Carne Asada Tacos
Tacos de carne asada
Citrus-marinated grilled steak, chopped and served in warm corn tortillas with onion, cilantro, and lime.
Serves 4
Prep 15 min
Cook 10 min
Ingredients
- 1 1/2 lb flank or skirt steak
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1/4 cup vegetable oil
- 4 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 12 small corn tortillas
- 1/2 white onion, finely diced, to serve
- 1/2 cup chopped fresh cilantro, to serve
- Lime wedges, to serve
- Salsa verde or pico de gallo, to serve
Steps
Step 1. Stir the lime juice, orange juice, oil, garlic, cilantro, jalapeño, cumin, chili powder, and salt together. Add the steak, turn to coat, and refrigerate for 1 to 4 hours. Do not marinate longer, since the acid makes the meat mushy.
Step 2. Heat a grill or cast-iron pan over high heat. Remove the steak from the marinade and discard the marinade.
Step 3. Cook for 3 to 5 minutes per side, until a thermometer reads at least 145°F (63°C). Rest for 10 minutes.
Step 4. Slice the steak thinly against the grain, then chop it into small pieces.
Step 5. Warm the tortillas in a dry skillet for 20 to 30 seconds per side. Fill with the steak and top with onion, cilantro, a squeeze of lime, and salsa.
Where this recipe comes from
Yoribang Mexican recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Mexican home cooking. Dried chiles such as guajillo and ancho give deep, mild-to-medium heat. Queso fresco is a soft fresh cheese, cotija is a salty crumbly one (feta is a rough substitute), and crema is a thin, tangy Mexican cream (sour cream thinned with a little milk works). Corn tortillas are best warmed just before eating.