Make the best Carne Asada Street Tacos at home, the kind readers call “over the top fantastic,” “a win,” and “the best tacos I’ve ever made!” These street tacos are melt-in-your-mouth tender, juicy, and bursting with flavor thanks to a dynamic marinade and wet rub.
This easy marinate-and-cook recipe includes tips and instructions for both the grill and the stove, so you can enjoy them year-round!
I wanted to share this carne asada street taco recipe in time for Labor Day because it will be the hit of the season! It’s also perfect for crowds because you can prep everything ahead of time and set up a taco bar. This way, everyone can make their own tacos, saving you time on assembly and serving – a win-win!
This recipe is so quick and simple that it’s ideal for those busy work or school days. If you’re constantly on the go like we are, this meal is perfect. The meat is incredibly tender and packed with flavor. We love Mexican food, and Taco Tuesday is a staple in our house.
These street tacos make a delicious weeknight meal. Serve them with your favorite sides for a complete meal. If you have leftovers, freeze the meat in a freezer-safe container for up to three months. When you’re ready to enjoy it again, just thaw it in the fridge overnight.
Carne Asada Street Tacos Recipe
Equipment
- Skillet
Ingredients
- 2 tbsp Vegetable oil
- 3 lbs Flank steak or skirt steak
- 1 Onion chopped
- 2 Fresh limes plus extra for toppings
- 1 bundle of Cilantro
- 1 tsp Salt
- 1 tsp Pepper
- 1/2 Stick butter
- 16 mini Corn tortillas
Instructions
- Thinly slice the steak, then chop into bite-sized pieces.
- In a skillet, heat the vegetable oil and begin to brown the steak.
- Add half the chopped onions to the skillet and cook until soft. Save the rest of the onions for topping.
- Season the steak and onions with salt and pepper.
- Squeeze the juice of two fresh limes over the meat and onion mixture. Continue cooking until the meat is cooked through.
- While the steak is cooking, melt the butter in another skillet or an electric skillet.
- Fry the mini corn tortillas in the melted butter for 1 minute until they are soft. Allow them to cool slightly.
- Use 2 mini corn tortillas per taco. Spoon the meat mixture onto the tortillas.
- Top with cilantro, fresh onions, and serve with lime wedges.
Notes
- Substitute the steak with your favorite meat (chicken, ground beef, etc.) for another quick and easy dinner option.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 500 kcal |
| Carbohydrates | 34g |
| Protein | 42g |
| Fat | 22g |
| Cholesterol | 118mg |
| Sodium | 843mg |
| Fiber | 3g |
How Can I Make These Tacos If I Don’t Have Flank Or Skirt Steak?
If you don’t have flank or skirt steak, you can use other cuts of beef like sirloin or ribeye. Alternatively, you can substitute the steak with other meats like chicken or ground beef for a different yet delicious variation. Just adjust the cooking time accordingly to ensure the meat is cooked through.
What Are Some Suggested Toppings For These Tacos?
You can top these tacos with a variety of fresh ingredients to enhance their flavor. Popular toppings include chopped onions, cilantro, lime wedges, and salsa. For added texture and taste, consider adding avocado slices, shredded cheese, or a dollop of sour cream. Feel free to customize the toppings to suit your taste preferences.
