Carne Asada Street Tacos
Orange juice, lime, garlic, and warm spices give these Carne Asada Street Tacos a bright, savory flavor before the steak ever touches the grill. Inspired by the taco-shop flavors that helped make Chula Vista a taco destination, they keep the focus where it belongs — hot carne asada, warm corn tortillas, salsa verde, cotija, cilantro, and fresh lime.
Why This Recipe Works
The marinade is built to support the steak instead of hiding it.
Orange juice and lime bring brightness.
Garlic and spices create depth.
High heat creates color and keeps the outside developing while the inside stays tender.
Warm tortillas and lighter toppings keep the balance.
Flavor Notes
Expect:
• Savory steak
• Citrus brightness
• Garlic and warm spice
• Light char
• Fresh salsa finish
• Salty cotija
Serving Suggestions
Serve with:
• Salsa verde
• Mexican rice
• Refried beans
• Chips and guacamole
• Grilled peppers
• Extra lime
Special Technique
Rest the steak.
This part gets skipped all the time.
Five minutes before slicing lets the juices settle and keeps the tacos cleaner and more flavorful.
Slice against the grain.
Then chop.
Storage + Reheating
Store steak separately from tortillas and toppings.
Reheat in a skillet over medium-high heat until warmed through.
Avoid microwaving if possible.
Frequently Asked Questions
Can I use skirt steak?
Yes. Skirt and flank both work well.
Can I marinate overnight?
Yes, although 2–4 hours usually gets great results.
Can I grill instead?
Absolutely.
Cook hot and finish with a quick rest.
Why orange juice?
It balances the seasoning, tenderizes and gives the carne asada a better flavor.
Carne Asada Street Tacos
Ingredients
- 2 lbs flank steak or skirt steak
- 1/2 cup orange juice fresh preferred
- Juice of 2 limes
- 2 tbsp avocado oil
- 4 garlic cloves minced
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- 1 tsp black pepper
- 1 tsp white pepper
- 1 tsp Sazon
- 2 tsp kosher salt
- 12 corn tortillas
- 1 cup salsa verde
- 1/2 cup cotija cheese crumbled
- 1/4 cup cilantro chopped
- 2 grilled guero peppers
- 2 limes cut into wedges
Equipment
- Large mixing bowl
- Knife
- Cutting board
- Cast iron skillet or grill
- Tongs
Method
- Add the steak to a large mixing bowl.
- In a separate bowl combine orange juice, lime juice, avocado oil, garlic, paprika, garlic powder, onion powder, cumin, chili powder, oregano, black pepper, white pepper, Sazon, and kosher salt.
- Mix thoroughly.
- Pour the marinade over the steak.
- Toss until evenly coated.
- Cover and refrigerate for 2 hours.
- Heat a cast iron skillet or grill over high heat.
- Remove the steak from the marinade.
- Cook until browned and lightly charred on both sides.
- Remove from the heat and rest for 5 minutes.
- Slice the steak against the grain.
- Chop into small taco sized pieces.
- Warm the corn tortillas.
- Fill each tortilla with carne asada.
- Top with salsa verde, cotija cheese, and chopped cilantro.
- Serve with grilled guero peppers and fresh lime wedges.
