Carne Asada Street Tacos

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Units Scale
  • 1 lb flank or skirt steak*
  • 12 tortillas (corn or flour)

For the Marinade

  • 3 limes, juiced (if your limes aren’t particularly juicy, add another one)
  • 1 orange, juiced
  • 1/4 C. oil (I used olive oil)
  • 56 cloves garlic, minced
  • 1/2 jalapeño, finely chopped (remove vien and seeds if you don’t want it too spicy)
  • 1 tsp. cumin
  • 1/2 tsp. chile powder (I like chipotle chili powder)
  • 1/2 tsp. oregano
  • 1/2 tsp. salt
  • several grinds of fresh black pepper
  • 3/4 C. chopped fresh cilantro (about a large handful)

Garnish – choose what you like

  • chopped cilantro
  • diced white onions (grilled onions would be yummy too!)
  • lime wedges
  • avocado slices
  • pico de gallo
  • crumbled Cotija cheese or Queso Fresco


  1. Combine marinade ingredients in small bowl and mix well.
  2. Put steak and marinade in zip lock bag and let steak marinate for a few hours.
  3. Remove steak from marinade. Grill steak to desired doneness (preferably medium rare).
  4. Remove from grill and let steak rest a bit, then slice against grain into thin strips.
  5. Fill warmed tortillas with some steak, top with additional cilantro, onions and squeeze of lime and any other desired garnish.



*I bought “carne asada” steak at a local Mexican market. It’s sliced very thin and cooks up quick! You can use flank or skirt steak. Adjust cooking time according to thickness of steak.

I like to grill my tortillas to heat them up on the grill and get those nice grill marks!

For a more non-traditional street taco add other toppings like avocado, cheese or pico de gallo. If you want more spice top with your favorite hot sauce.