Description
Delicious and easy carne asada tacos made with juicy, tender marinated flank or skirt steak, grilled to perfection and topped with fresh onions, cotija cheese, and cilantro. Perfect for a flavorful Mexican-inspired 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)
- 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)
Toppings
- 1/2 medium onion, finely diced
- 1/2 cup chopped cilantro
- 1 cup crumbled cotija cheese
- Lime wedges, for serving
- Other optional toppings as desired
Instructions
- Prepare the Marinade: In a bowl, combine minced jalapeño, garlic, chopped cilantro, olive oil, orange juice, lime juice, white wine vinegar, chili powder, kosher salt, cumin, oregano, ancho chili powder, and black pepper. Mix well to create the marinade.
- Marinate the Steak: Place the flank or skirt steak in a resealable bag or shallow dish and pour the marinade over the meat. Ensure the steak is well coated. Seal and refrigerate for at least 2 hours, preferably up to 4 hours for maximum flavor and tenderness.
- Preheat the Grill: Preheat your grill to medium-high heat, about 400°F (200°C). Lightly oil the grill grates to prevent sticking.
- Grill the Steak: Remove the steak from the marinade, pat it dry, and season lightly with additional kosher salt and freshly ground black pepper. Grill the steak for about 4-6 minutes per side until it reaches medium-rare or your desired doneness.
- Rest the Steak: Transfer the steak to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute and the meat to stay tender.
- Warm the Tortillas: While the steak rests, warm the corn tortillas on the grill for about 30 seconds to 1 minute on each side until soft and pliable.
- Slice the Steak: Slice the rested steak thinly against the grain for maximum tenderness.
- Assemble the Tacos: Place sliced steak on each tortilla and top with finely diced onions, chopped cilantro, crumbled cotija cheese, and a squeeze of fresh lime juice. Add any other desired toppings.
- Serve: Serve the carne asada tacos immediately while warm with lime wedges on the side.
Notes
- For best results, marinate the steak for at least 2 to 4 hours to tenderize and infuse flavor.
- If you don’t have ancho chili powder, substitute with mild chili powder or smoked paprika.
- Flour tortillas can be used as an alternative to corn tortillas based on preference.
- Additional toppings such as sliced radishes, avocado slices, or salsa can be added for extra flavor.
- Use a sharp knife to slice the steak thinly against the grain to ensure tenderness.
- Letting the steak rest after grilling is important to keep it juicy.
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
