Description
Delicious and easy carne asada tacos made with juicy marinated flank or skirt steak, grilled to perfection and served on warm tortillas with onions, cilantro, cotija cheese, and lime wedges for a classic Mexican street food experience.
Ingredients
Units
Scale
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)
Main
- 2 pounds flank steak or skirt steak, excess fat removed
- 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
- Additional chopped cilantro
- Diced onions
- Sour cream
- Salsa
Instructions
- Prepare the Marinade: In a bowl, combine the minced 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 freshly ground black pepper. Mix thoroughly to create a flavorful marinade.
- Marinate the Steak: Place the flank or skirt steak in a large resealable plastic bag or shallow dish and pour the marinade over it. Make sure the steak is fully coated. Seal the bag or cover the dish and refrigerate for 2 hours to allow the flavors to penetrate the meat.
- Preheat the Grill: Preheat a grill or grill pan to medium-high heat. Lightly oil the grates and season the steak with additional kosher salt and black pepper just before grilling.
- Grill the Steak: Remove the steak from the marinade and place it on the hot grill. Cook for about 6 to 8 minutes per side, depending on thickness, until it reaches medium-rare to medium doneness. Remove from heat and let it rest for 5 to 10 minutes to lock in the juices.
- Warm the Tortillas: While the steak rests, warm the corn or flour tortillas on the grill or in a dry skillet until soft and pliable.
- Slice the Steak: Thinly slice the rested steak against the grain into bite-sized pieces for easy taco assembly.
- Assemble the Tacos: Place a portion of sliced steak on each warmed tortilla. Top with diced onions, chopped cilantro, crumbled cotija cheese, and a squeeze of fresh lime juice. Add optional toppings such as salsa or sour cream if desired.
- Serve: Serve the carne asada tacos immediately while warm with extra lime wedges on the side for added brightness.
Notes
- For a spicier kick, leave some seeds in the jalapeño or add extra chili powder to the marinade.
- Flank steak or skirt steak both work well for this recipe due to their flavor and texture.
- Marinating for at least 2 hours is essential to tenderize the meat and develop flavor, but you can marinate up to overnight for more intensity.
- Use fresh lime juice rather than bottled for the best flavor.
- If you don’t have a grill, you can cook the steak on a hot cast iron pan or grill pan on the stovetop.
- Warm the tortillas just before serving to keep them soft and prevent cracking.
- Customize toppings to your preference; diced avocado or pico de gallo work great as well.
Nutrition
- Serving Size: 2 tacos
- Calories: 337 kcal
- Sugar: 2 g
- Sodium: 584 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
