Craving bold, savory street tacos without the wait?
These Carne Asada Street Tacos are the answer!
Tender, flavorful beef cooked to perfection, wrapped in soft, buttery mini corn tortillas—this recipe is quick, easy, and guaranteed to satisfy your taco cravings.
With just a few simple ingredients and only 25 minutes from start to finish, you’ll be enjoying a fresh, restaurant-quality meal right at home.
Perfect for a busy weeknight or a fun weekend treat!
For Carne Asada:
- Flank Steak (or Skirt Steak) – This is the main protein, providing a juicy, tender texture for your tacos.
- Vegetable Oil – For frying and helping to brown the steak evenly in the skillet.
- Onion – Adds a bit of sweetness and flavor to complement the steak.
- Limes – Fresh lime juice enhances the flavor and provides a zesty kick.
- Cilantro – A fresh, fragrant herb to top the tacos and add brightness.
- Salt and Pepper – Basic seasonings to enhance the flavors of the meat.
For Tortillas:
- Butter – Used to lightly fry the mini corn tortillas, making them soft and delicious.
- Mini Corn Tortillas – The perfect base for the carne asada, giving the tacos an authentic, crispy yet tender texture.
Carne Asada Street Tacos
Notes
Ingredients:
- 2 tablespoons vegetable oil
- 3 lbs flank steak (or skirt steak)
- 1 onion, chopped (reserve half for topping)
- 2 fresh limes (plus extra for garnish)
- 1 bunch cilantro
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 stick butter
- 16 mini corn tortillas
Instructions:
- Prepare the Steak:
- Thinly slice the steak and cut into bite-sized pieces.
- Cook the Steak:
- Heat vegetable oil in a skillet and brown the steak.
- Add half of the chopped onion to the skillet and cook until soft. Set aside the remaining onion for later.
- Season the steak and onions with salt and pepper.
- Squeeze the juice from the two limes over the mixture.
- Continue cooking until the steak is fully cooked through.
- Prepare the Tortillas:
- While the steak is cooking, melt the butter in a separate skillet (or use an electric skillet).
- Fry the mini corn tortillas in the melted butter for about 1 minute, until they are soft. Allow them to cool slightly.
- Assemble the Tacos:
- You will need 2 tortillas per taco.
- Spoon the carne asada mixture onto the tortillas.
- Top with fresh cilantro, the reserved onions, and a squeeze of lime.
Recipe Notes:
- Feel free to substitute the carne asada with chicken, ground beef, or another protein of your choice for a variety of quick dinner options.
Nutrition
Calories: 505kcal | Carbohydrates: 33g | Protein: 41g | Fat: 21g | Saturated Fat: 10g Cholesterol: 117mg | Sodium: 843mg | Potassium: 708mg | Fiber: 2g | Sugar: 3g Vitamin A: 200IU | Vitamin C: 5.9mg | Calcium: 110mg | Iron: 4.8mg
- What type of meat is best for carne asada tacos?
Traditionally, skirt or flank steak is the go-to cut for carne asada. These cuts are tender and flavorful, making them perfect for tacos. If those aren’t available, any other thinly sliced beef will work, but you’ll miss that signature texture.
- Can I use flour tortillas instead of corn?
While corn tortillas are the traditional choice for carne asada tacos, flour tortillas are a great option if you prefer them. They’re softer and bigger, making them ideal for bigger servings if you’re feeding a crowd.
- How do I get a good sear on the steak?
For that perfect sear, use a cast iron skillet! It holds heat really well and helps give the steak that crispy, flavorful exterior while keeping the inside tender and juicy.
- Is it necessary to marinate the meat?
Marinating adds extra flavor and tenderness to the steak, but if you’re short on time, you can skip this step. For best results, marinate the meat for at least 4 hours or overnight. However, even a quick seasoning will still taste amazing!
- What toppings do I need for carne asada tacos?
Keep it simple! Classic toppings include fresh cilantro, chopped onions, and a squeeze of lime. You can also add your favorite salsa or even a sprinkle of Cotija cheese for that extra boost of flavor.
