These quick and tasty carne asada 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.
Lauren and I are all about tacos. We have them about 3-4 times a month – just at home. From crispy tofu tacos to slow cooker chicken tacos.
We also venture out to get tacos as well. Recently a taco joint called Taco Bravo opened about 1 minute from our house so we had to try it.
Our favorite taco we ordered was a Mexican street taco with steak. I remember when we finished, I told Lauren I hadn’t made a version of my own so I was going to have to get working on that.
And today’s Mexican street tacos are the result. There isn’t much work to these steak tacos, but you wouldn’t know it as the flavor is outstanding.
One thing unique about these tacos 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.
Jump to:
Recipe Ingredients
- Flank steak – can also use skirt steak.
- Soy sauce – helps with the marinade and adds saltiness.
- Oranges, limes, garlic – base for the marinade.
- Olive oil – helps cook the steak.
- Chili powder, paprika, cumin, dried oregano – adds flavor to the tacos.
- Red onion and cilantro – used as toppings for added flavor.
- Corn tortillas – flour tortillas work as well.
How to Make Carne Asada Tacos
- In a medium bowl, whisk together the soy sauce, orange juice, lemon juice, 1 tbsp olive oil, garlic, chili powder, paprika, cumin and oregano.
- Cut the skirt steak against the great into 1/2 inch cubes and place in a large bowl or Ziploc bag.
- Add marinade to bowl or bag with steak. Marinate in fridge for 1 hour or up to 4 hours.
- Heat remaining tbsp 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.
What is Flank Steak?
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.
Flank Steak vs. Skirt Steak
Skirt steak can be substituted for flank steak with these tacos. 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.
What Makes it a Street Taco?
A street taco is typically served on a soft corn tortilla with grilled or pan-fried chicken, beef or pork. The toppings are usually minimal like cilantro, onion and radishes.
An American-style taco is usually serve in a crunchy tortilla and has a wider variety of toppings.
What Does Carne Asada Mean?
Carne asada literally means beef that has been marinated and grilled.
Pro Tips/Recipe 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 acos should have minimal toppings like cilantro, onion and some fresh lime juice.
Other Taco Recipes
- Grilled Chicken Tacos
- Crispy Pork Carnitas
- Caribbean Shrimp Tacos
- Cuban Mojo Pulled Pork Tacos
- Sweet Potato and Black Bean Tacos
If you’ve tried these carne asada 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 Tacos
Ingredients
- 1 1/2 lbs flank steak, cut into 1/2 inch cubes
- 2 tbsp soy sauce
- 2 tbsp orange juice
- 2 tbsp lime juice
- 2 tbsp olive oil, divided
- 4 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 1 cup red onion, diced
- 1/2 cup fresh cilantro, chopped
- lime wedges for serving
- corn tortillas
Instructions
- Cut the skirt steak against the great into 1/2 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 tbsp 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 tbsp 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.
These tacos look pretty amazing!