Carne Asada Tacos

Just grilled up some mouth-watering Carne Asada Tacos with a citrus twist! Perfect for your next taco night! 

Ingredients:

6 soft taco shells (corn or flour)

1 lb flank, skirt, or hanger steak

Marinade:

1 large orange, juice only

1 large lime, juice only

2 Tbsp white wine vinegar

1/2 cup olive oil

4 garlic cloves, smashed and minced

1 jalapeno, diced (seeds optional)

2 Tbsp minced cilantro

1 tsp garlic powder

1 1/2 tsp cumin

1 tsp chili powder (adjust for heat preference)

1 1/2 tsp salt

Pico de Gallo:

2 medium tomatoes, diced

1/2 red onion, finely chopped

1 jalapeno, minced (seeds optional)

1 lime, juice only

1 tbsp minced cilantro

1/2 tsp salt (or to taste)

Cilantro Vinaigrette:

2 tbsp minced cilantro

2 tbsp olive oil

1 tbsp white wine vinegar

1 tbsp lime juice

1/8 tsp chili powder

1/4 tsp cumin

1/4 tsp salt (or to taste)

Directions:

Marinating the steak: Combine all marinade ingredients in a large zip-top bag, add the steak, and seal tightly. Refrigerate for 2-8 hours.

Cooking the steak: Preheat grill to medium-high. Remove steak from marinade and grill to medium-rare, about 130°F, turning once. Rest for 5 minutes, then slice thinly against the grain.

Making the cilantro vinaigrette: Whisk all vinaigrette ingredients in a small bowl.

Preparing the Pico de Gallo: Combine all ingredients and let sit to merge flavors.

Assembling tacos: Fill taco shells with steak, top with Pico de Gallo and drizzle with cilantro vinaigrette.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes plus marinating

Kcal: 350 kcal per serving | Servings: 6

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Carne Asada Tacos

Just grilled up some mouth-watering Carne Asada Tacos with a citrus twist! Perfect for your next taco night! 

Course Main Course

Cuisine Hispanic, Mexican

Keyword #northeastnosh #carneasada #tacotuesday #mexicanfood #streetfood #foodie #delicious #homemadetacos #grilling #spicy #lime #orange #garlic #cilantro #dinnerideas #tacos

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6 Servings

Ingredients

• 6 soft taco shells corn or flour
• 1 lb flank skirt, or hanger steak

Marinade:

• 1 large orange juice only
• 1 large lime juice only
• 2 Tbsp white wine vinegar
• 1/2 cup olive oil
• 4 garlic cloves smashed and minced
• 1 jalapeno diced (seeds optional)
• 2 Tbsp minced cilantro
• 1 tsp garlic powder
• 1 1/2 tsp cumin
• 1 tsp chili powder adjust for heat preference
• 1 1/2 tsp salt

Pico de Gallo:

• 2 medium tomatoes diced
• 1/2 red onion finely chopped
• 1 jalapeno minced (seeds optional)
• 1 lime juice only
• 1 tbsp minced cilantro
• 1/2 tsp salt or to taste
• Cilantro Vinaigrette:
• 2 tbsp minced cilantro
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tbsp lime juice
• 1/8 tsp chili powder
• 1/4 tsp cumin
• 1/4 tsp salt or to taste

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Instructions

• Marinating the steak: Combine all marinade ingredients in a large zip-top bag, add the steak, and seal tightly. Refrigerate for 2-8 hours.
• Cooking the steak: Preheat grill to medium-high. Remove steak from marinade and grill to medium-rare, about 130°F, turning once. Rest for 5 minutes, then slice thinly against the grain.
• Making the cilantro vinaigrette: Whisk all vinaigrette ingredients in a small bowl.
• Preparing the Pico de Gallo: Combine all ingredients and let sit to merge flavors.
• Assembling tacos: Fill taco shells with steak, top with Pico de Gallo and drizzle with cilantro vinaigrette.