This post may contain affiliate links. Please read our disclosure policy.
Inspired by authentic Mexican tacos, these Carne Asada Street Tacos are packed with flavor. Make this recipe at home with a mojo marinade and your favorite taco toppings!
Street Tacos make the perfect meal. Serve these tacos with a side of Mexican Rice and Mexican Corn on the Cob. For a gluten or grain-free side dish, Mexican Cauliflower Rice is a fantastic option.
STREET TACOS
Ashley here from Spoonful of Flavor to bring you one of my favorite meals. Tacos are a great choice for lunch or dinner because everyone loves them and the options are endless. We love making our own version of Mexican Street Tacos with steak prepared carne asada style. If you’re looking for beef tacos to make in the slow cooker, try these Barbacoa Tacos.
WHAT ARE STREET TACOS?
Tacos with small corn tortillas are street tacos. Mini versions of your typical tacos, these handheld snacks are perfect for a quick bite because they are easy to hold, less messy and fast.
Street Tacos are stuffed with a variety of simple fillings including pork, steak, beef, chorizo, fish or vegetables. Traditional toppings are simple; just cilantro and raw onions. However when you make these at home you can stuff them with anything you like. Some of our other favorite toppings include sour cream, cheese, avocado, tomatoes, jalapeños and hot sauce or salsa. Adapt these mini tacos to fit your taste and alternate fillings to create different combinations of flavor.
What cut of meat is carne asada?
Carne asada is grilled and sliced beef. Use skirt steak or flank steak and thinly slice the beef into bite sized pieces.
How to make carne asada street tacos
Street tacos come together easily, and you can save time by preparing the ingredients in advance.
- Marinate. First, marinate the beef in the mojo marinade, made with seasonings like citrus juice, garlic, cumin, chili powder and more. Marinating gives the meat flavor and tenderizes it, making it juicy and easy to chew.
- Grill the beef. Cook the steak to your desired doneness – from rare to well done, it’s your choice! Use an outdoor grill or an indoor grill pan to make the tacos year-round.
- Rest. Allow the steak to rest on a cutting board while you warm the tortillas. This will let the juices redistribute through the meat, making every bite a tender, juicy one!
- Slice the steak into thin slices and then chop into smaller bites. The small pieces allow for easy eating.
- Assemble. Pile the steak and all of your favorite toppings onto the tortillas. For toppings, we love onion, avocado, sour cream, cotija cheese, and cilantro.
If you’re looking for a flavorful easy dinner recipe, these street tacos are the way to go. Tacos are the perfect meal any day of the week and we know that you’re going to love them!
Serve tacos with:
Here are some more delicious Mexican recipes to try:
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
