Carne Asada Street Tacos, or tacos de carne asada, is the best way to eat skirt steak! It’s made by beautifully searing steak, slicing it thin and served on top of warmed corn tortillas with diced white onion, avocado, radishes, and lime wedges.
Folks, grilling season, is upon us! When the temperature outside heats up, I try to avoid heating my kitchen at all costs! I usually turn to pasta salads or grilling when it comes time for summertime dinners! What better recipe to start with than street tacos?!
Carne Asada Street Tacos
Some folks are intimidated with making Carne Asada Street Tacos, but rest assured it’s super easy to make. It does, however, take a bit of planning because marinating the meat for at least 1 hour before you grill it is a must!
This Carne Asada Street Tacos recipe is full of flavor and is surprisingly not that difficult to make. The secret to delicious Carne Asada is the marinade. The marinade is not something you want to cut out of the recipe.
Give yourself the time to marinate the steak for at least one full hour. Marinating will result in that authentic Mexican Street Tacos taste you are looking for without even having to leave the comfort of your own home!
What is Carne Asada or tacos de carne asada?
Carne Asada translates to roasted/grilled/broiled meat or beef. The meat is cooked at a high temperature to impart some searing with a delicious charred flavor.
What cut of meat is used for Carne Asada?
You can use either flank steak, skirt steak, or flap meat (this is the name that skirt steak is also called).
I like using skirt steak when making Carne Asada because I feel that it cooks up the juiciest and it stays tender when it’s cooked on the grill.
What is on a street taco?
Street Tacos are known for being made with corn tortillas, some sort of meat, and topped with onions, cilantro, and salsa. All the good things!
Why do street tacos have two tortillas?
Once you learn why street tacos are made with two tortillas, you will wonder why you never thought to do it yourself! Most vendors serve street tacos with two tortillas because the first tortilla many times rips from all the delicious fillings. The second tortilla is there to save the day to keep the filling intact within the taco!
How to Make Carne Asada Street Tacos?
- Carne Asada is made by first marinating thin cuts of flank or skirt steak. Then they are grilled over high heat to get a nice browning on the outside with a little bit of pink on the inside.
- Afterward, let the steaks rest for 5 minutes. Then, rub the steaks all over with a garlic clove and slice them thinly against the grain.
- Finally, serve the meat by itself or on corn tortillas. Garnish with optional toppings like diced white onion, sliced radishes, diced avocado, and lime wedges.
More Mexican recipes:
- Best Guacamole Recipe
- Chicken Enchiladas with Green Chile Cream Sauce
- Confetti Corn Salad
- Cornbread Casserole with Cheese and Green Onions
- Easy Homemade Enchilada Sauce
- Easy Stovetop Chicken Fajitas
- Horchata Frappuccinos
- Mexican Rice
- Mexican Sweet Corn Cake
- One-Pot Chicken Burrito Bowls
- Skillet Mexican Street Corn
- Slow Cooker Refried Beans
Cook’s Note – Carne Asada Street Tacos:
- Sorry, you won’t be able to cook this meat to medium-rare and let me explain why. The char on the outside of the meat is this dish’s signature. To get that char, you will not be able to cook the meat any less than medium. If you only cook to medium-rare, then you’ll miss out on the signature char.
- It’s essential that you do not marinate the steak for more than 8 hours. If you do, then the fibers in the meat will break down too much, and the meat will get mushy.
- To get a beautiful sear on your steaks, you need to make sure that the grill is preheated properly. Each grill is different so that times will vary, but as a rule of thumb, charcoal grills will take about 5 minutes to preheat, and gas grills about 10-15 minutes.
- If you do not have a grill, you can use a grill pan on the stovetop instead. You’ll need to preheat your pan and cook the meat on high to sear it, and then lower the heat and cook the meat until the internal temperature registers 130 degrees F. ***Just remember to open a window, there will be a bit of smoke. You’ll also need to cook the meat in batches.
- I always serve these tacos alongside my Slow Cooker Refried Beans! Seriously, they’re SO good, and they taste as they came straight from your favorite Mexican restaurant!
- I also love serving this alongside my Confetti Corn Salad (you can see a peek of it in one of the pictures above).
- large measuring cup
- meat pounder
- chef’s knife
- 9×13-inch pan with lid
- grill OR grill pan
- grill tools
How much will this recipe cost?
RECIPE COST: $15.44
PER SERVING COST: $2.57
NOTE: I calculate the recipe prices by using name brand grocery prices on grocery store websites.
- 2-pound flank or skirt steak (sometimes called flap meat) $11.98
- 1/2 cup orange juice $0.19
- 1/3 cup lime juice $0.37
- 1/4 cup white vinegar $0.05
- 3 large cloves garlic $0.15
- 1 Tablespoon ground cumin $0.10
- 1 Tablespoon paprika $0.10
- 2 teaspoons finely chopped canned chipotle pepper $0.10
- 1 Tablespoon chili powder $0.08
- 1 Tablespoon ground black pepper $0.22
- 2 teaspoons salt $0.02
- 1 teaspoon dried oregano $0.05
- 1/4 cup chopped fresh cilantro $0.24
- 1/3 cup extra virgin olive oil $1.74
- 1 large garlic clove $0.05
LOVE MEXICAN FOOD AS MUCH AS I DO?
Check out some of my favorite recipes:
- Chicken Burrito Bowl
- Restaurant Style Refried Beans
- New Mexico Style Green Chile Chicken Enchiladas
- Mexican Spinach Dip
- Sweet Corn Tamales Cake
- Green Chile Pinto Beans
- Enchilada sauce
- Queso Blanco Dip
- Breakfast Taco Bar
Carne Asada Street Tacos Recipe
- 2 pound flank or skirt steak (sometimes called flap meat)
CARNE ASADA MARINADE:
- ½ cup orange juice
- ⅓ cup lime juice
- ¼ cup white vinegar
- 3 large cloves garlic, minced
- 2 teaspoons finely chopped canned chipotle pepper
- 1 Tablespoon ground cumin
- 1 Tablespoon paprika
- 1 Tablespoon chili powder
- 1 Tablespoon ground black pepper
- 2 teaspoons salt
- 1 teaspoon dried oregano
- ¼ cup chopped fresh cilantro
- ⅓ cup extra virgin olive oil
- 1 large garlic clove
- 10-12 warmed corn tortillas
- diced white onion
- sliced radishes
- diced avocado
- lime wedges
PREPARE THE STEAKS:
- Prepare the steak for the marinade by trimming it of excess fat. Then, use a meat mallet to pound the steak until it is 1/4-inch thick. Finally, cut the steak into 4 equal pieces by cutting it with the grain. Place the meat in a 9x13-inch pyrex dish.
MAKE THE MARINADE:
- In a large glass measuring cup whisk together all of the marinade ingredients except for the olive oil. Pour in the olive oil and whisk until well incorporated. Ladle 1/4 cup of the marinade into a small bowl, cover it with plastic wrap and reserve for later. Pour the remaining marinade over the steaks in the pyrex dish. Cover with plastic wrap and chill for at least 1 hour, but no more than 8 hours.
COOK THE CARNE ASADA:
- Cover and preheat your grill to medium-high until hot (about 5-15 minutes depending on your grill). Right before putting the steaks on the grill, clean and oil the cooking grates so the steaks do not stick.
- Place the steaks on the grill and cook uncovered until the steaks are well browned about 3-5 minutes. Flip the steaks and cook until the steaks are browned on the second side and a meat thermometer registers 130 degrees F, about an additional 3-4 minutes.
- Transfer the steaks to a cutting board and tent with foil. Let the steaks rest for 5 minutes, and then rub both sides of the steaks with the cut side of a garlic clove. Cut the steaks against the grain into 1/4-inch thick slices.
- Serve the Carne Asada meat on warmed corn tortillas, with diced white onion, sliced radishes, diced avocado, and lime wedges. You can also serve the meat alongside the reserved marinade. Just drizzle a teaspoon or two over the meat right before eating.
I updated the pictures again and added a recipe video. Here are some of the older images from May 2018.