Description
Mexican street-style Carne Asada Tacos sizzle with bold flavors and authentic charm, delivering a mouthwatering culinary experience. Juicy marinated beef, fresh cilantro, and zesty lime create a perfect harmony you’ll savor with each delicious bite.
Ingredients
Scale
Meat and Protein:
- 1 pound flank steak (or skirt, or hanger steak)
- 4 garlic cloves (smashed and minced)
- 1 jalapeno (diced (seeds optional))
Marinade and Seasonings:
- 1 large orange (juice only)
- 1 large lime (juice only)
- 2 tablespoons white wine vinegar
- 1/2 cup olive oil
- 2 tablespoons minced cilantro
- 1 teaspoon garlic powder
- 1 1/2 teaspoons cumin
- 1 teaspoon chili powder
- 1 1/2 teaspoons salt
Taco Components and Toppings:
- 6 soft taco shells (corn or flour)
- 2 medium tomatoes (diced)
- 1/2 red onion (finely chopped)
- 1 jalapeno (minced (seeds optional))
- 1 lime (juice only)
- 1 tablespoon minced cilantro
- 1/2 teaspoon salt (or to taste)
Cilantro Vinaigrette:
- 2 tablespoons minced cilantro
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon lime juice
- 1/8 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt (or to taste)
Instructions
- Immerse the steak in a flavorful marinade mixture within a sealed zip-lock pouch, allowing the meat to absorb rich flavors for 2-8 hours in the refrigerator.
- Heat the grill to medium-high temperature, targeting around 400°F for optimal searing.
- Extract the steak from the marinade, shaking off excess liquid to prevent flare-ups.
- Grill the meat for approximately 4-5 minutes per side, aiming for a perfect medium-rare internal temperature of 130°F.
- Transfer the grilled steak to a cutting board and let it rest for 5 minutes, allowing juices to redistribute evenly.
- Slice the rested meat thinly against the grain to ensure maximum tenderness and optimal texture.
- Whisk together the cilantro vinaigrette ingredients until thoroughly combined and emulsified.
- Prepare the Pico de Gallo by carefully chopping fresh ingredients and allowing them to meld together for enhanced flavor.
- Warm the tortillas briefly on the grill or skillet to enhance their flexibility and taste.
- Assemble the tacos by layering sliced steak onto the warm tortillas, generously topping with fresh Pico de Gallo.
- Finish by drizzling the vibrant cilantro vinaigrette over the tacos for a zesty, bright flavor profile.
Notes
- Maximize flavor by marinating the steak overnight in the refrigerator for deeper taste infusion.
- Slice the steak against the grain to ensure maximum tenderness and easier chewing.
- Opt for flank or skirt steak for authentic texture and traditional carne asada experience.
- Swap corn tortillas with lettuce wraps for a low-carb, gluten-free alternative that keeps the dish light and fresh.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 474 kcal
- Sugar: 3 g
- Sodium: 647 mg
- Fat: 36 g
- Saturated Fat: 5 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 75 mg