Description
This recipe delivers delicious Carne Asada Tacos featuring tender marinated flank or skirt steak grilled to perfection, served on warm corn tortillas with fresh toppings like diced onions, cilantro, cotija cheese, and lime. With a vibrant citrus and spice marinade, these tacos bring bold, authentic Mexican flavors to your table in just over two hours including marinating time.
Ingredients
Scale
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
- Optional toppings: guacamole, pico de gallo, toasted red chile salsa
Instructions
- Make 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 fully combined.
- Marinate the Steak: Place the flank or skirt steak into a large baking dish or a gallon-sized ziplock bag. Pour the marinade over the steak and turn it several times to fully coat. Refrigerate for 2 hours to 4 hours, avoiding marinating longer than 8 hours to prevent meat from becoming mushy.
- Prepare for Grilling: Remove the steak from the marinade and discard any leftover marinade. Pat the steak dry with paper towels, drizzle a little olive oil on both sides to coat, then season lightly with coarse salt and black pepper.
- Grill the Steak: Preheat a grill or grill pan to medium-high heat (400-450°F). Grill the steak with the lid closed for 4 to 8 minutes per side depending on thickness—skirt steak closer to 4 minutes, flank steak 6 to 8 minutes.
- Rest and Slice: Transfer the cooked steak to a cutting board and let it rest for 5 minutes to retain juices. Slice into bite-sized chunks suitable for tacos.
- Assemble the Tacos: Warm the corn tortillas. Place a generous spoonful or two of carne asada onto each tortilla, then top with finely diced onion, chopped cilantro, crumbled cotija cheese, and a squeeze of fresh lime juice.
- Serve with Extras: Serve your tacos with optional toppings like guacamole, pico de gallo, and toasted red chile salsa alongside lime wedges for extra flavor.
Notes
- Use an oven-safe meat thermometer to ensure the steak is cooked to your desired temperature for perfect doneness.
- To keep tortillas warm and pliable, place them inside a tortilla warmer or wrap them in a clean kitchen towel and store inside a large zip-top bag to retain heat and moisture during serving.
- If preferred, flour tortillas can be substituted for corn tortillas.
- Marinating time is key for flavor, but do not exceed 8 hours to prevent the acid in the marinade from breaking down the meat excessively.
Nutrition
- Serving Size: 1 taco
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 50 mg
