Authentic carne asada Street Tacos are simple to make! Filled with tender steak that’s infused with juicy lime flavor and spices, they’re packed with flavor you’ll crave again and again!
Street Tacos might just put your other favorite tacos to shame, in fact. Once you learn how fast they come together, you’ll want them every night of the week!
This easy dinner recipe can be prepped and on the table in just a few simple steps! Marinate the steak, cook it (on your stovetop or even in the air fryer) and top it off with a squeeze of fresh lime juice, chopped cilantro and onion or your favorite taco toppings.
Why You’ll Love this Recipe
- Easy to Make
- Minimal Ingredients
- Bursting with Flavor
- Handheld Simplicity
Shopping List
Copy and paste to add to your grocery list
- 2 Pounds Flank Steak
- Soy Sauce
- Lime Juice
- Minced Garlic
- Chili Powder
- 1 Orange
- Corn Tortillas
Optional Toppings:
- Cilantro
- 1 White Onion
- 1 Lime (for fresh juice squeezed over top)
- Radishes
Ingredient Notes and Variations
- Flank Steak – Flank steak or skirt steak, cut into one inch cubes.
- Lime Juice – Fresh squeezed lime juice has the best flavor, but you can take a shortcut with store bought lime juice for the marinade and a fresh squeeze over the top to garnish.
- Minced Garlic – Fresh minced garlic cloves or store-bought minced garlic.
- Tortillas – Corn tortillas are traditional, but you can use flour tortillas as well. Cheese the smallest available.
- Cilantro and Onion – Substitute with guacamole or pico de gallo.
Note from the Test Kitchen
Traditionally, street tacos aren’t served with cheese – but rules are meant to be broken! If you want to add cheese, these are the best cheeses for tacos!
Tips
- Cook steak to 145 degrees F. (Print this steak temperature chart as an easy reference)
- Serve street tacos with two tortillas, layered to hold heavier ingredients.
- Squeeze a lime over the top of your tacos for a delicious burst of citrus flavor.
Frequently Asked Questions
The primary difference between street tacos and traditional tacos is that street tacos come in smaller tortillas. Because they originated from vendors who used street carts and food trucks, they wanted people to be able to carry them as they walked down the street.
Street tacos are also topped a little differently. You generally won’t see lettuce or tomatoes here – just chopped onion and cilantro, with a squeeze of fresh lime.
Al Pastor, barbacoa, carne asada, carnitas, chorizo and more!
Not generally, no! Of course every restaurant is different, but most street tacos simply capture bold, vibrant flavors of chili powder and lime.
How to Store
- Room Temperature – Street Taco ingredients can sit out while serving for up to two hours.
- Refrigerate – Cooked steak can be stored in an airtight container refrigerated up to three days.
- Freezer – Store leftover street taco meat in an airtight container and freeze up to three months. Thaw overnight in the fridge, microwave or warm on the stovetop until heated through.
Street Tacos
Ingredients
- 2 pounds flank steak cut into cubes
- ¼ cup soy sauce
- 4 tablespoons lime juice about two limes, juiced
- 3 cloves minced garlic
- 2 teaspoons chili powder
- 1 large orange sliced, about a ½ cup orange slices
Toppings
- 12 mini corn tortillas
- 1 medium onion chopped, about 1 cup
- ½ cup cilantro chopped
- 2 tablespoons sliced limes (one lime) to squeeze over the top
Instructions
Stovetop
- Chop steak into 1" cubes and lace in a large sealable bag, add soy sauce, lime juice, garlic, chili powder and orange slices. Seal, shake and refrigerate 4-6 hours.¼ cup soy sauce, 4 tablespoons lime juice, 3 cloves minced garlic, 2 teaspoons chili powder, 1 large orange
- Drain excess marinade and transfer steak to a large skillet over medium heat. Cook, stirring occasionally, until steak reaches desired doneness or 145℉.
- Warm tortillas. Layer 2 tortillas and fill with meat. Top with cilantro, onion and a squeeze of lime.12 mini corn tortillas, 1 medium onion, ½ cup cilantro, 2 tablespoons sliced limes
Broil
- Adjust the top rack to sit just 4 inches below broiler. Preheat broiler to high.
- Chop steak into 1" cubes. In a large sealable bag, add steak, soy sauce, lime juice, garlic, chili powder and orange slices. Seal, shake and refrigerate 4-6 hours.
- Drain and place steak on a foil-lined baking sheet, broiling 4 minutes per side or until it reaches 145℉ or desired temperature.
- Warm tortillas. Layer 2 tortillas and fill with meat. Top with cilantro, onion and a squeeze of lime.
Air Fryer
- Preheat air fryer to 400℉. Lightly spray basket with oil.
- Chop steak into 1" cubes. Add steak to a large sealable bag. Add soy sauce, lime juice, garlic, chili powder and orange slices. Seal, shake and refrigerate 4-6 hours.
- Place marinated, cubed meat in air fryer basket. Cook at 400℉ approximately 8 minutes.
- Warm tortillas. Layer 2 tortillas and fill with meat. Top with cilantro, onion and a squeeze of lime.
Julie’s Tips
Substitutions
Flank Steak or Skirt Steak Corn or Flour TortillasStorage Tips
Store cooked meat in an airtight container refrigerated up to 3 days or freeze up to 3 months. To thaw, transfer to refrigerator, heat on stovetop or in microwave until meat is heated all the way through.Estimated nutrition information is provided as a courtesy and is not guaranteed.
Explore More
How to Make
- Chop your steak into small pieces – an inch or so.
- Combine steak and marinade in sealable bag. Refrigerate 4-6 hours.
- Drain excess marinade and transfer to large skillet over medium heat. (You can also use your broiler or air fryer for this step – directions below.)
- Warm tortillas and serve topped with cilantro, onion and a squeeze of lime.
Broiler:
- Adjust the top rack to sit just 4 inches below broiler. Preheat broiler to high.
- Place meat on a foil-lined baking sheet, broiling 4 minutes per side or until cooked to desired temperature.
Air Fryer:
- Preheat air fryer to 400 degrees. Lightly spray basket with oil.
- Place marinated, cubed meat in air fryer basket.
- Cook at 400 for approximately 8 minutes.
