Description
Delicious carne asada tacos made with marinated flank or skirt steak, grilled to perfection and served on warm corn tortillas with fresh onions, cilantro, cotija cheese, and lime wedges. Perfect for a flavorful Mexican dinner.
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 Ingredients
- 2 pounds flank steak or skirt steak, excess fat removed
- 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
- Additional cilantro
- Diced onions
- Sour cream
- Salsa
Instructions
- Prepare the Marinade: In a medium bowl, combine the minced jalapeño, garlic, 1/2 cup cilantro, olive oil, orange juice, lime juice, white wine vinegar, chili powder, kosher salt, cumin, oregano, ancho chili powder, and black pepper. Mix well to ensure all ingredients are blended.
- Marinate the Steak: Place the flank or skirt steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, making sure it is fully coated. Seal the bag or cover the dish and refrigerate for 2 hours up to overnight for best flavor and tenderness.
- Preheat the Grill: About 15 minutes before cooking, preheat your grill to medium-high heat. If you do not have a grill, a grill pan or cast-iron skillet can be used on the stovetop.
- Grill the Steak: Remove the steak from the marinade, letting excess marinade drip off. Season both sides with additional kosher salt and freshly ground black pepper. Place the steak on the grill and cook for about 8-10 minutes per side for medium-rare, or until desired doneness.
- Rest and Slice the Steak: Transfer the steak to a cutting board and let it rest for 5-10 minutes to retain juices. Then, slice the steak thinly against the grain for tender pieces.
- Warm the Tortillas: While the steak rests, warm the corn tortillas on the grill or in a skillet until soft and pliable.
- Assemble the Tacos: Place sliced steak on each tortilla, then top with diced onion, chopped cilantro, and crumbled cotija cheese. Serve with lime wedges for squeezing over the tacos and any optional toppings as desired.
Notes
- Marinate the steak for at least 2 hours, but overnight is best to maximize flavor and tenderness.
- You can substitute skirt steak with flank steak if desired.
- Adjust the amount of jalapeño to control the heat level.
- If you prefer, use flour tortillas instead of corn tortillas.
- Grill the steak to medium-rare to medium for the juiciest texture.
- Leftover steak can be stored in the fridge for up to 3 days and reheated for quick tacos.
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
