Description
Carne Asada Tacos are a classic Mexican dish featuring flavorful grilled beef, usually served in soft corn tortillas with toppings like cilantro, onions, salsa, and lime. The marinade and grilling process give the meat a smoky, savory flavor that pairs perfectly with fresh taco fillings.
Ingredients
- 1.5 lbs flank steak or skirt steak
- 1/4 cup olive oil
- 1/4 cup lime juice
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1/4 cup fresh cilantro, chopped
- 1/2 onion, finely chopped
- 8-10 small corn tortillas
- 1 lime, cut into wedges
- Optional toppings: salsa, avocado, radishes, additional cilantro, and onions
Instructions
- In a bowl, combine olive oil, lime juice, garlic, cumin, chili powder, paprika, black pepper, salt, and chopped cilantro. Mix well.
- Place the flank or skirt steak in a shallow dish or resealable bag and pour the marinade over the meat. Seal and refrigerate for at least 1-2 hours, preferably overnight.
- Preheat your grill or grill pan to medium-high heat.
- Remove the steak from the marinade and grill for 4-5 minutes per side or until the meat reaches your desired level of doneness (medium-rare to medium is ideal for carne asada).
- Let the steak rest for about 5 minutes before slicing thinly against the grain.
- While the steak rests, warm the corn tortillas on the grill for 30 seconds per side.
- Assemble the tacos by placing a few slices of carne asada on each tortilla. Top with chopped onions, cilantro, and optional toppings like salsa, avocado, or radishes.
- Squeeze fresh lime juice over the tacos before serving.
Notes
- For a spicier kick, add diced jalapeños or hot sauce as toppings.
- You can substitute the flank steak with skirt steak or another cut of beef, but flank steak is typically preferred for its tenderness and flavor.
- If you don’t have a grill, you can also cook the carne asada on a stovetop grill pan or skillet over medium-high heat.