Last updated: June 21st, 2024
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These flavorful Mexican carne asada street tacos with avocado lime crema are a whole new way to make every day feel like Taco Tuesday!
Looking for a new recipe to switch up your Taco Tuesdays? Tired of your go-to chicken or ground beef tacos? Try this Mexican carne asada street tacos with avocado lime crema recipe next time you’re in the mood for tacos.
This easy recipe is a fun addition to your taco rotation featuring a flavorful steak, a bed of cilantro lime rice, and topped with fresh Pico de Gallo and avocado lime crema. This is one of the first taco recipes we developed after being confined to chicken and ground beef tacos our whole lives, so we know that it’s a great place for you to start on your taco loving adventure. So let’s get going!
Ingredients For Carne Asada Street Tacos
To make a good carne asada street taco, you’ll need ingredients for a flavorful steak marinade and dry rub, plus flour tortillas:
- Skirt steak or flank steak
- Orange juice
- Lime juice
- Lemon juice
- Low-sodium soy sauce
- Avocado oil (or vegetable oil)
- Yellow onion
- Minced garlic
- Garlic powder
- Onion powder
- Chili powder
- Cumin
- Ground red cayenne pepper
- Sea salt
- Black pepper
- Flour tortillas, street taco size (4 inch)
You’ll need to buy a thin cut of skirt steak or flank steak to make carne asada. If you can’t find it easily, a top round steak will also work.
As for the tortillas, we like to make carne asada tacos with street taco size flour tortillas. These are approximately 4 inches in diameter. You can also make these tacos with corn tortillas, too! They’re delicious either way.
Carne Asada Taco Toppings
In addition to the steak and tortillas, you’ll want to add a few toppings to your carne asada street tacos. Here’s what we recommend putting on your tacos:
You can follow the links above to make our easy recipes for these homemade taco toppings. We definitely recommend making the crema – it’s so creamy and delicious! Its bright and zesty flavor really goes well with the savory carne asada.
Or, you can simply use store-bought pico de gallo and guacamole in place of the crema. It’s up to you and how much time you want to put into this dinner.
How To Make Carne Asada Street Tacos
The most important part of making carne asada street tacos starts with properly seasoning the steak. If you don’t have good carne asada, then nothing else matters for your carne asada tacos. In order to properly treat the steak, we are going to let it marinade for 4 to 6 hours and then give it a dry rub to really pack in the extra flavor. Once your steak is put together, making the rest of the carne asada taco toppings is easy. Here is everything you need to know:
Prepping the skirt steak:
- Combine all marinade ingredients with the steak in a gallon-size resealable bag and shake gently to mix.
- Marinate the steak for 4 to 6 hours in the fridge, turning over occasionally.
- Remove the steak from the marinade and allow it to rest at room temperature for approximately 30 minutes.
- While the steak is resting, prepare the dry rub seasoning. Add all seasonings to a small bowl and mix with a fork until well-combined.
- Preheat the grill or grill pan on medium high heat.
- Rub half of the seasoning on one side of the steak and transfer to the grill pan, placing the seasoned side down. Then rub the remaining seasoning on the top side of the steak.
- Cook the steak until medium to medium-well, flipping part way through. Use a meat thermometer to check the internal temperature of the steak.
- Transfer the cooked steak to a cutting board and let it rest for about 5 minutes.
- Thinly slice and set aside.
Assembling the tacos:
- Warm up the tortillas in the microwave. Place the tortillas in between dampened paper towels and microwave for 15 to 30 seconds.
- Scoop a spoonful of cilantro lime rice into each tortilla. Fill with carne asada, then drizzle with avocado lime crema and top with pico de gallo.
- Serve with a side of tortilla chips (and our homemade guacamole) for a delicious taco night!
Frequently Asked Questions
What is the best cut of meat for carne asada tacos?
Carne asada is made from steak, and is an authentic Mexican meat used in steak tacos. The best cut of steak for carne asada is skirt steak but flank steak can also be used. Both are a thin cut of steak but the skirt steak is more tender and flavorful than the flank steak and should be used if possible.
What is carne asada marinade made of?
Carne asada is a flavorful steak dish from Mexico. The carne asada marinade consists of a combination of citrus juice and Mexican seasonings. You can see the ingredients used in our carne asada marinade here.
What to serve with carne asada tacos?
While carne asada provides plenty of great flavor in a taco, we love to top it with avocado cilantro lime crema and Pico de Gallo to provide some fresh and bright flavors to the taco. In addition, you can serve carne asada tacos with a side of black bean corn salsa, homemade guacamole, or fire roasted salsa.
Serve up our carne asada tacos with avocado crema at your next Taco Tuesday with a side of homemade tortilla chips and guacamole, and let us know what you think by commenting, rating, and sharing below!
Love this recipe? You may also enjoy these fun Taco Tuesday recipes:
- Crispy pork belly tacos
- Sweet potato tacos
- Fried fish tacos with mango salsa
- Black bean & chorizo tacos with sweet potato purée
To browse more of our latest recipes and seasonal dishes, visit our homepage here.
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Carne Asada Street Tacos
Equipment
- Taco holders optional
Ingredients
- 12 4-inch flour tortillas
- 4 servings Pico de Gallo
- 2 servings cilantro lime rice*
- 1 pound skirt steak or flank steak
- ½ cup avocado cilantro lime crema
Carne Asada Marinade
- ⅔ cup orange juice
- ½ cup lime juice
- ¼ cup lemon juice
- ¼ cup low-sodium soy sauce
- ¼ cup avocado oil or vegetable oil
- ¼ medium yellow onion chopped
- ½ tablespoon minced garlic
Carne Asada Dry Rub
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon ground red cayenne pepper
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
Carne Asada
- Combine all marinade ingredients with the steak in a gallon-size resealable bag and shake gently to mix.
- Marinate the steak for 4 to 6 hours in the fridge, turning over occasionally.
- Remove steak from the marinade and allow to rest at room temperature for approximately 30 minutes.
- While the steak is resting, prepare the dry rub seasoning. Add all seasonings to a small bowl and mix with a fork until well-combined.
- Preheat grill pan on the stove over medium high heat.
- Rub half of the seasoning on one side of the steak and transfer to grill pan, placing the seasoned side down. Then rub the remaining seasoning on the top side of the steak.
- Cook steak until medium to medium-well, flipping partway through.
- Transfer cooked steak to a cutting board and let it rest for about 5 minutes.
- Thinly slice and set aside.
How to assemble the tacos:
- Warm up tortillas in the microwave according to package directions.
- Scoop a spoonful of Cilantro Lime Rice into each tortilla. Fill with carne asada, then drizzle with avocado cilantro lime crema and top with pico de gallo.
- Serve with a side of tortilla chips (and our Homemade Guacamole) for a delicious taco night!
Notes
Nutrition
If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.
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Made both the Pico and the Avocado crema to go with fish tacos tonight. Doubled the pico recipe and added an orange bell pepper. They were a hit! Thanks for the inspiration!
That sounds delicious! Adding bell pepper to the pico sounds like an interesting twist, we’ll have to try it out!
I made these tacos tonight and they were so delicious!! I loved the marinade and dry rub on the steak and the avocado crema was amazing. Super easy to prepare too – definitely will be making these again!
So glad you enjoyed our recipe!