Street Tacos de Carne Asada

Ingredients

For the carne asada

• 2 lb (900 g) flank steak or skirt steak
• ¼ cup orange juice
• 2 tbsp lime juice
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 jalapeño, finely minced (optional)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp kosher salt
• ½ tsp black pepper

For the tacos

• 12 small corn tortillas
• 1 cup diced white onion
• 1 cup chopped fresh cilantro
• Lime wedges

Optional toppings

• Salsa roja
• Salsa verde
• Sliced radishes
• Pickled jalapeños
• Crumbled cotija cheese
• Avocado or guacamole

Instructions

1. Marinate the steak

Mix together:

• Orange juice
• Lime juice
• Olive oil
• Garlic
• Jalapeño
• Cumin
• Chili powder
• Smoked paprika
• Oregano
• Salt
• Pepper

Place the steak in a zip-top bag or shallow dish and pour the marinade over it.

Marinate for:

• 2–4 hours for the best flavor
• Up to 8 hours (avoid much longer, as the citrus can affect the texture)

2. Grill

Preheat a grill or cast-iron skillet to high heat.

Cook the steak:

• 3–5 minutes per side for medium-rare
• Adjust slightly depending on thickness

The internal temperature should reach:

• 130–135°F (54–57°C) for medium-rare.

3. Rest

Let the steak rest for 10 minutes.

Slice against the grain into thin strips, then chop into bite-sized pieces.

4. Warm the tortillas

Heat the corn tortillas for about 30 seconds per side on a hot skillet or directly over a gas flame until they’re soft with light char marks.

5. Assemble

Fill each tortilla with:

• Carne asada
• Diced onion
• Chopped cilantro
• A squeeze of fresh lime

Top with your favorite salsa if desired.

Homemade Salsa Roja (Optional)

Blend together:

• 4 Roma tomatoes
• 2 dried guajillo chiles (soaked)
• 2 cloves garlic
• ¼ white onion
• 1–2 serrano peppers
• Salt to taste

Simmer the blended salsa for 10 minutes before serving.

Tips for the best street tacos

• Skirt steak provides the most authentic flavor and texture.
• Grill over very high heat to get a nice char while keeping the inside juicy.
• Double up the tortillas if they’re thin to help prevent tearing.
• Keep toppings simple so the beef remains the star.

Serve with: Mexican rice, charro beans, grilled onions, roasted jalapeños, and an ice-cold agua fresca or horchata. Enjoy!