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four carne asada tacos with fresh salsa on top on a counter.
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5 from 2 votes

Carne Asada Street Tacos

These Carne Asada Street Tacos are flavorful and easy to make. They have a delicious chipotle flavor and a clean and crunchy texture with the fresh salsa.
Prep Time40 minutes
Cook Time15 minutes
Marinate1 day
Total Time1 day 55 minutes
Course: Dinner
Cuisine: Mexican-Inspired
Diet: Gluten Free
Servings: 4
Calories: 298.98kcal
Author: Tracey Gene

Ingredients

Carne Asada

  • 1 lb skirt steak or flank steak
  • pinch of salt for salting the steak
  • ½ cup orange juice about 2 oranges, we like cara cara oranges
  • ½ cup lime juice about 3 limes
  • 1-2 chipotle peppers in adobo sauce
  • 1 jalapeno deseeded
  • 4 garlic cloves
  • ½ white onion
  • 2 tsp oregano
  • 1 ½ tsp cumin

Tacos Assemble

Bell Pepper Salsa

  • 2 bell peppers yellow, orange or red variety; diced small
  • 1 large tomato juice and seeds discarded and flesh diced
  • ½ red onion diced small
  • 2 garlic cloves minced
  • ¼ cup cilantro coarsely chopped
  • pinch of salt and pepper plus more to taste
  • 2 tbsp lime juice  plus more to taste

Instructions

  • Salt the Steak. 
    Pat the thin-cut steaks with a paper towel to remove any excess moisture. Then, season the surface of both sides of the steak with salt. Set aside to prepare the marinade.
  • Make the Flavorful Marinade. 
    Add the orange juice, lime juice, white onion, garlic cloves, jalapeno (seeded or deseeded), the chipotle peppers in adobo sauce, and the spices to a blender, and blend until fully pureed.
  • Marinate the Steak. 
    Add the salted steak to a zip lock bag or an airtight container and pour the marinade over the steak, ensuring the steak is covered completely. Place in the refrigerator for 2 hours or up to 24 hours. The longer you marinate the steaks, the more flavor there will be.
  • Cook the Steak. 
    Remove the steaks at least 30 minutes before cooking to bring them to room temperature.
    Bring a pan or cast iron skillet to medium-high heat. Once hot, remove any excess marinade from the steak and place it on the hot pan. Sear the steaks for 3-5 minutes, then flip to sear on the other sides. Reduce the heat to medium and continue cooking until the internal temperature reaches 145°F on an instant-read meat thermometer.
    Cut the steaks against the grain and then into bite-size pieces. Add back to the pan to soak up any other sauce (optional)
  • Make the Bell Pepper Salsa.
    Dice the bell peppers, red onion, and tomato flesh and add to a bowl. Mince the garlic, coarsely chop the cilantro, and add to the bowl.
    Season with a pinch of salt and pepper and fresh lime juice and toss to combine.
  • Assemble the Street Tacos & Enjoy.
    Warm up the corn tortillas, add cut carne asada pieces, and top with salsa, extra cilantro, lime juice, cotija cheese, and hot sauce, and enjoy.

Notes

If you have leftover cooked carne asada, store it in an airtight container in the fridge for up to 3 days. We don’t recommend freezing thawed steak or cooked steak.
Tips:
  • Always use an instant-read thermometer to ensure doneness. We recommend cooking carne asada to medium at 145°F.
  • Cut flank and skirt steak against the grain before cutting it into pieces.

Nutrition

Serving: 1g | Calories: 298.98kcal | Carbohydrates: 27.32g | Protein: 27.67g | Fat: 9.85g | Saturated Fat: 3.36g | Polyunsaturated Fat: 1.06g | Monounsaturated Fat: 4.04g | Trans Fat: 0.39g | Cholesterol: 71.44mg | Sodium: 96.02mg | Potassium: 567.85mg | Fiber: 3.91g | Sugar: 4.52g | Vitamin A: 151.98IU | Vitamin C: 30.76mg | Calcium: 78mg | Iron: 3.61mg