Description
This Carne Asada Tacos recipe features tender skirt or flank steak marinated in a flavorful blend of jalapeño, garlic, citrus juices, and spices, grilled to perfection and served on warm corn tortillas with classic toppings like diced onions, cilantro, cotija cheese, and fresh lime. Perfect for a festive dinner or casual gathering, these tacos bring authentic Mexican flavors to your table.
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 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
- 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 the Marinade: In a medium bowl, whisk together the 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 the Steak: Place the flank or skirt steak in a large baking dish or gallon-size ziplock bag and pour the marinade over it. Turn the steak a few times until fully coated. Refrigerate for 2 to 4 hours, but not longer than 8 hours to avoid meat mushiness.
- Prepare for Grilling: Remove the steak from the marinade and discard the excess marinade. Pat the steak dry with paper towels. Drizzle lightly with olive oil to coat both sides and season with coarse salt and black pepper.
- Grill the Steak: Preheat a grill or grill pan to medium-high heat (400-450°F). Grill the steak with the lid closed for 4-8 minutes per side, depending on thickness (skirt steak approximately 4 minutes per side, flank steak 6-8 minutes per side).
- Rest and Slice: Remove the steak from the grill and let it rest for 5 minutes. Slice into bite-sized chunks to be easy to eat in tacos.
- Assemble Tacos: Place a heaping spoonful or two of carne asada onto warm tortillas. Top with diced onions, chopped cilantro, crumbled cotija cheese, and a squeeze of fresh lime juice. Serve with optional toppings such as guacamole, pico de gallo, or red chile salsa.
Notes
- Use an oven-safe meat thermometer to ensure steak reaches your preferred doneness.
- Keep tortillas warm and pliable by placing them in a tortilla warmer or wrapping in a clean kitchen towel inside a large zip-top bag to retain heat and moisture.
- Do not marinate steak longer than 8 hours to avoid meat texture becoming mushy.
- Flank steak tends to be thicker and requires longer grilling time compared to skirt steak.
