Easy, quick, authentic carne asada street tacos you can now make right at home! SO GOOD! Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.
You truly begin to miss things once they are gone. That’s not just a saying. It’s real life. It’s a quick recipe using a simple marinade for your skirt steak. It just needs 1 hour of marinating before you throw it onto a skillet. From there, you can top off your tacos with diced onion, cilantro and fresh lime juice.
It’s simple, it’s easy and it’s just perfect. That is, until you can get back to Los Angeles!
Carne Asada Street Tacos
We love tacos and this recipe does not disappoint. The beef is so tender and the lime gives it the best flavor. With just a few ingredients, this recipe takes little to no time to make.
Easy Carne Asada Tacos are perfect for busy days!
This recipe is so simple and quick to make that it’s the ideal meal for crazy days at work or school. If you are running from activities and more like we are, this meal is perfect.
It can literally be thrown together in just minutes. We love it with this Delicious Cilantro Lime Rice Recipe.
However, we have just served it with tortilla chips and homemade salsa verde and it was equally tasty!
Sometimes for a treat, I will make this Mexican white cheese dip recipe! It is the best authentic white queso dip recipe you will find. The kids go crazy when I make this.
Authentic Baja-Mexican Street Tacos
- 12 mini flour tortillas warmed
- 1 1/2 pounds skirt steak cut into 1/2-inch pieces
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons reduced sodium soy sauce
- 3 cloves garlic minced
- 2 tablespoons canola oil divided
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1/2 cup chopped fresh cilantro leaves
- 1 teaspoon dried oregano
- 1 lime cut into wedges
- 3/4 cup diced red onion
- In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
- 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.
- Heat remaining 1 tablespoon canola oil in a large 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.
- Serve steak in tortillas, topped with onion, cilantro and lime.