Carne Asada Street Tacos

These carne asada street tacos take our flavorful carne asada recipe and turn it into a satisfying Mexican-inspired meal. The combination of juicy, charred steak with the fresh crunch of diced onion and aromatic cilantro on warm corn tortillas creates an irresistible taco experience. If you love our shrimp tacos with mango salsa or chicken street tacos, these steak versions will certainly become a new favorite in your recipe rotation.

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Make your taco night complete by serving these street tacos with sides of grilled guacamole, spicy pico de gallo, and Tex-Mex queso. Add a basket of homemade tortilla chips to scoop up fallen taco fillings. Our mangonada margarita or St. Germain margarita is the perfect cocktail for these flavorful tacos.

Key Ingredients and Substitutions

With just a handful of ingredients, these carne asada street tacos deliver authentic Mexican flavor in every bite.

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Carne Asada: Our carne asada recipe creates the perfect base for these tacos. The marinade tenderizes the meat while infusing it with citrus, garlic, and spice. If you already have leftover carne asada, this recipe is a great way to turn it into a new meal.
• Corn Tortillas: Street tacos are typically served on small corn tortillas, measuring about 4-5 inches in diameter. If you’re not a fan of corn tortillas, flour tortillas can be a substitute, although they will yield a different flavor profile.
• Fresh Cilantro and Onion: These traditional toppings add freshness, crunch, and bright flavor to balance the rich, seasoned meat. If you’re not a fan of cilantro, try using flat-leaf parsley as a substitute.
• Lime Wedges: Squeezing fresh lime juice over the tacos adds a bright, acidic pop that ties all the flavors together. Don’t skip this finishing touch!
• Cotija Cheese or Queso Fresco (Optional): These crumbly Mexican cheeses add a salty, creamy element to the tacos. If unavailable, feta cheese makes a decent substitute, though it will be saltier and tangier.

How to Make Carne Asada Street Tacos

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: For the most authentic street taco experience, serve with two small corn tortillas per taco instead of one. This traditional Mexican method provides extra support for the filling and helps catch any juices that might otherwise make the tortilla soggy.

1. Prepare the Carne Asada: Follow our carne asada recipe to marinate and grill the steak to your preferred doneness. Let it rest for 5-10 minutes to allow the juices to redistribute, then slice. Cut the steak against the grain into thin slices, then chop into small, bite-sized pieces.

2. Heat the Tortillas: Warm the corn tortillas on a dry skillet or comal over medium-high heat for about 30 seconds per side. You want them to be soft and pliable with some light charring for the best flavor. If you have a gas stove, you can also heat them directly over the flame for about 10 seconds per side. Keep the warmed tortillas wrapped in a clean kitchen towel to help keep them warm and soft.

3. Assemble the Tacos: Place about 2 tablespoons of the chopped carne asada onto each warm tortilla. Top with a sprinkle of diced onion and chopped cilantro. If using cheese, add a light sprinkle on top.

4. Serve Immediately: Arrange the assembled tacos on a serving platter with lime wedges on the side. Serve hot with your favorite accompaniments like guacamole, green chile salsa, or sour cream.

Make-Ahead and Storage

Make-Ahead: You can prepare the carne asada up to 24 hours in advance. Marinate the meat overnight, grill it, and store it in the refrigerator, covered. Reheat and chop just before assembling the tacos. You can also pre-chop the onions and cilantro and store them in airtight containers in the refrigerator.

How to Store: Leftover cooked carne asada can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the cooked meat in a freezer-safe container for up to 3 months. For best results, store the meat, toppings, and tortillas seperately.

How to Reheat: Warm the carne asada in a skillet over medium heat until heated through, about 2-3 minutes. This method keeps the meat juicy and even develops some crispy edges. Microwave reheating works in a pinch, but the texture won’t be as good. Always warm tortillas fresh just before serving.

Recipe Tips and Notes

• Let the meat rest. After grilling, allow the carne asada to rest for 5-10 minutes before slicing. This keeps the juices inside the meat rather than running out onto your cutting board.
• Slice against the grain. Cutting across the muscle fibers (against the grain) results in more tender bites. Look for the lines running through the meat and cut them perpendicular.
• Double the tortillas. For an authentic street taco experience, use two corn tortillas per taco. This provides extra structure and prevents the filling from breaking through.
• Warm tortillas properly. Cold tortillas crack and break when you fold them. Taking time to warm them makes them pliable and enhances their flavor.

Frequently Asked Questions