Description
Easy, quick, authentic carne asada street tacos you can make right at home, topped with onion, cilantro and lime!
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
- 1 1/2 pounds skirt steak (cut into 1/2-inch pieces)
- 12 mini corn or flour tortillas (warmed)
- 3/4 cup diced red onion
- 1/2 cup chopped fresh cilantro leaves
- 1 lime (cut into wedges)
Instructions
- Marinate Prep: In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
- Marinate Steak: In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
- Cook Steak: Heat remaining 1 tablespoon canola oil in a large cast iron skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
- Assemble: Serve steak in tortillas, topped with onion, cilantro and lime.
Notes
Cut the skirt steak into 1/2-inch pieces before marinating for a better sear. Marinate for 1 to 4 hours; too long may break down muscle fibers. Use a cast iron skillet for an authentic crust. Double up tortillas (la copia) to keep the filling secure.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 80 mg
Keywords: carne asada tacos, Mexican tacos, skirt steak tacos, street tacos recipe