Carne Asada Street Tacos

Why have regular tacos when you can have street tacos with grilled carne asada!

I've mentioned many times that my husband has been obsessed with authentic Mexican food after traveling to San Diego for work over the past few years. I am fairly certain he lives on tacos while he's there. I know my tacos at home will never come close to the authentic food, but I do try and they are really tasty still. So these tacos were a hit because honestly you cannot go wrong with steak tacos. Plus the toppings that go with are pico de gallo, guacamole, sour cream, and cotija cheese.

What you need:

For the Spice Mix:

• 1 Tbsp. ground cumin
• 1 Tbsp. garlic powder
• 2 tsp. smoked paprika
• 2 tsp. chili powder
• 1 tsp. salt
• 1 tsp. onion powder
• 1 tsp. ground coriander
• 1/2 tsp. ground black pepper
• 1/2 tsp. cayenne pepper

For the Marinade:

• 1 1/2 to 2 lb. flank steak
• 1/4 cup soy sauce
• 1/4 cup orange juice (subbed lemon juice, I think or a mix of lemon and lime)
• 2 Tbsp. lime juice
• 2 Tbsp. olive oil
• 1 Tbsp. brown sugar
• 1 tsp. liquid smoke
  

For Serving:

• 2 Tbsp. olive oil
  
• 10 to 12 tortillas
• Pico de gallo
• Guacamole or diced avocado
• Sour cream
• Cotija cheese
• Salsa
• Hot sauce
  

Directions:

1. For the spice mix: In a small container or zipper bag, mix together all spice mix ingredients. Set aside.
2. For the marinade: Add all ingredients except steak to a gallon size zipper bag. Add 3 Tbsp. spice mix and mix to combine. Add steak and marinated for 4 to 12 hours.
3. Remove steak from marinade and pat dry with paper towel and then mix together remaining spice mix and 2 Tbsp. olive oil and rub onto steaks. Rest at room temperature for 30 minutes.
4. Preheat grill and then reduce heat to medium-high. Grill steak for 5 to 6 minutes on each side (or longer depending on your desired doneness).
5. Rest for 10 minutes, then chop into bite-size pieces.
6. Alternatively, you can cook it in a skillet but it's better to chop the flank steak into bite-size pieces and cook it in batches.
7. Warm tortillas if desired and then serve tortillas topped with carne asada steak, pico de gallo, guacamole or avocado, sour cream, cotija, and any other toppings you want.
   

Recipe from Carlsbad Cravings

More grilled Mexican food, please! I love this Grilled Salsa Verde Chicken recipe. If you want to mix it up, highly recommend these Carne Asada Nachos from Damn Delicious.

Carne Asada Street Tacos

Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

• For the Spice Mix:
• 1 Tbsp. ground cumin
• 1 Tbsp. garlic powder
• 2 tsp. smoked paprika
• 2 tsp. chili powder
• 1 tsp. salt
• 1 tsp. onion powder
• 1 tsp. ground coriander
• 1/2 tsp. ground black pepper
• 1/2 tsp. cayenne pepper

For the Marinade:

• 1 1/2 to 2 lb. flank steak
• 1/4 cup soy sauce
• 1/4 cup orange juice (subbed lemon juice, I think or a mix of lemon and lime)
• 2 Tbsp. lime juice
• 2 Tbsp. olive oil
• 1 Tbsp. brown sugar
• 1 tsp. liquid smoke

For Serving:

• 2 Tbsp. olive oil
• 10 to 12 tortillas
• Pico de gallo
• Guacamole or diced avocado
• Sour cream
• Cotija cheese
• Salsa
• Hot sauce

Instructions

1. For the spice mix: In a small container or zipper bag, mix together all spice mix ingredients. Set aside.
2. For the marinade: Add all ingredients except steak to a gallon size zipper bag. Add 3 Tbsp. spice mix and mix to combine. Add steak and marinated for 4 to 12 hours.
3. Remove steak from marinade and pat dry with paper towel and then mix together remaining spice mix and 2 Tbsp. olive oil and rub onto steaks. Rest at room temperature for 30 minutes.
4. Preheat grill and then reduce heat to medium-high. Grill steak for 5 to 6 minutes on each side (or longer depending on your desired doneness).
5. Rest for 10 minutes, then chop into bite-size pieces.
6. Alternatively, you can cook it in a skillet but it's better to chop the flank steak into bite-size pieces and cook it in batches.
7. Warm tortillas if desired and then serve tortillas topped with carne asada steak, pico de gallo, guacamole or avocado, sour cream, cotija, and any other toppings you want.

Notes:

Recipe from Carlsbad Cravings

Created using The Recipes Generator