This post may contain affiliate links. Please read our disclosure policy.
These Carne Asada Street Tacos are bursting with flavor and make the perfect at-home version of your favorite Mexican street tacos. Tender, marinated flank steak is grilled and then sliced, tucked into warm corn tortillas, and topped with simple, fresh ingredients.
Inspired by traditional street food, these tacos feature bold citrus and garlic flavors, along with a hint of heat from jalapeño. They’re easy enough for a weeknight but impressive enough for a party, especially when paired with fresh guacamole and a cold drink.
Try This Next: If you love these tacos, you’ll also enjoy my Chicken Street Tacos or Slow Cooker Carnitas for more easy, flavor-packed dinner ideas.
Why I Love This Recipe
- Authentic flavor – The mojo marinade brings a bright, tangy taste that’s true to classic Mexican street tacos.
- Quick cook time – The steak grills up in under 10 minutes.
- Customizable toppings – Keep it simple or load them up with avocado, cheese, and sour cream.
- Party-ready – Serve taco-bar style for gatherings or weeknight dinners.
recipe walk-through
Before You Begin
Make sure to marinate the steak for at least an hour in advance to let the flavors soak in. Get your tortillas and toppings prepped while the steak is resting so you can assemble and serve quickly.
Tools and Equipment
- Grill or grill pan
- Large bowl or zipper bag
- Cutting board
- Sharp knife
- Tongs
- Foil (to keep tortillas warm)
Ingredients
- Flank or skirt steak: Both are flavorful and cook quickly; just be sure to slice against the grain.
- Citrus juice: Fresh lime and orange juice tenderize the meat and add zesty flavor.
- Cotija cheese: Adds a salty finish that balances the steak.
- Corn tortillas: Look for 5-inch white corn tortillas for a true street taco size.
How To Make Carne Asada Street Tacos
See the recipe card below for full, detailed instructions
Prepare the marinade. Whisk together all the marinade ingredients in a bowl.
Marinate steak. Add the steak to a plastic zipper bag and pour the marinade over it, then seal and refrigerate for 1 to 8 hours.
Preheat the grill and cook. Heat a grill or grill pan and cook the steak for 5 to 8 minutes per side, depending on thickness and desired doneness.
Rest. Let the steak rest before slicing thinly against the grain.
Heat tortillas. Warm tortillas in a dry pan or on the grill.
Enjoy. Serve steak in tortillas topped with red onion, avocado, sour cream, cotija cheese, and fresh cilantro.
Frequently Asked Questions
Can I use another cut of beef?
Yes! Any high-quality steak will work for this recipe. Just make sure to slice across the grain.
How spicy is this recipe?
It’s mild with just a bit of jalapeño heat. You can adjust to your taste.
Can I cook this on a stovetop?
Yes, use a cast iron grill pan or heavy skillet over high heat.
How long should I marinate the steak?
At least 1 hour, but up to 8 hours for the best flavor.
Serving Suggestions
Serve with a side of Mexican rice, grilled corn, or chips and salsa.
Swap steak for grilled chicken or portobello mushrooms for a little variation.
Add a drizzle of crema or a squeeze of lime for extra zing.
Storage Tips
The Best Way to Store Leftovers
Store the leftover steak in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave. Tortillas are best fresh, but can be wrapped and stored for a day or two.
Recipe Tips
- Always slice steak against the grain for the most tender bite.
- Warm tortillas before serving to make them more pliable.
- Double the marinade and freeze the steak in it for a ready-to-go meal in the future.
More Delicious Mexican Recipes
Carne Asada Street Tacos
Ingredients
Mojo Marinade
- 1/3 cup avocado oil or olive oil
- 1/3 cup lime juice
- 1/4 cup orange juice
- 1/4 cup distilled white vinegar
- 1/4 cup fresh cilantro finely chopped plus more for serving
- 3 cloves garlic minced
- 1 tablespoon jalapeno sliced
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
Tacos
- 1 pound flank or skirt steak
- 8 white corn tortillas , 5 inch (12.5 cm)
- Red onion chopped, for serving
- Avocado sliced, for serving
- Sour cream for serving
- Cotija cheese for serving
- Cilantro for serving
Instructions
- In a large bowl, whisk together all of the ingredients for the marinade.
- Place the steak in a large plastic zipper bag. Pour the marinade over the beef, seal the bag and shake to evenly distribute the marinade. Refrigerate for at least 1 hour, or up to 8 hours.
- Heat a grill or a large grill pan over high heat. Brush with oil to prevent sticking. Remove the steak from the marinade and cook on the grill for 5 to 8 minutes on each side (depending on your preferred doneness), flipping once. Transfer steak to a cutting board and allow to rest for 5 minutes.
- Warm corn tortillas in a dry pan over medium-high heat for 30 to 60 seconds each side, turning once, until softened slightly. Wrap the toasted tortillas in foil to keep warm.
- Thinly slice the steak diagonally against the grain, then chop for smaller bites, if desired. Serve the steak on the warm tortillas with onion, avocado, sour cream, cotija cheese, cilantro leaves or your choice of toppings.
Notes
- Nutritional information does not include toppings.Â
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
