Description
Make authentic street tacos at home with this easy recipe. Enjoy tender steak, soft corn tortillas, and fresh toppings for a delicious Mexican meal.
Ingredients
Scale
- 1 1/2 lbs flank steak or skirt steak
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- Salt to taste
- 12 small corn tortillas
- 1/2 cup diced white onion
- 1/2 cup chopped fresh cilantro
- Lime wedges for serving
- Crumbled cotija cheese, for garnish (optional)
- 3 ripe tomatoes, diced (for salsa)
- 1/2 red onion, finely chopped (for salsa)
- 1/4 cup fresh cilantro, chopped (for salsa)
- 1–2 jalapeño peppers, seeded and finely chopped (for salsa)
- Juice of 1 lime (for salsa)
- Salt and black pepper, to taste (for salsa)
Instructions
- Marinate the Steak: In a medium bowl, whisk together olive oil, lime juice, cilantro, garlic, cumin, chili powder, smoked paprika, black pepper, and salt. Place the steak in a resealable bag or shallow dish, pour the marinade over the steak, seal, and refrigerate for at least 2-4 hours or overnight for best results.
- Preheat the Pan: Heat a large cast-iron skillet or heavy-bottomed pan over high heat. You want the pan to be very hot to get a good sear on the steak.
- Cook the Steak: Remove the steak from the marinade, allowing excess marinade to drip off. Place the steak in the hot pan and cook for 3-5 minutes per side, depending on thickness and your preferred doneness. Aim for medium-rare (about 130°F for internal temperature).
- Rest and Slice the Steak: Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes to retain the juices. Slice thinly against the grain for the most tender texture.
- Warm the Tortillas: While the steak rests, warm the tortillas in the same skillet or in a separate dry skillet over medium heat for 30 seconds per side, until pliable and lightly charred.
- Assemble the Tacos: Add the sliced carne asada to the warm tortillas and top with diced onions, chopped cilantro, and a squeeze of lime. Add salsa, guacamole, or jalapeños as desired.
- Serve: Serve the tacos immediately with extra lime wedges and any additional toppings on the side.
Notes
- For best flavor, marinate the steak overnight.
- Use a very hot pan to get a good sear on the steak.
- Slice the steak against the grain for the most tender texture.
- Warm the tortillas just before serving to keep them soft and pliable.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: street tacos, authentic street tacos, mexican street tacos, taco stand tacos, carne asada tacos