Who doesn’t love a good street taco? These Simple Carne Asada Tacos are going to be a hit on Taco Tuesday – or any day of the week. The simplicity of this recipe is what makes it so great. Getting the meat marinating in the morning before you start work makes the active cook time a breeze – you can have this all on to the plate within 20 minutes. Plenty of time to enjoy some margaritas!
Carne Asada translates to Grilled Beef. I like to use flank steak for my carne asada but you can also use skirt steak or even chuck roast. I also like to grill this meat already chopped up, so that it all cooks evenly and quickly. The butchers at my grocery actually regularly stock pre-chopped beef. If yours doesn’t, you can probably request that they do. You might also find this cut of beef at your local Latin or Mexican Market.
I have included my recipe for Taco seasoning at the bottom of the recipe card. As I have said before, I prefer to make my own seasoning blends for one big reason – most of the packets have an unnecessary amount of added salt and other preservatives. If you do prefer to use a packet or pre-made mix, the measurement should be roughly the same.
The onion mixture on top of this taco is great for any taco – chicken, pork or shrimp. I remove all the seeds from the jalapenos because I just want the flavor with a very mild heat. If you want to kick it up, you can leave some of the seeds in the mixture. Just keep in mind that when you add raw jalapeno seeds and ribs, it can get very spicy.
Now Let’s Get Cookin’!
Simple Carne Asada Tacos
- 18 Street-style Flour Tortillas 4.5inch
- 3 lb Flank Steak chopped
- 2 tbsp Taco Seasoning see recipe below
- 2 tbsp Oil
- 3 tbsp Lime Juice divided
- 1 Medium White Onion diced
- 1 Jalapeno seeded and diced
- 1 bunch Cilantro chopped
- 1 tsp Salt
- 2 Limes cut into wedges
- Add oil, 2 tablespoons lime juice, taco seasoning and steak to a gallon sized zipper bag. Squish around to get it all coated. Place in refrigerator for at least 4 hours (up to 24hrs) to marinate.
- Combine onion, cilantro, salt, jalapeno and remaining lime juice in a small bowl. Stir to thoroughly combine. Place in refrigerator until ready to serve.
- Preheat griddle or flattop to high. Once fully hot add marinated meat (with all of the liquid). Allow to cook while moving around frequently with a long spatula. Cook until you no longer see pink. Remove to a plate.
- Line out each tortilla on the griddle and cook for around 20 seconds on each side.
- Add portion of carne asada and onions to each tortilla. Serve each with a lime wedge.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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