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Carne Asada Tacos Recipe

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4.4 from 26 reviews

These Carne Asada Tacos feature tender, marinated flank steak grilled to perfection, then sliced thinly and served on warm corn tortillas with fresh pico de gallo, creamy avocado, and optional spicy Valentina hot sauce. Perfect for a flavorful Mexican-inspired meal, they are ideal for a casual gathering or family dinner accompanied by traditional Mexican rice.

  • Total Time: 2 hours 35 minutes
  • Yield: 5 servings

Ingredients

Steak and Marinade

  • 1 1/2 pounds flank steak
  • Salt and freshly ground black pepper, to taste
  • 4 cloves garlic, minced
  • 1/2 cup fresh chopped cilantro
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/3 cup olive oil
  • 2 tablespoons white vinegar
  • 2 limes, juiced
  • 1/2 of an orange, juiced

Tacos and Toppings

  • 10 white corn tortillas, warmed
  • Pico de Gallo or your favorite salsa, for topping
  • 1 avocado, sliced
  • Valentina hot sauce (optional, for topping)
  • Mexican Rice, for serving (optional)

Instructions

  1. Season Steak: Sprinkle both sides of the flank steak generously with salt and freshly ground black pepper to enhance the flavor.
  2. Prepare Marinade: In a mixing bowl, combine minced garlic, chopped cilantro, chili powder, ground cumin, olive oil, white vinegar, lime juice, and orange juice. Stir thoroughly to blend all ingredients well.
  3. Marinate Steak: Place the seasoned flank steak into a large bowl or sealable plastic bag and pour the marinade over the steak, ensuring it is fully coated. Seal the container and refrigerate for at least 2 hours and up to 5 hours to allow the flavors to penetrate.
  4. Preheat Grill: Remove the steak from the refrigerator about 20 minutes before cooking to bring it to room temperature. Preheat the grill to high heat and brush the grates lightly with oil to prevent sticking.
  5. Grill Steak: Lift the steak from the marinade, letting any excess drip off. Place it on the hot grill and cook for 3 to 5 minutes per side, adjusting time depending on your preferred level of doneness—medium rare or well done.
  6. Rest and Slice Steak: Transfer the cooked steak to a cutting board and cover loosely with aluminum foil. Let it rest for 5 minutes to allow juices to redistribute. Then, slice the steak very thinly against the grain for maximum tenderness.
  7. Warm Tortillas: Heat the corn tortillas on a hot, dry skillet until warm and pliable to provide the perfect vessel for the tacos.
  8. Assemble Tacos: Lay slices of steak on each warmed tortilla, then top with generous spoonfuls of pico de gallo, slices of avocado, and a drizzle of Valentina hot sauce if desired. Serve immediately with a side of Mexican rice if you like for a complete meal.

Notes

  • Marinating the steak for at least 2 hours is key to infusing robust flavors and tenderizing the meat.
  • Adjust the chili powder amount for spiciness according to your preference.
  • Resting the steak after grilling helps retain juiciness and improve texture.
  • Warming tortillas separately preserves their softness and prevents them from breaking.
  • Using fresh lime and orange juice brightens the marinade with citrusy freshness.
  • Serve immediately after assembly for the best taste and texture.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/carne-asada-tacos-recipe/