Carne Asada Street Tacos

Carne Asada has a lot to do with the seasoning and marinating of the meat. Which makes it great for using a “cheaper” cut of steak that can be tenderize by both the Marinade and the way you cut it up. Coupled with my Copycat Chiptole Corn Salsa, some cheese and sour cream on a flour street taco sized tortilla- you have got a super win with these Carne Asada Street Tacos.

If you have the opportunity, please start marinating your round steak the night before. The more time you can give the meat to take in the citrus of the lime juice, the more tender your Carne asada is going to be. Now, it is usually grilled or cooked on a flattop. Depending on the weather, you may want to stay indoors. So if you have a wide flat pan over high heat, you can achieve the same result.

I have included my recipe for Corn Salsa – which is a copycat of the delicious Chipotle version. It really is a lovely pairing with the marinated steak. The flavors play off each other for a fantastic taco bite. If you aren’t a fan of corn salsa, I would go with a salsa verde in its place. I like to use the smaller street taco style flour tortillas for these because you can get more steak to tortilla ratio.

I serve three or four tacos to a plate. Then some simple refried beans and an easy cilantro lime rice. The real trick to making good cilantro lime rice is that you don’t add the lime and chopped fresh cilantro until after the rice is cooked. If you add the lime before it gets bitter and if you add the cilantro before it get brownish and unpleasant.

Now Let’s Get Cookin’!

Print

Carne Asada Street Tacos

A classic street taco loaded with flavorful marinated steak and crisp corn salsa

Course Dinner, Main Course

Cuisine American, Mexican, Tex-Mex

Keyword beef tacos, carne asada, corn salsa, easy tacos, marinated steak, soft tacos, steak tacos, street tacos, taco

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Marinating Time 4 minutes minutes

Servings 6

Ingredients

• 1 Corn Salsa Recipe see below
• 1 cup Sour Cream
• 1 cup Cheddar Cheese shredded
• 16 Street Taco Sized Flour Tortillas

For the Carne Asada

• 2 lb Round Steak
• ½ cup Oil
• ¼ cup Lime Juice
• 2 tbsp Taco Seasoning see recipe below

Instructions

• Add all ingredients for the Carne Asada to a gallon sized zippered bag. Let marinate in the refrigerator at least 4 hours (up to 24hrs).
• If you using the corn salsa recipe that I listed below, it would best to make it at the same time you put in the meat to marinate.
• In a large saute pan over medium-high heat, add marinated meat. Cook for 5 minutes on each side. Remove from pan and let rest on cutting board for 5 minutes. Thinly slice and then cut into 1-inch pieces. Return to pan and cook until desired doneness.
• In a separate pan over medium-high heat, lightly toast each tortilla – about 45 seconds on each side.
• To build the tacos, start with a smear of sour cream then sprinkle with cheese. Add a portion of carne asada and then a spoonful of corn salsa.

Notes