Authentic Baja-Mexican Street Tacos (Carne Asada)

Name: Authentic Baja-Mexican Street Tacos (Carne Asada)
Prep time: 20 min
Cook time: 15 min
Yield: 16
Ingredients: 3 cups fresh orange juice, or more as needed; 2 tablespoons finely chopped fresh cilantro; 2 tablespoons freshly squeezed lime juice; 1 teaspoon minced garlic; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 teaspoon ground cumin; 1 pinch cayenne pepper; 3 pounds trimmed skirt steaks; 16 (6 inch) white corn tortillas, or as needed; 1 white onion, chopped, or to taste; 1 small bunch fresh cilantro, chopped, or to taste

⏱️ Ready in 35 min 🥄 Prep 20 min 🔥 Cook 15 min 👥 16 servings 👁️ 2 views

On weekend getaways from San Diego to the beaches in Ensenada and Rosarito (Baja California), I found my favorite meal in the delicious soft skirt steak tacos sold by the taqueria street vendors. This recipe tastes exactly how I remember them - without having to make the trip across the border. Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Taco #Under 1 Hour #Dinner

📊 At a Glance

Prep 20 min

Cook 15 min

Serves 16

Difficulty Medium

Nutrition Facts

Servings per recipe 16

Serving size 1 serving

Amount per serving

Calories 155

% Daily Value*

Total Fat 4.3g 6%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 179mg 8%

Total Carbohydrate 16.9g 6%

Dietary Fiber 1.9g 7%

Total Sugars 4.2g

Protein 12.2g 24%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag.

Submerge skirt steaks in the marinade.

Seal the bag, squeezing out as much air as possible.

Refrigerate, 1 to 8 hours.

Preheat a grill to medium-high.

Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side.

Transfer steaks to a flat work surface and slice as thinly as possible against the grain.

Heat corn tortillas on the grill or in a microwave.

Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.

Add steak to each tortilla and top with white onion and cilantro.