It has been quite a while since I have made carne asada and after eating these tacos I am asking myself, why? I should be making these at least once a month, especially during the summer. This recipe for marinated carne asada can be used for tacos like so, or you can use it in burritos or fajitas as well. It is a simple and deliciously fresh marinade that really enhances this cut of meat and has the perfect blend of Mexican flavors. Mexican food is usually quite simple yet it’s loaded with so many amazing flavors, so who wouldn’t love it? These can be made very basic, like those you’d buy from a Mexican Taqueria with simply diced onions, cilantro and lime juice… but I say to that – people, where is the cheese!? Tacos need cheese, they just do.
It’s pretty much the only way I know how to eat them. Whenever I get one without it I just don’t like it as much. So the cheese in this recipe isn’t really traditional but I say it’s a must. The pico de gallo is another thing not always found on this type of taco but it’s another delicious upgrade (fresh salsa is also good or diced tomatoes work too). Basically, I like my tacos with the works. These tender and lightly charred carne asada tacos will have you coming back for more. Enjoy!
Carne Asada Tacos
Yield: 3 - 5 Servings (2 tacos per serving)
- 1 1/2 - 2 lbs flank or skirt steak
- 1/3 cup olive oil
- 1/4 cup fresh lime juice (juice of about 2 - 3 limes)
- 1/4 cup fresh orange juice (from about 1 navel orange)
- 3 Tbsp apple cider vinegar
- 1 tsp honey
- 1/2 cup chopped red onion
- 1/4 cup chopped cilantro
- 3 cloves garlic , minced
- 1 jalapeno , minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground paprika
- Salt and freshly ground black pepper
- Corn tortillas
- Shredded Monterey Jack or crumbled Queso Fresco
- Pico de Gallo
- Sliced avocados
- Chopped cabbage or lettuce , optional
- Lime wedges , for juicing
- Hot sauce , optional
In a mixing bowl, stir together olive oil, lime juice, orange juice, apple cider vinegar, honey, red onion, cilantro, garlic, jalapeno, chili powder, cumin, paprika and season mixture with salt and pepper to taste. Place flank steak in a baking dish and pour marinade over steak. Cover with plastic wrap and allow to marinate in refrigerator 2 - 5 hours, rotating once halfway through marinating.
Brush a grill lightly with oil and heat grill to medium-high heat. Remove steak from refrigerator. Lift steak and allow excess marinade and bits to run off, season with salt and pepper to taste and transfer to grill. Cook about 5 minutes per side, or until desired doneness (could be more or less depending on how thick your steak is and if you like it medium rare or more well done). Transfer to a plate or clean baking dish, cover with foil and allow to rest 5 minutes. Cut into thin strips and serve over warm tortilla shells along with desired toppings. Serve immediately.
Recipe Source: Cooking Classy