If you’re craving an authentic and mouthwatering street food experience at home, this Carne Asada Mexican Street Tacos Recipe promises just that. Juicy, flavorful skirt steak marinated in a zesty blend of citrus, garlic, and spices, charred to perfection and nestled inside warm corn tortillas, creates an irresistible combination that bursts with vibrant, fresh ingredients in every bite. It’s the kind of recipe that brings everyone together around the table, sharing smiles, stories, and seconds without hesitation.
Ingredients You’ll Need
This recipe uses simple yet essential ingredients that pack a punch of flavor, texture, and color. Each component plays its part—from tender skirt steak soaked in a citrus and spice marinade to fresh cilantro and lime that add brightness and authenticity.
- 2 pounds skirt steak or flank steak: The star of the dish, perfect for quick grilling and soaking up marinades.
- ¼ cup olive oil: Helps tenderize the meat and enhances a juicy texture.
- ¼ cup soy sauce: Adds a savory umami depth to the marinade.
- ¼ cup orange juice (freshly squeezed): Gives a subtly sweet citrus tang that balances the spices.
- 2 tablespoons lime juice (freshly squeezed): Adds brightness and acidity to brighten flavors.
- 4 cloves garlic, minced: Delivers aromatic warmth and pungency.
- 1 teaspoon ground cumin: Offers earthy undertones that define the character of the marinade.
- 1 teaspoon chili powder: Brings gentle heat with a smoky edge.
- ½ teaspoon black pepper: For mild sharpness in the background.
- ½ teaspoon salt: Enhances and ties all flavors together.
- ½ teaspoon paprika: Adds color and a subtle smoky sweetness.
- ¼ teaspoon crushed red pepper flakes (optional): Perfect if you want to turn up the heat.
- 12–16 small corn tortillas: Traditional base that’s warm, soft, and naturally gluten-free.
- ½ cup diced white onion: Provides crunch and pungency to balance the meat.
- ½ cup chopped fresh cilantro: Injects fresh herbal brightness.
- Lime wedges: The perfect finishing touch to squeeze over your tacos.
- Optional: salsa, avocado, guacamole, or pickled onions: Personalize your tacos with your favorite toppings.
How to Make Carne Asada Mexican Street Tacos Recipe
Step 1: Prepare the Marinade
Start by whisking together olive oil, soy sauce, orange juice, lime juice, minced garlic, cumin, chili powder, paprika, salt, pepper, and crushed red pepper flakes in a bowl. This flavorful mixture is the secret to tender, juicy meat packed with layers of taste, making sure every bite floors you with that classic carne asada flavor.
Step 2: Marinate the Steak
Place your skirt or flank steak into a zip-top bag or shallow dish, then pour the marinade over it. Seal or cover, and pop it into the refrigerator. Let it soak for at least 2 hours but preferably overnight. This step is essential—it allows the meat to absorb all those vibrant flavors while tenderizing it for a perfect grill.
Step 3: Preheat Your Cooking Surface
Whether you’re firing up a grill or a cast iron skillet, heat it to medium-high. This ensures you get those beautiful char marks and caramelization that make carne asada so irresistible. Remember, preheating is key to sealing in the juices and flavor.
Step 4: Grill the Steak
Remove the steak from the marinade and pat it dry gently with paper towels to avoid excess steam. Grill the steak for about 4–6 minutes each side, depending on thickness and your preferred doneness. Cooking it quickly over high heat locks in moisture while imparting that smoky char taste everyone loves.
Step 5: Rest and Slice
Once grilled, let the steak rest for 5 to 10 minutes. Resting allows the juices to redistribute, keeping your meat tender and juicy. Then slice the steak thinly against the grain, which ensures each bite is as tender as possible. After slicing, chop into smaller pieces perfect for taco filling.
Step 6: Warm the Tortillas
Toasting or warming the corn tortillas for 20–30 seconds on each side softens them and brings out their natural corn flavor. You can do this on a skillet or even over an open flame for that authentic street taco feel.
Step 7: Assemble Your Tacos
Place generous portions of the sliced carne asada onto each warm tortilla. Top with diced white onion, chopped cilantro, and a squeeze of fresh lime juice. Feel free to add salsa, guacamole, or pickled onions for an extra punch of flavor. Assemble quickly and get ready to dive in!
Step 8: Serve Immediately
The beauty of this recipe shines when served fresh and hot. Gather your favorite sides and garnishes, and watch how the simple yet bold flavors bring a fiesta to your taste buds and dining table.
How to Serve Carne Asada Mexican Street Tacos Recipe
Garnishes
The right garnishes elevate your tacos from great to unforgettable. Classic diced white onion and fresh cilantro provide crunch and brightness, while a generous squeeze of lime juice adds acidity that cuts through the richness of the meat. Don’t hesitate to add creamy guacamole or tangy pickled onions for extra layers of flavor and texture.
Side Dishes
Carne asada tacos pair beautifully with simple sides like Mexican street corn (elote), pickled jalapeños, or a crisp cabbage slaw. A fresh salsa, be it roja or verde, adds a zesty kick that complements the smoky steak flawlessly. These sides not only balance flavors but bring more colors and crunch to your meal.
Creative Ways to Present
For a fun dinner party, serve your carne asada Mexican street tacos buffet-style, letting guests build their own tacos with a variety of garnishes and salsas. Alternatively, plate tacos stacked beautifully and drizzle with a homemade crema or hot sauce for an elevated presentation. Bright, colorful serving dishes and lime wedges arranged around the platter add extra appeal.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which might be rare!), wrap the carne asada and tortillas separately in airtight containers and refrigerate. The meat will stay flavorful for 3 to 4 days, keeping its tender, juicy quality when stored properly.
Freezing
You can freeze the cooked carne asada in a freezer-safe container or bag for up to 3 months. Be sure to cool the meat completely before freezing to maintain its texture. However, tortillas freeze poorly, so it’s best to keep them separate and fresh if possible.
Reheating
To reheat, warm the carne asada gently in a skillet over medium-low heat or microwave covered with a damp paper towel to keep it moist. Warm tortillas separately on a skillet or wrapped in foil in the oven to avoid drying out. This method preserves the flavors and tenderness you enjoyed on day one.
FAQs
Can I use other cuts of beef for Carne Asada Mexican Street Tacos Recipe?
Absolutely! While skirt and flank steaks are traditional and great for their texture and flavor absorption, you can also try flank steak, hanger steak, or even sirloin. Just be sure to slice thinly against the grain for tenderness.
How long should I marinate the steak?
The minimum marinating time is about 2 hours to infuse good flavor, but overnight marination is ideal for maximum tenderness and depth. Avoid going much longer than 24 hours, as the citrus can begin to break down the meat excessively.
Can I make this recipe without a grill?
Definitely! A cast iron skillet or heavy-duty pan works wonderfully for cooking your carne asada indoors. Just make sure to preheat the pan well for that signature sear and caramelization.
What tortillas work best for this recipe?
Small corn tortillas are classic for Mexican street tacos because of their authentic flavor and perfect size for handheld bites. Fresh or store-bought tortillas can be used, but warming them properly makes all the difference.
Do I have to use soy sauce in the marinade?
While soy sauce adds salty, umami goodness to the marinade, you can substitute with salt or even Worcestershire sauce if needed. However, soy sauce gives that distinctive depth that pairs beautifully with the citrus and spices.
Final Thoughts
There’s something so joyful and satisfying about making and sharing the Carne Asada Mexican Street Tacos Recipe that feels like a warm embrace from Mexican street food culture. With simple ingredients, a straightforward method, and endless flavor, this recipe is a must-try for anyone who loves robust, fresh, and festive meals. Fire up your grill or skillet, gather your favorite toppings, and get ready for a delicious taco night that everyone will remember and want again.
Print
Carne Asada Mexican Street Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
This Carne Asada Mexican Street Tacos recipe features marinated skirt or flank steak grilled to perfection and served on warm corn tortillas with fresh onion, cilantro, and lime. Easy to prepare and bursting with classic flavors, these tacos are perfect for a quick dinner or casual gathering with friends and family.
Ingredients
Marinade and Steak
- 2 pounds skirt steak or flank steak
- ¼ cup olive oil
- ¼ cup soy sauce
- ¼ cup orange juice (freshly squeezed)
- 2 tablespoons lime juice (freshly squeezed)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon crushed red pepper flakes (optional)
For Serving
- 12–16 small corn tortillas
- ½ cup diced white onion
- ½ cup chopped fresh cilantro
- Lime wedges
- Optional: salsa, avocado, guacamole, or pickled onions
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, soy sauce, orange juice, lime juice, garlic, cumin, chili powder, paprika, salt, pepper, and crushed red pepper flakes to create a flavorful marinade.
- Marinate the Steak: Place the skirt or flank steak in a zip-top bag or shallow dish, then pour the marinade over the meat. Seal or cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to infuse.
- Preheat Cooking Surface: Heat a grill or cast iron skillet over medium-high heat until hot and ready for cooking.
- Grill the Steak: Remove the steak from the marinade and pat it dry to remove excess liquid. Grill for 4–6 minutes per side or until it reaches your preferred level of doneness. Remove from heat and let it rest for 5–10 minutes to redistribute juices.
- Slice the Meat: Cut the rested steak thinly against the grain, then chop the slices into bite-sized pieces suitable for tacos.
- Warm the Tortillas: Heat the corn tortillas in a dry skillet or over an open flame for 20–30 seconds on each side until warm and pliable.
- Assemble the Tacos: Place a generous portion of carne asada on each tortilla. Top with diced white onion, chopped cilantro, and a squeeze of fresh lime juice. Add optional toppings such as salsa, avocado slices, guacamole, or pickled onions if desired.
- Serve Immediately: Enjoy the tacos while hot and fresh for the best flavor and texture experience.
Notes
- Marinating the steak overnight yields the best flavor and tenderness, but 2 hours is sufficient if short on time.
- Make sure to slice the steak against the grain for a more tender bite.
- Use freshly squeezed citrus juices for the marinade for optimal brightness and flavor.
- Optional toppings like guacamole or pickled onions can add extra creaminess or tanginess to balance the smoky meat.
- If you don’t have a grill, a cast iron skillet on the stovetop works beautifully to sear the steak.
