We took our famous Carne Asada recipe and turned it into a tasty weeknight street taco. No marinating time is required for this, meaning your tacos are ready for the table in about 35 minutes. Use a grill or skillet on the stovetop—either way, these tacos are quick, easy, and delicious.
Because our recipe
- A simple and quick version of our famous Carne Asada, but which contains all the flavour.
- Ready for the table in about 35 minutes, more or less.
- Simple preparation, grilled or cooked on the stove and still absolutely delicious.
These Carne Asada Street Tacos are perfect for a quick meal. The steak is tender and lightly flavored with citrus, ensuring that each taco is full of flavor. Finish them with your favorite toppings and you'll have a delicious meal ready to go. You can even make extra for future meals without adding extra effort.
Notes on ingredients
- Flank steak or skirt steak: Both cuts are ideal for Carne Asada. Flank steak is slightly leaner, while skirt steak offers a more intense beef flavor.
- Orange juice: Helps tenderize the steak. Try replacing it with grapefruit juice or a mixture of lemon and pineapple juice for a similar effect.
- Lime juice: Helps tenderize the meat and adds a little spiciness. Lemon juice can also work.
- Vegetable oil: Helps prevent meat from sticking to the grill or pan.
- Garlic: Essential and delicious. Measure it with your heart.
- White vinegar: You can also use apple cider vinegar or additional lime juice.
- Salt and Black Pepper: Adjust to taste. You can always add more after cooking.
- Flank or skirt steak: Both cuts are ideal for Carne Asada thanks to their rich flavor and texture that becomes tender when properly marinated and grilled. Flank steak is slightly leaner, while skirt steak offers a more intense beef flavor. You can also beef it up with a sirloin or ribeye if you want to get fancy.
- Corn Tortillas: Reheat them for better texture and flavor. If you prefer you can also use flour.
- Fresh coriander: If cilantro isn't to your taste (we know it tastes like soap to some people), parsley is a trusty fallback.
- Diced white or red onion: A must at any street taco, right?
- Pico de Gallo: Consider a plain sauce or leave it out.
More decorating ideas
Top it with sliced avocado or guacamole, sour cream or crema, cotija cheese or queso fresco, pickled red onions, pickled jalapenos, sliced radishes and/or fresh lime wedges to squeeze over your taco. These are all some of our absolute favorites!
Reheat Your Tortillas
On the hob: Place tortilla on a dry skillet over medium-high heat. Heat for about 30 seconds on each side, until starting to brown lightly.
Grilled: While grilling the carne asada, place the tortillas around the outer edges of the grill, where the heat is less intense. Heat each side for about 30 seconds until lightly toasted.
In the microwave: Wrap the tortillas in a damp paper towel to keep them moist. Microwave on high power for about 30 seconds to 1 minute when heating all 12 tortillas at once. Individually they take about 10 seconds.
Make it a freezer meal
Making a double batch of carne asada doesn't require much additional effort, meaning this is a great candidate for a frozen meal. You can also use our handy resize feature to make it easier. Freeze cooked chopped meat in a resealable plastic freezer bag in portions that work best for you. Be sure to remove as much air as possible to avoid freezer burn. All you have to do is remember to move it from the freezer to the fridge the night before and it will need to be defrosted in time for dinner the next day.
Instructions for storage and heating
Refrigerate leftover meat in an airtight container for up to 3 days.
To freeze Leftover meat in an airtight container or resealable plastic bag for up to 3 months. Thaw in the refrigerator overnight before eating.
To heat, use a skillet over medium heat and cook the cubed carne asada until heated through to maintain tenderness. We do not recommend microwave cooking.
