Description
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.
Nutrition
- Serving Size: 1 taco
- Calories: 340 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 60 mg
