Description
This Carne Asada Tacos recipe features marinated flank or skirt steak grilled to perfection and served on warm corn tortillas with traditional toppings like diced onions, cilantro, and crumbled cotija cheese. The marinade combines fresh jalapeño, garlic, citrus juices, and spices creating a flavorful and tender meat ideal for authentic Mexican tacos.
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
- 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 well combined.
- Marinate the steak: Place the flank or skirt steak in a large baking dish or gallon-sized ziplock bag. Pour the marinade over the steak and turn several times until fully coated. Refrigerate for 2 hours, up to 4 hours but not exceeding 8 hours to avoid mushy meat.
- Prepare for grilling: Remove the steak from the marinade and discard excess. Pat dry with paper towels. Lightly coat both sides with olive oil and season with coarse salt and black pepper.
- Grill the steak: Preheat grill or grill pan to medium-high heat (400-450°F). Grill the steak with the lid closed for 4-8 minutes per side — about 4 minutes for skirt steak and 6-8 minutes for flank steak depending on thickness.
- Rest and slice: Remove the steak from heat and let it rest for 5 minutes. Slice into bite-sized chunks suitable for taco filling.
- Assemble tacos: Place a spoonful or two of grilled carne asada on each warmed tortilla. Top with diced onions, chopped cilantro, crumbled cotija cheese, and a spritz of fresh lime juice.
- Serve: Offer additional toppings such as guacamole, pico de gallo, and toasted red chile salsa on the side for personal preference.
Notes
- Use an oven-safe meat thermometer to check steak doneness for preferred temperature.
- Keep tortillas warm and pliable by placing in a tortilla warmer or wrapping them in a clean kitchen towel inside a large zip-top bag to retain heat and moisture.
- Do not marinate the steak longer than 8 hours to avoid meat texture breaking down due to acidity.
- You can substitute corn tortillas with flour tortillas if preferred.
Nutrition
- Serving Size: 1 taco
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 40 mg
