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Who doesn’t LOVE tacos?! These carne asada street tacos are a favorite!!
We love using small corn tortillas to make them street-style, along with all of our favorite toppings (Salsa, Guacamole, etc).
Because we happen to own one, we used a mortar and pestle as directed in the original recipe, but it would also be quick and easy to make the marinade in a food processor or blender. Both sets of directions are listed below!
These street tacos take our classic Carne Asada to a whole new level with a special marinade and fresh homemade Pico de Gallo topping that complements it perfectly!
Serve them with our favorite Spanish Rice or Refried Beans (our favorite way) for the perfect Mexican dinner!
Why we think you’ll love it:
- Perfectly flavored steak. The marinade is filled with fresh ingredients and makes the steak tender, juicy, and SO good!
- Street style. From the corn tortillas to the fresh pico (AND the carne asada) – enjoy the street market experience right at home!
- Marinate ahead of time. The marinade can easily be prepped the day before allowing you to plan ahead – plus, marinate the meat up to 8 hours in advance!
Carne Asada Street Tacos Ingredients and Substitutions
Carne Asada
- 2 teaspoons minced garlic – see How to Mince Garlic
- 1 jalapeño, minced – remove the seeds and membrane before mincing
- ½ cup cilantro, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- juice of two limes – about ¼ cup, use fresh lime juice or bottled
- ½ cup orange juice – fresh or bottled
- 2 tablespoons white vinegar
- ½ cup olive oil
- 2 pounds flank steak, trimmed – We prefer to use flank steak. You can also use a flat iron, skirt steak, or sirloin.
- salt and pepper to taste
Serving
- 16 corn tortillas, warmed – or Flour Tortillas or lettuce wraps
- 2 cups pico de gallo – store-bought or homemade Pico de Gallo
- shredded cheese – Mexican cheese blend, Colby jack, cotija cheese
- lime wedges
- more toppings – Guacamole, Cilantro Ranch Dressing, sour cream, Salsa, chopped cilantro, green onions, shredded cabbage or lettuce, olives, or avocado
How to Make Carne Asada Street Tacos
- MARINADE. Use a mortar and pestle to grind minced garlic, minced jalapeño, chopped cilantro, salt, and black pepper into a paste (or add all of the ingredients for the marinade to a food processor or blender and pulse until combined).
- Add the paste to a large measuring cup and the juice from 2 limes, orange juice, vinegar, and olive oil. Whisk until well combined.
- SEASON STEAK. Spread 2 pounds of flank steak out on a rimmed baking sheet, and pour the marinade over the top of the steak. Cover tightly with plastic wrap and refrigerate for at least one hour or up to 8 hours.
- GRILL. Preheat a grill to medium-high heat.
- Pull the steak out of the marinade and cook for 7-10 minutes per side, until cooked to medium (about 140°F).
- Place the grilled meat on a cutting board and let rest for 5-10 minutes, then slice diagonally into thin strips.
- ASSEMBLE. Stack two corn tortillas together and add steak, Pico de Gallo, and shredded cheese.
- Drizzle with fresh lime juice if desired.
Kristyn’s Recipe Tips
- If you’re planning a Mexican fiesta, you do not want to run out of this delicious meat. Plan for about ½-⅔ pounds of meat per person.
- Cut the meat thinly against the grain for the most tender bites.
- Warm the tortillas slightly over a griddle or in a dry skillet to make them more pliable.
Alternative Cooking Methods:
Stovetop. Cook over medium-high heat for 4-6 minutes per side. Use a cast iron skillet or grill pan for the best results.
Oven roasted. Preheat the oven to 400°F. Place steak in a pan and cook until the desired internal temperature is reached.
Carne Asada Street Tacos
Ingredients
Carne Asada
- 2 teaspoons minced garlic
- 1 jalapeño, minced
- ½ cup cilantro, chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- juice of two limes
- ½ cup orange juice
- 2 tablespoons white vinegar
- ½ cup olive oil
- 2 pounds flank steak, trimmed
- salt and pepper to taste
Serving Suggestions
- 16 corn tortillas, warmed
- 2 cups pico de gallo
- shredded cheese
- lime wedges
Instructions
- Using a mortar and pestle, grind the garlic, jalapeño, cilantro, salt, and pepper into a paste. Add the paste to a large measuring cup and add the lime juice, orange juice, vinegar, and olive oil. Whisk until well combined. (Alternatively, you could add all of the ingredients for the marinade to a food processor or blender and pulse until combined.)
- Spread the steak out on a rimmed baking sheet, and pour the marinade over the top of the steak. Cover tightly with plastic wrap and refrigerate for at least one hour, or up to 8 hours.
- When you’re ready to cook the meat, preheat a grill or broiler over medium-high heat. Pull the steak out of the marinade and cook for 7-10 minutes per side, until cooked to medium (about 135-145 degrees).
- Place the steak on a cutting board and let rest for 5-10 minutes, then slice diagonally into thin strips.
- To assemble the tacos, stack two corn tortillas together, then add steak, pico de gallo, and shredded cheese. Drizzle with lime juice if desired.
Video
Notes
- If you’re planning a Mexican fiesta, you do not want to run out of this delicious meat. Plan for about ½-⅔ pounds of meat per person.
- It must marinate for at least 1 hour but can stay in the marinade for up to 8 hours.
- Cut the meat thinly against the grain for the most tender bites.
- Warm the tortillas slightly over a griddle or in a dry skillet to make them more pliable.
- If you don’t have a grill, cook the steak in a hot cast-iron skillet on the stovetop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store leftovers in an airtight container in the fridge for about 4 days or 2-3 months in the freezer. The pico de gallo can be stored in a container in the fridge for 2-3 days.
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This recipe was originally published March 2020.
I love this version of soft tacos. The Meat Is so taSty and very satisying.
Despite growing up in Arizona i didn’t have A lot of Mexican food growing up. Carne asada burritos are what sold me and kept me trying other delicious foods. This is a great recipe. I’ll have to try painting with your picO de Gallo.
We loved these so much!! They were easy to make and Can’t wait to make them again!
Give me all the carne asada!! I could eat these weekly! They are easy & so tasty!