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Carne Asada Tacos Recipe

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4 from 31 reviews

This Carne Asada Tacos recipe features tender, marinated skirt steak grilled to perfection and served on warm corn tortillas with fresh guacamole, diced onion, cilantro, and lime wedges. This vibrant and flavorful Mexican-inspired dish is perfect for a casual dinner or entertaining guests.

Ingredients

Marinade and Meat

  • ¼ cup fresh chopped cilantro
  • ¼ cup orange juice (60mL)
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1½ teaspoons salt (divided)
  • 1 teaspoon ancho chile powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • 4 cloves garlic (minced)
  • ½ jalapeno (seeded and minced)
  • 1½ pounds skirt steak (675g)

For Serving

  • 8 corn tortillas
  • Guacamole
  • Diced white onion
  • Chopped fresh cilantro
  • Lime wedges

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together chopped cilantro, orange juice, lime juice, olive oil, 1 teaspoon salt, ancho chile powder, ground cumin, ground black pepper, minced garlic, and minced jalapeno until well combined.
  2. Marinate the steak: Place the skirt steak into a large baking dish or resealable zip-top bag. Pour the prepared marinade over the steak and turn to coat evenly. Cover and refrigerate for at least 2 hours or up to 8 hours, turning the steak once during marination for even flavor absorption.
  3. Prepare to grill: When ready to cook, remove the steak from the marinade and discard the leftover marinade. Pat the steak dry with paper towels to ensure proper searing. Let the steak sit at room temperature for about 30 minutes while you preheat your grill or grill pan.
  4. Preheat the grill: Heat your grill or grill pan to medium-high heat, aiming for about 450°F (232°C) for optimal searing.
  5. Grill the steak: Season the steak with the remaining ½ teaspoon salt. Place the steak on the hot grill and cook for 4 to 6 minutes per side for medium-rare (internal temperature of 125°F-130°F). For other doneness levels, cook longer as preferred. Remove the steak from the grill and let it rest for 5 minutes to allow juices to redistribute.
  6. Slice the steak: Thinly slice the rested steak against the grain to maximize tenderness. Optionally, chop the slices into smaller pieces and mix with any accumulated juices for easier eating.
  7. Warm the tortillas: Heat a large skillet or griddle over medium heat. Toast the corn tortillas for 10 to 20 seconds on each side, until they are warm and flexible.
  8. Assemble the tacos: Spread a spoonful of guacamole onto each warm tortilla. Top with the grilled carne asada slices, diced white onion, and freshly chopped cilantro. Serve immediately with lime wedges on the side for squeezing over tacos.

Notes

  • Marinating the steak for at least 2 hours adds flavor and tenderizes the meat, but longer marination up to 8 hours is ideal.
  • Patting the steak dry before grilling ensures a good sear and caramelization.
  • Adjust grilling time according to your preferred doneness; use a meat thermometer to check internal temperature.
  • Warm tortillas are essential for soft, pliable tacos—do not skip this step.
  • Serve with additional toppings such as salsa, sour cream, or jalapeno slices to customize each taco.

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