Carne Asada Tacos
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
2 hrs
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Total Time
2 hrs 20 mins
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Calories
769 kcal
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Cuisine
Mexican
Carne Asada Tacos
Description
This Carne Asada Tacos recipe centers on skirt steak marinated in a blend of low-sodium soy sauce, fresh orange, lemon, and lime juices, avocado or olive oil, garlic, chipotle in adobo sauce, and a combination of spices including chili powder, oregano, cumin, and smoked paprika. The marinade balances acidity, heat, and smokiness while tenderizing the meat. After marinating for at least two hours, the steak is cooked over high heat on a grill or in a cast iron skillet to rare or medium-rare doneness for optimal tenderness.
The cooked steak rests briefly before being sliced and served in warm flour or corn tortillas. Toppings such as fresh cilantro and crumbled cotija cheese add brightness and saltiness. Optional garnishes include pickled red onions, guacamole, jalapeño slices, and lime wedges to customize flavor and heat. The preparation method preserves the juiciness of the steak while infusing bold layered flavors from the marinade ingredients.
These tacos offer a vibrant and satisfying meal highlighting the interplay of tender grilled beef with fresh and spicy accouterments. They work well for casual dinners or gatherings where assembling tacos allows for personalization. The choice of tortilla and garnishes can adapt to preferences or dietary needs, while careful marinating and cooking ensure a tender, flavorful protein.
Substitutions like flank or flap steak can be used but may require longer marinating and cooking times due to thickness. Avoid marinating too long to prevent toughening from citrus. Cutting skirt steak in half helps manage grilling length. Best enjoyed rare to medium-rare for tenderness.
Ingredients
Carne Asada Steak
- 1 1/2 pounds skirt steak (see note #1)
Marinade
- 1/2 cup soy sauce low sodium
- 1/2 cup orange juice
- 1/3 cup lemon juice about 2 lemons, fresh
- 1/3 cup lime juice about 3 limes, fresh
- 1/2 cup avocado oil or olive oil
- 4 cloves garlic (pressed through garlic press)
- 4 chipotle in adobo sauce roughly chopped
- 1 teaspoon chili powder dark
- 1 teaspoon oregano dried
- 1/2 teaspoon cumin ground
- 1/2 teaspoon smoked paprika
- 1/3 cup cilantro fresh
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper fresh ground
Taco Elements
- 10 flour tortilla or corn tortilla
- 4 ounces cotija cheese (crumbled)
- 1/4 cup cilantro chopped, fresh
Optional Garnish:
- red onion pickled
- guacamole homemade
- jalapeño sliced
- lime wedges
Instructions
- You're going to add all the marinade ingredients to a bowl or ziplock bag. Skirt steaks can be pretty long, so depending on your grill size, you can cut it in half before marinating. Marinate for minimum 2 hours.
- Remove the skirt steak from marinade and you can prepare either on the grill or in a cast iron pan.
- For the grill: Set temperature to 450F. Grill the steak for 3-5 minutes on each side. Skirt steak is best enjoyed rare or medium rare. For medium rare, using a thermometer, you want to pull the steak off at 125F because it will still cook while resting. Remove from the grill and allow to rest for 5 minutes before cutting.
- Cast iron: Remove the steak from the marinade and allow it to come to temperature for 15 minutes. In a seasoned cast iron skillet over high heat, cook on each side for 2-3 minutes, remove and allow to rest before cutting. (Using the cast iron will be very smokey in the house, so crack a window open and turn hood vent on)
- After letting the skirt steak rest, cut into slices. There are muscle fibers that create lines in the steak, you want to cut against those or else the meat will eat tough. This is called "cutting against the grain".
- You can enjoy the carne asada on it's own, or my favorite way to enjoy it is in a taco! Assemble the tacos using your favorite toppings and ingredients. Enjoy!
Notes
- Substitute flank or flap steak if skirt steak is unavailable, adjusting marinating and cooking times accordingly.
- Cut skirt steak in half if it is too long for your grill to ease cooking.
- Do not marinate longer than overnight to avoid toughening the meat due to citrus content.
- Skirt steak is most tender when cooked rare to medium-rare; cooking beyond this may result in tougher texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 769 kcal
% Daily Value*
| Calories | 769kcal | 38% |
| Carbohydrates | 41g | 14% |
| Protein | 48g | 96% |
| Fat | 48g | 74% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 1g | 50% |
| Cholesterol | 132mg | 44% |
| Sodium | 1912mg | 80% |
| Potassium | 898mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 651IU | 13% |
| Vitamin C | 31mg | 34% |
| Calcium | 236mg | 24% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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