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Stovetop Carne Asada Street-Style Tacos

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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.

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

12 small corn tortillas

1/2 cup diced white onion (or red onion for 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

  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

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