Carne Asada Tacos
User Reviews
5
Carne Asada Tacos
Description
This recipe marinates skirt steak in acidic lime and orange juices combined with spices including cumin, coriander, paprika, kosher salt, garlic, red wine vinegar, olive oil, and diced green onions. The marinade tenderizes and infuses the steak with citrus and savory notes.
Grilled over high heat, the carne asada is cooked to medium-rare or medium, creating a slight char while maintaining juicy, tender meat inside. After resting, the steak is sliced thinly against the grain to maximize tenderness. The tacos are assembled with diced white onion, fresh cilantro, and optional garnishes such as guacamole, lime wedges, and salsa verde, adding sharpness, freshness, and creaminess.
The result is a balanced taco with robust, tangy meat and complementary fresh toppings. Leftover carne asada can be repurposed into enchiladas or mixed with eggs for variation.
Ingredients
Carne Asada Marinade:
- 1/2 cup lime juice (from 3 limes)
- 1/4 cup orange juice (from 1 orange)
- 1 tablespoon kosher salt
- 2 teaspoons cumin ground
- 2 teaspoons ground coriander
- 2 teaspoons paprika ground
- 4 garlic smashed, cloves
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 2 green onions trimmed and diced
- 2 pounds skirt steak
Carne Asada Tacos:
- 1/4 white onion peeled and diced
- cilantro diced, small bunch
- flour tortillas
- guacamole as garnish
- lime as garnish
- salsa verde store-bought or homemade
Instructions
To Make the Carne Asada Marinade:
- In a large bowl or casserole dish (you could also do this in a gallon plastic bag), add the lime juice, salt, cumin, coriander, garlic cloves, vinegar, olive oil and green onions. Whisk until smooth and combined. Add the skirt steak, making sure both sides are coated in the marinade. Cover with plastic wrap or a lid and transfer to the fridge to marinate for at least 4 hours, ideally overnight.
To Cook and Assemble the Carne Asada Tacos:
- When you’re ready to cook it up, preheat your grill, on high, for 10 minutes. Remove the skirt steak from the marinade and pat dry with paper towels or a clean kitchen towel.
- Grease the grates of your grill with oil. And then place the carne asada on the grill. Close the grill’s lid and cook on each side for about 3 to 4 minutes, for medium-rare. If you want medium, I would go for 4-5 minutes per side.
- Remove from the grill and rest the meat for 10 minutes before slicing into it. Slice against the grain and garnish with a few pinches of flakey sea salt.
- Assemble the tacos by adding a few pieces of meat to each tortilla, top with a small handful of white onion, minced cilantro, guacamole, radishes and cotija cheese.
Notes
- Marinate the steak overnight for best flavor and tenderization.
- Use a hot grill and oil the grates to prevent sticking and get good sear marks.
- Rest the steak 10 minutes after grilling before slicing against the grain.
- Leftover carne asada can be chopped and used in enchiladas or with eggs for other dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 80kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 1167mg | 49% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 387IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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