Carne Asada Street Tacos
Delicious carne asada tacos made with marinated skirt steak, topped with fresh red onion and cilantro, all wrapped in warm tortillas for a quick weeknight dinner.
Ingredients
For the Marinade
- 2 tablespoons reduced-sodium soy sauce Enhances flavor and tenderizes meat.
- 2 tablespoons freshly squeezed lime juice Adds brightness to the dish.
- 1 teaspoon ground cumin Provides flavor depth.
- 2 teaspoons chili powder Adjust to taste for spiciness.
- 1 teaspoon dried oregano Enhances overall flavor.
- 3 cloves garlic (minced) Adds aromatic flavor.
- 1 tablespoon canola oil Used for marinade.
For the Tacos
- 1.5 pounds skirt steak (cut into ½-inch pieces) Ideal for tacos due to tenderness.
- ¾ cup red onion (diced) Adds crunch and color.
- ½ cup fresh cilantro leaves (chopped) Optional for added flavor.
- 2 tablespoons canola oil (divided) For sautéing the steak.
- 12 mini flour tortillas (warmed) Soft and foldable.
- 1 lime (cut into wedges) For squeezing on top.
Instructions
Preparation
- In a medium bowl, whisk together soy sauce, lime juice, canola oil, garlic, chili powder, cumin, and oregano to create the marinade.
- Place skirt steak in a resealable bag or bowl, pour marinade over it, seal, and shake to coat. Marinate in the refrigerator for at least 1 hour.
Cooking
- Heat remaining canola oil in a large skillet over medium-high heat.
- Add marinated steak to the skillet and cook for 5-6 minutes, stirring until caramelized.
- Ensure steak is cooked through but still juicy. Remove from heat and let rest for 5 minutes.
- Warm tortillas in a dry skillet for about 2 minutes.
Assembly
- Top warmed tortillas with steak, diced onion, cilantro, and a squeeze of lime.
- Serve and enjoy together around the table!
Notes
For best flavor, marinate the steak for up to 4 hours. Store leftovers separately in airtight containers.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 20gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 2gSugar: 2g
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