Carne Asada Mexican Street Tacos
These Carne Asada Mexican Street Tacos are a taco night favorite! Tender, marinated steak is seared to perfection, then served in warm corn tortillas with fresh cilantro, onions, and a squeeze of lime. Customize your tacos with salsa, guacamole, jalapeños, or cotija cheese for a truly authentic and flavorful experience.
Servings: 4
Calories: 730kcal
Ingredients
For the Carne Asada:
- 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 a stronger flavor
- ½ cup chopped fresh cilantro
- Lime wedges for serving
- Crumbled cotija cheese optional, for garnish
- Optional toppings: Salsa guacamole, jalapeños, or hot sauce
For the Optional Salsa:
- 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
Instructions
Marinate the Steak
- In a medium bowl, whisk together the 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 flavor).
Preheat the Pan
- Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot.
Cook the Steak
- Remove the steak from the marinade, allowing any excess to drip off.
- Place the steak in the hot skillet and cook for 3-5 minutes per side, depending on thickness and desired doneness. Aim for medium-rare (about 130°F internal temperature).
Rest and Slice the Steak
- Transfer the steak to a cutting board and let it rest for 5-10 minutes.
- Slice the steak thinly against the grain for optimal tenderness.
Warm the Tortillas
- While the steak rests, warm the tortillas in the same skillet (or a dry skillet) over medium heat for about 30 seconds per side, until pliable and slightly charred.
Assemble the Tacos
- Fill each warm tortilla with sliced carne asada.
- Top with diced onions, chopped cilantro, and a squeeze of fresh lime.
- Add salsa, guacamole, jalapeños, or other toppings if desired.
Serve
- Serve immediately with lime wedges on the side and additional toppings as desired.
Notes
A hot skillet ensures a great sear and locks in the steak’s flavor.
Resting the steak before slicing helps retain its juices.
Slice against the grain for the most tender bites.
Keep tortillas warm by wrapping them in a slightly damp kitchen towel until serving.
Add avocado or guacamole for creamy texture.
For a smokier kick, fry jalapeño slices in the skillet alongside the steak.
For extra heat, add hot sauce or spicy salsa.