Carne Asada Street Tacos
Savor the bold, zesty flavors of authentic Mexican cuisine with these irresistible Carne Asada Street Tacos! Perfectly marinated skirt steak, infused with fresh lime and orange juice, garlic, jalapeño, and cilantro, is grilled to tender, smoky perfection for a crowd-pleasing main dish. Served on warm corn tortillas and topped with vibrant fresh toppings, like diced onion, creamy avocado, tangy cotija cheese, and a sprinkle of cilantro, these tacos are a fiesta of flavor in every bite. Ready in under an hour, these tacos are great for weeknight dinners or festive gatherings—and they pair beautifully with a squeeze of fresh lime juice. Simple, delicious, and packed with authentic flair, this easy carne asada taco recipe will quickly become your go-to for taco night! Perfect for fans of grilled steak tacos, street food, or quick Mexican recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds skirt steak
- 3 whole limes
- 1 whole orange
- 3 tablespoons olive oil
- 4 cloves garlic cloves
- 1 whole jalapeño
- 0.5 cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 whole corn tortillas
- 1 whole white onion
- 1 whole avocado
- 0.5 cup cotija cheese
- 0.25 cup fresh cilantro leaves
Instructions
Start by preparing the marinade: Squeeze the juice from 2 limes and 1 orange into a large bowl. Add the olive oil, minced garlic, finely chopped jalapeño, chopped fresh cilantro, ground cumin, salt, and pepper. Mix everything well.
Place the skirt steak into the marinade, ensuring it is fully coated. Cover and refrigerate for at least 2 hours or overnight for best results.
Preheat your grill to high heat.
Remove the steak from the marinade and let it sit at room temperature for about 10 minutes.
Grill the steak for 5-7 minutes on each side or until your desired level of doneness is reached.
While the steak is grilling, finely chop the white onion and slice the avocado to use as toppings.
Remove the steak from the grill and let it rest for 5 minutes. Then, thinly slice it against the grain.
Warm the corn tortillas on a griddle or pan for about 30 seconds on each side until they are heated and lightly charred.
Assemble the tacos by placing a few slices of steak on each tortilla. Top with chopped onion, avocado slices, crumbled cotija cheese, and fresh cilantro leaves.
Serve the tacos with lime wedges on the side for squeezing and enjoy!
Nutrition Facts
Calories |
5451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 348.1 g | 446% | |
| Saturated Fat | 135.6 g | 678% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 4785 mg | 208% | |
| Total Carbohydrate | 337.6 g | 123% | |
| Dietary Fiber | 63.0 g | 225% | |
| Total Sugars | 29.3 g | ||
| Protein | 269.0 g | 538% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1639 mg | 126% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 5080 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
