Description
These Carne Asada Tacos feature tender marinated flank or skirt steak grilled to perfection and served on warm corn tortillas with fresh toppings like diced onions, cilantro, crumbled cotija cheese, and a squeeze of lime. Marinated with a vibrant blend of citrus, spices, and jalapeño, these tacos offer an authentic and flavorful Mexican street food experience perfect for gatherings or a delicious weeknight 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
- Optional toppings: guacamole, pico de gallo, toasted red chile salsa
Instructions
- Prepare Marinade: In a medium bowl, whisk together jalapeño, garlic, chopped cilantro, olive oil, orange juice, lime juice, white wine vinegar, chili powder, kosher salt, ground cumin, dried oregano, ancho chili powder, and black pepper until well combined to create the marinade.
- Marinate Steak: Place the flank or skirt steak in a large baking dish or a gallon size ziplock bag. Pour the marinade over the steak and turn the steak several times until fully coated. Refrigerate for 2 hours to 4 hours, but do not exceed 8 hours to avoid mushy texture caused by acidity.
- Prepare Steak for Grilling: Remove the steak from the marinade and discard any leftover marinade. Pat the steak dry with paper towels. Drizzle lightly with olive oil to coat both sides and season with coarse salt and freshly ground black pepper.
- Grill Steak: Preheat your 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; skirt steak cooks closer to 4 minutes per side, flank steak closer to 6 to 8 minutes per side depending on thickness.
- Rest and Slice Steak: Remove the grilled steak and let it rest for 5 minutes to allow juices to redistribute. Slice the steak into bite-sized chunks for easier eating in tacos.
- Assemble Tacos: Warm the corn tortillas. Place a generous spoonful of carne asada onto each tortilla. Top with diced onion, chopped cilantro, crumbled cotija cheese, and a fresh squeeze of lime juice.
- Add Optional Toppings: Serve tacos with additional toppings like guacamole, pico de gallo, or toasted red chile salsa according to preference.
Notes
- Use an oven-safe meat thermometer to check steak doneness for preferred cooking temperature.
- 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.
- For a smoky flavor, consider grilling the jalapeño lightly before mincing and adding to the marinade.
- Flank steak and skirt steak can be substituted with other thin cuts like sirloin flap meat for similar results.
- Marinating the steak longer than 8 hours is not recommended as the acid in the marinade can make the meat mushy.
Nutrition
- Serving Size: 1 serving (2 tacos)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
