Craving authentic street tacos but don’t have a grill? These Carne Asada Mexican Street Tacos are perfect for stovetop cooking! Tender, marinated carne asada is quickly seared in a hot pan, then sliced and served in warm corn tortillas with classic toppings like diced onions, fresh cilantro, and a squeeze of lime.
Bursting with bold flavors, these tacos are simple to make and offer the delicious taste of Mexican street food right from your stovetop. Whether it’s for a quick weeknight meal or taco night, these tacos will hit the spot.
Why You’ll Love This Recipe
You’ll love these Carne Asada Mexican Street Tacos because they’re easy to make right on your stovetop, no grill required. The carne asada is marinated to perfection, seared until it has a flavorful crust, and then sliced thin for tender, juicy tacos.
The fresh toppings like cilantro, onions, and lime complement the rich, smoky flavors of the beef. Plus, the quick cooking process means you can enjoy restaurant-quality street tacos at home in no time.
Expert Tips and Tricks
- Marinate for Maximum Flavor: Let the steak marinate for at least 2-4 hours to allow the flavors to fully penetrate the meat.
- Preheat the Pan: Make sure your skillet is hot before adding the steak to get a good sear and lock in the juices.
- Don’t Overcrowd the Pan: If cooking a larger steak, cook it in batches or use a large pan to avoid steaming the meat.
- Slice Against the Grain: Cut the steak against the grain in thin slices for the most tender results.
- Warm the Tortillas: Heat the tortillas in the same pan or on a separate dry skillet for added flavor and pliability.
Recipe Variations and Possible Substitutions
- Use Flour Tortillas: Swap corn tortillas for flour tortillas for a different texture and flavor.
- Add Cheese: Sprinkle some crumbled Cotija cheese or shredded cheese over the tacos for a non-traditional but tasty variation.
- Make it Spicy: Add chopped jalapeños or drizzle spicy salsa over the tacos for extra heat.
- Vegetarian Option: Substitute the carne asada with sautéed mushrooms, grilled veggies, or black beans for a vegetarian version.
- Citrus Marinade Twist: Add a splash of orange juice to the marinade for a slightly sweet, tangy twist.
Serving and Pairing Suggestions
Serve these stovetop Carne Asada Tacos with classic toppings like diced onions, fresh cilantro, and lime wedges. Pair them with sides like Mexican rice, refried beans, or grilled street corn (elote). For drinks, a cold beer, margarita, or aguas fresca complements the flavors perfectly.
Storage and Reheating Tips
- Refrigeration: Store leftover carne asada in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the cooked carne asada in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat the steak in a hot skillet over medium heat or in the microwave in short intervals.
Recipe FAQs
How long should I marinate the carne asada? For the best flavor, marinate the steak for at least 2-4 hours, but overnight marinating is even better.
What type of pan should I use for carne asada? A cast-iron skillet or heavy-bottomed stainless steel pan works best for getting a nice sear on the steak.
Can I use another type of steak? Skirt steak and flank steak are traditional for carne asada, but sirloin or ribeye can be used for a different texture.
What toppings go well with these tacos? In addition to cilantro, onions, and lime, you can add guacamole, salsa verde, or hot sauce for more flavor.
Can I make these tacos ahead of time? Yes, you can marinate and cook the steak ahead of time. Simply reheat the steak before assembling the tacos.
Carne Asada Mexican Street Tacos
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
These Carne Asada Mexican Street Tacos are easy to make on the stovetop! Juicy, marinated carne asada is seared to perfection in a hot skillet, then sliced and served in warm corn tortillas with fresh cilantro, onions, and lime. Perfect for taco night!
Ingredients
- 1 1/2 lbs flank steak or skirt steak
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- Salt to taste
For the Tacos
- 12 small corn tortillas
- 1/2 cup diced white onion (or red onion for stronger flavor)
- 1/2 cup chopped fresh cilantro
- Lime wedges for serving
- Crumbled cotija cheese, for garnish (optional)
- Optional: Salsa, guacamole, jalapeños, or hot sauce for extra toppings
For the Salsa (optional)
- 3 ripe tomatoes, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1-2 jalapeño peppers, seeded and finely chopped
- Juice of 1 lime
- Salt and black pepper, to taste
Instructions
- Marinate the Steak: In a medium bowl, whisk together olive oil, lime juice, cilantro, garlic, cumin, chili powder, smoked paprika, black pepper, and salt. Place the steak in a resealable bag or shallow dish, pour the marinade over the steak, seal, and refrigerate for at least 2-4 hours or overnight for best results.
- Preheat the Pan: Heat a large cast-iron skillet or heavy-bottomed pan over high heat. You want the pan to be very hot to get a good sear on the steak.
- Cook the Steak: Remove the steak from the marinade, allowing excess marinade to drip off. Place the steak in the hot pan and cook for 3-5 minutes per side, depending on thickness and your preferred doneness. Aim for medium-rare (about 130°F for internal temperature).
- Rest and Slice the Steak: Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes to retain the juices. Slice thinly against the grain for the most tender texture.
- Warm the Tortillas: While the steak rests, warm the tortillas in the same skillet or in a separate dry skillet over medium heat for 30 seconds per side, until pliable and lightly charred.
- Assemble the Tacos: Add the sliced carne asada to the warm tortillas and top with diced onions, chopped cilantro, and a squeeze of lime. Add salsa, guacamole, or jalapeños as desired.
- Serve: Serve the tacos immediately with extra lime wedges and any additional toppings on the side.
Notes
Nutrition Information:
Yield: 4Serving Size: 1
Amount Per Serving:Calories: 732Total Fat: 35gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 148mgSodium: 580mgCarbohydrates: 48gFiber: 9gSugar: 7gProtein: 59g