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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.

Ingredients

1 1/2 lbs flank steak or skirt steak

1/4 cup olive oil

1/4 cup fresh lime juice

1/4 cup fresh cilantro, chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon black pepper

Salt to taste

For the Tacos:

12 small corn tortillas

1/2 cup diced white onion (or red onion for a stronger flavor)

1/2 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

1/2 red onion, finely chopped

1/4 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.

  • 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.

Find it online: https://recipesbyjanet.com/carne-asada-street-style-tacos/