I love how the marinade transforms flank steak into incredibly tender and flavorful carne asada with very little effort. The combination of citrus, spices, and soy sauce creates rich layers of flavor that soak into every bite.
I also appreciate how customizable these tacos are. I can pile on my favorite toppings, adjust the spice level, or even serve them with homemade salsa or grilled pineapple salsa for extra freshness.
Another reason I keep making this recipe is its flexibility. I can prepare many of the components ahead of time, making dinner quick and stress-free when it’s time to eat.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Marinade
1 ½ – 2 pounds flank steak pounded to an even thin thickness
1/4 cup reduced sodium soy sauce
1/4 cup orange juice
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon brown sugar
1 teaspoon liquid smoke
Spice Mix
1 tablespoon ground cumin
1 tablespoon garlic powder
2 tsp EACH smoked paprika, chili powder
1 tsp EACH salt, onion powder, ground coriander
1/2 tsp EACH pepper, cayenne pepper
For Serving (your favs below)
10-12 corn tortillas (like La Tortilla Factory)
1 recipe pico de gallo recommended
Guacamole recipe to follow
Cotija cheese
sour cream
Homemade Salsa
hot sauce
Recipe Grilled Pineapple Salsa optional
Recipe Mexican Street Fries optional
Guacamole
4 medium ripe avocados peeled and pitted
1 Roma tomato seeded, chopped
1 jalapeno seeded, deveined, diced more or less to taste
1/4 cup finely diced red onion rinsed, drained, patted dry
2 garlic cloves minced
3 tablespoons finely chopped cilantro
3-4 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt plus more to taste
pepper to taste
Directions
I combine all of the spice mix ingredients in a small container and set them aside.
I whisk together the marinade ingredients except for the steak, then mix in three tablespoons of the spice blend.
I add the flank steak to the marinade, coat it thoroughly, seal the bag, and refrigerate it for 4 to 12 hours.
While the steak marinates, I prepare the pico de gallo and any additional toppings except the guacamole.
Before cooking, I mix the remaining spice blend with olive oil to create a wet rub.
I remove the steak from the marinade, pat it dry, coat it with the spice rub, and let it rest at room temperature for 30 minutes.
I grill the steak over medium-high heat for about 5 to 6 minutes per side until medium, adjusting cooking time if I prefer a different doneness.
Once cooked, I let the steak rest for 10 minutes before chopping it into bite-sized pieces.
I warm the corn tortillas until soft and pliable.
For the guacamole, I mash the avocados and gently fold in the tomato, jalapeño, onion, garlic, cilantro, lime juice, cumin, salt, and pepper.
Finally, I assemble each taco with chopped carne asada, pico de gallo, guacamole, sour cream, and Cotija cheese before serving.
Servings and Timing
This recipe makes approximately 10 to 12 tacos.
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
The steak also benefits from 4 to 12 hours of marinating for maximum flavor and tenderness.
Variations
I sometimes swap flank steak for skirt steak when I want an equally flavorful alternative with slightly different texture.
When I want extra heat, I add sliced jalapeños or drizzle hot sauce over the finished tacos.
For a smoky tropical twist, I top the tacos with grilled pineapple salsa.
If I prefer a lighter version, I skip the sour cream and use extra guacamole with plenty of fresh cilantro and lime.
I occasionally turn this recipe into burrito bowls by serving the carne asada over rice with all of the toppings.
Storage/Reheating
I store leftover cooked carne asada in an airtight container in the refrigerator for up to 5 days.
The pico de gallo stays freshest when enjoyed the same day but can be refrigerated for up to 3 days.
I prefer eating guacamole the day I make it, although I press plastic wrap directly onto the surface to minimize browning if storing.
For freezing, I can freeze either uncooked marinated steak or fully cooked chopped carne asada for up to 3 months.
To reheat, I cover the chopped steak with a damp paper towel and microwave in 30-second intervals until warm. I also like reheating it in a skillet with a little oil or butter over medium-high heat while stirring gently to prevent drying out.
FAQs
Can I marinate the steak overnight?
I find that marinating for up to 12 hours produces the best balance of flavor without making the meat mushy.
Can I use skirt steak instead of flank steak?
I often substitute skirt steak because it grills beautifully and absorbs the marinade very well.
Do I have to grill the carne asada?
I can easily cook it under the broiler or in a cast iron skillet if a grill is unavailable.
What tortillas work best?
I prefer quality corn tortillas because they provide the authentic street taco texture and flavor.
Can I make the toppings ahead of time?
I usually prepare the pico de gallo several hours ahead, while I make the guacamole closer to serving.
How do I keep tortillas warm?
I stack them and cover them with a damp towel after warming to keep them soft and flexible.
Can I freeze cooked carne asada?
Yes, I freeze chopped cooked steak in airtight containers for up to three months.
What cheese is best for these tacos?
I enjoy using Cotija because its salty, crumbly texture complements the juicy steak perfectly.
How can I make the tacos spicier?
I simply add extra cayenne, sliced jalapeños, or my favorite hot sauce.
What side dishes pair well with these tacos?
I like serving them with Mexican rice, street fries, grilled vegetables, fresh salsa, or chips with extra guacamole.
Conclusion
I keep coming back to these Carne Asada Street Tacos because they combine bold marinades, perfectly cooked steak, creamy guacamole, and vibrant toppings into one incredible meal. The recipe works for casual family dinners, backyard cookouts, or entertaining guests, and every bite delivers the kind of authentic flavor that makes homemade tacos feel truly special.
These carne asada street tacos feature tender marinated flank steak served on warm corn tortillas with creamy guacamole, fresh pico de gallo, sour cream, and Cotija cheese. They deliver bold, authentic flavors with simple preparation and customizable toppings.
Ingredients
1 1/2–2 pounds flank steak, pounded to an even thin thickness
1/4 cup reduced sodium soy sauce
1/4 cup orange juice
2 tablespoons lime juice
2 tablespoons olive oil, plus extra for spice rub if needed
1 tablespoon brown sugar
1 teaspoon liquid smoke
1 tablespoon ground cumin
1 tablespoon garlic powder
2 teaspoons smoked paprika
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon ground coriander
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
10–12 corn tortillas
1 recipe pico de gallo
4 medium ripe avocados, peeled and pitted
1 Roma tomato, seeded and chopped
1 jalapeno, seeded, deveined, and diced
1/4 cup finely diced red onion, rinsed and drained
2 garlic cloves, minced
3 tablespoons finely chopped cilantro
3–4 tablespoons fresh lime juice
1/2 teaspoon ground cumin (for guacamole)
1/4 teaspoon salt, plus more to taste
Black pepper, to taste
Cotija cheese, for serving
Sour cream, for serving
Homemade salsa, for serving
Hot sauce, for serving
Grilled pineapple salsa, optional
Mexican street fries, optional
Instructions
Combine the ground cumin, garlic powder, smoked paprika, chili powder, salt, onion powder, ground coriander, black pepper, and cayenne pepper in a small bowl to make the spice mix.
Whisk together the soy sauce, orange juice, lime juice, olive oil, brown sugar, and liquid smoke. Stir in 3 tablespoons of the spice mix.
Add the flank steak to the marinade, coat thoroughly, seal, and refrigerate for 4-12 hours.
Prepare the pico de gallo and any desired toppings while the steak marinates.
Before cooking, mix the remaining spice blend with a little olive oil to create a wet rub.
Remove the steak from the marinade, pat dry, coat with the wet rub, and let rest at room temperature for 30 minutes.
Grill over medium-high heat for 5-6 minutes per side, or until the desired doneness is reached.
Rest the cooked steak for 10 minutes, then chop into bite-sized pieces.
Warm the corn tortillas until soft and pliable.
For the guacamole, mash the avocados and gently fold in the Roma tomato, jalapeno, red onion, garlic, cilantro, lime juice, ground cumin, salt, and black pepper.
Assemble the tacos by filling each tortilla with chopped carne asada, pico de gallo, guacamole, sour cream, Cotija cheese, and any additional toppings. Serve immediately.
Notes
Marinate the steak for up to 12 hours for the best flavor and tenderness.
Skirt steak can be substituted for flank steak.
Cook the steak on a grill, in a cast iron skillet, or under the broiler.
Store cooked carne asada in the refrigerator for up to 5 days or freeze for up to 3 months.
Prepare pico de gallo ahead of time, but make guacamole close to serving for maximum freshness.
Keep warmed tortillas covered with a damp towel to stay soft and pliable.
