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5.0 from 18 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 Time
30 mins
Cook Time
30 mins
Marinating Time
1 hr
Total Time
1 hr 45 mins
Servings: 8
Calories: 426 kcal
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. 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.)
  2. 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.
  3. 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).
  4. Place the steak on a cutting board and let rest for 5-10 minutes, then slice diagonally into thin strips.
  5. 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

  • Recipe Tips.
  • 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.
  •  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.
  • 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.

Nutrition Information

Calories 426kcal (21%) Carbohydrates 34g (11%) Protein 28g (56%) Fat 21g (32%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Cholesterol 68mg (23%) Sodium 774mg (32%) Potassium 538mg (15%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 389IU (8%) Vitamin C 16mg (18%) Calcium 72mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 426

% 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.