Street-Style Carne Asada Tacos with Taco Seasoning

These street-style carne asada tacos are everything — charred, juicy, boldly seasoned beef piled onto warm corn tortillas with fresh toppings. The secret is our Dam Spice Co. Taco Seasoning, a Southwest New Mexico blend of cumin, chile pepper, cayenne, and black pepper that delivers authentic flavor in minutes.

Ingredients

For the carne asada:

• 2 lbs flank steak or skirt steak
• 2 tablespoons Dam Spice Co. Taco Seasoning
• 3 tablespoons olive oil
• Juice of 2 limes
• 3 cloves garlic, minced
• 1 tablespoon orange juice

For serving:

• Corn tortillas, warmed
• Diced white onion
• Fresh cilantro
• Sliced radishes
• Lime wedges
• Salsa verde or your favorite hot sauce
• Crumbled cotija cheese (optional)

Instructions

1. Marinate: Whisk together olive oil, lime juice, orange juice, garlic, and Taco Seasoning. Pour over the steak and marinate for at least 1 hour, or overnight in the fridge for deeper flavor.
2. Heat the grill: Preheat a grill or cast iron skillet over high heat until screaming hot. You want serious char on this meat.
3. Cook the steak: Remove from marinade and pat slightly dry. Grill or sear for 3 to 5 minutes per side for medium-rare, depending on thickness. Don’t overcook — skirt and flank steak are best at medium-rare to medium.
4. Rest and slice: Let the steak rest for 5 minutes, then slice thin against the grain. Chop into small taco-sized pieces.
5. Assemble: Double up warm corn tortillas. Top with carne asada, onion, cilantro, radishes, and a squeeze of lime. Add salsa and cotija to taste.

Tips

• Char is everything: Don’t move the steak around — let it sear undisturbed for a deep, flavorful crust.
• Always slice against the grain: Look at the muscle fibers and cut perpendicular to them for tender bites.
• Also great for: Burritos, burrito bowls, quesadillas, or nachos.
• Make it a feast: Serve alongside Mexican rice, refried beans, and grilled corn.

Grab your Taco Seasoning and bring authentic Southwest flavor to taco night.