Carne Asada Street Tacos
Charred, thinly sliced grilled beef served on small corn tortillas with onion and cilantro, a fixture of Tucson and Phoenix taco stands.
- Prep
- 30 min
- Cook
- 10 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Grill or grill pan
- •Sharp knife
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 15
- carbs
- 20
- protein
- 26
- calories
- 320
Instructions
- 1
Mix the lime juice, orange juice, garlic, oil, and salt in a bowl to make the marinade.
- 2
Put the steak in the marinade. Chill for at least 30 minutes, or up to 4 hours in the refrigerator.
- 3
Preheat your grill or grill pan over high heat.
- 4
Take the steak from the marinade. Grill for 3-4 minutes per side until well charred but still juicy inside.
- 5
Let the steak rest for 5 minutes. Cut it into small, bite-sized pieces.
- 6
Warm the corn tortillas on the grill or a dry skillet. Double them up for each taco.
- 7
Fill each doubled tortilla with a portion of the diced carne asada (grilled steak).
- 8
Top with diced onion and chopped cilantro. Serve with lime wedges.
Chef's tips
Cut the steak into small bits just like street taco stands do. Use two tortillas for each taco so they do not tear from the juicy meat.
Storage
Refrigerate cooked, un-assembled carne asada up to 3 days.
Reheating
Reheat the meat briefly in a hot skillet; assemble tacos fresh.
Common mistakes to avoid
- •Cooking the thin steak too long, which makes it tough and dry
- •Cutting the meat right away without resting, which lets all the juices run out
Serving suggestions
Cooked Carne Asada Street Tacos?
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