Tender carne asada on warm corn tortillas
Beef Street Tacos
Prep Time
1 hr 10 min
Cook Time
10 min
Total Time
1 hr 20 min
Servings
4
12 tacos
Difficulty
Easy
Cost
Moderate
$$
Beef Street Tacos
Tender carne asada on warm corn tortillas
★4.8(9)
Marinated and grilled flank steak sliced thin and served on small corn tortillas with onion, cilantro, and lime.
70m
Prep Time
10m
Cook Time
80m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Street tacos are all about simplicity — great meat, warm tortillas, and a handful of fresh toppings. No filler, no fuss, just pure flavor in every bite.
This carne asada marinade uses citrus and chili to tenderize and flavor the flank steak. Grill it hot and fast, slice it thin, and pile it onto doubled-up corn tortillas.
Ingredients
PrecisionUtility
Test Kitchen Pick
Thermometer
Helpful Tool
Why a thermometer helps here
This is the kind of recipe where doneness changes the result fast. A quick thermometer helps you pull it at the right moment instead of guessing.
The easiest upgrade here is accuracy, not another pan.
- Makes doneness more repeatable
- Helps avoid dry or overcooked protein
If you cook meat or fish regularly, an instant-read thermometer gets used constantly.
Shop thermometer options for this recipeInstructions
- 1
Whisk lime juice, garlic, chili powder, 2 tbsp oil, 1 tsp salt, and 1/2 tsp cumin in a bowl. Place flank steak in a bag, pour marinade over, and refrigerate for 1-4 hours.
- 2
Preheat grill to high heat. Remove steak from marinade and pat dry.
- 3
Grill steak for 4-5 minutes per side for medium-rare. Let rest 10 minutes on a cutting board.
- 4
While the steak rests, warm corn tortillas on the grill for 20-30 seconds per side.
- 5
Slice steak very thinly against the grain. Serve on doubled tortillas topped with onion, cilantro, lime wedges, and salsa.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Flank steakSkirt steak
Skirt steak is fattier and more traditional — cook 3-4 minutes per side.
Corn tortillasFlour tortillas
Flour tortillas work but are not traditional for street tacos.
Chili powderAncho chili powder
Ancho chili powder adds a deeper, smokier flavor.
FlavorPantry
Test Kitchen Pick
Dried Chiles
Helpful Pantry Staple
Why the dried chiles matter
The chile base sets the flavor profile here. Whole dried chiles give you a deeper, cleaner taste than leaning on a generic powder.
This ingredient shapes the sauce more than another topping would.
- More depth than standard chile powder
- Useful across sauces, braises, and marinades
Dried chiles are one of the best pantry upgrades if these flavors show up in your cooking.
Shop dried chiles for this recipeTips & Storage
Pro Tips
Marinate for at least 1 hour — the citrus tenderizes the meat significantly.
Always slice against the grain for tender bites.
Double up the corn tortillas so they do not fall apart.
Char the tortillas slightly on the grill for better flavor.
Storage
Store sliced meat and toppings separately in the fridge for up to 3 days.
Reheating
Reheat steak in a hot skillet for 1-2 minutes. Warm tortillas on a dry skillet or directly over a gas flame.
Nutrition Facts
Per serving (3 tacos) · 4 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates28g
Fat12g
Fiber2g
Sugar4g
Sodium520mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use skirt steak instead?
- Absolutely. Skirt steak is the traditional choice and has even more beef flavor. Cook it the same way.
- Can I cook this on a grill pan?
- Yes, a grill pan or cast iron skillet over high heat works well for indoor cooking.
- What salsa goes best?
- A fresh salsa verde or a smoky chipotle salsa pair beautifully with carne asada.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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