Street Tacos Asada Recipe

Prepare marinade

In a bowl, whisk together 3 tbs lime juice, 2 tbs orange juice, 2 tbs olive oil, minced garlic, cumin, oregano, chili powder, 1 tsp salt and 1/2 tsp black pepper until combined.

Marinate protein

Place the steak or chicken in a zip-top bag or shallow dish. Pour the marinade over the meat, pressing to coat. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours (steak benefits from 1–4 hours; chicken 30–90 minutes).

Bring to room temperature

Remove the meat from the refrigerator 20–30 minutes before grilling so it comes closer to room temperature for even cooking.

Grill or pan-sear

Preheat a grill or heavy skillet to medium-high (about 400–450°F / hot). If using a skillet or griddle, add 1 tsp oil and heat until shimmering. Remove meat from marinade, letting excess drip off. For flank/skirt steak: grill 3–5 minutes per side for medium-rare to medium depending on thickness. For chicken thighs: grill or sear 5–7 minutes per side, until internal temperature reaches 165°F (74°C). Adjust time as needed. Do not overcrowd; work in batches if required.

Rest and slice

Transfer cooked meat to a cutting board and let rest 5–7 minutes. For steak, slice thinly against the grain into bite-sized pieces. For chicken, chop or slice into small pieces.

Roast tomatillos and pepper

Place husked tomatillos and the jalapeño/serrano on a hot dry skillet or under a broiler about 4–6 inches from heat. Roast, turning occasionally, until charred/blistered and softened, about 6–8 minutes total. Alternatively, boil for 5 minutes until soft for milder flavor.

Blend salsa

Transfer roasted tomatillos and pepper to a blender or food processor. Add 1/4 cup quartered white onion, 1/4 cup cilantro, 1 tbs lime juice and 1/2 tsp salt. Pulse/blend until a slightly chunky but saucy consistency is achieved. Taste and adjust salt or lime as needed. If very hot, remove seeds before blending.

Chill briefly

If time allows, refrigerate salsa verde for 15–30 minutes to let flavors marry; it can be served warm as well.

Warm tortillas

Heat a dry skillet or comal over medium-high heat. Brush each corn tortilla lightly with oil and warm 20–30 seconds per side until pliable and slightly charred in spots. Keep tortillas wrapped in a clean kitchen towel to stay warm.

Assemble tacos

Place 2 warmed tortillas on a plate for each serving (makes three tacos total using 6 tortillas). Divide the sliced asada or chopped grilled chicken evenly among the tortillas (about 2.5–3 oz protein per taco). Spoon 1–2 teaspoons of salsa verde over each taco.

Garnish and serve

Top each taco with a sprinkle of finely diced white onion and chopped cilantro to taste. Serve immediately with lime wedges on the side for squeezing.