Description
Delicious and easy carne asada tacos made with juicy marinated flank or skirt steak, served on warm corn tortillas and topped with fresh onions, cilantro, and crumbled cotija cheese. 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 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 to create a flavorful marinade.
- Marinate the Steak: Place the flank or skirt steak in a large shallow dish or resealable bag, and pour the marinade over the meat. Make sure the steak is fully coated, then cover or seal and refrigerate for at least 2 hours, preferably overnight for the best flavor and tenderness.
- Preheat the Grill: When ready to cook, heat your grill to medium-high heat. Remove the steak from the marinade, allowing excess to drip off, and season both sides with additional kosher salt and freshly ground black pepper.
- Grill the Steak: Place the steak on the hot grill and cook for about 7-10 minutes per side, depending on desired doneness and thickness. Aim for medium-rare to medium for the best texture. Use tongs to flip the steak once during cooking.
- Rest and Slice the Steak: Remove the steak from the grill and let it rest on a cutting board for about 10 minutes to allow juices to redistribute. Then slice the steak thinly against the grain into bite-size strips.
- Warm the Tortillas: Warm the corn tortillas on the grill or in a dry skillet until pliable and slightly charred, about 30 seconds to 1 minute per side.
- Assemble Tacos: Place sliced steak on each tortilla, then top with finely diced onion, chopped cilantro, and crumbled cotija cheese. Serve with lime wedges and additional toppings if desired.
Notes
- For extra tenderness, marinate the steak overnight.
- If you don’t have a grill, you can cook the steak in a hot cast-iron skillet or grill pan.
- Flank steak and skirt steak are both excellent choices for carne asada due to their flavor and texture.
- Use corn tortillas for a more authentic taco experience or flour tortillas if preferred.
- Optional toppings include sliced radishes, avocado, salsa, or sour cream.
Nutrition
- Serving Size: 2 tacos
- Calories: 337 kcal
- Sugar: 2 g
- Sodium: 584 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
