Mexican Street Tacos Carne Asada

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🌮 Mexican Street Tacos Carne Asada

Tender, juicy carne asada marinated with fresh citrus, garlic, and Mexican spices, grilled until beautifully charred and tucked into warm corn tortillas with fresh toppings.

Ingredients

For the Carne Asada

  • 2 lbs flank steak or skirt steak
  • ¼ cup fresh lime juice (about 2 limes)
  • ¼ cup fresh orange juice (about 1 orange)
  • 3 garlic cloves, minced
  • 2 tbsp olive oil
  • 2 tbsp chopped fresh cilantro
  • 1½ tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano, preferably Mexican oregano
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp onion powder
  • ½ tsp cayenne pepper, optional

For the Tacos

  • 24 small corn tortillas
  • ½ small white onion, finely diced
  • ½ cup fresh cilantro, chopped
  • 2 limes, cut into wedges
  • Salsa of your choice
  • Sliced avocado, optional
  • Crumbled queso fresco, optional
  • Pickled jalapeños, optional

Instructions

1. Marinate the Steak

In a large bowl or zip-top bag, combine the lime juice, orange juice, garlic, olive oil, cilantro, cumin, chili powder, smoked paprika, oregano, salt, pepper, onion powder, and cayenne.

Add the steak and coat thoroughly with the marinade.

Cover and refrigerate for 2–8 hours. Avoid marinating much longer because the citrus can affect the texture of the meat.

2. Prepare the Grill

Remove the steak from the refrigerator about 20–30 minutes before cooking.

Heat a grill or grill pan over high heat until very hot. Lightly oil the grates if needed.

3. Grill the Carne Asada

Remove excess marinade from the steak and place it on the hot grill.

Cook for approximately 4–6 minutes per side, depending on thickness and desired doneness. You want a deeply browned, slightly charred exterior.

For food safety, cook beef to at least 145°F (63°C) and allow it to rest for 3 minutes.

4. Rest and Slice

Transfer the steak to a cutting board and let it rest for 5–10 minutes.

Slice thinly against the grain, then chop the slices into small, taco-sized pieces.

5. Warm the Tortillas

Heat the corn tortillas on the grill or in a dry skillet for about 20–30 seconds per side until warm and lightly charred.

For sturdier tacos, use two tortillas per taco.

6. Assemble the Tacos

Fill each tortilla with chopped carne asada.

Top with:

  • Diced white onion
  • Fresh cilantro
  • A squeeze of lime
  • Your favorite salsa

Add avocado, queso fresco, or pickled jalapeños if desired.

🌶️ Quick Street-Taco Salsa

Combine:

  • 2 diced Roma tomatoes
  • ½ small white onion, diced
  • 1–2 jalapeños, finely chopped
  • ¼ cup cilantro, chopped
  • Juice of 1 lime
  • Salt to taste

Mix everything together and let it sit for 10 minutes before serving.

Serving Suggestion

Serve the tacos hot with lime wedges, Mexican salsa, grilled onions, charred jalapeños, and a side of Mexican rice or beans.

Makes: About 12 tacos
Prep time: 20 minutes + marinating
Cook time: 10–15 minutes

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