Carne Asada Street Taco Recipe

Carne Asada Street Taco Recipe

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.

Course dinner

Cuisine Mexican

Keyword carne asada, carne asada marinade, Mexican tacos, steak tacos, street tacos

Prep Time 20

Cook Time 15

Servings tacos

Calories 348kcal

Author Beth Pierce

Ingredients

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 1/2 -2 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 powder
¼ teaspoon salt
¼ teaspoon fresh ground black pepper

Chipotle Ranch

1/2 cup bottle ranch dressing
1/2 - 1 chipotle pepper in adobo sauce finely chopped
1/2 tablespoon adobo sauce from a can of chipotle peppers

Tacos

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

Instructions

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.
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 the grill to 400 degrees. Grill for 7-8 minutes per side. Loosely cover with aluminum foil and let rest for 10 minutes.
In a small bowl, mix ranch dressing, chipotle pepper, and adobo sauce.
Warm tortillas in the 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.

Notes

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, then add half the amount of chipotle pepper and adobo sauce to the ranch.
Other toppings choices for your tacos include salsa, guacamole, sour cream, tomatoes, avocado, and lettuce.

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