Description
These Carne Asada Tacos are packed with flavorful marinated grilled steak served on warm corn tortillas and topped with fresh onions, cilantro, crumbled cotija cheese, and a squeeze of lime. Perfect for a satisfying and authentic Mexican-style 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 juice)
- juice of 1 lime (about 2 tablespoons 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 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 steak: Place the steak in a large baking dish or gallon-size ziplock bag. Pour the marinade over the steak and turn to coat evenly. Refrigerate for 2 to 4 hours but no longer than 8 hours to prevent meat from breaking down.
- Preheat grill: Remove steak from marinade and discard excess marinade. Pat steak dry with paper towels, drizzle lightly with olive oil on both sides, and season with coarse salt and black pepper. Preheat grill or grill pan to medium-high heat (400-450°F).
- Grill steak: Grill steak with lid closed for 4-8 minutes per side depending on thickness (skirt steak about 4 minutes per side, flank steak 6-8 minutes per side) until cooked to desired doneness.
- Rest and slice steak: Remove steak from grill and let rest for 5 minutes. Slice into bite-sized chunks suitable for tacos.
- Assemble tacos: Warm tortillas and place a heaping spoonful or two of carne asada on each. Top with diced onions, chopped cilantro, crumbled cotija cheese, and a spritz of fresh lime juice.
- Serve: Add optional toppings like guacamole, pico de gallo, or toasted red chile salsa if desired. Serve immediately.
Notes
- Use an oven-safe meat thermometer to ensure your steak reaches your preferred doneness.
- Keep tortillas warm and pliable by using a tortilla warmer or wrapping them in a clean kitchen towel placed inside a large zip-top bag.
- Do not marinate the steak longer than 8 hours to avoid mushy texture from acidic marinade.
- For best flavor, use either flank or skirt steak trimmed of excess fat.
Nutrition
- Serving Size: 1 taco
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
