Look for the seal.

Carne Asada Street Tacos



– 2 pounds skirt steak (or flank steak) – 2 tablespoons olive oil – 2 tablespoons lime juice – 1 teaspoon chili powder – 1/2 teaspoon ground cumin – 1/2 teaspoon salt – 1/2 teaspoon ground black pepper – 24 corn tortillas, street size (or 12 if you’re using single tortilla) Toppings: – Real California Milk Queso Fresco, crumbled – Real California Milk Cotija Cheese, crumbled – Real California Milk Crema Mexicana – Pico de Gallo – Lime Juice – Salsa :Beef, Crema, Tacos, Cotija, Taquito, Hispanic, Mexican Food, Queso Fresco, Hispanic Dairy
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Place meat in a large freezer bag. Set aside.

Whisk together olive oil, lime juice, chili powder, cumin, salt and pepper in a small bowl. Add mixture to bag with meat, seal and shake, pressing meat with fingers marinate evenly. Refrigerate overnight.

Heat a cast iron skillet over medium heat. Add steak and cook 6-7 minutes on each side. Remove from heat and transfer to a large cutting board. Let cooked meat rest for 8-10 minutes. Chop into bite-sized pieces and keep warm.

Warm tortillas on a comal or skillet, add 2 tablespoons carne asada to 2 stacked tortillas (optional, you can also use 1 tortilla), arrange on a serving plate and repeat until all carne asada has been used. Keep warm.

Top tacos with California Queso Fresco, Cotija, Crema, pico de gallo or salsa and a squeeze of lime. Serve.

Makes 12

Preparation time: 10 minutes

Marinating time: 8-12 hours

Cooking time: 10 minutes


Recipe and image created by Ericka Sanchez /@nibblesnfeasts for the CMAB