I just made Carne Asada Tacos that turned my pantry steak into the kind of street tacos everyone fights over.

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I’m obsessed with Carne Asada and Street Tacos because they hit everything I want at once: char, juiciness, and a punch of lime. I love biting into warm corn with tender skirt steak and that bright fresh lime juice cutting through the richness.

And the way cilantro and onion pop on top makes every mouthful sing. Not delicate.

Not polite. Just loud, messy, absolutely addicting.

I crave these for late nights, quick dinners, or when I want food that actually tastes like something. Every time I eat them I feel like I’m eating the best kind of real Mexican food.

Ingredients

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Basically the meaty hero, it’s juicy and charred for real taco satisfaction.
Plus bright citrus tang that cuts through the richness.
Lime brings zesty brightness, you’ll squeeze it over everything.
Soy sauce gives salty umami, deepens savory notes.
Worcestershire adds tangy, savory depth and a tiny funk.
Olive oil helps the marinade cling and keeps meat moist.
Garlic packs a punch, big garlicky flavor you’ll notice.
Fresh cilantro adds herbaceous, green freshness; stems have flavor too.
Jalapeño or flakes brings heat; pick how spicy you want it.
Cumin gives earthy warmth, that classic taco backbone.
Chili or ancho adds smoky, gentle chile warmth.
Oregano lends herbal, slightly bitter balance.
Brown sugar adds a touch of sweetness to balance acids.
Salt makes flavors pop, you’ll taste the difference.
Black pepper gives a warm, subtle bite.
Finely chopped onion provides crunch and sharp oniony brightness.
Chopped cilantro for garnish—fresh, bright, aromatic top note.
Corn tortillas are the soft, slightly sweet cradle for fillings.
Lime wedges let you add fresh acid per bite.
Vegetable oil prevents sticking and helps get a light char.
Optional cotija or queso adds salty creaminess if you want.
Optional salsa verde or pico brings fresh, tangy sauce heat.
Optional sliced radishes add crunch and peppery freshness.

Ingredient Quantities

1 1/2 to 2 pounds skirt steak or flank steak, trimmed of excess fat

1/3 cup fresh orange juice

1/4 cup fresh lime juice (about 2 limes)

1/4 cup soy sauce

2 tablespoons Worcestershire sauce

2 tablespoons olive oil plus extra for cooking

4 garlic cloves, minced

1/2 cup fresh cilantro, chopped (stems ok)

1 small jalapeño, seeded and chopped, or 1 teaspoon red pepper flakes if you like heat

1 teaspoon ground cumin

1 teaspoon chili powder or 1 tablespoon ancho chile powder

1 teaspoon dried Mexican oregano or regular oregano

1 tablespoon brown sugar or 1 teaspoon granulated sugar

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1 small white or yellow onion, finely chopped for topping

1 bunch fresh cilantro, chopped for garnish

12 to 16 small corn tortillas (about 3 inch), warmed before serving

2 to 3 limes, cut into wedges for serving

Vegetable oil or neutral oil for griddle or pan (about 1 tablespoon)

Optional: crumbled cotija or queso fresco, salsa verde or pico de gallo, sliced radishes

How to Make this

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1. Trim excess fat from 1 1/2 to 2 pounds skirt or flank steak and pat dry, then put it in a shallow dish or zip bag.

2. Whisk together 1/3 cup fresh orange juice, 1/4 cup fresh lime juice, 1/4 cup soy sauce, 2 tablespoons Worcestershire sauce, 2 tablespoons olive oil, 4 minced garlic cloves, 1/2 cup chopped cilantro (stems ok), 1 small seeded chopped jalapeño (or 1 tsp red pepper flakes), 1 tsp ground cumin, 1 tsp chili powder or 1 tbsp ancho powder, 1 tsp dried oregano, 1 tbsp brown sugar (or 1 tsp granulated), 1 tsp kosher salt and 1/2 tsp black pepper. Pour over the steak so it’s well coated.

3. Marinate in the fridge at least 1 hour, better 3 to 6 hours, or overnight if you have time. Longer gives more flavor but dont marinate more than 24 hours.

4. Remove steak from fridge 30 minutes before cooking to come toward room temp and shake off excess marinade, pat dry well with paper towels to get a good sear.

5. Heat a cast iron skillet, griddle or hot grill over high heat and add about 1 tablespoon vegetable or neutral oil. When the oil is shimmering, sear the steak 3 to 5 minutes per side for medium rare depending on thickness, longer if you like it more done. Dont crowd the pan, work in batches if needed.

6. Transfer steak to a cutting board and let rest 5 to 10 minutes so the juices settle. Then slice thinly against the grain into bite sized pieces for tacos.

7. Warm 12 to 16 small corn tortillas on the hot griddle or skillet, brushing lightly with oil if you like them a little crisp. Keep them covered with a clean towel to stay soft.

8. Assemble tacos with a small handful of chopped steak on each tortilla, top with finely chopped white or yellow onion and a generous sprinkle of chopped cilantro. Add crumbled cotija or queso fresco, salsa verde or pico de gallo, and sliced radishes if using.

9. Serve with lime wedges for squeezing and taste for salt, adding more if needed. Eat right away, theyre best hot and fresh.

10. Quick tips: always slice against the grain for tender meat, pat steak dry before searing for the best crust, and if you want extra char finish on a hot grill or under the broiler for 30 seconds a side.

Equipment Needed

1. Large cutting board
2. Sharp chef’s knife
3. Shallow dish or heavy-duty zip-top bag (for marinating)
4. Whisk and measuring cups/spoons
5. Cast iron skillet, flat griddle, or hot grill
6. Long-handled tongs
7. Paper towels
8. Heatproof spatula or turner
9. Small bowl for toppings and a spoon
10. Clean kitchen towel or tortilla warmer

FAQ

Q: Can I swap skirt steak for something else if I can't find it?

A: Yes, flank steak is the best substitute and cooks the same way. Sirloin tip or hanger steak also work but may be a little leaner. If you use a thicker cut, pound it thin or slice against the grain after cooking so it's not chewy.

Q: How long should I marinate the steak for best flavor?

A: You want at least 30 minutes, but 2 to 6 hours is ideal. The citrus in the marinade can start to "cook" the meat if left too long, so don't go past 8 hours or the texture gets mushy.

Q: What's the easiest way to get a good char without a grill?

A: Use a heavy cast iron pan or a grill pan on high heat, add a little vegetable oil, and let the steak hit the hot surface without moving it for 2-3 minutes per side to build a crust. Finish by resting 5-10 minutes before slicing thin across the grain.

Q: How do I keep corn tortillas from breaking when I fold them?

A: Warm them over a dry skillet for 20-30 seconds per side or steam them in a damp towel in the microwave for 20-30 seconds. A little oil brushed on the griddle will also make them pliable. Don't overheat or they'll get hard.

Q: Can I make the marinade ahead and save some for serving?

A: Don't use marinade that touched raw steak as a sauce unless you boil it for at least 5 minutes to kill bacteria. You can make a separate fresh drizzle from orange, lime, olive oil, cilantro and salt to serve.

Q: Any quick garnish ideas to make these feel like street tacos?

A: Keep it simple: chopped onion, plenty of cilantro, lime wedges. Add crumbled cotija, salsa verde, sliced radishes or quick pico for color. A small spoon of pickled red onion is great if you have 30 minutes to spare.

Carne Asada Street Tacos Recipe Substitutions and Variations

Skirt or flank steak: swap for hanger steak, sirloin flap, or skirt’s cousin bavette if you can find it. If you need something non beef try thin sliced chicken thighs marinated longer for more flavor.
Soy sauce: use tamari for gluten free, or coconut aminos if you want something milder and slightly sweeter. Worcestershire plus a pinch of salt also works in a pinch.
Fresh cilantro: substitute flat leaf parsley for a fresher, less soapy herbal note, or use a mix of parsley and a little mint to keep brightness without the cilantro punch.
Corn tortillas: use small flour tortillas for a softer chew, or blanched romaine/lettuce leaves for a low carb fresh alternative. Crisper tostada shells work too if you want crunch.

Pro Tips

1. Don’t marinate too long. Acid from the orange and lime gives great flavor but after about 6 to 8 hours the acids start to break down the meat and make it mushy. Overnight is okay if you must, but try for 3 to 6 hours when you can.

2. Pat the steak very dry before it hits the pan or grill. Wet meat steams and you lose crust. A quick swipe with paper towels and a hot oiled surface will give you that caramelized sear you want.

3. Slice cold and against the grain, real thin. Let the steak rest, chill slightly if you can, then cut across the fibers. Thin slices = tender bites, and it stretches a little farther for tacos.

4. Keep tortillas warm and toppings simple. Warm, slightly pliable corn tortillas make the taco; crisping is fine but don’t overdo it or they’ll fight the steak. Finish each taco with a squeeze of lime and taste for salt right at the end.

Carne Asada Street Tacos Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just made Carne Asada Tacos that turned my pantry steak into the kind of street tacos everyone fights over.

Servings

servings

Calories

358

kcal

Equipment: 1. Large cutting board
2. Sharp chef’s knife
3. Shallow dish or heavy-duty zip-top bag (for marinating)
4. Whisk and measuring cups/spoons
5. Cast iron skillet, flat griddle, or hot grill
6. Long-handled tongs
7. Paper towels
8. Heatproof spatula or turner
9. Small bowl for toppings and a spoon
10. Clean kitchen towel or tortilla warmer

Ingredients

1 1/2 to 2 pounds skirt steak or flank steak, trimmed of excess fat
1/3 cup fresh orange juice
1/4 cup fresh lime juice (about 2 limes)
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons olive oil plus extra for cooking
4 garlic cloves, minced
1/2 cup fresh cilantro, chopped (stems ok)
1 small jalapeño, seeded and chopped, or 1 teaspoon red pepper flakes if you like heat
1 teaspoon ground cumin
1 teaspoon chili powder or 1 tablespoon ancho chile powder
1 teaspoon dried Mexican oregano or regular oregano
1 tablespoon brown sugar or 1 teaspoon granulated sugar
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 small white or yellow onion, finely chopped for topping
1 bunch fresh cilantro, chopped for garnish
12 to 16 small corn tortillas (about 3 inch), warmed before serving
2 to 3 limes, cut into wedges for serving
Vegetable oil or neutral oil for griddle or pan (about 1 tablespoon)
Optional: crumbled cotija or queso fresco, salsa verde or pico de gallo, sliced radishes

Directions

Trim excess fat from 1 1/2 to 2 pounds skirt or flank steak and pat dry, then put it in a shallow dish or zip bag.
Whisk together 1/3 cup fresh orange juice, 1/4 cup fresh lime juice, 1/4 cup soy sauce, 2 tablespoons Worcestershire sauce, 2 tablespoons olive oil, 4 minced garlic cloves, 1/2 cup chopped cilantro (stems ok), 1 small seeded chopped jalapeño (or 1 tsp red pepper flakes), 1 tsp ground cumin, 1 tsp chili powder or 1 tbsp ancho powder, 1 tsp dried oregano, 1 tbsp brown sugar (or 1 tsp granulated), 1 tsp kosher salt and 1/2 tsp black pepper. Pour over the steak so it's well coated.
Marinate in the fridge at least 1 hour, better 3 to 6 hours, or overnight if you have time. Longer gives more flavor but dont marinate more than 24 hours.
Remove steak from fridge 30 minutes before cooking to come toward room temp and shake off excess marinade, pat dry well with paper towels to get a good sear.
Heat a cast iron skillet, griddle or hot grill over high heat and add about 1 tablespoon vegetable or neutral oil. When the oil is shimmering, sear the steak 3 to 5 minutes per side for medium rare depending on thickness, longer if you like it more done. Dont crowd the pan, work in batches if needed.
Transfer steak to a cutting board and let rest 5 to 10 minutes so the juices settle. Then slice thinly against the grain into bite sized pieces for tacos.
Warm 12 to 16 small corn tortillas on the hot griddle or skillet, brushing lightly with oil if you like them a little crisp. Keep them covered with a clean towel to stay soft.
Assemble tacos with a small handful of chopped steak on each tortilla, top with finely chopped white or yellow onion and a generous sprinkle of chopped cilantro. Add crumbled cotija or queso fresco, salsa verde or pico de gallo, and sliced radishes if using.
Serve with lime wedges for squeezing and taste for salt, adding more if needed. Eat right away, theyre best hot and fresh.
Quick tips: always slice against the grain for tender meat, pat steak dry before searing for the best crust, and if you want extra char finish on a hot grill or under the broiler for 30 seconds a side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.