Authentic Carne Asada Tacos (Printable Format)
Juicy grilled carne asada and fresh pico de gallo fill corn tortillas for a bright, flavorful feast.
# Needed Ingredients:
→ Carne Asada Marinade
01 -
1.5 pounds skirt steak or flank steak, trimmed and patted dry
02 -
3 cloves garlic, minced
03 -
1/4 cup fresh lime juice
04 -
1/4 cup orange juice
05 -
2 tablespoons olive oil
06 -
1 teaspoon ground cumin
07 -
1 teaspoon smoked paprika
08 -
1/2 teaspoon chili powder
09 -
1/2 teaspoon kosher salt
10 -
1/4 teaspoon freshly ground black pepper
11 -
2 tablespoons fresh cilantro, chopped, optional
→ Pico de Gallo
12 -
3 medium ripe tomatoes, diced
13 -
1/2 medium white onion, finely chopped
14 -
1 to 2 jalapeños, seeded and minced
15 -
1/4 cup fresh cilantro, chopped
16 -
2 tablespoons fresh lime juice
17 -
Kosher salt, to taste
→ Tortillas and Garnishes
18 -
8 to 10 small corn tortillas
19 -
Sliced radishes, for serving, optional
20 -
Crumbled queso fresco, for serving, optional
21 -
Avocado slices, for serving, optional
22 -
Lime wedges, for serving, optional
# Preparation Steps:
01 -
In a medium bowl, combine minced garlic, lime juice, orange juice, olive oil, ground cumin, smoked paprika, chili powder, kosher salt, black pepper, and chopped cilantro if using. Whisk thoroughly until well blended.
02 -
Place skirt or flank steak in a shallow dish or resealable plastic bag. Pour marinade over steak and turn to coat evenly. Cover and refrigerate, marinating for at least 30 minutes and up to 2 hours.
03 -
While the steak marinates, combine diced tomatoes, chopped onion, minced jalapeños, chopped cilantro, and lime juice in a bowl. Season with kosher salt and stir until mixed. Cover and refrigerate until serving.
04 -
Preheat grill or grill pan to medium-high heat. Lightly brush grates with oil if using a grill. Remove steak from marinade, letting excess drip off. Grill steak for 3 to 4 minutes per side, turning once, until an internal temperature of 130–135°F is reached for medium-rare.
05 -
Move steak to a cutting board, tent loosely with foil, and let rest for at least 5 minutes. Slice steak thinly against the grain into bite-sized pieces.
06 -
Using a grill or dry skillet, warm corn tortillas until soft and slightly charred, about 30 seconds per side.
07 -
Fill each tortilla with sliced carne asada. Top with fresh pico de gallo and garnish with radishes, queso fresco, avocado slices, and lime wedges as desired. Serve immediately.
# Supplementary Details:
01 -
Allowing the steak to marinate for the full 2 hours enhances flavor and tenderness. Resting the steak before slicing ensures juiciness in every piece.