Description
Delicious and easy carne asada tacos made with juicy marinated flank or skirt steak, grilled to perfection 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)
- 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)
Meat
- 2 pounds flank steak or skirt steak (excess fat removed)
Toppings & Serving
- 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 (such as sliced radishes, avocado, or salsa)
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 resealable plastic bag or shallow dish and pour the marinade over the meat. Make sure the steak is fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for best flavor and tenderness.
- Preheat the grill: Remove the steak from the refrigerator about 15 minutes before cooking to bring it to room temperature. Preheat your grill to medium-high heat, around 450°F. Lightly oil the grates to prevent sticking.
- Grill the steak: Season the steak with additional kosher salt and freshly ground black pepper. Grill the steak for about 4-5 minutes per side for medium rare, or cook longer to your preferred doneness. Once done, remove from the grill and let it rest for 5-10 minutes to allow juices to redistribute.
- Warm the tortillas: While the steak rests, warm the corn or flour tortillas on the grill for about 30 seconds to 1 minute each side until pliable and lightly charred.
- Slice the steak: Thinly slice the rested steak against the grain to ensure tenderness.
- Assemble the tacos: Place slices of steak on each warm tortilla. Top with finely diced onions, chopped cilantro, and crumbled cotija cheese. Serve with lime wedges on the side for squeezing over the tacos. Add any optional toppings as desired.
- Serve immediately: Enjoy your carne asada tacos fresh off the grill for the best flavor and texture.
Notes
- Marinate the steak overnight for the most tender and flavorful results.
- If you prefer a spicier taco, leave the seeds in the jalapeño or add extra chili powder.
- Flour tortillas can be used as an alternative to corn tortillas for a softer texture.
- Leftover carne asada can be stored in the refrigerator for up to 3 days and reheated gently.
- Serve with additional toppings such as avocado slices, salsa, or pickled jalapeños for extra flavor.
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
