Description
Carne Asada Tacos are a classic Mexican favorite featuring juicy, marinated flank or skirt steak grilled to perfection and served in warm corn tortillas. Topped with fresh cilantro, diced onion, and a squeeze of lime, these tacos offer a perfect balance of smoky, citrusy, and bold flavors. Ideal for casual gatherings, summer cookouts, or a flavorful taco night at home, this authentic recipe brings the vibrant taste of traditional taquerias to your kitchen.
Ingredients
For the Carne Asada
- 1 1/2 pounds flank steak or skirt steak
- 1/4 cup fresh lime juice
- 2 tablespoons orange juice
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Tacos
- 12 small corn tortillas
- 1 small white onion, finely diced
- 1/2 cup chopped fresh cilantro
- 2 limes, cut into wedges
- Salsa or hot sauce, for serving
- Sliced radishes (optional)
Instructions
- Prepare the marinade: In a bowl, whisk together the lime juice, orange juice, olive oil, minced garlic, chopped cilantro, ground cumin, chili powder, smoked paprika, salt, and black pepper until well combined.
- Marinate the steak: Place the flank or skirt steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, turning to coat evenly. Seal and refrigerate for at least 30 minutes and up to 4 hours to let the flavors infuse and tenderize the meat.
- Preheat the grill: Heat an outdoor grill or grill pan to high heat. Lightly oil the grill grates or pan surface to prevent the steak from sticking during cooking.
- Grill the steak: Remove the steak from the marinade and let excess marinade drip off. Place the steak on the hot grill and cook for about 4 to 6 minutes per side, depending on thickness and preferred doneness.
- Check doneness: Use a meat thermometer to ensure the steak reaches an internal temperature of at least 145°F (63°C) for safety. Remember to let the steak rest for 3 minutes after cooking to allow juices to redistribute.
- Rest and slice the steak: Transfer the grilled steak to a cutting board and let it rest for 5 to 10 minutes. Then, slice thinly against the grain into strips. Optionally, chop into smaller pieces suitable for tacos.
- Warm the tortillas: Heat the corn tortillas on a dry skillet or on the grill for 20 to 30 seconds per side until they become warm and pliable, perfect for folding around the meat and toppings.
- Assemble the tacos: Distribute the sliced carne asada evenly onto the warmed tortillas. Top each with diced white onion and freshly chopped cilantro for added freshness.
- Serve: Finish with a squeeze of fresh lime juice to add brightness and serve alongside salsa, hot sauce, or optional sliced radishes for extra crunch and flavor.
Notes
- Choose flank or skirt steak for their ability to absorb marinades and cook quickly over high heat.
- Avoid over-marinating since excess citrus can alter the steak’s texture to mushy.
- Always slice the steak against the grain for maximum tenderness and easier chewing.
- Use a hot grill to achieve the ideal charred crust and smoky flavor on the steak.
- Customize your tacos with additions like guacamole, pickled onions, cotija cheese, or grilled peppers to suit your taste.
- Store any leftover cooked steak in an airtight container in the refrigerator for up to 3 to 4 days; reheat briefly in a hot skillet to maintain tenderness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Dinner, Tacos
- Method: Grilling
- Cuisine: Mexican
