Carne Asada Mexican Street Tacos
These Carne Asada Mexican Street Tacos are a taco night favorite! Juicy, marinated steak is seared to perfection in a hot skillet, then served in warm corn tortillas with fresh cilantro, onions, and lime. Customize them with your favorite toppings like salsa, guacamole, or cotija cheese for an authentic and delicious meal.
Servings: 4
Calories: 732kcal
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 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 results).
Preheat the Pan:
- Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot. This ensures a perfect sear on the steak.
Cook the Steak:
- Remove the steak from the marinade, letting any excess marinade drip off. Place the steak in the hot skillet and cook for 3-5 minutes per side, depending on the thickness of the steak and your desired doneness. Aim for medium-rare (about 130°F internal temperature).
Rest and Slice the Steak:
- Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute. Slice thinly against the grain for the most tender texture.
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 as desired.
Serve:
- Serve immediately with lime wedges on the side and additional toppings of your choice.
Notes
Preheat the Pan: Ensure the pan is fully heated to achieve a good sear, locking in flavor.
Let the Meat Rest: Resting the steak before slicing helps retain juices, making the steak tender and flavorful.
Slice Against the Grain: Always slice the steak thinly against the grain for the best texture.
Warm Tortillas: Keep tortillas warm by wrapping them in a clean, slightly damp kitchen towel until ready to serve.
Add Avocado: Diced avocado or guacamole adds a creamy and flavorful punch.
Smokier Flavor: For added depth, fry jalapeño peppers in the pan alongside the steak.
Add Heat: Add a few drops of hot sauce or salsa for a spicy kick.
Let the Meat Rest: Resting the steak before slicing helps retain juices, making the steak tender and flavorful.
Slice Against the Grain: Always slice the steak thinly against the grain for the best texture.
Warm Tortillas: Keep tortillas warm by wrapping them in a clean, slightly damp kitchen towel until ready to serve.
Add Avocado: Diced avocado or guacamole adds a creamy and flavorful punch.
Smokier Flavor: For added depth, fry jalapeño peppers in the pan alongside the steak.
Add Heat: Add a few drops of hot sauce or salsa for a spicy kick.