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Carne Asada Tacos Recipe

Name: Mexican Margaritas Bar & Grills Carne Asada Tacos Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb flank steak or skirt steak; 6 tbsp fresh lime juice; 2 tbsp orange juice; 2 tbsp olive oil; 1 tbsp soy sauce; 4 cloves garlic cloves, minced; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp chili powder (or ancho); 1 tsp ground black pepper; 1 tsp kosher salt; 2 tbsp fresh cilantro, chopped (optional in marinade); 12 pieces corn tortillas; 1 cup white onion, finely diced; 1 cup fresh cilantro, chopped; 2 pieces limes, cut into wedges; 4 pieces radishes, thinly sliced (optional); 1 pieces avocado, sliced or diced; 1 cup cotija or queso fresco, crumbled (optional); 1 cup salsa verde or store-bought salsa; 2 tsp hot sauce; 2 tbsp vegetable oil (for grill or skillet); 1 tbsp butter (optional for warming tortillas)

Inspired by Mexican Margaritas Bar & Grill

Time1h 15m

Serves4

Make Carne Asada Tacos Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak & Marinade

1 lb flank steak or skirt steak

6 tbsp Fresh lime juice

2 tbsp Orange juice

2 tbsp olive oil

1 tbsp Aged soy sauce

4 cloves Garlic cloves, minced

1 tsp Ground cumin

1 tsp Dried oregano

1 tsp chili powder (or ancho)

1 tsp ground black pepper

1 tsp kosher salt

2 tbsp fresh cilantro, chopped (optional in marinade)

Toppings & Salsas

12 pieces corn tortillas

1 cup white onion, finely diced

1 cup Fresh cilantro, chopped

2 pieces limes, cut into wedges

4 pieces radishes, thinly sliced (optional)

1 pieces avocado, sliced or diced

1 cup cotija or queso fresco, crumbled (optional)

1 cup salsa verde or store-bought salsa

2 tsp Hot sauce

Finishing & Cooking

2 tbsp vegetable oil (for grill or skillet)

1 tbsp butter (optional for warming tortillas)

Method

Steak & Marinade

Prepare marinade

In a medium bowl, whisk together fresh lime juice, orange juice, olive oil, soy sauce, minced garlic, ground cumin, dried oregano, chili powder, black pepper and kosher salt until combined. Stir in chopped cilantro if using.

Marinate steak

Place the flank or skirt steak in a shallow dish or large resealable plastic bag. Pour the marinade over the steak, making sure it is well coated. Seal or cover and refrigerate for at least 1 hour, preferably 4 hours, up to overnight. Turn once halfway through to ensure even flavor.

Bring to room temperature

About 30 minutes before cooking, remove the steak from the refrigerator and let it sit covered at room temperature. This helps ensure even cooking.

Finishing & Cooking

Preheat grill or skillet

Preheat your grill to high (about 450–550°F / 230–290°C) or heat a heavy cast-iron skillet over high heat on the stovetop. Lightly brush the grill grates or skillet with vegetable oil to prevent sticking.

Cook steak

Remove steak from marinade and shake off excess. Place on the hot grill or skillet. Cook 3–5 minutes per side for medium-rare to medium depending on thickness (internal temperature 130–140°F / 54–60°C). Avoid moving the steak too much so it develops a good char. If using a thicker cut, increase time slightly.

Rest and slice

Transfer the cooked steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to redistribute juices. Slice very thinly against the grain into bite-sized strips for tacos.

Warm tortillas

While steak rests, warm corn tortillas. Heat a dry skillet over medium-high heat and warm tortillas 20–30 seconds per side until pliable and lightly charred. Optionally brush with a little butter before warming for extra flavor.

Toppings & Assembly

Prepare toppings

While steak marinates or rests, prepare the toppings: finely dice the white onion, chop cilantro, slice radishes and avocado, crumble cotija if using, and cut limes into wedges. Arrange salsa verde and hot sauce for serving.

Assemble tacos

Place warmed tortilla on a plate, add a few strips of sliced carne asada, top with a spoonful of diced onion and chopped cilantro, a slice or two of avocado, radish slices and a sprinkle of cotija if desired. Spoon salsa verde or drizzle hot sauce to taste. Squeeze a lime wedge over the taco before eating.

Serve

Serve tacos immediately while steak and tortillas are hot. Leftover steak can be refrigerated for up to 3 days and reheated briefly in a skillet.