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Flavorful Carne Asada Street Tacos Recipe with Creamy Lime Crema Perfect for Summer

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Juicy marinated flank or skirt steak grilled to perfection, served in warm corn tortillas with fresh toppings and a tangy creamy lime crema. Perfect for summer cookouts and quick weeknight dinners.

Ingredients

Scale
  • 1½ pounds flank steak or skirt steak (choose well-marbled for juiciness)
  • 3 cloves garlic, minced
  • ½ cup fresh lime juice (about 4 limes)
  • ¼ cup orange juice
  • ¼ cup olive oil (extra virgin recommended)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • ¼ cup chopped fresh cilantro (optional)
  • 12 small corn tortillas
  • 1 small white onion, finely chopped
  • 1 cup chopped fresh cilantro
  • 1–2 fresh limes, cut into wedges
  • ½ cup sour cream or Mexican crema (or Greek yogurt for lighter option)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • Salt to taste

Instructions

  1. Prepare the marinade by whisking together minced garlic, fresh lime juice, orange juice, olive oil, ground cumin, chili powder, smoked paprika, dried oregano, salt, and pepper in a medium bowl.
  2. Place the flank or skirt steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, add chopped cilantro if using, seal or cover, and refrigerate for at least 1 hour, ideally 3-4 hours but no more than 8 hours.
  3. While the steak marinates, combine sour cream, fresh lime juice, lime zest, and a pinch of salt in a small bowl. Whisk until smooth, cover, and refrigerate until ready to serve.
  4. Finely chop the onion and cilantro. Warm the corn tortillas by heating them on the grill or in a dry skillet over medium heat for about 20 seconds per side until pliable and slightly charred.
  5. Heat grill or grill pan to high heat (around 450°F/230°C). Remove steak from marinade, letting excess drip off. Grill steak for 4-5 minutes per side for medium-rare (internal temp 130-135°F/54-57°C), or longer if preferred.
  6. Transfer steak to a cutting board and let rest for 5-7 minutes. Slice thinly against the grain.
  7. Assemble tacos by placing steak slices on warmed tortillas, topping with chopped onion and cilantro, and drizzling with creamy lime crema. Serve immediately with lime wedges.

Notes

Marinate steak for at least 1 hour but no more than 8 hours to avoid mushy texture. Use high heat for a good sear and avoid overcrowding the grill. Rest steak before slicing to keep it juicy. Warm tortillas properly to prevent tearing. Lime crema balances smoky flavors and adds zest. For dairy-free crema, substitute sour cream with cashew-based or coconut yogurt crema.

Nutrition

Keywords: carne asada, street tacos, lime crema, grilled steak, summer recipe, Mexican tacos, flank steak, skirt steak, easy tacos

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