I love how these Mexican street tacos bring bold, fresh flavors together in such a simple way. I make them with juicy, citrus-marinated steak, warm tortillas, and classic toppings that remind me of authentic street food stands. Every bite feels satisfying, vibrant, and perfect for sharing with family or friends.
Why You’ll Love This Recipe
I enjoy this recipe because it is packed with flavor but still easy to prepare at home. I like how the citrus marinade tenderizes the meat while adding brightness, and I appreciate how quickly everything comes together once the steak is grilled. I also love that these tacos are customizable, so I can keep them traditional or add my own twist depending on my mood.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the carne asada
2 lbs flank steak or skirt steak
1/4 cup fresh lime juice
1/4 cup fresh orange juice
3 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
For the tacos
Small corn tortillas
Chopped white onion
Fresh cilantro, chopped
Lime wedges
Optional salsa or hot sauce
Directions
I start by whisking together the lime juice, orange juice, garlic, olive oil, cumin, chili powder, smoked paprika, salt, and pepper. I place the steak in a large bowl or zip-top bag and pour the marinade over it, making sure the meat is fully coated. I let it marinate for at least 1 hour, but I prefer leaving it for up to 4 hours for deeper flavor.
I preheat a grill or grill pan over high heat. I remove the steak from the marinade and grill it for about 4 to 6 minutes per side, depending on thickness, until it reaches my preferred doneness. I let the meat rest for 5 minutes, then slice it thinly against the grain.
I warm the corn tortillas on the grill or in a dry skillet. I assemble the tacos by adding sliced carne asada, chopped onion, and cilantro, then finish with a squeeze of fresh lime and salsa if I want extra heat.
Servings And Timing
I usually get about 6 servings from this recipe, with 2 to 3 tacos per person.
Preparation time is around 15 minutes.
Marinating time ranges from 1 to 4 hours.
Cooking time takes about 10 to 12 minutes.
Variations
I sometimes swap flank steak for skirt steak or ribeye for a richer texture. I like adding sliced avocado or guacamole when I want a creamier bite. For a smoky twist, I occasionally add chipotle powder to the marinade. If I want a lighter option, I serve the carne asada over a salad instead of tortillas.
Storage/Reheating
I store leftover carne asada in an airtight container in the refrigerator for up to 3 days. When reheating, I use a skillet over medium heat to keep the meat juicy. I avoid microwaving for too long, as it can dry out the steak.
FAQs
Can I make the carne asada ahead of time?
I often grill the steak a day in advance and store it in the fridge. I reheat it gently before serving.
What cut of meat works best?
I prefer skirt steak for tenderness, but flank steak also works well when sliced thinly against the grain.
Can I cook this without a grill?
I regularly use a cast-iron skillet or grill pan, and the results are still delicious.
Are corn tortillas required?
I like corn tortillas for authenticity, but flour tortillas can be used if that is what I have on hand.
How do I keep the steak from becoming tough?
I always marinate the meat and slice it against the grain, which makes a big difference in tenderness.
Conclusion
I find these Mexican street tacos carne asada to be a perfect balance of simplicity and bold flavor. I enjoy making them for casual dinners or gatherings because they are always a hit. With fresh ingredients and a quick cooking time, this recipe is one I return to again and again.
These Mexican Street Tacos with Carne Asada feature tender, citrus-marinated steak grilled to perfection and served on warm corn tortillas with fresh onion, cilantro, and lime. A flavorful, authentic-style taco perfect for sharing.
Ingredients
For the carne asada:
2 lbs flank steak or skirt steak
1/4 cup fresh lime juice
1/4 cup fresh orange juice
3 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
For the tacos:
Small corn tortillas
Chopped white onion
Fresh cilantro, chopped
Lime wedges
Optional salsa or hot sauce
Instructions
In a bowl, whisk together lime juice, orange juice, garlic, olive oil, cumin, chili powder, paprika, salt, and pepper.
Place steak in a bowl or zip-top bag and pour in the marinade. Coat well and marinate for 1 to 4 hours.
Preheat a grill or grill pan over high heat. Remove steak from marinade and grill for 4–6 minutes per side, depending on thickness.
Let steak rest for 5 minutes, then slice thinly against the grain.
Warm tortillas on the grill or in a skillet.
Assemble tacos with carne asada, onion, cilantro, and lime juice. Add salsa or hot sauce if desired.
Notes
Use skirt steak for the most tender results, or try ribeye for extra richness.
Add avocado or guacamole for a creamy variation.
Slicing the steak against the grain is key to a tender bite.
Marinating longer enhances flavor but avoid over-marinating beyond 8 hours to prevent mushy texture.
