Description
Delicious and authentic Carne Asada Tacos made with juicy marinated flank or skirt steak grilled to perfection, served on warm tortillas with classic toppings like cilantro, onions, cotija cheese, and fresh lime. Perfect for a flavorful Mexican-inspired meal.
Ingredients
Scale
For the carne asada marinade
- 1 jalapeño pepper seeded and minced
- 4 cloves garlic minced (about 2 teaspoons)
- 1/2 cup chopped cilantro
- 1/3 cup olive oil
- juice of 1 orange (about 1/4 cup)
- juice of 1 lime (about 2 tablespoons)
- 2 tablespoons white wine vinegar
- 2 teaspoons chili powder
- 1 teaspoon kosher salt plus more for grilling
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ancho chili powder
- 1/4 teaspoon freshly ground black pepper plus more for grilling
- 2 pounds flank steak or skirt steak, excess fat removed
For the tacos
- 16 corn tortillas, warmed (or flour tortillas)
- 1/2 medium onion, finely diced
- 1/2 cup chopped cilantro
- 1 cup crumbled cotija cheese
- lime wedges, for serving
- other optional toppings: guacamole, pico de gallo, toasted red chile salsa
Instructions
- Prepare the marinade: In a medium bowl, whisk together jalapeño, garlic, cilantro, olive oil, orange juice, lime juice, white wine vinegar, chili powder, kosher salt, cumin, oregano, ancho chili powder, and black pepper until well combined.
- Marinate the steak: Place the steak in a large baking dish or gallon-size ziplock bag and pour the marinade over it. Turn the steak several times to coat completely. Refrigerate for 2 to 4 hours but no longer than 8 hours to avoid mushy texture.
- Prepare for grilling: Remove steak from marinade and discard leftover marinade. Pat the steak dry with paper towels. Drizzle a small amount of olive oil on both sides to coat. Season lightly with coarse salt and black pepper on both sides.
- Grill the steak: Preheat grill or grill pan to medium-high heat (400-450°F). Grill steak with lid closed for 4 to 8 minutes per side depending on thickness—skirt steak about 4 minutes per side, flank steak 6 to 8 minutes per side.
- Rest and slice: Remove steak from grill and let it rest for 5 minutes to retain juices. Slice into bite-sized chunks for easy serving in tacos.
- Assemble the tacos: Warm tortillas and place a generous spoonful or two of carne asada on each. Top with diced onions, chopped cilantro, crumbled cotija cheese, and a spritz of fresh lime juice.
- Serve with toppings: Add additional toppings as desired such as guacamole, pico de gallo, or toasted red chile salsa for extra flavor and texture.
Notes
- Use an oven-safe meat thermometer to ensure steak is cooked to your preferred doneness.
- Keep tortillas warm and pliable by placing them in a tortilla warmer or wrapping in a clean kitchen towel inside a large zip-top bag to retain heat and moisture.
- Do not marinate steak longer than 8 hours to prevent the meat from becoming mushy due to acidic ingredients.
- Feel free to substitute skirt steak with flank steak or vice versa depending on availability.
- Warm tortillas before assembling tacos to enhance taste and texture.
Nutrition
- Serving Size: 1 taco
- Calories: 270 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 45 mg
