Carne Asada Street-Style Tacos

Why You’ll Love This Recipe

These tacos are easy to make and bursting with flavor. You don’t need a grill to enjoy juicy, marinated carne asada. The quick stovetop cooking process locks in all the rich flavors, giving you tender, flavorful tacos in just 40 minutes. Plus, the simple toppings of cilantro, onions, and lime elevate the dish to a true Mexican street taco experience.

Ingredients

• 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 stronger flavor)

• ½ cup chopped fresh cilantro

• Lime wedges for serving

• Crumbled cotija cheese, for garnish (optional)

• Optional: Salsa, guacamole, jalapeños, or hot sauce for extra toppings

For the Salsa (optional):

• 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

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. 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.

2. Preheat the Pan: Heat a large cast-iron skillet or heavy-bottomed pan over high heat.

3. Cook the Steak: Remove the steak from the marinade, allowing excess marinade to drip off. Place the steak in the hot pan and cook for 3-5 minutes per side, depending on thickness and your preferred doneness. Aim for medium-rare (about 130°F for internal temperature).

4. Rest and Slice the Steak: Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes to retain the juices. Slice thinly against the grain for the most tender texture.

5. Warm the Tortillas: While the steak rests, warm the tortillas in the same skillet or in a separate dry skillet over medium heat for 30 seconds per side, until pliable and lightly charred.

6. Assemble the Tacos: Add the sliced carne asada to the warm tortillas and top with diced onions, chopped cilantro, and a squeeze of lime. Add salsa, guacamole, or jalapeños as desired.

7. Serve: Serve the tacos immediately with extra lime wedges and any additional toppings on the side.

Servings and Timing

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 40 minutes

• Servings: 4

Variations

• Use Flour Tortillas: Swap corn tortillas for flour tortillas for a different texture and flavor.

• Add Cheese: Sprinkle crumbled cotija cheese or shredded cheese over the tacos for a non-traditional but tasty variation.

• Make it Spicy: Add chopped jalapeños or drizzle spicy salsa over the tacos for extra heat.

• Vegetarian Option: Substitute the carne asada with sautéed mushrooms, grilled veggies, or black beans for a vegetarian version.

• Citrus Marinade Twist: Add a splash of orange juice to the marinade for a slightly sweet, tangy twist.

Storage/Reheating

• Refrigeration: Store leftover carne asada in an airtight container in the refrigerator for up to 3 days.

• Freezing: Freeze the cooked carne asada in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

• Reheating: Reheat the steak in a hot skillet over medium heat or in the microwave in short intervals.

FAQs

How long should I marinate the carne asada?

For the best flavor, marinate the steak for at least 2-4 hours, but overnight marinating is even better.

What type of pan should I use for carne asada?

A cast-iron skillet or heavy-bottomed stainless steel pan works best for getting a nice sear on the steak.

Can I use another type of steak?

Skirt steak and flank steak are traditional for carne asada, but sirloin or ribeye can be used for a different texture.

What toppings go well with these tacos?

In addition to cilantro, onions, and lime, you can add guacamole, salsa verde, or hot sauce for more flavor.

Can I make these tacos ahead of time?

Yes, you can marinate and cook the steak ahead of time. Simply reheat the steak before assembling the tacos.

Can I use a grill instead of a stovetop?

Yes, you can grill the carne asada if preferred. Just ensure the grill is preheated to high heat and cook the steak for 3-5 minutes per side.

How do I prevent the tortillas from tearing?

Warm the tortillas until soft and pliable before assembling the tacos. You can also wrap them in a clean, slightly wet kitchen towel to keep them warm and flexible.

Can I make the salsa ahead of time?

Yes, the salsa can be made ahead of time and stored in the refrigerator for up to 1 day.

What’s the best way to slice the carne asada?

Always slice against the grain to ensure the steak is tender.

Can I use different spices for the marinade?

Feel free to adjust the spices according to your taste. Add more chili powder for heat or cumin for a deeper flavor.

Conclusion

These Carne Asada Street-Style Tacos bring the authentic flavors of Mexican street food to your kitchen with minimal effort. Tender, marinated carne asada, fresh toppings, and soft tortillas come together to create a satisfying meal that’s perfect for any occasion. Whether you’re cooking for a family dinner or hosting a taco night, these tacos are sure to impress!

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Carne Asada Street-Style Tacos

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These Carne Asada Street-Style Tacos offer a quick, flavorful, and authentic Mexican street food experience at home. Made with marinated flank or skirt steak, cooked to tender perfection, and served in soft corn tortillas with fresh cilantro, onions, and a squeeze of lime, these tacos are the ultimate weeknight dinner or taco night treat. Add your favorite salsa, guacamole, or hot sauce for extra flavor.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

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, for garnish (optional)

Optional: Salsa, guacamole, jalapeños, or hot sauce for extra toppings

For the Salsa (optional):

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

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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.

• Cook the Steak: Remove the steak from the marinade, allowing excess marinade to drip off. Place the steak in the hot pan and cook for 3-5 minutes per side, depending on thickness and your preferred doneness. Aim for medium-rare (about 130°F for internal temperature).

• Rest and Slice the Steak: Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes to retain the juices. 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 in a separate dry skillet over medium heat for 30 seconds per side, until pliable and lightly charred.

• Assemble the Tacos: Add the sliced carne asada to the warm tortillas and top with diced onions, chopped cilantro, and a squeeze of lime. Add salsa, guacamole, or jalapeños as desired.

• Serve: Serve the tacos immediately with extra lime wedges and any additional toppings on the side.

Notes

• If you prefer a spicier taco, add jalapeños or spicy salsa.

• For a vegetarian version, substitute the carne asada with sautéed mushrooms or grilled veggies.

• You can also use flour tortillas instead of corn for a different texture.