Carne Asada Tacos Recipe

Prepare the marinade by whisking together 1 cup fresh lime juice, 1/4 cup orange juice, 2 tablespoons vegetable oil, 2 tablespoons soy sauce, 4 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon finely chopped chipotle in adobo, 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper in a medium bowl.

Place 1 lb flank or skirt steak in a resealable bag or shallow dish. Pour the marinade over the steak, massage to coat well, remove excess air, and refrigerate for at least 1 hour and up to 8 hours. For best flavor, marinate 2–4 hours.

Remove the steak from the refrigerator 30 minutes before cooking to come toward room temperature. Preheat a heavy skillet or grill pan over high heat until very hot (or preheat an outdoor grill to high).

Remove steak from marinade and pat dry with paper towels. Reserve marinade for basting if desired (do not reuse marinade that touched raw meat unless boiled). Sear the steak 3–4 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C) depending on thickness. Adjust time for desired doneness.

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to let juices redistribute.

Slice the steak very thinly across the grain into bite-size strips for tacos. Keep warm.

While steak marinates or cooks, place 1 thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar, and 1/2 teaspoon kosher salt. Warm over medium heat just until sugar and salt dissolve (no need to boil), about 1–2 minutes.

Pour the warm brine over the sliced onions, press to submerge, and let cool to room temperature. Cover and refrigerate at least 30 minutes; flavor improves after 1 hour and keeps refrigerated up to 2 weeks.

Combine 2 cups diced tomatoes, 1/2 cup finely diced white onion, 1 minced jalapeño (seeds removed for milder heat), 1/4 cup chopped cilantro, 2 tablespoons fresh lime juice, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper in a bowl.

Stir gently to combine. Taste and adjust seasoning or lime. Let rest 10–15 minutes to allow flavors to meld. Keep chilled until serving.

In a medium bowl, scoop flesh from 3 ripe avocados and mash with a fork to your preferred texture (chunky or smooth).

Add 2 tablespoons fresh lime juice, 3/4 teaspoon salt, 1 teaspoon finely minced garlic, 1/2 minced jalapeño (optional, seeds removed), 2 tablespoons chopped cilantro and 2 tablespoons very finely diced red onion. Fold gently to combine.

Taste and adjust salt or lime as needed. Cover with plastic wrap pressed directly on the surface to minimize browning and refrigerate until ready to serve.

Warm 12 corn tortillas: heat a dry skillet or griddle over medium-high heat. Lightly brush each tortilla with a little vegetable oil (about 1 tablespoon total) and warm 30–45 seconds per side until pliable and slightly charred in spots. Keep tortillas wrapped in a clean towel to stay warm.

Fill each tortilla with slices of carne asada, a spoonful of guacamole, a sprinkle of pico de gallo, and a few pickled red onion slices. Add crumbled cotija if using and finish with a squeeze of fresh lime.

Serve immediately with extra lime wedges on the side.