Carne Asada Street Tacos
Authentic-style carne asada with grilled skirt steak, onion, cilantro, and salsa verde. If you are anything like me, you want dinner to feel special but not require a culinary degree — and this one totally delivers. Taco night just got a serious upgrade.
Why You Will Love This
- Ready in about 25 minutes from start to finish
- Big bold flavors with simple pantry ingredients
- Perfect for a weeknight dinner or casual taco bar
- Leftovers are amazing the next day in a burrito bowl
Ingredients
- skirt steak
- lime
- garlic
- cumin
- corn tortillas
- white onion
- cilantro
- salsa verde
How to Make It
- Marinate skirt steak in lime juice, garlic, cumin, salt, and pepper for at least 15 minutes.
- Grill or sear over high heat 3-4 minutes per side for medium-rare. Rest 5 minutes then slice thin against the grain.
- Warm corn tortillas on the grill or in a dry pan.
- Top with steak, diced white onion, cilantro, and salsa verde. Serve with extra lime.
What I Use in My Kitchen:
- McCormick Ground Cumin – a kitchen staple I always keep stocked
- Mission Corn Tortillas – a kitchen staple I always keep stocked
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Carne Asada Street Tacos
Marinated grilled steak piled into warm corn tortillas with onion and cilantro. Real street-taco flavor.
Ingredients
Method
- Whisk the orange juice, lime juice, garlic, cumin, and cilantro. Marinate the steak 20 minutes or up to overnight.
- Grill over high heat to medium-rare, about 4 minutes per side. Rest 5 minutes.
- Slice the steak thinly against the grain and chop into small pieces.
- Warm the tortillas and double them up. Fill with steak.
- Top with onion, cilantro, and a squeeze of lime.
Notes
Slicing against the grain keeps the steak tender. Double the tortillas so they do not tear.
