Carne Asada Tacos
Carne Asada Tacos
Ingredients
For the Carne Asada Marinade
- 1 1/2 pounds flank steak, about 1/2 inch thick
- 1/2 cup orange juice
- 1/4 cup lime juice
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1/4 cup cilantro, chopped
- 1 teaspoon cumin, ground
- 1 teaspoon chili powder
- 1/2 teaspoon oregano, dried
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Tacos
- 12 corn tortillas, small
- 1/2 cup white onion, finely diced
- 1/2 cup cilantro, chopped, for garnish
- 2 lime, cut into wedges, for serving
- 1 avocado, sliced or diced, for serving (optional)
- 1/2 cup salsa, your favorite, for serving (optional)
Instructions
- 1
Prepare the marinade: In a large bowl or resealable plastic bag, combine the orange juice, lime juice, soy sauce, olive oil, minced garlic, chopped cilantro, ground cumin, chili powder, dried oregano, salt, and black pepper. Mix well to combine.
⏱️ 5 min
- 2
Add the flank steak to the marinade, ensuring it is fully coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, or preferably 4-6 hours, to allow the flavors to meld. For best results, marinate overnight.
⏱️ 5 min
- 3
Preheat a grill or a heavy-bottomed skillet (like cast iron) over medium-high heat. Remove the steak from the marinade, allowing any excess to drip off. Discard the remaining marinade.
⏱️ 5 min
- 4
Grill the flank steak for 4-6 minutes per side for medium-rare, or longer for desired doneness. The internal temperature should reach 130-135°F (54-57°C) for medium-rare. Adjust cooking time based on the thickness of your steak and heat of your grill.
⏱️ 10 min
- 5
Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender steak.
⏱️ 10 min
- 6
While the steak rests, warm the corn tortillas. You can do this by heating them directly over a gas burner for 15-20 seconds per side, in a dry skillet over medium heat for 30 seconds per side, or wrapped in a damp paper towel and microwaved for 30-60 seconds.
⏱️ 5 min
- 7
Slice the rested steak against the grain into thin strips, then chop into bite-sized pieces suitable for tacos.
⏱️ 5 min
- 8
Assemble the tacos: Place a generous amount of carne asada onto each warm tortilla. Garnish with diced white onion and chopped cilantro. Serve immediately with lime wedges, avocado, and your favorite salsa on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Carne Asada Tacos
For the Carne Asada Marinade
- 1 1/2 pounds flank steak, about 1/2 inch thick
- 1/2 cup orange juice
- 1/4 cup lime juice
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1/4 cup cilantro, chopped
- 1 teaspoon cumin, ground
- 1 teaspoon chili powder
- 1/2 teaspoon oregano, dried
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Tacos
- 12 corn tortillas, small
- 1/2 cup white onion, finely diced
- 1/2 cup cilantro, chopped, for garnish
- 2 lime, cut into wedges, for serving
- 1 avocado, sliced or diced, for serving (optional)
- 1/2 cup salsa, your favorite, for serving (optional)
Instructions
- 1
Prepare the marinade: In a large bowl or resealable plastic bag, combine the orange juice, lime juice, soy sauce, olive oil, minced garlic, chopped cilantro, ground cumin, chili powder, dried oregano, salt, and black pepper. Mix well to combine.
⏱️ 5 min - 2
Add the flank steak to the marinade, ensuring it is fully coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, or preferably 4-6 hours, to allow the flavors to meld. For best results, marinate overnight.
⏱️ 5 min - 3
Preheat a grill or a heavy-bottomed skillet (like cast iron) over medium-high heat. Remove the steak from the marinade, allowing any excess to drip off. Discard the remaining marinade.
⏱️ 5 min - 4
Grill the flank steak for 4-6 minutes per side for medium-rare, or longer for desired doneness. The internal temperature should reach 130-135°F (54-57°C) for medium-rare. Adjust cooking time based on the thickness of your steak and heat of your grill.
⏱️ 10 min - 5
Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender steak.
⏱️ 10 min - 6
While the steak rests, warm the corn tortillas. You can do this by heating them directly over a gas burner for 15-20 seconds per side, in a dry skillet over medium heat for 30 seconds per side, or wrapped in a damp paper towel and microwaved for 30-60 seconds.
⏱️ 5 min - 7
Slice the rested steak against the grain into thin strips, then chop into bite-sized pieces suitable for tacos.
⏱️ 5 min - 8
Assemble the tacos: Place a generous amount of carne asada onto each warm tortilla. Garnish with diced white onion and chopped cilantro. Serve immediately with lime wedges, avocado, and your favorite salsa on the side.
⏱️ 5 min