Carne Asada Tacos
Carne Asada Tacos
Ingredients
For the Carne Asada Marinade
- 1 1/2 pounds flank steak, about 1-inch thick
- 1/2 cup orange juice
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1/4 cup cilantro, chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Tacos
- 12 corn tortillas, small
- 1/2 cup red 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 medium bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, chopped cilantro, chili powder, cumin, smoked paprika, salt, and black pepper.
⏱️ 5 min
- 2
Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it's fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably 4-6 hours, turning occasionally. For best flavor, marinate overnight.
⏱️ 5 min
- 3
Remove the steak from the refrigerator 30 minutes before cooking to bring it closer to room temperature.
- 4
Preheat your griddle or a large cast-iron skillet over medium-high heat. Add a tablespoon of oil if your griddle is not non-stick.
⏱️ 5 min
- 5
Once the griddle is hot, carefully place the marinated flank steak on it. Cook for 5-7 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.
⏱️ 12 min
- 6
While the steak is cooking, you can warm the corn tortillas on a separate section of the griddle or in a dry skillet for about 30 seconds per side until soft and pliable.
⏱️ 3 min
- 7
Once cooked, transfer the carne asada to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 10 min
- 8
Slice the carne asada against the grain into thin strips, then chop into bite-sized pieces.
⏱️ 3 min
- 9
Assemble the tacos: Fill each warm tortilla with a generous amount of the chopped carne asada. Top with diced red onion and fresh cilantro. Serve immediately with lime wedges, avocado, and salsa on the side, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Carne Asada Tacos
For the Carne Asada Marinade
- 1 1/2 pounds flank steak, about 1-inch thick
- 1/2 cup orange juice
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1/4 cup cilantro, chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Tacos
- 12 corn tortillas, small
- 1/2 cup red 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 medium bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, chopped cilantro, chili powder, cumin, smoked paprika, salt, and black pepper.
⏱️ 5 min - 2
Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it's fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably 4-6 hours, turning occasionally. For best flavor, marinate overnight.
⏱️ 5 min - 3
Remove the steak from the refrigerator 30 minutes before cooking to bring it closer to room temperature.
- 4
Preheat your griddle or a large cast-iron skillet over medium-high heat. Add a tablespoon of oil if your griddle is not non-stick.
⏱️ 5 min - 5
Once the griddle is hot, carefully place the marinated flank steak on it. Cook for 5-7 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.
⏱️ 12 min - 6
While the steak is cooking, you can warm the corn tortillas on a separate section of the griddle or in a dry skillet for about 30 seconds per side until soft and pliable.
⏱️ 3 min - 7
Once cooked, transfer the carne asada to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 10 min - 8
Slice the carne asada against the grain into thin strips, then chop into bite-sized pieces.
⏱️ 3 min - 9
Assemble the tacos: Fill each warm tortilla with a generous amount of the chopped carne asada. Top with diced red onion and fresh cilantro. Serve immediately with lime wedges, avocado, and salsa on the side, if desired.
⏱️ 5 min