Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Authentic Baja-Mexican Street Tacos (Carne Asada) Recipe
Authentic Baja-Mexican street tacos (carne asada) recreate favorite meals discovered during weekend getaways from San Diego to Ensenada and Rosarito beaches. This regional recipe captures the essence of Baja California street food culture through authentic preparation techniques and ingredient selections. The coastal influence creates distinctive flavor profiles unavailable elsewhere.
On weekend getaways from San Diego to the beaches in Ensenada and Rosarito (Baja California), I found my favorite meal in the delicious soft skirt steak tacos sold by the taqueria street vendors. This recipe tastes exactly how I remember them — without having to make the trip across the border. Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.
Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
1 hr
Total Time:
1 hr 35 mins
Servings:
16
Yield:
16 tacos
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Ingredients
3 cups fresh orange juice, or more as needed
2 tablespoons finely chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 pinch cayenne pepper
3 pounds trimmed skirt steaks
16 (6 inch) white corn tortillas, or as needed
1 white onion, chopped, or to taste
1 small bunch fresh cilantro, chopped, or to taste
Directions
Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
Add steak to each tortilla and top with white onion and cilantro.
Recipe Tips
You can substitute flank steak for the skirt steak. Feel free to broil the meat instead of grilling it, if you prefer.
To heat tortillas in the microwave, place them between wet paper towels and microwave for 1 minute. They should become pliable and fragrant. Rewet paper towel between batches.
Editor’s Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts (per serving)
| 155 | Calories |
| 4g | Fat |
| 17g | Carbs |
| 12g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 155 | |
| % Daily Value * | |
| Total Fat 4g | 6% |
| Saturated Fat 2g | 8% |
| Cholesterol 19mg | 6% |
| Sodium 179mg | 8% |
| Total Carbohydrate 17g | 6% |
| Dietary Fiber 2g | 7% |
| Total Sugars 4g | |
| Protein 12g | 24% |
| Vitamin C 25mg | 27% |
| Calcium 37mg | 3% |
| Iron 1mg | 7% |
| Potassium 282mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
