into the meat so it’s all coated, then refrigerate at least 30 minutes, preferably 2 hours, no more than 8 hours.
- Take steak out 20 minutes before cooking so it comes closer to room temp; that helps it cook more evenly.
- Heat a heavy griddle or large cast iron skillet over high heat and add 2 tablespoons vegetable oil. You want it smoking hot so the steak gets a good sear.
- Shake off excess marinade and place steak on the hot surface. Cook about 3 to 5 minutes per side for medium rare to medium depending on thickness, flipping once. Use tongs, don’t stab the meat.
- Transfer steak to a cutting board and let rest 5 to 10 minutes so juices redistribute. This keeps the meat juicy.
- Slice steak thinly across the grain into bite sized pieces or strips. Cutting against the grain makes it tender.
- Warm the corn tortillas on the griddle just until pliable and slightly charred at edges, about 20 to 30 seconds per side. Keep them covered in a towel to stay warm.
- Build tacos by piling steak on each tortilla, top with finely chopped onion and extra chopped cilantro. Squeeze lime over each taco.
- Add optional toppings like crumbled cotija, slices of avocado or a spoonful of guacamole, and salsa verde or pico de gallo. Serve immediately and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 6
- Calories: 525kcal
- Fat: 35g
- Saturated Fat: 9.3g
- Trans Fat: 0.1g
- Polyunsaturated: 4.5g
- Monounsaturated: 12.5g
- Cholesterol: 121mg
- Sodium: 946mg
- Potassium: 644mg
- Carbohydrates: 27.5g
- Fiber: 3.3g
- Sugar: 3.7g
- Protein: 45g
- Vitamin A: 800IU
- Vitamin C: 9mg
- Calcium: 33mg
- Iron: 4.3mg
