Carne Asada Street Tacos

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.

This recipe has been made and tested many times in our kitchen, because it’s one of the fastest ways to get dinner on the table on busy nights.

Why Families Love These Street Tacos

• Ready in about 25 minutes
• Uses affordable cuts of beef
• No marinade required
• Easy to double for larger families
• Customizable for picky eaters

You may also love this Carne Asada Burritos, Crock Pot Pork Tenderloin Tacos, Chicken Street Tacos, Slow Cooker Pork Carnitas Recipe, Ground Beef Street Tacos or Gluten free Crock Pot Mexican Shredded Beef Taco Recipe.

Ingredients

This recipe uses simple ingredients and affordable cuts of steak, making it an easy way to serve a filling taco dinner without overspending.

• 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
• Cilantro – If you do not like cilantro, check out The Best Cilantro Substitutes
• Butter – We used Unsalted Butter

Scroll to the recipe card for the full recipe details.

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.

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.

• Delicious Cilantro Lime Rice Recipe
• homemade salsa verde
• Mexican white cheese dip recipe
• The Best Pico De Gallo Recipe
• Easy Crockpot Refried Beans Recipe
• Mexican Corn on the Cob
• Find more easy side dish ideas in our What to Serve with Tacos and our 21 Easy Carne Asada Sides.

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

Storing and Reheating Instructions

Leftovers are great for quick lunches or taco bowls the next day.

• 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.