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Carne Asada Street Tacos

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Ingredients

Units Scale
  • 1 lb flank or skirt steak*
  • 12 tortillas (corn or flour)

For the Marinade

  • 3 limes, juiced (if your limes aren’t particularly juicy, add another one)
  • 1 orange, juiced
  • 1/4 C. oil (I used olive oil)
  • 5–6 cloves garlic, minced
  • 1/2 jalapeño, finely chopped (remove vien and seeds if you don’t want it too spicy)
  • 1 tsp. cumin
  • 1/2 tsp. chile powder (I like chipotle chili powder)
  • 1/2 tsp. oregano
  • 1/2 tsp. salt
  • several grinds of fresh black pepper
  • 3/4 C. chopped fresh cilantro (about a large handful)

Garnish – choose what you like

  • chopped cilantro
  • diced white onions (grilled onions would be yummy too!)
  • lime wedges
  • avocado slices
  • pico de gallo
  • crumbled Cotija cheese or Queso Fresco

Instructions

  1. Combine marinade ingredients in small bowl and mix well.
  2. Put steak and marinade in zip lock bag and let steak marinate for a few hours.
  3. Remove steak from marinade. Grill steak to desired doneness (preferably medium rare).
  4. Remove from grill and let steak rest a bit, then slice against grain into thin strips.
  5. Fill warmed tortillas with some steak, top with additional cilantro, onions and squeeze of lime and any other desired garnish.

Equipment

Notes

*I bought “carne asada” steak at a local Mexican market. It’s sliced very thin and cooks up quick! You can use flank or skirt steak. Adjust cooking time according to thickness of steak.

I like to grill my tortillas to heat them up on the grill and get those nice grill marks!

For a more non-traditional street taco add other toppings like avocado, cheese or pico de gallo. If you want more spice top with your favorite hot sauce.

Find it online: https://www.imbored-letsgo.com/carne-asada-street-tacos/