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Carne Asada Street Tacos

Bold, smoky carne asada street tacos made with marinated flank steak charred to perfection and tucked into warm corn tortillas with fresh cilantro, onion, and lime.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

Steak & Marinade
  • 1½ lbs flank steak or skirt steak
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 3 tablespoons orange juice
  • 4 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon oregano
  • salt and black pepper to taste
Tacos & Toppings
  • 12 small corn tortillas
  • ½ white onion, finely diced
  • ½ cup fresh cilantro, chopped
  • lime wedges for serving
  • salsa verde (optional)
  • diced avocado (optional)
  • crumbled cotija cheese (optional)

Method
 

Build the Marinade
  1. In a large zip-lock bag or shallow dish, whisk together the olive oil, lime juice, orange juice, minced garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper.
  2. Add the steak, seal the bag, and massage the marinade all over the meat.
  3. Refrigerate for at least one hour, but overnight gives you the most flavorful result (do not exceed 8 hours).
Bring the Steak to Room Temperature
  1. About 20 minutes before cooking, pull the steak out of the refrigerator and let it come closer to room temperature for even cooking.
  2. Pat the steak gently with paper towels to remove excess marinade to help achieve a better sear.
Sear on High Heat
  1. Heat a cast iron skillet or outdoor grill to high heat until screaming hot.
  2. Lay the steak down and cook for 3 to 4 minutes per side for medium doneness, without moving it around, to build a caramelized, slightly charred crust.
Rest, Then Slice
  1. Transfer the steak to a cutting board and let it rest for 5 full minutes to allow the juices to redistribute.
  2. Slice the carne asada thinly against the grain (perpendicular to the fibers) for tender, melt-in-your-mouth bites.
Warm the Tortillas and Assemble
  1. Warm corn tortillas directly over a gas burner for about 20 to 30 seconds per side, or in a dry skillet, until pliable with a few light char spots.
  2. Layer two tortillas per taco, top with sliced carne asada, diced onion, fresh cilantro, and a squeeze of lime.
  3. Add optional toppings such as avocado, salsa verde, or cotija cheese as desired and serve immediately.

Notes

Marinate for at least 1 hour or overnight for best flavor, but no longer than 8 hours due to the citrus breaking down the meat. Always rest the steak for 5 minutes before slicing and slice against the grain for tender bites. Store leftover carne asada in an airtight container in the refrigerator for up to 3 days or freeze sliced steak for up to 2 months. Reheat in a hot skillet for 2 to 3 minutes. Swap flank steak for sirloin as a budget-friendly option. Reduce chili powder to 1/2 teaspoon for milder flavor. Flour tortillas can be substituted for corn tortillas.