Mexican Street Tacos Carne Asada 🌮🔥

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Mexican Street Tacos Carne Asada 🌮🔥

Introduction

Bring the taste of Mexico’s vibrant street food scene right into your kitchen with these authentic Mexican Street Tacos Carne Asada. Tender steak is marinated in fresh citrus, garlic, and spices, then grilled to smoky perfection, sliced thin, and tucked into warm corn tortillas with onion, cilantro, and salsa.

These tacos are bold, juicy, and simple—just like the ones you’d find from a street vendor in Mexico City. Perfect for taco Tuesday, weekend grilling, or family gatherings, this recipe guarantees a restaurant-style experience at home.

Why You’ll Love This Recipe

  • Authentic Flavor – Classic citrus marinade and smoky grilled steak.
  • Quick & Easy – Prep in minutes; the grill does the work.
  • Crowd-Friendly – Great for taco nights, fiestas, and backyard BBQs.
  • Customizable – Add your favorite salsas, toppings, or sides.

Ingredients

For the Carne Asada

  • 2 lbs flank steak or skirt steak
  • ¼ cup fresh lime juice (about 2 limes)
  • ¼ cup fresh orange juice (about 1 orange)
  • 3 garlic cloves, minced
  • ¼ cup olive oil
  • 1 tablespoon white vinegar
  • ½ cup cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste

For the Tacos

  • 12 small corn tortillas
  • ½ cup white onion, finely chopped
  • ½ cup cilantro, chopped
  • Lime wedges
  • Salsa of choice (verde, roja, or your favorite)

Step-by-Step Directions

Step 1: Marinate the Steak

  1. Whisk lime juice, orange juice, garlic, olive oil, vinegar, cilantro, cumin, chili powder, salt, and pepper in a large bowl.
  2. Add steak and coat evenly in the marinade.
  3. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.

Step 2: Grill the Carne Asada

  1. Preheat grill or grill pan over medium-high heat.
  2. Remove steak from marinade, shaking off excess.
  3. Grill for 5–7 minutes per side, depending on desired doneness.
  4. Rest steak for 5 minutes before slicing.

Step 3: Slice the Steak

  • Slice thinly against the grain for tender, flavorful bites.

Step 4: Warm the Tortillas

  • Heat tortillas on the grill or in a dry skillet for 30 seconds per side.
  • Keep warm wrapped in a clean towel.

Step 5: Assemble the Tacos

  1. Place steak slices onto tortillas.
  2. Top with onion, cilantro, and a squeeze of lime.
  3. Add salsa for a spicy kick.

Step 6: Serve and Enjoy

  • Serve hot with extra lime wedges and salsa for an authentic street taco experience.

Expert Tips & Variations

  • Marinate Overnight: The longer it sits, the more flavorful and tender the meat.
  • No Grill? Use a cast-iron skillet for a great sear indoors.
  • Meat Swap: Sirloin, ribeye, or even chicken work well.
  • Make it Spicy: Add extra chili powder or serve with a fiery salsa.
  • Taco Bar Idea: Set up toppings like guacamole, radishes, and pickled onions.

Notes

  • Always slice against the grain to keep the steak tender.
  • Resting the steak ensures juiciness and better texture.
  • Corn tortillas are traditional, but flour tortillas work if you prefer.

Nutrition (per taco, without salsa)

  • Calories: ~240
  • Protein: 20g
  • Fat: 11g
  • Carbs: 15g
  • Fiber: 2g
  • Sodium: 310mg

FAQs

Q1: Can I make carne asada in advance?
Yes! Marinate the steak up to 24 hours in advance and grill just before serving.

Q2: How do I reheat leftovers?
Quickly reheat sliced steak in a skillet or oven. Avoid microwaving—it dries out the meat.

Q3: What’s the best cut for carne asada?
Flank or skirt steak is traditional, but ribeye and sirloin are also great.

Q4: Can I freeze it?
Yes. Freeze the marinated raw steak for up to 2 months, then thaw and grill when ready.

Q5: What sides go best with these tacos?
Mexican rice, refried beans, elote (Mexican street corn), or chips with guacamole are perfect pairings.

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