Traditional Mexican Street Tacos With Carne Asada

Pro tips

• Let carne asada rest 5–10 minutes after grilling before slicing against the grain to maximize tenderness.
• Char corn tortillas lightly over direct heat to enhance their flavor and make them pliable without breaking.
• Keep toppings fresh and cold—dice onion and slice radishes just before assembly to preserve crispness.
• Use a sharp knife to slice meat thinly; thicker cuts become chewy and won't absorb seasoning as well.

Substitutions

• Carne asada → al pastor or carnitas (both grilled or slow-cooked alternatives with similar flavor profiles)
• Cilantro → parsley or oregano (for those sensitive to cilantro's soapy flavor)
• Corn tortilla → flour tortilla (less traditional but acceptable if corn is unavailable)

Storage & make-ahead

Store cooked carne asada in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet. Assemble tacos to order for best texture.

What cut of meat is best for carne asada?

Skirt steak or flank steak are traditional choices. They're flavorful, relatively tender, and benefit from marinading before grilling.

How do you warm corn tortillas for street tacos?

Heat tortillas directly over a gas flame or in a dry skillet for 20–30 seconds per side until warm and lightly charred.

Can you make carne asada ahead of time?

Yes. Marinate and grill the meat 1–2 days ahead, refrigerate, and reheat gently on a skillet or grill before serving.

Is cilantro essential in street tacos?

It's traditional and adds brightness, but you can substitute parsley if needed. Some regions omit it entirely.

What's the best way to slice radishes for tacos?

Use a sharp knife or mandoline to slice them paper-thin so they stay crisp and won't overpower the other flavors.