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Carne Asada Mexican Street Tacos
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Carne Asada Mexican Street Tacos

These Carne Asada Mexican Street Tacos are packed with bold flavors and fresh ingredients. Juicy, marinated steak is seared to perfection and served in warm corn tortillas with fresh cilantro, onions, and lime. Customize them with salsa, guacamole, cotija cheese, or jalapeños for an authentic and delicious taco night experience.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 732kcal

Ingredients

For the Carne Asada:

  • 1 ½ lbs flank steak or skirt steak
  • ¼ cup olive oil
  • ¼ cup fresh lime juice
  • ¼ cup fresh cilantro chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • Salt to taste
  • For the Tacos:
  • 12 small corn tortillas
  • ½ cup diced white onion or red onion for a stronger flavor
  • ½ cup chopped fresh cilantro
  • Lime wedges for serving
  • Crumbled cotija cheese optional, for garnish
  • Optional toppings: Salsa guacamole, jalapeños, or hot sauce
  • For the Optional Salsa:
  • 3 ripe tomatoes diced
  • ½ red onion finely chopped
  • ¼ cup fresh cilantro chopped
  • 1-2 jalapeño peppers seeded and finely chopped
  • Juice of 1 lime
  • Salt and black pepper to taste

Instructions

Marinate the Steak:

  • In a medium bowl, whisk together olive oil, lime juice, cilantro, garlic, cumin, chili powder, smoked paprika, black pepper, and salt. Place the steak in a resealable bag or shallow dish, pour the marinade over it, seal, and refrigerate for at least 2-4 hours (or overnight for best results).

Preheat the Pan:

  • Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot for a perfect sear.

Cook the Steak:

  • Remove the steak from the marinade, letting any excess drip off. Place the steak in the hot skillet and cook for 3-5 minutes per side, depending on thickness and desired doneness. For medium-rare, aim for an internal temperature of about 130°F.

Rest and Slice the Steak:

  • Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes to retain its juices. Slice thinly against the grain for maximum tenderness.

Warm the Tortillas:

  • While the steak rests, heat the tortillas in the same skillet or a dry pan over medium heat for about 30 seconds per side, until pliable and slightly charred.

Assemble the Tacos:

  • Fill each warm tortilla with sliced carne asada. Top with diced onions, chopped cilantro, and a squeeze of fresh lime. Add salsa, guacamole, jalapeños, or other toppings as desired.

Serve:

  • Serve immediately with lime wedges and additional toppings of your choice.
  • Notes
  • Preheat the Pan: A properly heated pan ensures a flavorful sear.
  • Let the Meat Rest: Resting helps retain juices for a tender bite.
  • Slice Against the Grain: This makes the steak more tender.
  • Keep Tortillas Warm: Wrap in a clean, slightly damp kitchen towel until serving.
  • Enhance Flavor: Add diced avocado, fry jalapeños in the pan for a smoky touch, or drizzle with hot sauce for extra heat.