Let’s dive into creating these mouthwatering carne asada street tacos. First, you’ll need about a pound of thinly sliced flank steak. This cut of meat is ideal for carne asada because it cooks quickly and is packed with flavor. A crucial step for maximum tenderness and taste is marinating the steak for a few hours. Luckily, the marinade is incredibly easy to whip up!
Crafting the Perfect Carne Asada Marinade
For the marinade, combine ½ cup of orange juice, the juice of one lime, 3 tablespoons of olive oil, 3-4 sprigs of cilantro, and 1 canned chipotle pepper (just one pepper, not the whole can!) in a blender. Season with salt and pepper to your liking. Blend everything on high speed for about a minute, or until the chipotle pepper and cilantro are finely chopped. If you enjoy a bit of heat, feel free to add a jalapeño pepper to the marinade. However, when cooking for those sensitive to spice, like little ones, leaving it out allows everyone to enjoy the dish.
Place the flank steak in a large zip-top bag and pour the marinade over it. Refrigerate for at least 2-3 hours, or even longer for a more intense flavor. The longer it marinates, the more flavorful and tender the carne asada will become.
Fresh and Flavorful Carne Asada Taco Toppings
While the meat is marinating, prepare the simple yet vibrant toppings. Finely chop ½ cup of fresh cilantro and ¼ cup of sweet white onion. In a small bowl, combine the chopped cilantro and onion, squeeze in the juice of half a lime, and season with salt and pepper to taste. Stir everything together and refrigerate until you’re ready to assemble your tacos. These fresh toppings provide a crucial counterpoint to the rich carne asada.
onion and cilantro pico
Grilling Juicy Carne Asada to Perfection
When you’re ready to eat, fire up the grill! Preheat your grill to medium heat. Once it’s hot, be sure to stay close by as the thinly sliced flank steak cooks very quickly.
Grill the marinated carne asada for only about 2-3 minutes per side. It’s essential not to overcook it, or it will become tough and dry – nobody wants that! For tender and juicy carne asada, a touch of pink in the center is perfectly fine, as the meat will continue to cook slightly after being removed from the grill.
grilling the carne asada
Once grilled, remove the carne asada from the heat and transfer it to a cutting board. Stack the pieces and then chop the meat into small, bite-sized pieces. Place the chopped carne asada in a bowl and cover it to keep warm while you prepare the corn tortillas.
carne asada after grilling
Warming Corn Tortillas for Authentic Street Tacos
Now, for the crucial corn tortillas. Heat a large cast iron skillet over medium-high heat. If you don’t have a cast iron skillet, any large skillet will work. Add about 1 tablespoon of vegetable oil to the hot skillet. Place two corn tortillas at a time in the skillet. As they heat, they’ll start to bubble slightly. Flip them over and gently warm the other side.
These Street Taco Corn Tortillas should be soft and pliable, not crispy like hard taco shells. They should be easy to bend and have a lightly toasted flavor from the quick warming in the skillet. About 20 seconds per side is usually perfect. This quick cooking method enhances the corn flavor and makes them the ideal texture for street tacos.
mini taco shells on the grill
Stack the warmed corn tortillas as you finish them to keep them warm and soft. Now it’s time to assemble your street tacos! Set out the warm carne asada, cilantro and onion topping, and lime wedges. Let everyone customize their own tacos.
To assemble, fill each warmed corn tortilla with a generous amount of chopped grilled carne asada. Top it with the fresh cilantro and onion mixture. Finally, give each taco a squeeze of fresh lime juice. The lime juice adds a bright, zesty finish that perfectly complements the rich flavors of the carne asada and corn tortillas.
lime wedges
While traditional street tacos are simple, feel free to offer other garnishes if you like. Guacamole and cheese are popular additions for those who want a little extra richness.
The beauty of these mini street tacos is in their perfect portion size. They are satisfying yet light, making them ideal for enjoying a few without feeling overstuffed. They’re designed to be eaten in just a few bites – and they are!
More Mexican Food Favorites
This carne asada street taco recipe is a truly easy and incredibly delicious meal that the whole family will love. These little street tacos are sure to become a new favorite. They are perfect for a weeknight dinner, a casual weekend gathering, or any time you crave authentic and flavorful Mexican street food.
Enjoy crafting these delicious street taco corn tortillas and experiencing the joy of homemade carne asada tacos!
Carne asada street tacos
Carne Asada Street Tacos Recipe
Authentic Street Tacos made mini! Jammed packed with flavor, simple toppings and can be eaten in 3-4 bites. This recipe is so easy and SO good!
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Prep Time 2 hours 15 minutes
Cook Time 20 minutes
Total Time 2 hours 35 minutes
Servings 12 tacos
Calories 270 kcal
Ingredients
- 1 package 24 count Mission Corn Tortilla Street Tacos
- 1 pound flank steak
- Oil for quick “roasting” taco shells
- 4 limes
Marinade
- 1/2 cup Orange Juice
- Juice of one lime
- 3 Tablespoons Olive Oil
- 3-4 Stems of Cilantro
- 1 Chipotle Canned Pepper
- Salt & Pepper to Taste
- 1/8 tsp. Garlic powder
Garnish
- 1/2 cup chopped cilantro
- 1/4 cup chopped mild white onion
- Juice of 1/2 a lime
- Lime wedges
Instructions
Marinade
- In a blender, combine orange juice, lime juice, olive oil, cilantro stems, chipotle pepper, garlic powder, salt, and pepper. Blend until smooth and the pepper and cilantro are finely chopped.
- Place flank steak in a gallon zip-lock bag. Pour marinade over the steak and marinate for a minimum of 2-3 hours.
Garnish
- In a small bowl, combine chopped cilantro and onion. Add lime juice, salt, and pepper to taste; mix well. Cover and chill until ready to serve.
Carne Asada
- Preheat your grill to medium heat. Place the marinated flank steak flat on the hot grill. Grill each side for 2 minutes, flip, and cook the other side. Meat cooks quickly, so watch carefully to avoid overcooking.
- Stack cooked meat and chop into bite-size pieces. Place in a bowl and cover to keep warm.
Taco Shells
- In a large cast iron or regular skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Place tortillas, two at a time, flat in the skillet. Cook for 20 seconds per side, flip, and cook the other side until softened and lightly “roasted”. Stack the shells two per taco. Add small amounts of oil to the skillet as needed while “roasting” the taco shells.
Nutrition
Serving: 2gCalories: 270kcalCarbohydrates: 32gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 7gCholesterol: 32mgSodium: 133mgFiber: 5gSugar: 5g
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