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Carne Asada Tacos Recipe

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3.9 from 12 reviews

This Carne Asada Tacos recipe features tender, marinated flank or skirt steak, grilled or seared to perfection and served in warm corn tortillas with fresh cilantro, chopped white onions, and your favorite salsa. The marinade blends citrus juices with garlic, fresh cilantro, and umami-rich liquid aminos or soy sauce for bright, savory flavors that elevate these classic Mexican street tacos. Perfect for a flavorful, fast weeknight dinner or a party favorite, these tacos bring authentic taste and easy preparation together in just 35 minutes plus marinating time.

Ingredients

Marinade and Steak

  • 2 lbs flank steak or skirt steak
  • ½ cup orange juice
  • 4 Tbsp fresh lime juice
  • 3 Tbsp liquid aminos or soy sauce
  • 2 Tbsp white vinegar or rice vinegar
  • ¼ cup avocado oil
  • 1 cup fresh cilantro, chopped
  • 5 cloves garlic, minced
  • 1 tsp sea salt
  • ½ tsp black pepper

Taco Assembly

  • Corn tortillas
  • White onions, chopped
  • Fresh cilantro, chopped
  • Store-bought or homemade salsa
  • Optional toppings: pico de gallo, sour cream, green onion, red onion, guacamole, cotija cheese, creamy coleslaw

Instructions

  1. Marinate the Steak: Combine orange juice, lime juice, liquid aminos (or soy sauce), vinegar, avocado oil, chopped cilantro, minced garlic, sea salt, and black pepper in a bowl or measuring cup until thoroughly blended. Place the flank steak into a large 1-gallon zip lock bag and pour the marinade over it. Seal the bag tightly and gently move it around to ensure the steak is fully coated with the marinade.
  2. Refrigerate: Let the steak marinate in the refrigerator for at least 1 hour, ideally between 4 to 8 hours for maximum flavor infusion.
  3. Prepare to Cook: When ready, remove the steak from the refrigerator and optionally bring it to room temperature for even cooking.
  4. Grilling Instructions: Preheat your gas or charcoal grill to medium-high heat, approximately 400 to 500°F. Pat the steak dry with paper towels to remove excess marinade. Place the steak directly on the grill grates and sear for about 6 minutes on each side for medium-rare, or cook to your desired doneness. Monitor with an instant-read thermometer to confirm temperature.
  5. Skillet Instructions: Heat a large cast iron skillet over medium-high heat and add 1 to 2 tablespoons of a high smoke point oil like avocado or canola oil. Once hot, remove the steak from the marinade, letting excess drip off and pat dry if desired. Sear the steak in the skillet for 6 to 8 minutes per side until done to your preference, checking doneness with an instant-read thermometer after about 10 minutes of cooking.
  6. Rest the Meat: Transfer the cooked steak to a cutting board and let it rest for 15 minutes. This allows the juices to redistribute and keeps the meat tender.
  7. Slice the Meat: Using a sharp knife, slice the steak thinly against the grain to maintain tenderness. Chop the sliced steak into smaller bite-size pieces suitable for tacos.
  8. Optional Crisping: For extra crispy carne asada, heat a cast iron skillet on high and add the chopped meat in a single layer without crowding. Cook, stirring every 1 to 2 minutes, until the meat develops a nice char and crispy edges.
  9. Assemble Tacos: Warm corn tortillas in the microwave or over an open flame until pliable and hot. Fill each tortilla with the carne asada, then top with chopped white onions, fresh cilantro, and your favorite salsa. Add optional toppings such as pico de gallo, sour cream, guacamole, cotija cheese, or creamy coleslaw to enhance your tacos.

Notes

  • Marinating for at least 4 hours enhances flavor and tenderness, but if short on time, 1 hour will still yield delicious results.
  • Bringing the steak to room temperature before cooking ensures even cooking throughout.
  • Use an instant-read thermometer to avoid overcooking; medium-rare is about 130°F internal temperature.
  • If you don’t have a grill, a cast iron skillet or grill pan on the stovetop works equally well.
  • Warm tortillas can be heated over an open flame carefully if you have a gas stove to add a slight smoky flavor.
  • Customize your taco toppings based on preference for an authentic taste experience.
  • Avocado oil is preferred for its high smoke point and neutral flavor but can be substituted with other vegetable oils.

Find it online: https://marthatasty.com/carne-asada-tacos-recipe/