Carne Asada Street Tacos are juicy grilled steak loaded in tortillas with all of your favorite toppings – customizable and delicious!
We love our classic Carne Asada, but these street tacos take it to a whole new level with a special marinade and fresh homemade Pico de Gallo topping that compliments it perfectly! Serve them with our favorite Spanish Rice or Refried Beans.
Delicious street tacos
More often than not we use Shredded Chicken or leftover Roast Beef to make tacos, but sometimes on a special occasion, we whip out this recipe for the best Carne Asada Tacos!!
I love using small corn tortillas to make them street-style, along with all of our favorite toppings (Salsa, Guacamole, etc).
This Carne Asada Tacos recipe has a ton of ingredients and a lot of different steps but is actually pretty easy to make.
I used a mortar and pestle as directed in the original recipe because I happen to own one, but I think it would actually be easier and quicker to make the marinade in a food processor or blender instead. Both sets of directions are listed below!
Meat Tips
Carne Asada is steak cooked with a delicious blend of citrus and spice. We used flank steak, but you can also use a flat iron, skirt steak, or even sirloin. I cooked the steak on the grill to 140°F, and it was perfectly juicy and tender.
This meat is typically cooked medium to well done. Follow these temperatures for how well done you prefer your meat:
- Medium: 140°F
- Medium-well: 150°F
- Well done: 160°F
Best way to cut: This meat needs to be tender, so cut across the grain. Find the direction the fibers run and cut perpendicular to them instead of parallel.
How to Make Carne Asada Tacos
MAKE MARINADE. Use a mortar and pestle to grind the garlic, jalapeño, cilantro, salt, and 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 add the lime juice, orange juice, vinegar, and olive oil. Whisk until well combined.
MARINATE STEAK. 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.
It MUST marinate for at least 1 hour but can stay in the marinade for up to 8 hours. Any longer than 8 hours and the fibers will begin to break down. I like to put my steak in the marinade in the morning so it’s ready to be grilled for dinner.
PICO. While the steak is marinating, prepare the pico de gallo by mixing all of the ingredients together in a medium bowl. Cover and refrigerate for at least 15 minutes, or until ready to serve.
Cooking the Meat
PREP. Preheat a grill to medium-high heat.
GRILL. Pull the steak out of the marinade and cook for 7-10 minutes per side, until cooked to medium (about 135-145°F).
REST. Place the grilled meat on a cutting board and let rest for 5-10 minutes, then slice diagonally into thin strips.
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.
- Broiled: Place the top rack about 8 inches away from the broiler. Cook steak for about 5 minutes on each side.
ASSEMBLE TACOS. Stack two corn tortillas together and add steak, pico de gallo, and shredded cheese.
Drizzle with fresh lime juice if desired.
Taco tips
Tortillas. These are traditionally served in corn tortillas, but you can use Flour Tortillas or even lettuce wraps. It’s great on salads, in Quesadillas, or in a Breakfast Omelette.
Toppings. The Carne Asada is the star of this dish so you want the flavor to shine. I usually only add a bit of Pico de Gallo, cheese, and a spritz of lime. However, add any of your favorite fresh ingredients as taco toppings:
- chopped cilantro, green onions, shredded cabbage or lettuce, olives, or avocado
- guacamole, cilantro ranch dressing, sour cream, salsa, or cotija cheese
Sides that go well with Carne Asada Street Tacos:
How much for a crowd. 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.
STORE leftover Carne Asada Tacos meat in an airtight container in the fridge for about 4 days or for 2-3 months in the freezer.
Recipe FAQ
I prefer to use flank steak. You can also use a flat iron, skirt steak, or even sirloin.
This meat needs to be tender, so cut across the grain. Find the direction the fibers run and cut perpendicular to them instead of parallel.
For more taco recipes:
Carne Asada Tacos Recipe
Ingredients
for the carne asada:
- 2 teaspoons minced garlic
- 1 jalapeño minced
- 1/2 cup cilantro chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- juice of two limes
- 1/2 cup orange juice
- 2 tablespoons white vinegar
- 1/2 cup olive oil
- 2 pounds flank steak trimmed
- salt and pepper to taste
for the pico de gallo:
- 4 medium tomatoes chopped
- 1/2 medium red onion chopped
- 2 green onions sliced
- 1/2 cup cilantro chopped
- 2 teaspoons minced garlic
- juice of one lime
- 1/4 cup olive oil
- 1 teaspoon salt
for serving:
- 16 corn tortillas warmed
- 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.
- While the steak is marinating, prepare the pico de gallo by mixing all of the ingredients together in a medium bowl. Cover and refrigerate for at least 15 minutes, or until ready to serve.
- 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.
Give me all the carne asada!! I could eat these weekly! They are easy & so tasty!
We loved these so much!! They were easy to make and Can’t wait to make them again!
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.
I love this version of soft tacos. The Meat Is so taSty and very satisying.