Carne Asada Street Tacos | Inspiration Kitchen
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Carne Asada Street Tacos with Pico De Gallo

Delicious carne asada street tacos with grilled corn tortillas and a spicy pico de gallo!
Author: Kristi


Marinade & Meat

  • 2 tablespoons garlic cloves minced
  • 1/4 cup diced jalapeno
  • 1/2 cup chopped cilantro
  • salt to taste
  • pepper to taste
  • 2 limes juiced
  • 1 orange juiced
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons white vinegar
  • 1 and 1/2 pounds flank steak

Pico De Gallo Salsa

  • 4 roma tomatoes diced
  • 1/2 medium red onion chopped
  • 2 green onions sliced
  • 2 Serrano chiles minced (with seeds)
  • 1/4 cup chopped fresh cilantro
  • 5 garlic cloves minced
  • 1 lime juiced
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt


  • 10 - 12 corn tortillas


  • 1 cup shredded jack and cheddar cheese


  • Mix garlic, jalapeno, cilantro, salt and pepper together. Add lime juice, orange juice, olive oil and vinegar. Place in a jar and shake until thoroughly mixed.
  • Rinse and pat dry flank steak. Place in baking dish and pour marinade over the top. Cover and wrap tightly with plastic wrap and marinate in the refrigerator at least 1 hour (or up to 8 hours).
  • Oil grates of gas grill. Grill flank steak over medium-high heat for 7-10 minutes per side or until medium to medium-well done. Let rest for 5 minutes.
  • Slice across the grain, roughly 1/2 inch thick.

Pico De Gallo

  • Mix all ingredients together and refrigerate at least 15 minutes to allow flavors to blend.


  • Grill tortillas individually over direct heat (i.e. over a gas stove) until slightly browned (roughly 10-15 seconds per side) and slightly crisp edges. Fold in half while warm to retain shape.


  • Add marinated meat to taco shells, top with shredded cheese and pico de gallo and serve!


The 2 tablespoons of minced garlic cloves is roughly 4 medium-large garlic cloves.