Tacos De Carne Asada
Elevate your taco night with our flavorful Carne Asada Tacos recipe! This easy-to-follow guide features juicy, marinated grilled steak topped with fresh cilantro, onions, and a zesty squeeze of lime, all wrapped in warm corn tortillas. Perfect for weeknight dinners or festive gatherings, these tacos bring the authentic taste of Mexico to your table. Explore tips, variations, and step-by-step instructions to make this dish your new favorite. Click to discover the full recipe and satisfy your cravings!
Equipment
- Mixing Bowl: For preparing the marinade.
- Whisk or Fork: To mix the marinade ingredients thoroughly.
- Resealable Plastic Bag or Shallow Dish: For marinating the steak.
- Grill or Grill Pan: For cooking the steak. You can also use a cast-iron skillet if you don’t have a grill.
- Tongs: To flip the steak while grilling and to handle the tortillas.
- Cutting Board: For slicing the steak and chopping the toppings.
- Sharp Knife: For cutting the steak against the grain and prepping the toppings.
- Small Bowls: To hold the toppings like chopped cilantro, onions, and salsa.
- Serving Platter: For arranging the grilled steak, tortillas, and toppings.
- Aluminum Foil (optional): To wrap and warm the tortillas on the grill or to rest the steak after grilling.
Ingredients
Ingredients:For the Carne Asada:
- 2 Lbs Flank steak or skirt streak
- 1/4 Cup Olive oil
- 1/3 Cup Fresh lime juice (about 2-3 limes)
- 1/3 Cup Fresh orange juice (about 1 orange)
- 4 Cloves garlic, minced
- 1 Jalapeño, finely chopped (optional, for extra spice)
- 1/4 Cup Fresh cilantro, chopped
- 1 Tsp Ground cumin
- 1 Tsp Smoked paprika
- 1/2 Tsp Chili powder
- 1/2 Tsp Black pepper
- 1 Tsp Salt
For the Tacos:
- 12 Small corn tortillas
- 1/2 Cup Diced red onion
- 1/2 Cup Chopped fresh cilantro
- 1 Avocado, sliced
- Lime wedges, for serving
- Salsa or hot sauce, for serving (optional)
Instructions
- Prepare the Marinade:In a large bowl, combine olive oil, lime juice, orange juice, minced garlic, chopped jalapeño, cilantro, cumin, smoked paprika, chili powder, black pepper, and salt. Whisk everything together until well combined.Place the flank steak in a resealable plastic bag or a shallow dish and pour the marinade over it. Make sure the steak is fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to fully penetrate the meat.
- Grill the Steak:Preheat your grill to high heat. Remove the steak from the marinade and let it come to room temperature.Grill the steak for about 3-5 minutes per side for medium-rare, depending on the thickness of the steak. Use a meat thermometer to ensure the internal temperature reaches 130-135°F for medium-rare.Once cooked to your liking, remove the steak from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, making it even more tender and flavorful.
- Assemble the Tacos:While the steak is resting, warm the corn tortillas on the grill or in a dry skillet over medium heat until they are pliable and slightly charred.Thinly slice the steak against the grain to ensure tenderness.To assemble the tacos, place a few slices of steak in the center of each tortilla. Top with diced red onion, chopped cilantro, and a slice of avocado.Squeeze fresh lime juice over the top for an extra burst of flavor and serve with salsa or hot sauce on the side if desired.
