Carne Asada Street Tacos
These Carne Asada Street Tacos are loaded with flavorful grilled steak, pickled onions, cilantro, jalapeno rings, queso panela, and drizzled with a chipotle ranch. The end result is truly a taco lovers delight with a unique combination of flavors that work in perfect harmony together. My family loves it when I tell them this is on the menu for the week. I like to serve them with Mexican Shrimp Cocktail and Corn Salad with Easy Lime Vinaigrette.



  • 1/2 mediumred onion thinly sliced

  • 1/2 capple cider vinegar

  • 3 Tbspwater

  • 1 Tbspsugar


  • 1 1/2 – 2 lbskirt steak

  • 1lime juice

  • 1orange juiced

  • 4 clovegarlic minced

  • 1/2 cchopped cilantro

  • 1/4 cvegetable oil

  • 1jalapeno minced

  • 1 tspground cumin

  • 1/2 tspchili pepper

  • 1/4 tspsalt

  • 1/4 tspfresh ground black pepper


  • 1/2 cbottle ranch dressing

  • 1/2 – 1chipotle pepper in adobo sauce finely chopped

  • 1/2 Tbspadobo sauce (from can of chipotle peppers)


  • 8(6 inch) flour tortillas

  • 1jalapeno thinly sliced in rings

  • 1/4 ccilantro leaves

  • 1/4 cqueso panela cheese crumbled (or sub cotija cheese)

How to Make Carne Asada Street Tacos

  1. Add sliced red onions to a bowl or mason jar. Bring apple cider vinegar, water and sugar to a low boil stirring to dissolve the sugar. Pour hot liquid over red onions. Cool to room temperature. Store in an airtight container in the fridge.
  2. Combine steak, lime juice, orange juice, garlic, cilantro, vegetable oil, jalapeno, cumin, chili powder, salt and pepper in a ziploc bag. Marinate in the refrigerator for at least 4 hours up to overnight. Preheat grill to 400 degrees. Grill 7-8 minutes per side. Loosely cover with aluminum foil and let rest 10 minutes.
  3. In small bowl mix ranch dressing, chipotle pepper and adobo sauce.
  4. Warm tortillas in microwave. Thinly slice the steak against the grain. Divide the steak evenly between the tortillas. Add the jalapenos, cilantro, queso panela, and drizzle with the chipotle ranch.


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