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These Carne Asada Street Tacos bring your favourite street tacos into your own home! The warm corn tortillas are loaded with juicy, marinated and spice rubbed carne asada steak. Serve these Carne Asada Tacos with onion, cilantro, pico de gallo, avocado creama or any other toppings you like! These street tacos are melt-in-your mouth tender, juicy perfection boasting a symphony of flavours you will have to taste to believe! This street tacos recipe is easy to make with a marinade that takes only a few minutes to put together.
Why You'll Love These Carne Asada Street Tacos
- Bring delicious carne asada street flavour into your home! These street tacos are melt-in-your mouth tender, juicy perfection boasting a symphony of flavours you will have to taste to believe!
- This recipe is a great summer bbq recipe for the nice weather! I couldn’t think of anything better than enjoying these tacos outside with an ice cold beer!
- You can customize this recipe and use the steak for nachos, burritos, taco bowls or just simply enjoy the carne asada in a taco!
Ingredients Needed
12 Corn Tortillas, warmed
3 lbs Skirt Steak
1 Orange, juiced
1 Lemon, juiced
2 Limes, juiced
1 Medium White Onion, diced
4 Jalapeños, diced
1 Cup Cilantro, chopped
6 Cloves Garlic, minced
2 Tablespoons Brown Sugar
2 Tablespoons Vegetable Oil
1 Tablespoon Soy Sauce
2 Tablespoons Red Wine Vinegar
1 Teaspoon: Salt, Pepper, Garlic Powder, Onion Powder, Cumin, Chilli Powder, Chilli Flakes, Cayenne, Paprika, Oregano, (each)
Toppings/Garnish
1/2 Cup White Onion, diced
Handful Cilantro, chopped
4 Limes, cut into wedges
How To Make Carne Asada Street Tacos
In a large plastic ziplock bag, add the skirt steak, juiced orange, lemon and lime and their peels, diced onion, minced garlic, diced jalapeños, brown sugar, vegetable oil, soy sauce, red wine vinegar and spices. Seal the plastic bag and massage the ingredients into the steak by moving the bag around making sure the steak is evenly coated.
Place the bag of steak in the fridge for 4-12 hours to marinate.
Once the steak is marinated, it’s time to cook the steak. You can either grill the steak on a bbq until it is your desired doneness or you can use a cast iron. Cook the steak for 3-4 minutes on each side on medium heat for a medium rare steak* or an internal temperature of 145 degrees F (recommended for this taco recipe). Allow the steak to rest for at least 10 minutes.
While the steak rests, dice the onions, chop the cilantro and cut the limes into wedges.
Slice the steak into 1/2 inch thick slices (that fit well into a taco).
Assemble the tacos by placing a warm corn tortilla on a plate, a few slices of the steak, diced onion, cilantro and serve with limes. Add any other toppings you like such as pico de gallo, avocado creama, or cheese. Enjoy! 🙂
Avocado Crema
Avocado Crema is a creamy and versatile sauce that blends avocado, greek yogurt, lime, and garlic and other ingredients together. It’s easy to make and comes together in 5 minutes! Perfect for dipping, tacos, bowls, or even salads. This creamy avocado crema is delicious and a perfect topping or dip!
Pico de Gallo
This pico de gallo recipe is fresh, delicious and easy to make! You’ll need only 6 ingredients and 5 minutes to make this classic Mexican dip—tomato, onion, cilantro, jalapeño, salt and lime. This Pico de Gallo is perfect for dipping with tortilla chips, tacos, burrito bowls or even salads!
Equipment & Products Needed
Non-Stick Skillet Grill Pan
Carne Asada Seasoning
Taco Holders
Notes + Tips for Carne Asada Street Tacos
- The longer the steak marinates the better the flavour! I recommend marinating the steak for at least 4 hours but you can prep the steak and let it marinate over night too.
- Use a cast iron grill or bbq the steak! I just used my cast iron but if you have access to a BBQ, this carne asada would be delious cooked with that BBQ flavour.
- Cook the steak medium rare; 145 internal degrees F is ideal to keep these steak tacos nice and juicy.
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Ingredients:
- 12 Corn Tortillas, warmed
- 3 lbs Skirt Steak
- 1 Orange, juiced
- 1 Lemon, juiced
- 2 Limes, juiced
- 1 Medium White Onion, diced
- 4 Jalapeños, diced
- 1 Cup Cilantro, chopped
- 6 Cloves Garlic, minced
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Vegetable Oil
- 1 Tablespoon Soy Sauce
- 2 Tablespoons Red Wine Vinegar
- 1 Teaspoon: Salt, Pepper, Garlic Powder, Onion Powder, Cumin, Chilli Powder, Chilli Flakes, Cayenne, Paprika, Oregano, (each)
Toppings/Garnish
- 1/2 Cup White Onion, diced
- Handful Cilantro, chopped
- 4 Limes, cut into wedges
- Pico de Gallo
- Avocado Crema
Instructions:
- In a large plastic ziplock bag, add the skirt steak, juiced orange, lemon and lime and their peels, diced onion, minced garlic, diced jalapeños, brown sugar, vegetable oil, soy sauce, red wine vinegar and spices. Seal the plastic bag and massage the ingredients into the steak by moving the bag around making sure the steak is evenly coated.
- Place the bag of steak in the fridge for 4-12 hours to marinate.
- Once the steak is marinated, it's time to cook the steak. You can either grill the steak on a bbq until it is your desired doneness or you can use a cast iron. Cook the steak for 3-4 minutes on each side on medium heat for a medium rare steak* or an internal temperature of 145 degrees F (recommended for this taco recipe). Allow the steak to rest for at least 10 minutes.
- While the steak rests, dice the onions, chop the cilantro and cut the limes into wedges.
- Slice the steak into 1/2 inch thick slices (that fit well into a taco).
- Assemble the tacos by placing a warm corn tortilla on a plate, a few slices of the steak, diced onion, cilantro and serve with limes. Add any other toppings you like such as Pico de Gallo, Avocado Crema, or cheese. Enjoy! 🙂
Video
Notes
Nutrition
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