Street Tacos Recipe

Flank steak street tacos with rice and garnish on a dark background.

4.72 from 14 votes

Authentic carne asada street tacos made with juicy marinated steak, grilled tortillas, onions, cilantro, and lime. Easy, bold, and perfect for Taco Tuesday!

Prep Time10

Cook Time10

Total Time20

Course: Beef, Dinner, Entree, Main Course

Cuisine: Mexican, Tex-Mex

Keyword: beef, carne asada, quick, street, street tacos, tacos

Servings:

Calories: 231kcal

Author: Leigh Harris

Ingredients

1 pound Flank or skirt steak
1 tablespoon Olive Oil
1 cup Orange juice
1 Lime, juiced
1 tablespoon Cilantro, chopped
1 teaspoon salt
1 teaspoon fresh ground Pepper
2 teaspoons Cumin
4 - 5 cloves Garlic, cracked

Instructions

Whisk olive oil, orange juice, lime juice, cilantro, garlic, cumin, salt, and pepper in a bowl.
1 tablespoon Olive Oil, 1 cup Orange juice, 1 Lime, juiced, 1 tablespoon Cilantro, chopped, 1 teaspoon salt, 1 teaspoon fresh ground Pepper, 2 teaspoons Cumin, 4 - 5 cloves Garlic, cracked
Place steak in a resealable bag or container and pour in the marinade. Seal and refrigerate for at least 2 hours.
1 pound Flank or skirt steak
Preheat grill to medium-high heat. Remove steak from marinade and pat dry.
Grill steak 3–5 minutes per side over direct heat.
Warm tortillas on the grill during the last minute.
Rest steak 5 minutes, then slice thinly against the grain.
Serve in tortillas with onion, cilantro, and lime.

Notes

Leftovers: Store cooked steak in an airtight container in the refrigerator for up to 3 days. Reheat quickly in a hot skillet or on the grill to keep it tender, and always serve with fresh tortillas for the best flavor.

Nutrition