"Transport your taste buds to the streets of Mexico City with these vibrant and flavor-packed carne asada tacos. Featuring tender steak marinated in citrus and spices, served on charred corn tortillas with crisp onions and cilantro, these tacos are the ultimate crowd-pleaser."

1 Ingredients

Qty	Item
1.5 lbs 680 g	Flank Steak or Skirt Steak
0.25 cup 60 ml	Fresh Lime Juice
0.25 cup 60 ml	Fresh Orange Juice
4 cloves 4 cloves	Garlic
0.5 cup 15 g	Fresh Cilantro, chopped
1 tsp 2 g	Ground Cumin
2 tbsp 30 ml	Vegetable Oil
12 pieces 12 pieces	Small Corn Tortillas
0.5 cup 75 g	White Onion, finely diced
4 total 4 total	Radishes, thinly sliced

2 Instructions

Step 1. In a large bowl or zip-top bag, whisk together the lime juice, orange juice, minced garlic, half of the cilantro, cumin, and vegetable oil to create the marinade.

Step 2. Add the steak to the marinade, ensuring it is fully submerged. Cover and refrigerate for at least 1 hour, or up to 4 hours.

Step 3. Preheat a grill or a heavy cast-iron skillet over medium-high heat. You want it very hot to achieve a good sear.

Step 4. Remove the steak from the marinade and pat it dry with paper towels. Season both sides generously with salt and pepper.

Step 5. Grill the steak for 5-7 minutes per side, depending on thickness, until the internal temperature reaches 135°F for medium-rare.

Step 6. Remove the steak from the heat and let it rest on a cutting board for at least 10 minutes. This keeps the juices inside.

Step 7. Slice the steak against the grain into thin strips, then dice those strips into small cubes.

Step 8. Warm the corn tortillas on the grill or in a pan for 30 seconds per side until pliable and slightly charred.

Step 9. Assemble the tacos by layering the diced steak onto two stacked tortillas (the street style way). Top with the diced white onion, remaining cilantro, and a squeeze of lime.

Step 10. Serve immediately with sliced radishes and your favorite salsa.

·
Always slice against the grain to ensure the meat is tender and easy to bite through.
·
Using two tortillas per taco isn't just for tradition; it provides structural integrity against the juicy meat and salsa.
·
For a truly authentic flavor, ensure your skillet or grill is screaming hot to get those charred, crispy 'bits' on the edges of the beef.
·
Don't skip the resting period for the meat, or all the delicious juices will run out on your cutting board instead of staying in the taco.

? Frequently Asked Questions

What is the best cut of meat for street tacos?

Flank steak and skirt steak are the most traditional. Skirt steak has more fat and flavor, while flank is slightly leaner but very tender if marinated properly.

Can I use flour tortillas instead of corn?

While you can, corn tortillas are the authentic choice for street tacos and provide a sturdy, nutty flavor that complements the carne asada perfectly.

How long can I marinate the steak?

1 to 4 hours is the sweet spot. If you marinate it longer than 8 hours, the acid in the citrus will start to 'cook' the meat and change its texture to be mushy.

How do I keep the tortillas warm?

Wrap the warmed tortillas in a clean kitchen towel or a specialized tortilla warmer to keep them soft and steamy while you finish the meat.

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