Description
These Carne Asada Tacos are a flavorful Mexican favorite featuring marinated grilled flank or skirt steak, served on warm tortillas with fresh onion, cilantro, cotija cheese, and lime. Perfect for a satisfying meal packed with smoky, tangy, and spicy flavors.
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 of juice)
- juice of 1 lime (about 2 tablespoons of juice)
- 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 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 size ziplock bag and pour the marinade over it. Turn the steak several times to coat it evenly with the marinade. Refrigerate for 2 hours to 4 hours, but not longer than 8 hours to avoid mushy texture.
- Prepare for Grilling. Remove the steak from the marinade, discarding any excess marinade. Pat the steak dry with paper towels and drizzle each side lightly with olive oil. Season both sides with coarse salt and freshly ground black pepper.
- Grill the Steak. Preheat your grill or grill pan to medium-high heat around 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. Grill to your preferred doneness.
- Rest and Slice the Steak. Remove the steak from the grill and let it rest for 5 minutes to retain juices. Slice the steak into bite-sized chunks suitable for tacos.
- Assemble the Tacos. Warm the tortillas and place a generous spoonful of carne asada on each. Top with finely diced onion, chopped cilantro, crumbled cotija cheese, and a spritz of fresh lime juice. Add optional toppings like guacamole, pico de gallo, or toasted red chile salsa if desired.
Notes
- Use an oven-safe meat thermometer to ensure the steak reaches your preferred temperature for perfect 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 the steak for longer than 8 hours to avoid mushy texture from acidic marinade ingredients.
- Flank steak tends to be thicker and requires slightly longer grilling time than skirt steak.
- For extra smoky flavor, use a charcoal grill or add wood chips to a gas grill.
Nutrition
- Serving Size: 1 serving (2 tacos)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 55 mg
