Elevated Street Tacos with Cilantro Citrus Crema and Radish Microgreens

Street tacos have always punched above their weight — small, unpretentious, and built for flavor. This version keeps that spirit intact while adding a few deliberate upgrades: a properly marinated carne asada, a cilantro citrus crema that actually has brightness and body, and a handful of Gem State Greens radish microgreens on top that bring a peppery snap no shredded cabbage ever could.

No foam. No tweezers. Just good technique and better ingredients.

Prep Time: 20 minutes (plus 1–4 hours marinating)

Cook Time: 12 minutes

Servings: 4 (3 tacos each)

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Ingredients

Carne Asada:

- 1.5 lbs skirt steak or flap meat

- 3 tbsp fresh lime juice

- 2 tbsp fresh orange juice

- 3 tbsp olive oil

- 4 cloves garlic, minced

- 1 tsp cumin

- 1 tsp smoked paprika

- 1/2 tsp chili flakes

- 1 tsp kosher salt

- 1/2 tsp black pepper

- 1/4 cup fresh cilantro, roughly chopped

For Assembly:

- 12 small corn tortillas (street-size, 4–5 inch)

- 1/2 cup white onion, finely diced

- 1 cup Gem State Greens Taco Blend microgreens

- As much Cilantro Citrus Creama Adonis Sauce as you'd like!

- Lime wedges for serving

- Flaky sea salt for finishing

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Instructions

1. Marinate the steak. Combine all carne asada marinade ingredients in a zip-top bag or shallow dish. Add the steak, coat well, and refrigerate for at least 1 hour — 4 hours delivers noticeably deeper flavor. Don't go overnight; the citrus will start to break down the texture.

2. Cook the steak. Remove steak from the marinade and pat gently with a paper towel to remove excess moisture (this helps you get a proper sear). Heat a cast iron skillet or grill pan over high heat until smoking. Cook steak 4–5 minutes per side for medium, depending on thickness. Rest for 5 minutes before slicing against the grain into thin, bite-size pieces.

3. Warm the tortillas. Char each tortilla directly over a gas flame or in a dry skillet for 30–45 seconds per side. Stack and wrap in a clean towel to keep warm and pliable.

4. Assemble. Layer each tortilla with carne asada, a generous drizzle of cilantro citrus crema, and a pinch of diced white onion. Finish with a small crown of Taco Blend microgreens and a pinch of flaky salt. Serve immediately with lime wedges.

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Chef's Tips

- Tortilla quality matters more than most people think. Look for freshly made corn tortillas from a local Mexican grocery or make your own with masa harina. The flavor difference is real.

- Add the microgreens last, not during cooking. Heat wilts them instantly and you lose the texture contrast that makes this recipe work.

- Rest your steak. Seriously. Five minutes on a cutting board before slicing keeps the juices in the meat, not on your cutting board.

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Why Microgreens

Taco Blend microgreens from Gem State Greens are the finishing move this recipe was designed around. Grown right here in Idaho with clean inputs and harvested at peak density, they bring a sharp, peppery bite — think of the best part of a radish, lettuce and more, concentrated — without the harsh edge of raw radish slices.

Beyond flavor, they add a textural lift that heavier toppings can't replicate. A handful takes a well-made taco and gives it a brightness and crunch that reads as intentional rather than decorative. That's the difference between garnish and ingredient.