Can I use chicken instead of steak?

Yes! Chicken thighs or breasts work well with the same marinade. Adjust the cooking time chicken needs to reach 165°F internally.

How do I store and reheat leftovers?

Store cooked carne asada in an airtight container in the fridge for 2–3 days. To reheat, warm it gently in a skillet over low heat, stirring occasionally. Avoid microwaving it can make the meat rubbery.

Can I freeze the carne asada?

Absolutely. Let it cool, then freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.

What is on Mexican street tacos?

Traditional street tacos are filled with grilled meat, diced onion, fresh cilantro, and a squeeze of lime. That’s it no lettuce, shredded cheese, or sour cream.

What is on a traditional Mexican taco?

A traditional taco in Mexico is simple: meat (carne asada, carnitas, etc.), onions, cilantro, and salsa. The tortilla is usually corn and sometimes doubled for sturdiness.

What makes it a street taco?

Size and simplicity. Street tacos are smaller, easy to eat standing up, and topped minimally to highlight the meat. They're often served from food stalls or trucks.

What are the toppings on street tacos?

The go-to toppings are diced onion, chopped cilantro, and fresh lime. Extras like cotija, salsa, or guac are optional and regional.

Mexican Street Tacos Recipe Authentic & Juicy Favorite

Name: Mexican Street Tacos Recipe Authentic & Juicy Favorite
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Mexican
Ingredients: 2 tablespoons reduced sodium soy sauce; 2 tablespoons freshly squeezed lime juice; 2 tablespoons canola oil, divided; 3 cloves garlic, minced; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1½ pounds skirt steak, cut into 1/2-inch pieces; 12 mini flour tortillas, warmed; ¾ cup diced red onion; ½ cup chopped fresh cilantro leaves; 1 lime, cut into wedges

Description

Juicy, lime-marinated carne asada tucked into warm tortillas and topped with onion, cilantro, and fresh lime. These Mexican street tacos are quick, flavor-packed, and easy to make at home.

Ingredients

Scale

2 tablespoons reduced sodium soy sauce

2 tablespoons freshly squeezed lime juice

2 tablespoons canola oil, divided

3 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1½ pounds skirt steak, cut into 1/2-inch pieces

12 mini flour tortillas, warmed

¾ cup diced red onion

½ cup chopped fresh cilantro leaves

1 lime, cut into wedges

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Instructions

1. In a medium bowl, mix soy sauce, lime juice, 1 tbsp canola oil, garlic, chili powder, cumin, and oregano.

2. In a Ziploc bag or large bowl, combine marinade and steak; marinate 1–4 hours, turning occasionally.

3. Heat remaining 1 tbsp canola oil in a cast iron skillet over medium-high heat.

4. Add steak and marinade; cook 5–6 minutes until browned and reduced, or to desired doneness.

5. Serve steak in tortillas, topped with onion, cilantro, and lime.

Notes

Use corn tortillas for tradition, but flour works too.

Double up tortillas for support — just like they do on the street.

Optional toppings: cotija cheese, guacamole, salsa verde, or pico.

Carne asada freezes well for up to 2 months.

Leftovers? Store in an airtight container in the fridge for 2–3 days.

Reheat gently in a skillet, stirring occasionally.

Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Category: Lunch
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos
Calories: 320
Sugar: 1g
Sodium: 480mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 25g
Cholesterol: 65mg