Loading...
Loading...
These Mexican Grilled Carne Asada Tacos feature thin-cut steak marinated in citrus, garlic, and chilies, grilled hot and fast until charred at the edges, then chopped and piled onto warm corn tortillas with onion, cilantro, and a squeeze of lime. Street-taco flavor that's simple enough for a weeknight and impressive enough for a backyard cookout.
Prep Time
15 min
Per serving
410kcal
Calories
Cook Time
10 min
Servings
4 people
Difficulty
easy
34g
Protein
28g
Carbs
18g
Fat
3g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
Place the steak in a shallow dish or resealable bag. In a bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, chopped jalapeno, cumin, chili powder, salt, and black pepper to make the marinade.
Pour the marinade over the steak, turning to coat, and refrigerate for at least 1 hour (up to 8 hours for deeper flavor).
Remove the steak from the fridge 20 minutes before cooking to come to room temperature. Preheat a grill or grill pan to high heat.
Remove the steak from the marinade, letting excess drip off, and grill for 3-4 minutes per side for medium-rare, until nicely charred.
Rest the steak for 5-10 minutes, then slice thinly against the grain and chop into smaller pieces.
Warm the corn tortillas on the hot grill for 20-30 seconds per side until slightly charred and pliable.
Assemble the tacos: pile the chopped carne asada onto the warm tortillas, top with diced onion, chopped cilantro, and a squeeze of lime juice.
Slice Against the Grain: Cutting the steak against the direction of the muscle fibers is essential for tender, easy-to-chew tacos rather than chewy strips. High Heat, Short Time: Carne asada should be seared fast and hot to get char on the outside while staying tender inside - overcooking on low heat will toughen the meat. Double Up the Tortillas: Using two warm corn tortillas per taco prevents them from tearing under the weight of the juicy filling, a classic street-taco trick.
Skirt steak and flank steak are the classic choices since they're thin, absorb marinade quickly, and become very tender when sliced against the grain after a quick high-heat sear.
0 reviews • 0.0 / 5 Average Rating
No reviews yet. Be the first to review this recipe!
More Like This
Savor plant-based excellence with these Grilled Portobello Mushroom Steaks, marinated in balsamic vinegar, garlic, and fresh herbs. Portobello caps develop a rich, meaty texture when grilled over open flames, absorbing savory umami notes effortlessly. This low-calorie vegan main course satisfies meat-lovers and vegetarians alike.
This Smokey Pakistani Chicken Tikka Boti features boneless chicken chunks marinated in a tangy yogurt-spice blend, threaded onto skewers, and grilled until charred at the edges and juicy inside. A finishing dhungar (charcoal smoke) infusion gives it that authentic street-side barbecue aroma, right from your own kitchen.
Experience bold Southern flavors with this Blackened Cajun Catfish, featuring a fiery spice rub that chars into a savory crust in a cast-iron skillet. Dredged in melted butter and coated with smoked paprika, garlic, and cayenne, the tender fish flakes apart effortlessly beneath the crust. This quick weeknight recipe delivers restaurant-quality punch in minutes.
Celebrate summer evenings with these Southern Grilled Peach and Pork Chops, combining savory thick-cut pork with sweet, caramelized grilled peaches. Brushed with a brown sugar and bourbon glaze, this dish strikes the ultimate balance of sweet, tangy, and smoky flavors. It is down-home comfort food at its finest.