Season Spoon

Tag: street tacos

  • Carne Asada Tacos (Charred, Citrusy, and Crazy Good)

    Carne Asada Tacos (Charred, Citrusy, and Crazy Good)

    Carne asada is simple: grilled steak kissed by fire, brightened with citrus and cilantro. No complicated salsas. No piles of cheese. Just meat, tortillas, and a few fresh things that belong together.

    This marinade does the heavy lifting—orange, lime, garlic, soy sauce, and a little beer if you’ve got it. Fire up the grill. These tacos are waiting.

    Ingredients

    Serves 4-6.

    For the Carne Asada:

    • 2 lbs (900g) flank steak or skirt steak
    • ¼ cup orange juice
    • ¼ cup lime juice (about 3 limes)
    • ¼ cup olive oil
    • 4 cloves garlic, minced
    • ¼ cup chopped cilantro
    • 2 tablespoons soy sauce
    • 1 tablespoon white vinegar
    • 1 teaspoon cumin
    • 1 teaspoon chili powder
    • ½ teaspoon black pepper
    • ½ teaspoon salt
    • Optional: ¼ cup beer (lager)

    For Serving:

    • Corn tortillas, warmed
    • Chopped white onion
    • Fresh cilantro
    • Lime wedges
    • Salsa verde or hot sauce
    • Optional: sliced radishes, avocado

    Step-by-Step Instructions

    Step 1: Marinate the Steak

    1. Whisk orange juice, lime juice, olive oil, garlic, cilantro, soy sauce, vinegar, cumin, chili powder, salt, pepper, and beer (if using).
    2. Place steak in a ziplock bag or dish. Pour marinade over. Refrigerate for at least 1 hour (4 hours is better, not overnight—citrus can make meat mushy).

    Step 2: Grill the Steak

    1. Preheat grill or cast iron skillet to high heat.
    2. Remove steak from marinade. Pat dry (important for char).
    3. Grill for 5-7 minutes per side until charred and internal temp reaches 130-135°F for medium-rare.

    Step 3: Rest and Slice

    1. Let steak rest for 10 minutes. Slice thinly AGAINST the grain. Very thin. Carne asada needs thin slices.

    Step 4: Assemble Tacos

    1. Warm corn tortillas on the grill or in a dry skillet.
    2. Pile on sliced steak. Top with onion, cilantro, and a squeeze of lime.
    3. Serve with salsa. Eat immediately. Repeat.

    Summary

    Marinate Time: 1-4 hours | Cook Time: 10 mins | Total Time: ~1.5 hours

    Yield: 4-6 servings (10-12 tacos)

    Difficulty: Easy

    Storage Notes

    Store leftover sliced steak in the fridge for 3 days. Reheat in a hot skillet for 30 seconds per side—microwave will ruin it. Leftover carne asada is great in quesadillas, burritos, or over rice. Don’t store assembled tacos (soggy tortillas are sad).

  • Crispy Pork Belly Tacos

    Crispy Pork Belly Tacos

    These Crispy Pork Belly Tacos are the ultimate fusion of textures and flavors—rich, crispy pork belly paired with tangy pickled onions, fresh cilantro, and a drizzle of crema, all nestled in warm corn tortillas.

    The pork belly is slow-roasted until tender, then crisped up in a hot skillet until the skin is shatteringly crisp and the meat is melt-in-your-mouth tender. Topped with bright, acidic pickled onions and creamy crema, each bite is a perfect balance. Perfect for Taco Tuesday, game day, or any night you want to impress.

    Ingredients

    For the Crispy Pork Belly:

    • 2 lbs (900g) pork belly, skin-on
    • 1 tablespoon salt
    • 1 teaspoon black pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon smoked paprika
    • 1 tablespoon vegetable oil (for crisping)

    For the Pickled Red Onions:

    • 1 red onion, thinly sliced
    • ½ cup (120ml) apple cider vinegar or rice vinegar
    • ½ cup (120ml) water
    • 1 tablespoon sugar
    • 1 teaspoon salt

    For the Tacos:

    • 8 to 12 corn tortillas
    • ½ cup crema or sour cream, thinned with a little milk
    • ½ cup fresh cilantro, chopped
    • 2 limes, cut into wedges
    • Optional: sliced radishes, hot sauce, crumbled cotija cheese

    Instructions

    1. Make the Pickled Red Onions: In a small bowl, combine the vinegar, water, sugar, and salt. Stir until dissolved. Add the sliced red onion and let sit for at least 30 minutes (or refrigerate overnight).

    2. Roast the Pork Belly: Preheat oven to 300°F (150°C). Pat the pork belly dry. Score the skin with a sharp knife. Combine salt, pepper, garlic powder, and paprika. Rub all over the pork. Place on a wire rack over a baking sheet. Roast for 2½ to 3 hours, until tender.

    3. Crisp the Pork Belly: Remove from oven and let cool slightly. Cut into ½-inch cubes. Heat a large skillet over medium-high heat. Add the oil. Add the pork belly cubes and cook for 2 to 3 minutes per side until crispy and golden brown.

    4. Warm the Tortillas: Heat a dry skillet or griddle over medium-high heat. Warm each tortilla for 20 to 30 seconds per side until pliable and lightly charred. Stack and wrap in a kitchen towel to keep warm.

    5. Assemble the Tacos: Place two tortillas on each plate (or use a tortilla holder). Add a generous amount of crispy pork belly. Top with pickled red onions, fresh cilantro, and a drizzle of crema. Squeeze fresh lime juice over each taco.

    6. Serve: Serve immediately with extra lime wedges and hot sauce on the side.

    These Crispy Pork Belly Tacos are a showstopping meal—rich, tangy, fresh, and utterly addictive.