We are a Mexican Street Tacos loving family! Since we lived in Mexico for 12 years – we know what a good taco tastes like.
Living in the US is really hard when you know how good Mexican tacos should taste, but all the US Mexican Restaurants claim to make good tacos – but they really don’t! (Mexican Tacos never have cheddar cheese or lettuce on them!)
We have been back in the US for 5 years and we still have people tell us where to get the “best” tacos. I’m sure they are delicious – but they just aren’t the same.
We have found some little restaurants that serve good tacos, but I am pretty sure we are going to have to go back to visit Mexico to eat tacos for all 3 meals for a few days!
I have made it my mission to make a few good recipes so we can get our taco fix. Our favorite taco is Tacos al Pastor. The mix of pork, onion, cilantro, and pineapple in a corn tortilla is amazing!!
What is in a real street taco?
If you have only eaten tacos in America you may be surprised to know that Mexican tacos don’t have sour cream nor shredded cheese!
They are usually just a double corn tortilla topped with meat, onions, cilantro, and a salsa. That’s it! Simple and full of flavor!
When my boys were younger, like 8 years old and 5 years old, they would eat 5-7 tacos each! It was easy to feed them so many tacos because they were only about .65 cents each.
So in my attempt to make some Mexican Street Tacos with carne asada – I found a good combination of flavors to make a tender and delicious carne asada beef taco.
You have to throw all the marinade ingredients together about an hour before you cook – but after that, you should only have to spend about 15 minutes making this meal.
Ingredients needed for Carne Asada Recipe – Mexican Street Tacos
- Soy Sauce
- orange juice – gotta have a little sweet!
- olive oil
- garlic cloves
- Ancho chili powder – one of my favorite spices along with smoked paprika!
- ground cumin
- skirt steak,
- Mini corn tortillas (double this if you want to have 2 tortillas per taco)
- white onions – diced
- Fresh cilantro leaves
- Optional – top it off with your favorite salsa
How to make the tacos:
Add the spices and juices to a plastic bag and then add the skirt steak and marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
Cut up the meat and cook it cast-iron skillet. Add the marinade and stir until the liquid evaporates.
While the meat is cooking, follow the package instructions to heat the tortillas and keep them warm in a towel.
Serve steak in tortillas, topped with onion, cilantro, and lime. Im pretty sure my kids loved it because there were NO leftovers!
- 2 tablespoons Soy Sauce
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons orange juice
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 teaspoon Ancho chili powder
- 1 teaspoon ground cumin
- 1 1/2 pounds skirt steak,
- 15 mini corn tortillas, warmed (double this if you want to have 2 tortillas per taco)
- 1 white onion, diced
- 1 bunch of fresh cilantro leaves, chopped
- 2 lime, cut into wedges
- Optional - top it off with your favorite salsa
- In a gallon plastic bag, combine Braggs Liquid Aminos ( or soy sauce), lime juice, 1 tablespoon olive oil, orange juice, garlic, ancho chili powder, and cumin.
- Add the skirt steak (or flat iron steak) and marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
- Slice the meat against the grain into strips and then cut those slices into cubes.
- Heat remaining 1 tablespoon olive oil in a cast-iron skillet over medium-high heat. Add steak and cook, stirring often, until the steak has browned. It should only take a few minutes.
- When the meat is cooked add the remaining marinade and put the heat on high. Stir it a few times while the liquid evaporates.
- While the meat is cooking, follow the package instructions to heat the tortillas and keep them warm in a towel.
- Serve steak in tortillas, topped with onion, cilantro, and lime.