Carne Asada Street Tacos
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Marinating Time
1 hr
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Total Time
1 hr 45 mins
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Servings
8
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Calories
426 kcal
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Course
Main Course
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Cuisine
Mexican
Carne Asada Street Tacos
Description
Carne Asada Street Tacos start with a marinade made by grinding garlic, jalapeño, cilantro, salt, and pepper to a paste, then mixing it with lime juice, orange juice, vinegar, and olive oil. Flank steak is soaked in this mixture for at least an hour to develop flavor and tenderize. The steak is then cooked over high heat until medium and rested before slicing thinly against the grain to preserve tenderness.
The tacos are assembled by stacking two warmed corn tortillas and adding the sliced steak, fresh pico de gallo, shredded cheese, and optional lime wedges. This combination delivers a balance of smoky, tangy, spicy, and fresh elements that make the tacos flavorful and satisfying.
Leftovers store well in airtight containers in the refrigerator for up to four days, and the pico de gallo should be consumed within a couple of days for freshness. If a grill is unavailable, cooking the steak in a hot cast-iron skillet works as an alternative technique.
Ingredients
Carne Asada
- 2 teaspoons garlic minced
- 1 jalapeno pepper minced
- ½ cup cilantro chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- lime juice of two
- ½ cup orange juice
- 2 tablespoons white vinegar
- ½ cup olive oil
- 2 pounds flank steak trimmed
- salt to taste
- black pepper to taste
Serving Suggestions
- 16 corn tortilla warmed
- 2 cups Pico de Gallo
- cheese shredded
- 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.
Notes
- Store cooked carne asada in an airtight container in the fridge for up to 4 days or freeze for 2–3 months.
- Pico de gallo should be kept in the refrigerator and consumed within 2–3 days.
- Plan for ½ to ⅔ pounds of meat per person when serving at gatherings.
- Marinate the steak for at least one hour; it can be kept up to eight hours in the marinade to enhance flavor and tenderness.
- Slice steak thinly against the grain to maximize tenderness.
- Warm tortillas in a dry skillet or griddle before assembling tacos for pliability.
- If no grill is available, cook the steak in a hot cast-iron skillet on the stove top instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 34g | 11% |
| Protein | 28g | 56% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 68mg | 23% |
| Sodium | 774mg | 32% |
| Potassium | 538mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 16mg | 18% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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