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Make Carne Asada Street Tacos at home with this simple and easy recipe. You are going to love how quickly these come together!
We love tacos and this Mexican recipe does not disappoint. The beef is so tender and the lime gives it the best flavor. With just a few ingredients, this recipe takes little to no time to make.
You may also love this Crock Pot Pork Tenderloin Tacos, Chicken Street Tacos or Gluten free Crock Pot Mexican Shredded Beef Taco Recipe.
What's in this post: Carne Asada Street Tacos
Why We Love This Recipe
This recipe is so simple and quick to make that it’s the ideal meal for crazy days at work or school. If you are running from activities and more like we are, this meal is perfect.
The meat just falls apart and is so tender. It’s packed with so much flavor. We love Mexican food and Taco Tuesday is pretty common around here. It’s a meal I know that everyone will enjoy.
Ingredients
- Flank Steak – You can also use skirt steak, round steak or sirloin steak
- Vegetable Oil – If you are out see, The Best Vegetable Oil Substitute
- Onions – Chop the onions into small pieces. Prepare ahead and see tips on How to Freeze Onions.
- Limes – This is what i use to get all the fresh lime juice out.
- Cilantro – If you do not like cilantro, check out The Best Cilantro Substitutes
- Butter – We used Unsalted Butter
Scroll to the bottom for the full recipe in the recipe card.
Variations Ideas
- Tortillas – We like using small tortillas to make these tacos. You can use flour tortillas or corn tortillas.
- Seasoning – Feel free to use other spices to make these tacos. The addition of garlic, cumin, oregano and chili powder add a delicious variation to this recipe.
- Citrus Flavor – You can also substitute the lime juice with lemon juice or orange juice.
How to Make Carne Asada Tacos
- Step 1 – Thinly slice the steak. Then chop it into bite size pieces.
- Step 2 – In a skillet over medium-high heat, begin to brown the steak in the oil. (you can also grill to medium heat if you prefer)
- Step 3 – Add half the onions to the skillet and cook until soft. Save the rest of the onions.
- Step 4 – Meanwhile season with salt and pepper.
- Step 5 – Squeeze the juice of two fresh limes over the meat and onion mixture.
- Step 6 – Continue cooking until the meat is cooked through.
- Step 7 – While the steak is cooking, melt the butter in another skillet or I use an electric skillet.
- Step 8 – Fry the mini corn tortillas in the melted butter for 1 minute until they are soft.
- Step 9 – Allow them to cool slightly.
- Step 10 – You will need 2 mini corn tortillas per taco.
- Step 11 – Spoon the meat mixture on the tortillas.
- Step 12 – Top with cilantro, fresh onions and serve with limes.Salt and pepper to taste.
We love to squeeze more limes over our tacos and serve with salsa verde.
Expert Tips
- Cutting Meat – To make a classic carne asada taco the meat needs to be cut in small pieces. Place the meat on a cutting board, with the sharp knife cut the steak into strips. Then cut those strips in smaller pieces. This allows the meat to cook quickly for these delicious tacos.
- Prepare Skillet – We like using a cast iron skillet to cook this meat, but any skillet would work. We recommend preheating the skillet with the oil to create a delicious texture.
Serving Suggestions
These street tacos make a delicious weeknight meal. Serve with your favorite side dishes for a complete meal idea. Find all our Taco Night Ideas if you are hosting a party.
Street Taco Topping Ideas
These tacos are even better with your favorite toppings.
- Homemade Salsa Verde here. It’s very simple to make and SO fresh and delicious.
- I think these tacos are perfect with just a little extra lime and salsa. However, a few of the kids like to add sour cream and pico de gallo.
- Cotija cheese is a great cheese to top these delicious tacos with.
- Easy Guacamole Recipe with Salsa
Frequently Asked Questions
When we make Carne Asada Tacos we like to use beef that can easily be cut in thin, bite size pieces. We recommend using skirt steak or flank steak.
We like using two tortillas so that if any meat falls out, you can use the other tortilla to eat the leftovers. It is also good to layer the tortillas because of how juicy the steak is and it may cause your tortilla to tear.
Yes, feel free to use the seasoning or marinade before cooking meat.
Storing and Reheating Instructions
- Storing – Store the leftovers in an airtight container in the refrigerator. The leftovers will last about 3-4 days and are even better the next day.
- Freezing – If you have a lot of meat leftovers, we recommend freezing it. Store in a freezer safe container and it will last about 3 months. Thaw in the fridge overnight when ready to serve.
- Reheating – Reheat the leftovers in the microwave or in the oven depending on how much you have left. You can also reheat in a cast iron skillet on the stove top if you prefer.
More Easy Mexican Dishes
Easy Mexican
Sour Cream Chicken Enchiladas
250+ Easy Keto
Crock pot Keto White Chicken Chili Recipe
Easy Slow Cooker
White Chicken Taco Chili Recipe
Easy Slow Cooker
Slow Cooker Beef Carnitas
We love to hear from you. If you make this Carne Asada Street Tacos Recipe, please leave us a comment or a star review.
Carne Asada Street Tacos
Equipment
Ingredients
- 2 tablespoons vegetable oil
- 3 lbs flank steak or you can use skirt steak
- 1 onion chopped
- 2 fresh limes plus extra for toppings (this is what i use to get all the lime juice out)
- 1 bundle of cilantro
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ stick butter
- 16 mini corn tortillas
Instructions
- Thinly slice the steak. Then chop into bite site pieces.
- In a skillet, begin to brown the steak in the oil.
- Add half the onions to the skillet and cook until soft. Save the rest of the onions.
- Meanwhile season with salt and pepper.
- Squeeze the juice of two fresh limes over the meat and onion mixture.
- Continue cooking until the meat is cooked through.
- While the steak is cooking, melt the butter in another skillet or I used an electric skillet.
- Fry the mini corn tortillas in the melted butter for 1 minute until they are soft.
- Allow them to cool slightly.
- You will need 2 mini corn tortillas per taco.
- Spoon the meat mixture on the tortillas.
- Top with cilantro, fresh onions and serve with limes.
So good!
Those look yummy, will have to try them.
Georgette – Let me know what you think once you try them. We love these tacos!
Who doesn’t love a new taco recipe for taco Tuesday! I am always looking for new taco recipes for the kids to keep it fun!
Itโs going to be hot this week so this recipe is perfect because I wonโt have to use the oven and heat up the house!
Sherri – Yes! Perfect recipe for that!
We love any kind of taco! Stick it in a tortilla and we will eat it and these look amazing!
Heather – We do too! Can’t wait for you to try this one.
I love street tacos but have never cooked with flank steak. This is a good opportunity to try it. Thanks for sharing.
Lori – yes! definitely try the flank steak. It’s SO good.
Yummy!!
It really is!
I love food like this as it always has that extra flavor I love.
William – It is so flavorful! I hope you enjoy!
An easy quick dinner. I cooked this recipe last night and it was delicious. Nothing better than a filling delicious dinner served with some rice and a tossed salad.
Mary – I’m so glad you enjoyed it. It sounds delicious with rice and salad.
Sounds yummy.
Ruth – We love it!
Looking forward to making this for my family this weekend!
Very Delicious!!!
I save all your emails as I can never pick any one recipe you send. I even save your emails to a special folder! Now that says something how I love your recipes.
Barb – Wow! That is special. Thanks for sharing. You made our day!
Street Tacos Recipe is AWESOME!
Debora – I’m so glad you loved it. Yay!
Looks so good!
Hope – Thanks. We love it!
This recipe sounds delicious, and I plan on trying it out soon. Iโve been in the mood for Mexican food too.
Debbie – It is so easy and saves a ton of money from going out!
Street tacos are the best!
Just a hint to help with slicing your steak– stick out in the freezer for a while (depends on your freezer temp, but maybe 20 minutes) before you need to cut it… you don’t want it frozen solid, but the more stiff it is (again not solid!) The easier it is to get good, even slices… this recipe is a good, simple and quick one! Thanks for sharing
Allyson – Great idea. Thanks for sharing this tip. So glad you loved the recipe.