Carne Asada Street Tacos

Carne Asada Tacos Recipe

5 from 13 reviews

Taste tantalizing Carne Asada Street Tacos are loaded with marinated grilled skirt steak, pickled onions, jalapeno rings, crumbled queso panela and a chipotle ranch drizzle.



Pickled Red Onions

  • 1/2 medium red onion thinly sliced
  • 1/2 cup apple cider vinegar
  • 3 tablespoons water
  • 1 tablespoon sugar

Carne Asada 

  • 1 1/22 lbs skirt steak
  • 1 lime juiced
  • 1 orange juiced
  • 4 cloves garlic minced
  • ½ cup chopped cilantro
  • ¼ cup vegetable oil
  • 1 jalapeno minced
  • 1 teaspoon ground cumin
  • ½ teaspoon chili pepper
  • ¼ teaspoon salt
  • ¼ teaspoon fresh ground black pepper

Chipotle Ranch

  • 1/2 cup bottle ranch dressing
  • 1/21 chipotle pepper in adobo sauce finely chopped
  • 1/2 tablespoon adobo sauce (from can of chipotle peppers)


  • 8 (6 inch) flour tortillas
  • 1 jalapeno thinly sliced in rings
  • 1/4 cup cilantro leaves
  • 1/4 cup queso panela cheese crumbled (or sub cotija cheese)


  1. Add sliced red onions to a bowl or mason jar. Bring apple cider vinegar, water and sugar to a low boil stirring to dissolve the sugar.  Pour hot liquid over red onions.  Cool to room temperature.  Store in an airtight container in the fridge.
  2. Combine steak, lime juice, orange juice, garlic, cilantro, vegetable oil, jalapeno, cumin, chili powder, salt and pepper in a ziploc bag.  Marinate in the refrigerator for at least 4 hours up to overnight.  Preheat grill to 400 degrees.  Grill 7-8 minutes per side.  Loosely cover with aluminum foil and let rest 10 minutes.
  3.  In small bowl mix ranch dressing, chipotle pepper and adobo sauce.
  4. Warm tortillas in microwave.  Thinly slice the steak against the grain.  Divide the steak evenly between the tortillas.  Add the jalapenos, cilantro, queso panela, and drizzle with the chipotle ranch.


  • The pickled onions can be made up to 3 days in advance. Store in an airtight container in the refrigerator.
  • Flank steak can be substituted for skirt steak.  It is best to marinate in the refrigerator for at least 4 hours up to overnight.
  • Thinly slice the steak against the grain using a sharp knife.
  • Both skirt and flank steak are best cooked medium rare to medium.  If cooked much longer they become tough and chewy.
  • The chipotle ranch dressing can be mixed up to 2 days in advance and stored in an airtight container in the refrigerator.
  • Queso panela is a white smooth curd style cheese made from cow’s milk.  Crumble or shred over the tacos.  Cotija cheese works as a good substitute.
  • If your taste buds are sensitive to heat than add half the amount of chipotle pepper and adobo sauce to the ranch.

Keywords: street tacos, carne asada, carne asada marinade, Mexican tacos, steak tacos

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