Easy, Delicious, Authentic Carne Asada Street Tacos Recipe 2024

Easy, delicious, authentic carne asada street tacos recipe that’s easy and reminds us of California in the best possible way.

Today I’m joining a few friends, some from California, for summer barbecue recipes, so if tacos are not your thing…keep reading; links below to four more barbecue dishes.

We’ve lived in Southern California two different times. And when we did live on the East Coast, and the kids were young, we spent every summer there. Every year we rented the same house just a few blocks from the ocean. The summers were magical and filled with memories that last forever. Almost every day and evening was spent at the beach.

Our Friday night ritual consisted of taking the kids surfing at Doheny Beach and stopping on our way home at our favorite taco stand. In the best possible way, it was an order at the window and take-it-home kind of taco stand. It was always a toss-up between carne asada or fish tacos and it usually came down to one of each.

Living again on the East Coast, we long for those flavors and have tried to capture them here in this carne asada recipe. We’ve come close, but nothing will ever match the flavors of the taco stand. Maybe it was the beach, the Southern California air, or the nature of a carefree summer that added to the flavors. Regardless, they were never a disappointment. And this recipe won’t be either.

What is the difference between street tacos and regular tacos?

There are a couple of things that differentiate street tacos and regular tacos. Street tacos are typically smaller in size and made with warm, soft corn tortillas. As you can imagine, the origin came from the streets of Mexico. Locals who worked on the farms would wrap their tortillas around whatever meat they had and eat them on the go.

What is carne asada?

Depending on who you ask, the literal translation for carne asada is roast beef or grilled meat. Today, carne asada is almost always grilled so that it gets the charred flavor.

What cuts of meat are best for carne asada

Skirt steak or flank steak are the most popular cuts of beef when making carne asada, and the two cuts are interchangeable. We happen to prefer skirt steak.

What can I serve on the side with carne asada tacos?

Rice, black beans, and refried beans are always great side dishes to serve. A fun, spicy salad would also work. Our favorite is guacamole and chips.

How to make carne asada street tacos

One of the things I love about this dish is that it comes together really quickly, but with one exception. The meat is best when marinated for 24 hours. If you’re in a rush, 3-4 hours will work but it really is better the longer it marinates.

Ingredients:

For the carne asada:

• Skirt steak (or flank steak)
• Onions thinly sliced

For the marinade:

• Orange (zest and orange juice)
• Limes (lime juice from 3 limes)
• Chipotle sauce
• Cumin
• Dried oregano
• Smoked paprika
• Soy sauce
• Orange
• Olive oil
• Garlic cloves
• Cilantro
• Salt
• Pepper

For the toppings:

• Soft corn tortillas warmed
• Thinly sliced radishes (I use this mandolin to slice them paper thin)
• Cilantro
• Tomatillo salsa (pico de gallo also works).
• Lime wedges

Recipe Instructions

Step 1:

Place the skirt steak in a shallow, flat baking dish. Place all the marinade ingredients in a food processor or small blender and combine until smooth. Pour marinade over the skirt steak and layer thinly sliced onions on top. Place in refrigerator for approximately 24 hours. It will make the steak juicy and tender.

Step 2:

Heat the grill on high until super hot. Then turn the grill to medium-high heat. If you don’t have a grill, you can use a cast iron skillet or stovetop grill pan. Depending on the size of the skillet, you may have to cook the meat in a couple of batches. Cook the skirt steak until charred and cooked through. Remove from grill and place on cutting board, cover with foil, and let it rest. Right before serving, cut the steak into strips or chop it into bite-sized pieces using a sharp knife.

Step 3:

Prepare all the toppings and place each in a separate bowl.

Step 4:

To prepare the tortillas, heat a non-stick frying pan over medium-high heat. Sprinkle a few drops of water in the center of the pan and immediately place a tortilla on top of the water droplets and leave for 30 seconds. Sprinkle the top of the tortilla with a few drops of water and turn, and let cook for another 30 seconds. Remove to a plate and cover with foil. Continue with the process until you have the desired number of tortillas.

Alternatively, you can wrap the tortillas in foil and place them in the oven for a few minutes. However, I find that the tortillas stick together and easily tear when removing them from the foil.

Step 5:

Family-style serving is the way to go here. Place everything out on a counter or table and let everyone prepare and garnish their own. Each taco should be served with two tortillas, one on top of the other. Place steak on top of the tortilla and garnish with what you like. We use thin slices of radishes, cilantro, tomatillo salsa, and sometimes some queso fresco. However, authentic street tacos do not have cheese on them.

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