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Flavorful Authentic Carne Asada Street Tacos Recipe with Charred Peppers Easy and Perfect

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This recipe delivers smoky, juicy carne asada tacos with a charred pepper kick, perfect for quick weeknight meals or casual gatherings. Featuring a balanced marinade and simple ingredients, it offers authentic street taco flavor with ease.

Ingredients

Scale
  • 1.5 pounds flank steak or skirt steak
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil (for marinade)
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • Salt and freshly ground black pepper, to taste
  • A handful fresh cilantro, chopped
  • 3–4 whole jalapeño or serrano peppers
  • 1 medium red bell pepper, sliced into strips (optional)
  • 1 tablespoon olive oil (for peppers)
  • Pinch of salt (for peppers)
  • 8–10 small corn tortillas
  • 1/2 cup diced white onion
  • Fresh cilantro leaves for garnish
  • Lime wedges for serving
  • Optional: crumbled queso fresco or cotija cheese

Instructions

  1. In a medium bowl, combine lime juice, olive oil, minced garlic, cumin, smoked paprika, oregano, chili powder, salt, and pepper.
  2. Add the flank steak and rub the marinade all over, ensuring every inch is coated. Cover and refrigerate for at least 30 minutes, up to 2 hours.
  3. Wash the jalapeños and red bell pepper strips. Toss them lightly with olive oil and a pinch of salt.
  4. Preheat grill or grill pan to medium-high heat (about 450°F).
  5. Place whole jalapeños and bell pepper strips on the grill. Grill for 8-10 minutes, turning occasionally, until blistered and blackened in spots.
  6. Remove peppers and set aside.
  7. Place the steak on the grill and cook for 4-5 minutes per side for medium-rare (internal temperature about 130°F). Adjust time for preferred doneness.
  8. Transfer steak to a cutting board and let rest for 5-10 minutes.
  9. Slice steak thinly against the grain into bite-sized strips.
  10. Remove stems from jalapeños, slice thinly, and mix with grilled bell pepper strips.
  11. Warm corn tortillas on a dry skillet or comal for about 30 seconds per side until pliable and slightly charred.
  12. Assemble tacos by layering sliced steak, charred peppers, diced onions, and fresh cilantro on each tortilla.
  13. Serve with lime wedges and optional queso fresco or cotija cheese.

Notes

Marinate steak for 30 minutes to 2 hours to avoid mushy texture. Pat steak dry before grilling to prevent flare-ups. Use direct heat for searing and then move to cooler area if needed. Let steak rest after grilling to retain juices. Grill peppers whole to keep them juicy and smoky. Slice steak thinly against the grain for tenderness. Warm tortillas properly to avoid tearing. For milder heat, substitute poblano peppers for jalapeños. Leftovers store well for up to 3 days; reheat gently.

Nutrition

Keywords: carne asada, street tacos, grilled steak, charred peppers, Mexican tacos, easy taco recipe, authentic carne asada

Find it online: https://prismtaste.com/flavorful-authentic-carne-asada-street-tacos-recipe-with-charred-peppers-easy-and-perfect/