Street Tacos Recipe

5 from 4 votes

This is my favorite street tacos recipe with zesty carne asada steak on charred corn tortillas, topped with chopped onion and cilantro, cantina style! So easy to make!

Prep Time10

Cook Time20

Marinating2

Course: Main Course, Snack

Cuisine: Mexican

Keyword: flank steak, skirt steak

Servings: street tacos

Calories: 171kcal

Author: Mike Hultquist

Ingredients

FOR THE CARNE ASADA STEAK

1-2 serrano peppers minced or use jalapeno peppers for a milder version
4 cloves garlic minced
¼ cup chopped cilantro
¼ cup olive oil
Juice from 2 large oranges about a ¾ cup
Juice from 2 limes
3 tablespoons white wine vinegar apple cider vinegar is good, too
1 tablespoon ancho powder (optional, but I LOVE it)
1 teaspoon cumin
½ teaspoon sea salt
½ teaspoon black pepper
2 pounds skirt or flank steak

FOR THE STREET TACOS

16 street corn tortillas (you can use flour)
1 large onion finely chopped
Fresh chopped cilantro
Fresh lime juice (or lime wedges)
Your favorite hot sauce

Instructions

FOR THE CARNE ASADA

Whisk together the peppers, garlic, cilantro, olive oil, orange juice, lime juice, vinegar, ancho powder, cumin and salt and pepper in a medium sized bowl until well combined. (Alternatively, you can process the ingredients in a food processor or blender until smooth.)
To use the marinade, add it to a large sealable bag with the steak and rub it thoroughly into the meat. Seal and refrigerate for at least 2 hours, or overnight for more flavor penetration.
Discard the marinade, then grill the marinated steak on the grill for 8-10 minutes per side, or until cooked to your liking. 135 degrees F is medium-rare. Let the steak rest for 10 minutes, then slice it against the grain into bite-sized pieces.

FOR THE STREET TACOS

Lightly char the corn tortillas in a very hot pan, on a hot grill, or over an open stovetop flame until warmed through.
Serve the steak onto warmed tortillas and top with chopped onion and cilantro. Serve with hot sauce!

Nutrition