Dinner

Carne Asada Street Tacos Recipe

Name: Carne Asada Street Tacos Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 3 lbs flank steak (or skirt steak); 1 teaspoon salt; 1 teaspoon pepper; 2 fresh limes (for juice); 2 tablespoons vegetable oil; 1 onion, chopped (divided); 1 bundle of cilantro; 1/2 stick butter; 16 mini corn tortillas; Extra limes for serving

Byrami Hayes January 12, 2026January 12, 2026

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Introduction

Carne Asada Street Tacos are a flavorful and easy-to-make Mexican classic, perfect for casual gatherings or a quick dinner. Tender marinated flank steak is cooked with onions, then served on buttery, soft corn tortillas with fresh toppings. These tacos bring vibrant, zesty flavors to your table in just a few simple steps.

The image shows three soft corn tortillas stacked closely, each filled with small pieces of grilled brown beef. On top of the beef, there are small white onion pieces and green cilantro leaves scattered evenly. The tacos are on a white plate placed on a white marbled surface, and there are two lime wedges visible in the background on the right side. The colors are natural with the yellow tortilla, brown beef, white onion, and green cilantro creating a fresh and vibrant look. The focus is sharp on the front tacos, making the textures of the meat and tortillas clear. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons vegetable oil
3 lbs flank steak (or skirt steak)
1 onion, chopped
2 fresh limes (plus extra for toppings)
1 bundle of cilantro
1 teaspoon salt
1 teaspoon pepper
1/2 stick butter
16 mini corn tortillas

Instructions

Step 1: Thinly slice the flank steak, then chop the slices into bite-sized pieces.
Step 2: Heat vegetable oil in a skillet over medium-high heat and begin to brown the steak pieces.
Step 3: Add half of the chopped onions to the skillet and cook until they become soft; reserve the remaining onions for topping.
Step 4: Season the meat and onions with salt and pepper, then squeeze the juice of two fresh limes over the mixture.
Step 5: Continue cooking until the steak is fully cooked through.
Step 6: While the steak cooks, melt the butter in another skillet or electric skillet.
Step 7: Fry the mini corn tortillas in the melted butter for about 1 minute each until they soften. Let them cool slightly.
Step 8: Use two mini tortillas per taco. Spoon the steak and onion mixture onto the tortillas.
Step 9: Top each taco with fresh cilantro, the reserved chopped onions, and serve with lime wedges for extra zest.

Tips & Variations

For more flavor, marinate the steak in lime juice, garlic, and a little cumin for 1–2 hours before cooking.
Substitute skirt steak if flank steak is not available; both work well with this recipe.
Warm the tortillas gently to keep them pliable before frying in butter for best texture.
Add diced jalapeños or a favorite salsa for a spicy kick.

Storage

Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days. Keep tortillas separate wrapped in foil. Reheat steak gently in a skillet and warm tortillas before assembling tacos to maintain their texture and flavor.