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Carne Asada Street Tacos

Carne asada street tacos with charred grilled steak slices, tucked into small corn tortillas. The marinade brings citrus-garlic flavor while simple toppings—onion, cilantro, lime, and salsa—keep it street-food fresh.
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Prep Time 20 minutes
Cook Time 10 minutes
resting 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 2 lb flank or skirt steak Use flank or skirt for the best quick sear and slice-against-the-grain texture.
Marinade
  • 0.5 cup olive oil
  • 0.25 cup lime juice
  • 0.25 cup orange juice
  • 6 cloves garlic, minced
  • 1 tbsp cumin
  • 2 tsp oregano
  • 1 tsp chili powder
  • 0.5 tsp black pepper
  • 1 tsp salt
For serving
  • 16 small corn tortillas Warm just before filling so they stay pliable.
  • 0.5 white onion, finely diced
  • 0.25 cup cilantro, chopped
  • 1 lime wedges
  • 1 salsa

Equipment

  • 1 grill

Method
 

Make and marinate the steak
  1. Combine olive oil, lime juice, orange juice, minced garlic, cumin, oregano, chili powder, black pepper, and salt in a bowl, mixing until smooth and cohesive. The marinade should look evenly speckled with spices.
  2. Place the flank or skirt steak in a large zip-lock bag and pour the marinade over it, then massage to coat all sides. Make sure the steak is fully covered so it chars evenly later.
  3. Refrigerate the steak for at least 4 hours or overnight. Keep it sealed so the citrus and spices stay in contact with the meat.
Grill and slice
  1. Remove the steak from the refrigerator and let it sit 15 minutes before cooking. This helps it grill more evenly and slice cleanly.
  2. Grill the steak over high heat for 4-5 minutes per side until charred. Look for dark grill marks and caramelized edges.
  3. Rest the steak for 10 minutes, then slice thinly against the grain. The cut slices should show visible char while staying juicy.
Warm tortillas and assemble tacos
  1. Warm the corn tortillas on the grill or over an open flame until pliable. You should see light blistering and a quick change in color.
  2. Fill each tortilla with sliced carne asada. Keep the portion small so toppings don’t slide off.
  3. Top the tacos with diced white onion and chopped cilantro. Scatter evenly for fresh crunch and bright herbal flavor.
  4. Serve the tacos with lime wedges and salsa. Squeeze lime over the meat and spoon salsa to taste.

Notes

Pro tip: slice the steak thinly against the grain right after resting for the most tender bite on a street-style taco. Refrigerate leftover steak in an airtight container for up to 3 days and rewarm briefly on a hot skillet or grill; assemble tacos fresh for best texture. Freezing the cooked sliced steak is possible for up to 2 months, though tortillas and fresh onion/cilantro are best kept fresh. For a lighter swap, use reduced-fat or light olive oil in the marinade while keeping the citrus and spices the same.