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

Carne Asada Tacos

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

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Hispanic, Mexican

Servings 6 Servings

Ingredients

  

1x2x3x

• 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

Get ingredients with

Get Recipe Ingredients

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.

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

Tried this recipe?Let us know how it was!