Carne Asada Street Tacos Recipe
Get ready to transport your taste buds straight to the bustling streets of Mexico with this Mexican street tacos recipe! Made with perfectly marinated carne asada, these tacos are rich in flavors of lime, garlic, and traditional spices that soak right into the tender skirt steak. Every bite is a combination of smoky, zesty, and savory goodness that rivals the best taco stands.
One of the beauties of these street tacos is their simplicity. The focus is on high-quality, fresh ingredients that enhance the steak’s natural flavor without overpowering it. Fresh lime juice and cilantro give the tacos a vibrant finish, while the sprinkle of red onion adds that subtle crunch you can’t skip. Best of all, they’re quick to cook after marinating, so you’ll have a delicious meal on the table in no time.
Perfect for gatherings, Taco Tuesday, or just because, this Mexican street tacos recipe will become your go-to for authentic, delicious tacos that anyone can make right in their own kitchen. Serve them with extra lime wedges and enjoy a meal packed with flavor!
Key Ingredients for Mexican Street Tacos
- Skirt Steak – Known for its rich, beefy flavor, skirt steak becomes incredibly tender when marinated and cooks quickly on a hot skillet, making it ideal for tacos.
- Red Onion – Diced and sprinkled on top, it adds a sweet, sharp contrast to the steak, enhancing the freshness of each taco.
- Cilantro – Chopped fresh cilantro brings an herbaceous, citrusy note that brightens the flavors of the tacos beautifully.
- Lime Juice – Freshly squeezed lime adds essential acidity, which balances the flavors in the marinade and the final taco.
- Soy Sauce – Adds a subtle umami depth to the marinade, complementing the steak without overwhelming the Mexican flavors.
- Chili Powder and Cumin – These two classic Mexican spices create a warm, slightly smoky flavor that’s perfect for carne asada.
- Oregano – Adds a hint of earthy depth that rounds out the marinade.
- Mini Flour Tortillas – Perfectly sized for street tacos, they offer a soft base that lets the steak shine.
Quick and Easy Steps to Make Mexican Street Tacos
- Whisk together soy sauce, lime juice, 1 tablespoon of canola oil, minced garlic, chili powder, cumin, and oregano in a mixing bowl until well combined.
- Place the cut steak into a resealable bag or large bowl and pour in the marinade, ensuring the steak is well coated. Refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
- Heat the remaining tablespoon of canola oil in a large skillet over medium-high heat, then add the marinated steak and any leftover marinade, stirring frequently. Cook for about 5-6 minutes until browned and cooked to your liking.
- Serve the cooked steak on warmed tortillas, garnished with fresh red onion, chopped cilantro, and a squeeze of lime juice for that authentic touch.
Recipe Tips for Perfect Street Tacos
- Marinate Ahead of Time: For the best flavor, marinate the steak for at least an hour. If possible, marinate it for the full 4 hours to really tenderize the meat.
- Use High Heat: Searing the steak on high heat helps lock in the juices and gives the carne asada a delicious, slightly charred exterior.
- Warm the Tortillas: Warming the tortillas, either on a skillet or directly over a gas flame, enhances the tacos’ flavor and makes them easier to fold.
- Serve with Extra Lime: Lime wedges on the side let everyone adjust the acidity to their preference, and the added citrus is a must for authentic Mexican street tacos.
Recipe Variations
For a twist, try substituting skirt steak with flank steak, which is slightly leaner but equally flavorful. You can also add toppings like crumbled queso fresco or a few slices of pickled jalapeños for extra heat. If you prefer corn tortillas over flour, they’re a classic choice that complements the carne asada wonderfully.
Storing and Reheating Mexican Street Tacos
To store any leftover steak, place it in an airtight container in the refrigerator for up to 3 days. When ready to enjoy again, reheat it in a skillet over medium heat with a touch of oil to prevent drying. Tortillas can be stored separately at room temperature for up to two days and warmed as needed. For a quicker option, microwave the steak and tortillas separately, then reassemble for a fresh taco taste.
These Mexican street tacos are the ultimate way to enjoy authentic flavors with the ease of a homemade meal. Perfect for sharing, they’re simple, satisfying, and packed with all the irresistible essence of Mexican street food.
Carne Asada Street Tacos Recipe
Equipment
- Cast Iron Skillet
Zutaten
- 1 ½ pounds skirt steak cut into 1/2-inch pieces
- ¾ cup red onion diced
- ½ cup fresh cilantro leaves chopped
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 2 tablespoons canola oil divided
- 3 cloves garlic minced
- 12 mini flour tortillas warmed
- 1 lime cut into wedges
Anleitungen
- In a medium mixing bowl, whisk together the soy sauce, lime juice, 1 tablespoon of canola oil, minced garlic, chili powder, cumin, and oregano.
- Place the steak pieces in a gallon-size resealable bag or large bowl, and pour in the marinade. Seal the bag, removing excess air, and turn it a few times to evenly coat the steak. Let it marinate for at least 1 hour and up to 4 hours in the refrigerator, turning occasionally.
- Heat the remaining tablespoon of canola oil in a large skillet over medium-high heat. Add the marinated steak along with any excess marinade, cooking while stirring frequently until the steak browns and the marinade reduces, about 5-6 minutes, or until your preferred level of doneness is reached.
- Arrange the cooked steak onto warmed tortillas, and top with diced onion, chopped cilantro, and a squeeze of fresh lime