Skip to Content

Mexican Street Tacos with Carne Asada

Mexican Street Tacos with Carne Asada

Juicy San Diego-style carne asada is stuffed inside two soft corn tortillas and topped with onions and cilantro to create an authentic Mexican street tacos recipe. Carne Asada street tacos can be made outdoors on the grill or inside on a grill pan

If you like taco recipes check out our other popular Taco Tuesday treats: Birria Tacos, Pollo Asado Tacos, Fully Loaded Carne Asada Tacos, Steak Picado tacos or Flank Steak Tacos.

Steak Street Tacos

The base of this carne asada street tacos recipe is our authentic San Diego-Style Carne Asada. It tastes exactly like the carne asada meat you’d find at local taquerias. It’s unparalleled. Getting the meat right is 99% of street tacos. Don’t pick a recipe just because it only has 3-4 ingredients. The meat itself needs FLAVOR. The flavor shouldn’t come from the toppings themselves.

Other popular San Diego-style carne asada recipes: Fully Loaded Carne Asada Tacos, Carne Asada Fries, and Carne Asada Nachos.

Close up of flank steak marinating in a ziploc bag next to lime, cilantro and garlic.

What Are Street Tacos

A Mexican street taco is basically a smaller, paired down taco. It’s served on two small corn tortillas topped with only meat, onions and cilantro. Maybe a hit of lime juice. 

Authentic Mexican street taco recipes don’t have tomatoes, lettuce, cheese or guacamole. Although, due to popularity, some taquerias do serve them with guacamole. 

Costco street tacos and Buffalo Wild Wings street tacos are a far cry from authentic, so do yourself a favor and skip them next go around. Homemade street taco recipes really are superior.

Taco Toppings

Here are some taco topping ideas we love using on carne asada street tacos when we’re looking to mix it up.

4 Ingredient Guacamole
Sour Cream
Cheese – Monterey Jack, Cotija Cheese, Queso Fresco or Oaxaca
Pickled Red Onions
Pickled Banana Peppers or Pickled Peppers
Homemade SalsaPico de Gallo, Mango Pico de Gallo or Smoked Salsa
Shredded Lettuce
Lime Juice

Up close shot of grilled flank steak sliced to make carne asada recipes.

Street Taco Tortillas

Street taco tortillas are generally around 4.5″ – 5″ in diameter, much smaller than the classic 8″ diameter. Since corn tortillas can tear easily, street tacos have two tortillas vs. one. If you’re watching your calories or budget, feel free to use only one. 
 
The best way to heat street taco tortillas is on the grill or stove. The microwave works in a pinch, but the pliability and texture suffers a bit. 
 
  • Grill – Heat the grill to medium heat. Place the tortillas directly on the grill. Heat for about 30-45 seconds and flip for another 30-45 seconds. You should have pretty grill marks when finished. Do not overcook as the tortillas will become hard and brittle. 
  • Stove – Pre-heat a comal or non-stick skillet to medium-high heat. Heat the tortillas, 2-3 at a time, depending on how many fit in the skillet without overlapping. Heat for approx. 20 seconds on side one, flip and cook for 15 seconds on side two. 
  • Microwave – Wrap 5-6 tortillas with a slightly damp paper towel and microwave for 30 seconds. Check and add 10 seconds at a time until warmed throughout. 

Street Taco Sauce

Street taco recipes don’t come served with sauce, but it’s easy to add. We’re partial to Tapatio, Cholula, Mexican Crema,  Secret Aardvark Habanero Sauce, Chipotle Crema, salsa verde or Homemade Salsa. Use what taco sauce you love and you can’t go wrong.

What To Serve With Tacos

Tacos are amazing on their own, however if you’re looking to make it a well rounded meal, here are some ideas:

Three carne asada street tacos on a white plate with lime slices and cilantro.

Recipe Variations

Chicken Street Tacos

Replace the carne asada with a batch of our Pollo Asado to make a chicken street tacos recipe.

Pork Street Tacos 

Replace the carne asada with a batch of our slow cooker carnitas or Instant Pot Carnitas.

Keto Tacos

Use crisp salad greens in place of the tortillas.

Recipe Tips

  • To keep the authenticity, heat up a cast iron skillet and brown the carne asada chunks on all sides. You can skip this step if you like. It’s not required, but this is how San Diego taco shops finish their meat. We do this step right before heating up the tortillas.
  • Cut meat into 1/4″ squares for the best ratio per bite and texture.
  • Plan on using about 2 oz of steak per taco.
  • To cut down on prep time (even though it’s already minimal), cut the onions and cilantro while the carne asada is resting.

MIchelada Recipe

Drink Ideas

Anything Mexican themed –  Mexican Mule, Mango MicheladaMichelada rimmed with Chamoy, Corona SunriseMadras DrinkBeermosa, or Margarita.

carne asada street tacos next to lime and cilantro.
Print Recipe
5 from 9 votes

Mexican Street Tacos with Carne Asada

Juicy carne asada stuffed inside two soft corn tortillas and topped with onions and cilantro for an authentic Mexican street taco recipe. Carne Asada street tacos are the pinnacle of Mexican recipes, along with Tacos al Carbon. This steak street tacos recipe is perfect for taco Tuesday or Cinco de Mayo parties!
Prep Time10 mins
Cook Time5 mins
Carne Asada Meat (Marinating & Cooking)1 hr 30 mins
Total Time1 hr 45 mins
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Keyword: Carne Asada Recipes, Cinco De Mayo Recipes, Taco Recipes
Servings: 8 tacos
Calories: 176kcal
Author: Darcey Olson
Cost: $25

Ingredients

  • 1 Lb Carne Asada (*Note 1)
  • 16 Corn Tortillas, Street Taco Size (*Note 2)
  • 1/2 cup Chopped Cilantro
  • 1 cup Diced White Onion

Instructions

Carne Asada Meat:

  • Prepare a half batch of the carne asada steak recipe. Let rest for 10-15 minutes before dicing.

Carne Asada Street Tacos:

  • Heat up a comal, cast iron skillet or non-stick skillet over medium high heat.
  • OPTIONAL STEP: Dice the meat into 1/4" pieces. Add the chunks of carne asada to the skillet and brown on all sides. Remove to a large bowl and cover with a kitchen towel to keep in the heat.
  • Wipe the skillet with a paper towel if you used it to brown the meat. Heat the tortillas, 2 at a time. Heat for approx. 20 seconds on side one, flip and cook for 15 seconds on side two. Transfer to a plate and cover with a kitchen towel until all the tortillas are warmed.
  • Build the tacos: Place two tortillas on top of each other and add steak, diced onions and cilantro. Enjoy immediately.

Notes

Note 1 - Preparing the Steak
OPTIONAL:
To keep the authenticity, heat up a cast iron skillet and brown the chunks of carne asada on all sides. You can skip this step if you like. It's not required, but this is how San Diego taco shops finish their meat. 
COOKING TEMP:
We recommend cooking the meat to medium to medium-well as this makes for the best texture and firmness. You'll see medium-rare quoted elsewhere, but check out the next carne asada tacos you grub down on. I guarantee you won't see tons of pink. 
Note 2- Keep an eye on the tortillas as they cook. They cook quickly and timing may vary depending on the skillet and stove used. They will be super soft and pliable when done.

Nutrition

Calories: 176kcal | Carbohydrates: 26g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 39mg | Potassium: 131mg | Fiber: 4g | Sugar: 2g | Vitamin A: 69IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

CJ

Wednesday 31st of August 2022

“To keep the authenticity.” Lolol. Is this a satirical recipe? No spices? Marinade? Lime? Crema? Cotija? How is this rated 5 stars? …I can fix that.

This site uses Akismet to reduce spam. Learn how your comment data is processed.