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Easy Sheet Pan Carne Asada Street Tacos Recipe with Charred Corn Salsa

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A quick and flavorful sheet pan recipe for carne asada street tacos with a vibrant charred corn salsa, perfect for busy weeknights or entertaining.

Ingredients

Scale
  • 1.5 pounds skirt steak or flank steak, trimmed
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Juice of 1 lime (about 2 tablespoons)
  • 2 tablespoons chopped fresh cilantro
  • 2 ears fresh corn, husked (or 1.5 cups frozen corn, thawed)
  • 1 small red bell pepper, diced
  • 1 small jalapeño, seeds removed and finely chopped
  • 1/4 cup red onion, finely diced
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • Salt to taste
  • Small corn tortillas (about 12, warmed)
  • Crumbled queso fresco or Cotija cheese (optional)
  • Extra lime wedges
  • Thinly sliced radishes (for crunch and color)

Instructions

  1. In a mixing bowl, combine olive oil, minced garlic, cumin, smoked paprika, chili powder, salt, pepper, and lime juice. Toss in the skirt steak, making sure it’s fully coated. Cover and let it marinate at room temperature for 20 minutes or refrigerate for up to 2 hours.
  2. Preheat the oven to 450°F (232°C).
  3. If using fresh corn, slice the kernels off the cobs. Toss corn kernels, diced bell pepper, jalapeño, and red onion with olive oil and a pinch of salt in a bowl.
  4. Lay the marinated steak flat on one side of a half-sheet pan. Spread the corn mixture evenly on the other side, keeping them separate.
  5. Place the sheet pan in the oven and roast for about 15 minutes, flipping the steak halfway through. The corn should blister and char, and the steak edges should crisp up.
  6. Check the steak’s internal temperature for medium-rare (130-135°F / 54-57°C). Remove the steak when it reaches desired doneness, tent loosely with foil, and let rest for 5-10 minutes.
  7. Transfer the roasted corn mixture to a bowl. Add chopped cilantro and fresh lime juice, adjusting salt as needed.
  8. Slice the rested steak thinly against the grain.
  9. Warm the tortillas in a dry skillet or wrapped in foil in the oven for 5 minutes.
  10. Assemble tacos by placing sliced steak on tortillas, spooning on charred corn salsa, sprinkling crumbled cheese if using, and garnishing with radish slices, extra cilantro, and a squeeze of lime.

Notes

Pat steak dry before marinating for better sear. Rest steak after roasting to keep it juicy. Flip steak only once during cooking. Slice against the grain for tenderness. Broil corn 1-2 minutes if not blistered enough. Adjust spice level by modifying jalapeño amount. For dairy-free, substitute cheese with avocado or vegan crema.

Nutrition

Keywords: carne asada, street tacos, sheet pan recipe, charred corn salsa, easy tacos, quick dinner, Mexican food

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