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Carne Asada Tacos

Juicy carne asada wrapped in warm tortillas, perfect for backyard gatherings and weeknight dinners.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 1 hour
Servings: 4 tacos
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the steak and marinade
  • 1.5 pounds flank or skirt steak Either cut works well.
  • 2 tablespoons taco seasoning mix
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
For the salsa
  • 1 cup fresh cilantro
  • 1 to 2 tablespoons diced jalapeños Diced green chiles can be used for milder heat.
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • to taste salt and sugar Optional.
For serving
  • 8 whole wheat tortillas Warm briefly before serving.

Method
 

Marinate the Steak
  1. Place your flank or skirt steak into a large zip-top plastic bag. Add the taco seasoning mix, lime juice, and olive oil into the bag.
  2. Seal the bag tightly and massage the marinade into the steak. Refrigerate for at least 30 minutes, preferably up to 8 hours.
Prepare to Grill
  1. Preheat your grill or a cast iron skillet to medium-high heat.
Grill the Steak
  1. Place the marinated steak on the hot grill. Cook for 3 to 4 minutes per side or until your desired doneness.
  2. Use a meat thermometer to achieve around 130°F for medium-rare.
Rest the Steak
  1. Transfer the grilled steak to a cutting board and let it rest for 5 to 10 minutes.
Make the Salsa
  1. Blend cilantro, jalapeños, olive oil, and lime juice until smooth. Adjust seasoning with salt or sugar to taste.
Slice and Assemble
  1. Slice the rested steak thinly against the grain. Warm tortillas briefly before filling.
  2. Fill each tortilla with steak, salsa, and any optional toppings.

Notes

For best flavor, marinate overnight if possible. Use a meat thermometer for cook precision and always slice against the grain for tenderness.