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Street tacos

Street Tacos – GoodLifeBlu
TacosStreet FoodCarne AsadaAuthentic

Carne Asada Street Tacos — The Real Thing

Marinated, charred flank steak chopped small. Two warm corn tortillas. White onion. Cilantro. Fresh lime. That's it. That's the whole taco — and it's everything.

Marinate
2–4 hrs
Cook
12 min
Serves
4–6
Est. Cost
~$18

Street tacos teach you something important — you don't need much. The best ones have three toppings maximum. The meat has to carry it. Get the marinade right, get the sear right, and a simple taco becomes something you remember.

— Blu
✦ ✦ ✦

Ingredients

The Marinade
Flank steak or skirt steak2 lbs
Orange juice¼ cup
Lime juice3 tbsp
Soy sauce2 tbsp
Olive oil2 tbsp
Garlic cloves, minced4 cloves
Cumin1 tsp
Chili powder, smoked paprika1 tsp each
Salt and pepper1 tsp each
The Taco
Small corn tortillas (doubled)16–20
White onion, finely diced½ cup
Fresh cilantro, chopped½ cup
Lime wedges3–4 limes
Salsa verde or tomatillo salsafor serving
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Steps

  • 01Mix all marinade ingredients. Marinate steak 2–4 hours in the fridge, or overnight for maximum flavor. Remove 30 minutes before cooking to come to room temp.
  • 02Heat a grill or cast iron skillet to screaming hot. Cook steak 4–6 minutes per side until nicely charred. Internal temp: 130–135°F for medium-rare.
  • 03Rest 10 minutes. This is non-negotiable — cutting too early loses all the juices. Then slice against the grain into thin strips, then chop into small pieces.
  • 04Warm double corn tortillas on a dry hot skillet or open flame. Build simply: meat, white onion, cilantro, lime squeeze. Salsa on the side. That's it.
✦ ✦ ✦

Blu's Tips

🍊
Orange Juice in the Marinade
Orange juice tenderizes the meat and adds subtle sweetness that makes carne asada distinct. It's the ingredient most people leave out and then wonder what's missing.
🔪
Slice Against the Grain
Flank steak has long muscle fibers. Cut with the grain and it's tough. Cut against the grain and it's tender. Look at the lines in the meat and cut perpendicular to them.
🌮
Double Tortilla Always
Two small corn tortillas per taco — never one. It's sturdier, it holds up to the juicy meat, and it's how street tacos have always been done.
🌿
Keep It Simple
Onion, cilantro, lime. That's the holy trinity of the street taco. Resist the urge to add more. The simplicity is the whole point — it lets the meat speak.
✦ ✦ ✦
Storage & Leftovers
Cooked steak
4 days fridge
Freezer
3 months
Reheat
Hot skillet, 2–3 min

Good marinade. Hot fire. Simple toppings. That's the whole street taco. — Blu

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