Carne Asada Street Tacos


  • 1 lb. sirloin tender steak or flank steak, cut into bite size chunks of slices
  • 1 tsp Kosher salt
  • 1/2 tsp onion powder
  • 1/4 cup light orange juice-I like to use simply light no pulp orange juice or tropicana Trop50 lite orange juice
  • 2 limes, juiced
  • 4 cloves garlic, minced
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 8 mission white corn tortillas or zero carb tortillas

Optional Toppings:

  • White onion, chopped
  • Cilantro, finely chopped
  • Cherry tomatoes, chopped
  • Guacamole
  • Cheese


  1. Season steak with onion powder and kosher salt.
  2. Thinly slice or cut steak against the grain into bite sized chunks or slices. Place steak pieces into a large ziplock bag.
  3. In a small bowl combine orange juice, lime juice, garlic, oregano, and cumin. Whisk until well combined.
  4. Pour the marinade into the bag with the steak slices or chunks. Seal tightly removing any excess air. Store in the refrigerator and marinate for at least 2 hours or as long as overnight. The longer you can marinate the meat, the more tender it will be.
  5. When you are ready to grill the meat, drain the steak pieces from the marinade and discard any remaining marinade.
  6. Generously spray a cast iron grill pan with cooking spray.  Place steak chunks into a cast iron grill pan and cook over medium-high heat. The cook time will depend on the thickness of your steak. Cook until the internal temperature reads 140-145° Fahrenheit or 130° Fahrenheit for medium-rare.
  7. Spray both sides of the tortillas with cooking spray. Cook tortillas in a skillet on both sides and fill with chopped steak. Add chopped onions, tomatoes, cheese, cilantro and guacamole, if desired.

Nutrition Information:



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