Jul 13 2026
Restaurants›The Copper Kettle Mule Bar and Eatery›Carne Asada Taco Recipe

Carne Asada Taco Recipe

Inspired by The Copper Kettle Mule Bar and Eatery
Time2h
Serves6

Marinated Steak Cilantro White Corn Tortilla Choice of Mild: Red Cabbage Slaw Chipotle Aioli Spicy: Pickled Habanero Habanero Aioli

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Ingredients

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Marinated Steak

Taco Components

Method

Marinating the Steak

  1. 1

    Prepare Marinade

    In a large bowl, combine lime juice, olive oil, minced garlic, cumin, chili powder, salt, and black pepper. Whisk together until well combined.

  2. 2

    Marinate the Steak

    Add the flank steak to the marinade, ensuring it is fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Cooking the Steak

  1. 3

    Preheat Grill

    Preheat your grill to high heat (approximately 450°F or 232°C).

  2. 4

    Grill the Steak

    Remove the steak from the marinade and let any excess drip off. Grill the steak for about 6-8 minutes per side, or until it reaches your desired doneness. Use a meat thermometer for best results (130°F for medium-rare).

  3. 5

    Rest and Slice

    Once cooked, remove the steak from the grill and let it rest for 10 minutes before slicing against the grain into thin strips.

Assembling Tacos

  1. 6

    Warm Tortillas

    While the steak is resting, warm the white corn tortillas on the grill for about 30 seconds on each side until pliable.

  2. 7

    Prepare Toppings

    In a bowl, mix the shredded red cabbage with chopped fresh cilantro. Prepare the chipotle aioli and the pickled habanero on the side.

  3. 8

    Assemble Tacos

    To assemble, place a few strips of grilled steak on a warm tortilla. Top with the red cabbage slaw, a drizzle of chipotle aioli or habanero aioli, depending on your spice preference. Add pickled habanero for an extra kick if desired.

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