Carne Asada Tacos

Carne asada, Spanish for grilled meat, anchors northern Mexican cookouts and street tacos. Skirt steak bathes in citrus, garlic, and cumin, then hits a hot grill before onion, cilantro, and warm tortillas.

Serves 4

Estimate for one serving

• 520 cal
• 38g protein
• 32g carbs
• 26g fat
• 5g fiber

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Ingredients

• 1.5 lbs flank steak or skirt steak
• 1/3 cup fresh lime juice
• 1/4 cup orange juice
• 4 garlic cloves, minced
• 1/2 cup chopped fresh cilantro
• 2 tsp ground cumin
• 2 tsp chili powder
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 medium white onion, finely diced
• 1/2 cup fresh cilantro, chopped
• 8 corn tortillas
• 1 cup salsa (pico de gallo or preferred)

Instructions

1. 1In a large bowl or zip-top bag, whisk together lime juice, orange juice, minced garlic, chopped cilantro, cumin, chili powder, salt, pepper, and olive oil to make the marinade.
2. 2Add the steak to the marinade, turning to coat evenly. Seal and refrigerate for at least 1 hour or up to 4 hours (do not over-marinate).
3. 3While the steak marinates, prep the toppings: dice the onion, chop the remaining cilantro, and have salsa ready. Warm tortillas on a dry skillet or wrap in foil and keep warm.
4. 4Preheat a grill or grill pan to high heat (about 450°F). Remove steak from marinade and pat dry with paper towels. Discard marinade.
5. 5Grill the steak for 4-6 minutes per side for medium-rare (internal temp 135°F), depending on thickness. Skirt steak cooks faster than flank.
6. 6Remove steak from grill, tent with foil, and let rest for 5-10 minutes.
7. 7Slice the rested steak thinly against the grain into bite-sized strips.
8. 8Assemble tacos: place a few slices of carne asada on each warm tortilla, top with diced onion, chopped cilantro, and a spoonful of salsa.
9. 9Serve immediately with lime wedges on the side if desired. Enjoy with Mexican rice and beans for a full meal.