Carne Asada (tacos)

Carne Asada Tacos are delicious and so flavorful! A spiced citrus and jalapeño marinated skirt teak is grilled, sliced and tucked into corn shell and topped with cilantro, avocado, grilled onions and sprinkled with cotija cheese!

Course Mains & Entrees

Cuisine Mexican

Keyword beef, steak, tacos

Prep Time 20

Cook Time 12

Additional Time 2 48

Total Time 3 20

Servings servings

Calories 247

Author Laurie McNamara

Ingredients

FOR THE MARINADE:

1/3 cup finely chopped cilantro leaves
6 cloves garlic finely chopped
1 small jalapeno seeded and finely chopped (about 1 tablespoon)
1½ teaspoon ground cumin
3/4 teaspoon chipotle powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano ground in palm
2 tablespoon sunflower oil
4 medium limes juiced
1 orange juiced
1½ pound skirt steak trimmed of any excess fat
white or yellow corn tortillas warmed

Instructions

In a medium bowl or liquid measuring cup combine the cilantro, garlic, cumin, chipotle powder, salt, pepper, oregano, oil, lime and orange juice.
Cut steak in half width-wise and prick both sides with a fork. Place steak in a dish or re-sealable bag and pour marinade over top. Cover and refrigerate for 2 to 3 hours.
Remove the steak 30 minutes prior to pre-heating your grill to medium/medium-high heat. While waiting, toss the steak in the marinade a few times.
Once the grill is hot, place steak onto the hot grates. Grill the steak 5 to 6 minutes before flipping and repeating for another 5 to 6 minutes or until the steak is to your preferred doneness.
Transfer grilled steak to a cutting board, tent with foil and let the steak rest for 5 to 8 minutes. Slice the steak into thin strips going against the grain.
Place strips of steak on warm tortillas and top with grilled onion, avocado, cilantro, cotija cheese and whatever else your heart desires.

Nutrition