Carne Asada, Street Tacos Style

We grew up on ground beef tacos — and I thought they were delicious at the time, but as I became an adult it was a major revelation to see the vast array of what tacos could be — carnitas (pretty much my fave), chicken, fish, guajillo beef and so many others.



  • tablespoons low sodium soy sauce
  • 2 tablespoons freshly squeezed lime juice
  • tablespoons canola or olive, divided
  • 3 tablespoons white vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder (I like guajillo — I buy my spices on Savory Spice Shop online)
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1 ½ lbs skirt steak, or a steak of your choice,  cut into 1/2-inch pieces

Combine marinade ingredients and the steak in a gallon sized ziploc bag. Marinade for

  • 12 mini flour tortillas, warmed, or tortillas of your choice. I’m a big fan of mini corn tortillas, or fried corn tortillas dusted with parmesan. I know — weird, but delish.


  • ¾ cup diced red onion
  • ½ cup chopped fresh cilantro leaves
  • 1 lime, cut into wedges


  • In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
  • In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate from 2 to 4 hours, turning the bag occasionally.
  • Heat some canola oil in a large skillet over medium high heat. Add steak and a 1/2 cup of the marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
  • Serve steak in tortillas, topped with onion, cilantro and lime.

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