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Carne Asada Street Tacos

A quick, smoky, and fresh Mexican street taco recipe featuring marinated flank steak, corn tortillas, and zesty lime crema.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Meat
Calories: 350
Ingredients Method Notes

Ingredients
  

Main
  • 1 lb flank steak
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 2 cloves garlic minced
  • 1 tbsp fresh cilantro chopped
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 8 pcs corn tortillas
  • 1 lime cut into wedges
  • 1/4 cup lime crema optional

Method
 

Steps
  1. In a bowl, whisk lime juice, minced garlic, chopped cilantro, salt, and pepper. Add dispo steak, turn to coat, cover, and refrigerate for 20 minutes or up to 24 hours.
  2. Heat a cast‑iron skillet or grill pan over high heat. Add a splash of olive oil, then sear the steak for 4–5 minutes per side until a dark crust forms and the internal temperature reaches 145°F (63°C). Remove the steak and let it rest for 5 minutes.
  3. Slice the rested steak thinly across the grain.
  4. Warm the corn tortillas: place them in a dry skillet for 30 seconds each side, or wrap in foil and heat in a 350°F oven for 5 minutes.
  5. Assemble: place steak slices on each tortilla, top with fresh cilantro, a squeeze of lime juice, and a drizzle of lime crema if desired.

Notes

Store marinated steak up to 24 hours refrigerated. Keep tortillas warm until serving. Assemble tacos just before eating to avoid sogginess. Reheat tortillas in a skillet or oven if needed.