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These quick and tasty carne asada street tacos are simple to make, but packed with flavor. They are the definition of street tacos as they're served on corn tortillas and topped with just a few ingredients like cilantro, onion and lime juice.
I'm all about tacos. I have them about 3-4 times a month - just at home. From crispy tofu tacos to slow cooker chicken tacos to spicy shrimp tacos.
And the latest and greatest and greatest are these carne asada tacos. One thing unique about them is I cut the steak before cooking, just so I can get it browned on more sides. It also allows the marinade to really get into the steak. So if you love steak tacos, I suggest giving these a try.
Why This Recipe Works
- The flavorful marination of the steak creates a juicy and tender texture.
- While you have to give some time for the marination, the actual cooking takes less than 10 minutes which means you can prep in the morning then have ready quickly.
- It is a recipe that both kids and adults will like.
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Ingredient Notes
- Flank steak - Can be tough piece of meat so it needs to be diced small and against the grain so it can be tender.
- Marinade - Prepare a marinade using fresh juices, soy sauce, garlic and spices to infuse the meat with flavor.
- Toppings - Opt for soft corn tortillas, lightly grilled or warmed, to complement the savory flavors of the carne asada.
- Toppings: Consider toppings onion, cilantro and lime juice. You could also add other toppings like salsa verde, salsa roja, guacamole sliced radishes and cheese.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients. Some variations include:
- While I use flank steak, skirt steak works great as well.
- If you don't have soy sauce, just replace with ¾ teaspoon of kosher salt.
- While not traditional, you can replace the lime juice with lemon juice.
- If you don't have red onions, white, yellow, sweet onions or shallots will work too. They all high slightly different flavors.
- I'm a fan of corn tortillas, but you can use flour tortillas.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Mix together the marinade ingredients in a bowl and set aside. Use a sharp knife to cut against the grain into ½ cubes.
Add to a large bowl and toss with the marinade ingredients. You can let sit for an hour in the fridge or use immediately.
Add olive oil to large skillet over medium-high heat. Add the steak and cook until it has browned and the marinade has reduced, about 5-6 minutes. Serve steak in tortillas with some toppings.
FAQs
Carne asada literally means beef that has been marinated and grilled.
Flank steak comes from the cow's belly muscles. It’s a flavorful piece of meat, but is very lean and contains almost no fat. Because of this it can be tough, but it can be a tasty and tender if you learn how to prepare it properly.
Marinating flank steak and cooking over high heat are important. It is super important when slicing the steak that you cut against the grain. You can see step-by-step instructions at The Kitchn.
Skirt steak can be substituted for flank steak with these nachos. It has more fat than flank steak, resulting in richer-flavored meat that’s also ideal for grilling, tacos, fajitas, and stir-fries.
Like flank steak, it must be sliced against the grain in order to be tender.
No. You can toss in everything and use immediately. I personally like to have it marinate for about a hour as it helps tenderize the meat.
Yes, you can use a pre-made carne asada marinade if you're short on time, but making your own allows for customization and fresher flavors.
Meal Prep and Storage Instructions
Meal prep - To prepare ahead, cook the steak beforehand and keep it in an airtight container in the refrigerator for up to four days. When you're ready to serve, reheat the steak and tortillas separately, and then assemble.
Storage - Store any remaining steak in an airtight container and refrigerate for up to four days.
Freezer - After the steak has cooled down , transfer it into a plastic or reusable storage bag, squeezing out as much air as possible before sealing. You can freeze for up to three months. When ready to serve, defrost overnight in the fridge, then reheat in a skillet or microwave.
Equipment
The equipment you use is important to how the tacos turn out. What is needed is the following:
- Chef's knife - You want a quality knife to slice the steak against the grain.
- Large bowl - Need a bowl to be able to mix together the steak with the marinade ingredients.
- Skillet - You can use a non-stick or cast iron skillet. I'm partial to cast iron.
- Wooden spoon - Used to move around the steak in the skillet.
Pro Tips/Recipe Notes
- It is important to your steak against the grain, otherwise it will be tough.
- This recipe makes a mildly spiced carne asada. If you like a spicer meat, add a jalapeño pepper with some seeds to the marinade.
- Don't cook longer than 5-6 minutes or you'll have super tough steak. You want a quick sear on both sides.
- This steak is best served immediately so don't let it sit around.
- Don't overdue it with the toppings. Street tacos should have minimal toppings like cilantro, onion and some fresh lime juice.
Similar Recipes
If you’ve tried these carne asada street tacos or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Carne Asada Street Tacos
Ingredients
- 1 ½ lbs flank steak, cut into ½ inch cubes
- 2 tablespoon soy sauce
- 2 tablespoon orange juice
- 2 tablespoon lime juice
- 2 tablespoon olive oil, divided
- 4 cloves garlic, minced
- 2 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 cup red onion, diced
- ½ cup fresh cilantro, chopped
- lime wedges for serving
- corn tortillas
Instructions
- Cut the skirt steak against the grain into ½ inch cubes and place in a large bowl or Ziploc bag.
- In a medium bowl, whisk together the soy sauce, orange juice, lemon juice, 1 tablespoon olive oil, garlic, chili powder, paprika, cumin and oregano.
- Add marinade to bowl or bag with steak. Marinate in fridge for 1 hour or up to 4 hours.
- Heat remaining tablespoon olive oil in a large cast iron skillet over medium-high heat. Add the steak and marinade and cook until the steak has browned and the marinade has reduced, about 5-6 minutes. You'll want to stir constantly.
- Serve steak in tortillas and top with some onion, cilantro and lime.
Notes
- It is important to your steak against the grain, otherwise it will be tough.
- Although traditionally served on corn tortillas, you can use flour tortillas if you prefer.
- This recipe makes a mildly spiced carne asada. If you like a spicer meat, add a jalapeño pepper with some seeds to the marinade.
- Don't cook longer than 5-6 minutes or you'll have super tough steak. You want a quick sear on both sides.
- This steak is best served immediately so don't let it sit around.
- Don't overdue it with the toppings. Street tacos should have minimal toppings like cilantro, onion and some fresh lime juice.
Chris says
These tacos look pretty amazing!
Rosabella says
Restaurant quality tacos!
The directions were very clear. I also added the sliced jalapenos. The tacos turned out great, and I'll use this recipe in the future!
Ryan says
Glad you enjoyed them!