Carne Asada Tacos
User Reviews
5
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Prep Time
2 hrs
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Cook Time
10 mins
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Total Time
2 hrs 10 mins
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Servings
5
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Calories
586 kcal
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Course
Main Course
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Cuisine
Mexican
Carne Asada Tacos
Description
Carne Asada Tacos start by seasoning flank steak with salt and pepper, then marinating it in a mixture of minced garlic, chopped fresh cilantro, chili powder, cumin, olive oil, white vinegar, lime juice, and orange juice for 2 to 5 hours. This marinade blends acidity and spices that tenderize and flavor the meat.
The steak is grilled over high heat for 3 to 5 minutes per side, producing a charred exterior and juicy interior. After resting, the steak is cut against the grain into very thin strips, ensuring tenderness and ease of eating. Corn tortillas warmed on a dry skillet serve as a vessel for the juicy meat.
To assemble, the tacos are topped with sliced steak, pico de gallo or salsa for fresh acidity, sliced avocado for creaminess, and optional hot sauce for heat. Accompanying the tacos with Mexican rice and beans rounds out a full and satisfying meal.
These tacos can also be served burrito-style using large flour tortillas or adapted to low-carb diets by replacing tortillas with lettuce wraps, offering flexibility for different preferences.
Ingredients
- 1 1/2 pounds flank steak
- salt freshly ground
- black pepper freshly ground
- 4 cloves garlic , minced
- 1/2 cup cilantro fresh, chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- 1/3 cup olive oil
- 2 Tablespoons white vinegar
- 2 lime juiced
- 1/2 of an orange , juiced
For serving:
- 10 white corn tortillas warmed
- Pico de Gallo , or salsa
- avocado
- hot sauce optional, for topping, Valentina
- Mexican rice
Instructions
- Season steak on both sides with salt and pepper.
- In a mixing bowl, stir together the marinade ingredients.
- Place flank steak in a bowl or large ziplock bag and pour marinade over steak.
- Seal/cover and refrigerate, allowing the steak to marinade for 2 - 5 hours. Remove steak from the refrigerator 20 minutes before grilling.
- Heat grill to high and brush the grill grates lightly with oil. Lift steak from the bag of marinade, allowing excess marinade to drip off.
- Place steak on the grill and cook for about 3-5 minutes per side, or until desired doneness (depending on whether you like yours medium rare or well done).
- Transfer steak to a cutting board, cover with aluminum foil and allow to rest 5 minutes. Cut the steak, against the grain, into very, very thin strips.
- Warm corn tortillas on a hot dry skillet. Top with steak, pico de gallo, sliced avocado and hot sauce , if desired.
Notes
- Omit the tortillas and use lettuce wraps for a keto-friendly version.
- For burrito-style, wrap steak, pico de gallo, and rice in a large flour tortilla with desired toppings.
- Pair the tacos with classic Mexican sides like refried beans, charro beans, elote, or authentic Mexican rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 34g | 11% |
| Protein | 43g | 86% |
| Fat | 31g | 48% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 108mg | 36% |
| Sodium | 141mg | 6% |
| Potassium | 1031mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 29.9mg | 33% |
| Calcium | 121mg | 12% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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