My favorite recipe for street-style Mexican carne asada tacos — made with tender marinated grilled steak, soft corn tortillas, guacamole, and whatever other toppings sound good!
Happy Taco Tuesday, friends! You knew what was coming after yesterday’s post on my favorite recipe for Mexican carne asada…
…carne asada tacos! ♡
I’ve long had a weakness for these grilled steak tacos whenever I spy them on a menu at restaurants and street taco stands. But now, living in Barcelona where good Mexican food is much harder to find, I’ve taken to making my own carne asada tacos at home. And as someone with very high standards for what constitutes very good tacos, I have to say…these are pretty damn good.
As I mentioned in my post yesterday, I’m a big fan of using a bold marinade for carne asada steak, and love letting mine soak up a delicious balance of citrusy, garlicky, herby flavors before searing it over high heat on a grill. (Or, if you’re like me and don’t have one right now, an indoor grill pan or cast-iron skillet works great too.) Then from there, I prefer to serve my tacos street-style on warm corn tortillas with a simple topping of chopped white onion and cilantro, a squeeze of lime juice, plus a scoop of guac or sliced avocados if you would like to add some creaminess. That said, though, feel free to add on whatever other toppings you love too — salsa, crema (or sour cream), chiles, radishes, crumbled cheeses would all be delicious too.
The recipe itself is really quite simple, but it does take a few hours to marinate the steak. So plan ahead, maybe go the extra mile and make some homemade corn tortillas while you wait on the steak (highly recommend), serve them up with some ice-cold margaritas, and enjoy enjoy!
Carne Asada Tacos Ingredients:
Here are the basic ingredients that you will need to make these carne asada tacos:
Carne asada: Flank or skirt steak, marinated in a mixture of fresh orange and lime juice, oil, jalapeño, cilantro, garlic and seasonings. You can find the full list of ingredients and instructions for how to make my favorite carne asada recipe here.
Corn tortillas: If you happen to have the extra time, I highly recommend making a fresh batch of my favorite 3-ingredient homemade corn tortillas for these tacos while the steak marinates. If not, no prob, store-bought corn tortillas or flour tortillas will also work great — just be sure to briefly warm them before serving.
Toppings: To serve these carne asada tacos street-style, I recommend topping them with a spoonful of salsa (red, green or pico de gallo) and/or guacamole, a sprinkle of chopped white onion and fresh cilantro, plus maybe a bit of crumbled queso fresco if you would like some cheese. Feel free to also add on sour cream, sliced radishes, sliced jalapeños if you would like too!
Prepare the toppings. While the steak cooks, go ahead and prepare whatever toppings you would like (plus the tortillas, if you feel like making a batch homemade).
Assemble the tacos. Once the carne asada is cooked and has rested for at least 10 minutes, slice or dice the steak into bite-sized pieces. Load each corn tortilla with your desired amount of steak and toppings. Then serve and enjoy! Buen provecho!
More Favorite Taco Recipes:
Looking for more stellar Mexican taco recipes? Here are a few of my faves!
Prepare the toppings. While the steak cooks, go ahead and prepare the guacamole and whatever other toppings you would like. (If you are making homemade corn tortillas, you can also make those while the steak is marinating.)
Assemble the tacos. Once the carne asada is cooked and has rested for at least 10 minutes, slice or dice the steak into bite-sized pieces. Fill each corn tortilla with your desired amount of steak and toppings.
Serve. Then serve up the tacos immediately and enjoy!