Few dishes in Mexican street food culture match the legendary appeal of Carne Asada Street Tacos. These tacos are more than just food—they’re a celebration of smoky, citrus-marinated beef, charred to perfection, tucked into warm tortillas, and topped with fresh garnishes like chopped onions, cilantro, and zesty lime. Whether you’re recreating your favorite taco truck flavors at home or looking for a crowd-pleasing dish for taco night, this recipe delivers maximum flavor with minimal fuss.

The star of this dish is the marinated flank or skirt steak. It’s sliced thin for fast cooking and soaked in a marinade that blends garlic, citrus, soy sauce, and spices. The result? Tender, juicy beef with complex layers of savory, tangy, and slightly smoky flavor. Cook it over a grill, stovetop griddle, or cast-iron pan—whatever you have available—and you’ll still get that irresistible caramelized exterior.

This recipe is not just delicious—it’s also practical. With a short prep time and easy steps, it’s perfect for beginners and seasoned home cooks alike. Plus, you can customize the toppings to suit your preferences. Add a salsa verde, roasted corn, or crumbled queso fresco to elevate your taco game even more. Keep reading for the full breakdown, including tips, substitutions, and serving suggestions.

Ingredients and Preparation

For the Carne Asada Marinade:

1½ pounds flank steak or skirt steak (trimmed of excess fat)
¼ cup olive oil
¼ cup soy sauce (or tamari for gluten-free option)
2 tablespoons orange juice (freshly squeezed preferred)
2 tablespoons lime juice (about 1–2 limes)
4 cloves garlic, minced
½ teaspoon ground cumin
½ teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon black pepper
½ teaspoon kosher salt
½ teaspoon dried oregano
Optional: 1 tablespoon chopped cilantro stems for added flavor

For the Tacos:

8 to 10 small corn tortillas (soft, street-taco size)
1 small white onion, finely diced
¼ cup chopped fresh cilantro
1 to 2 limes, cut into wedges
Salsa of your choice (verde, roja, or chipotle-based)
Optional toppings: avocado slices, queso fresco, pickled red onions, sliced radishes

Preparation Notes:

Beef cuts: Flank and skirt steak are ideal because they absorb flavor well and cook quickly. You can substitute with flat iron steak or thin-sliced sirloin if needed.
Marinade time: For best flavor, marinate for at least 2 hours, or overnight if possible.
Tortilla prep: Warm tortillas over an open flame, dry skillet, or microwave (wrapped in damp paper towel).

Step-by-Step Instructions

1. Prepare the Marinade

In a medium bowl or resealable plastic bag, combine:
- Olive oil
- Soy sauce
- Orange juice
- Lime juice
- Garlic
- Cumin
- Smoked paprika
- Chili powder
- Black pepper
- Salt
- Oregano
Whisk or shake until fully blended.

2. Marinate the Beef

Place the steak in a shallow dish or zip-top bag.
Pour the marinade over the meat, ensuring it’s fully coated.
Seal and refrigerate for at least 2 hours. Overnight is ideal for maximum tenderness and flavor.

3. Preheat the Grill or Pan

Remove steak from the fridge about 20–30 minutes before cooking to let it come to room temperature.
Heat a grill, grill pan, or cast-iron skillet over high heat until very hot.

4. Cook the Steak

Remove the steak from marinade and let excess drip off.
Cook for 3 to 4 minutes per side, depending on thickness, until a deep sear forms.
For medium-rare, internal temperature should be around 130°F (54°C).
Avoid overcooking as it can toughen the meat.

5. Rest and Slice the Meat

Transfer the steak to a cutting board and let it rest for 5–10 minutes.
Slice thinly against the grain for tender bites.
Optionally, chop into smaller pieces for easier taco assembly.

6. Warm the Tortillas

Warm tortillas on the grill, in a hot pan, or in the microwave.
Keep them warm by wrapping in a clean kitchen towel.

7. Assemble the Tacos

Place sliced carne asada onto each tortilla.
Top with diced onion and fresh cilantro.
Squeeze lime over the top.
Add optional extras like salsa, avocado, or queso fresco.

Beginner Tips and Notes

Marinating Time Matters: Don’t skip or rush the marinating stage. Even just 2 hours makes a difference, but overnight results in deeply flavored meat.
Cook Over High Heat: Whether grilling outdoors or indoors, high heat creates a beautiful char that enhances the flavor.
Slice Against the Grain: This helps break down the meat’s fibers, making each bite more tender and easier to chew.
Rest Before Cutting: Resting helps redistribute juices, preventing dry steak.
Tortilla Choice: Corn tortillas are traditional, but you can substitute with flour tortillas if preferred.
Avoid Overcrowding: When cooking the meat, avoid crowding the pan. Cook in batches if necessary to maintain a good sear.
Low on Time? You can skip the marinade and use a spice rub in a pinch, but the flavor won’t be quite the same.

Serving Suggestions

These tacos are incredibly versatile. You can serve them as part of a casual taco night or elevate them with sides for a full meal. Here are a few ideas:

Side Dishes:
- Mexican street corn (Elote)
- Cilantro lime rice
- Refried black beans or pinto beans
- Grilled vegetables like zucchini or bell peppers
Toppings Bar:
- Offer multiple salsas (mild to spicy)
- Sliced jalapeños
- Fresh guacamole
- Lime crema or chipotle aioli
Presentation Tips:
- Serve tacos on a wooden board or platter for a rustic look.
- Keep tortillas warm in a towel-lined basket.
- Offer lime wedges on the side for extra zest.
Leftovers:
- Store leftover carne asada in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet to preserve texture.
- Use leftovers in breakfast burritos, taco salads, or quesadillas.