Stovetop Carne Asada Street-Style Tacos

Why You’ll Love This Recipe

You'll love these tacos because they bring authentic Mexican street taco flavors directly to your kitchen. The marinated carne asada is perfectly seared for a crispy crust, while the warm tortillas and fresh toppings elevate every bite. It's a quick and satisfying meal that's perfect for a busy weeknight or casual taco night with friends.

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. You want the pan to be very hot to get a good sear on the steak.

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

• Servings: 4 servings

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 40 minutes

Variations

• Flour Tortillas: Swap out corn tortillas for flour tortillas for a different texture.

• Add Cheese: Sprinkle some crumbled Cotija cheese or shredded cheese on top of your tacos.

• Spicy Option: Add chopped jalapeños or spicy salsa for an extra kick.

• Vegetarian: Swap the carne asada with grilled vegetables, sautéed mushrooms, or black beans for a vegetarian alternative.

• Citrus Twist: Add orange juice to the marinade for a sweet and tangy flavor.

Storage/Reheating

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

• Freezing: You can freeze 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.

How do I get a good sear on the carne asada?

Preheat the skillet over high heat and avoid overcrowding the pan to achieve a nice sear.

Can I use pre-made salsa for the tacos?

Absolutely! Pre-made salsa or store-bought guacamole can save time without sacrificing flavor.

What can I serve these tacos with?

These tacos pair well with Mexican rice, refried beans, grilled corn, or a fresh salad.

Can I use a grill instead of a pan?

Yes, you can grill the carne asada instead of cooking it in a pan for an even smokier flavor.

What if I don’t have fresh cilantro?

You can substitute with parsley or just skip the cilantro if it's not to your taste.

Conclusion

These Carne Asada Street-Style Tacos are the perfect way to enjoy authentic Mexican flavors right at home. With tender, marinated carne asada, fresh toppings, and warm tortillas, this recipe is sure to be a hit at your next taco night. Whether you're cooking for yourself or feeding a crowd, these tacos are easy, delicious, and full of flavor.

Print

Stovetop Carne Asada Street-Style Tacos

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Carne Asada Street-Style Tacos are a delicious and easy-to-make version of the traditional Mexican dish. Made with tender, marinated carne asada seared to perfection, then topped with fresh onions, cilantro, and lime, all wrapped in warm corn tortillas. A quick, satisfying meal perfect for taco night.

• 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

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

Cook Mode Prevent your screen from going dark

Instructions

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. You want the pan to be very hot to get a good sear on the steak.
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.

Notes

• Flour Tortillas: Swap out corn tortillas for flour tortillas for a different texture.
• Add Cheese: Sprinkle some crumbled Cotija cheese or shredded cheese on top of your tacos.
• Spicy Option: Add chopped jalapeños or spicy salsa for an extra kick.
• Vegetarian: Swap the carne asada with grilled vegetables, sautéed mushrooms, or black beans for a vegetarian alternative.
• Citrus Twist: Add orange juice to the marinade for a sweet and tangy flavor.
• Refrigeration: Store leftover carne asada in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze 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.

Nutrition

• Serving Size: 1 taco
• Calories: 320
• Sugar: 2g
• Sodium: 350mg
• Fat: 16g
• Saturated Fat: 3g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 70mg