Description
Juicy and tender Carne Asada Tacos made with marinated flank or skirt steak, grilled to perfection and served on warm corn tortillas with fresh onions, cilantro, cotija cheese, and lime wedges for a flavorful Mexican meal.
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 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)
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 as desired
Instructions
- Prepare the Marinade: In a medium 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 well until all ingredients are evenly incorporated.
- Marinate the Steak: Place the flank or skirt steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is completely coated. Seal the bag or cover the dish and refrigerate for 2 hours to allow flavors to penetrate the meat.
- Preheat the Grill: About 20 minutes before cooking, preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Grill the Steak: Remove the steak from the marinade, letting excess drip off. Season both sides with additional kosher salt and black pepper. Grill the steak for about 6-8 minutes per side, or until it reaches your desired level of doneness (medium rare to medium is recommended for optimal tenderness).
- Rest and Slice the Steak: Transfer the grilled steak to a cutting board and let it rest for 10 minutes to redistribute juices. Slice the steak thinly against the grain for maximum tenderness.
- Warm the Tortillas: Warm the corn tortillas on the grill for about 30 seconds per side or heat them on a skillet until pliable and slightly charred.
- Assemble the Tacos: Place slices of carne asada onto each tortilla. Top with finely diced onion, chopped cilantro, and crumbled cotija cheese. Serve with lime wedges and any other preferred toppings.
Notes
- For extra flavor, marinate the steak overnight if time allows.
- Use corn tortillas for a traditional taste; flour tortillas are a good alternative.
- If you don’t have a grill, the steak can be cooked on a hot cast iron skillet or broiled in the oven.
- Squeeze fresh lime over tacos just before eating for a bright, tangy finish.
- Optional toppings can include sliced avocado, salsa, or pickled jalapeños for added texture and flavor.
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
