Carne Asada Street Tacos

5 from 6 votes

Carne Asada Street Tacos

Carne asada street tacos are juicy grilled steak loaded in tortillas with all of your favorite toppings - customizable and delicious!

Prep Time30

Cook Time15

Marinating Time1

Total Time1 45

Course: Main Course

Cuisine: Mexican

Servings:

Author: Lil' Luna

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

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.
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.

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.

Nutrition