Carne Asada Street Tacos with Mexican Street Corn Infused Olive Oil

Seared skirt steak, warm corn tortillas, crisp white onion, chopped cilantro, and a squeeze of fresh lime make every bite feel lively and street-stall fresh. Mexican Street Corn Infused Olive Oil Blend brings creamy corn, chile-kissed zest, and savory richness into the steak marinade and final drizzle, turning a simple taco night into a cookout-worthy spread for dinner, entertaining, or a laid-back family meal. It is the kind of recipe people ask for again after the first round disappears.

Garden Infuzions

Carne Asada Street Tacos with Mexican Street Corn Infused Olive Oil

Sizzling carne asada gets tucked into warm corn tortillas with bright onion, cilantro, and a smoky, citrusy finish from Mexican Street Corn Infused Olive Oil Blend.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 people

Course: Appetizers, Dinner

Cuisine: Fusion Cuisine, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds skirt steak
• 2 tablespoons Mexican Street Corn Infused Olive Oil Blend
• 1 tablespoon fresh lime juice
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 cloves garlic minced
• 8 small corn tortillas
• 1/2 cup white onion finely diced
• 1/2 cup fresh cilantro chopped
• 1 lime cut into wedges
• 1/2 cup crumbled queso fresco
• 1 small avocado sliced

Equipment

• 1 Mixing bowl For the marinade
• 1 Cast Iron Skillet Or grill pan
• 1 Tongs For turning steak
• 1 Cutting board For resting and slicing
• 1 Chef’s knife For trimming and slicing
• 1 set Measuring spoons For the marinade ingredients

Method

 

Instructions

1. In a medium bowl, whisk together the Mexican Street Corn Infused Olive Oil Blend, lime juice, salt, black pepper, cumin, chili powder, and garlic.
2. Add the skirt steak and coat it well, then let it sit for 15 to 20 minutes while you prep the toppings.
3. Heat a cast-iron skillet or grill pan over medium-high heat until very hot.
4. Cook the steak for 3 to 5 minutes per side, depending on thickness, until browned outside and cooked to your liking.
5. Transfer the steak to a cutting board and rest it for 5 minutes.
6. Warm the corn tortillas in a dry skillet or directly over a flame until soft and lightly charred.
7. Slice the steak thinly against the grain.
8. Fill each tortilla with steak, onion, cilantro, queso fresco, and avocado.
9. Finish with a squeeze of lime and a light drizzle of any remaining oil from the marinade bowl if desired.

Notes

For the best texture, do not overcook the steak. If the tortillas seem dry, warm them one at a time in a lightly oiled skillet so they stay flexible. Use the featured blend as both marinade flavor and finishing accent for the strongest corn-forward note.

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Recipe Tips

Slice the steak against the grain so each taco stays tender. Give the meat time to marinate, and let the skillet or grill get very hot before cooking for the best sear.

Serving Suggestions

Serve these tacos with lime wedges, warm charred tortillas, sliced radishes, and a spoonful of extra onion-cilantro topping. A side of black beans or simple rice rounds out the plate nicely.

Storage

Store leftover steak, tortillas, and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a skillet so it stays juicy.

Variations

Swap skirt steak for flank steak if that is what you have, or use the same marinade on shrimp for a faster taco night. You can also add sliced avocado, crumbled queso fresco, or grilled peppers for a different finish.

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