Description
These Carne Asada Tacos feature marinated flank or skirt steak grilled to perfection and served on warm tortillas with fresh toppings like diced onions, cilantro, cotija cheese, and lime. The marinade is a vibrant blend of jalapeño, garlic, citrus juices, and spices, delivering authentic Mexican flavors ideal for a tasty and satisfying 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 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
- other optional toppings: guacamole, pico de gallo, toasted red chile salsa
Instructions
- Prepare the marinade: In a medium bowl, whisk together the 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. Pour the marinade over the steak, turning it several times to ensure it is fully coated. Refrigerate for 2 to 4 hours, but do not exceed 8 hours to prevent the meat from becoming mushy.
- Prepare steak for grilling: Remove the steak from the marinade and discard the excess marinade. Pat the steak dry with paper towels. Drizzle each side lightly with olive oil and season with coarse salt and freshly ground black pepper.
- Grill the steak: Preheat your grill or grill pan to medium-high heat, approximately 400-450°F. Grill the steak with the lid closed for 4-8 minutes per side depending on thickness—skirt steak closer to 4 minutes and flank steak about 6-8 minutes per side.
- Rest and slice the steak: Remove the steak from the grill and let it rest for 5 minutes to retain its juices. Slice into bite-sized chunks suitable for tacos.
- Assemble the tacos: Place a generous spoonful or two of carne asada onto each warmed tortilla. Top with finely diced onions, chopped cilantro, crumbled cotija cheese, and a squeeze of fresh lime juice.
- Serve with optional toppings: Offer additional toppings such as guacamole, pico de gallo, and toasted red chile salsa for guests to customize their tacos.
Notes
- To ensure the steak reaches your preferred doneness, use an oven-safe meat thermometer for accurate cooking.
- Keep tortillas warm and pliable by placing them in a tortilla warmer or wrapping them in a clean kitchen towel inside a large zip-top bag to maintain heat and moisture.
Nutrition
- Serving Size: 1 serving (2 tacos)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 75 mg
