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Carne Asada Tacos

Carne Asada Tacos

The ultimate comfort food, Carne Asada Tacos are packed with juicy, marinated steak and vibrant toppings. This easy weeknight dinner is perfect for gatherings, bringing everyone together for delicious bites. Try them tonight!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 tacos
Course: Dinner
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 to 2 pounds skirt, flank, or flap steak
  • 1/2 cup orange juice bottled is fine
  • 1/2 cup soy sauce low-sodium is fine
  • 1/4 cup lemon juice bottled is fine
  • 1/4 cup olive oil
  • 2 tablespoons lime juice bottled is fine
  • 2 cloves garlic pressed or diced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 1/4 teaspoon ground chipotle chili pepper OR 1 teaspoon finely chopped canned chipotle pepper, optional
  • 1/2 bunch fresh cilantro chopped, about 3/4 cup very loosely packed
  • 1/2 red onion sliced into 1/4-inch rounds (do not separate the layers)
  • 1 medium avocado sliced
  • 8 taco-size tortillas flour or corn are fine
  • 1/2 bunch chopped cilantro for topping
  • 2 limes quartered optional for topping

Equipment

  • Wooden Spoon
  • Oven
  • Cutting Board
  • Chef's Knife
  • Frying Pan

Method
 

  1. Step 1: Start by placing the steak into a gallon plastic bag or a shallow container. This is where the magic begins! Ensuring that the meat is in a sealed bag makes it easier for the marinade to encompass every part of the steak.
  2. Step 2: In a medium bowl, stir together all the marinade ingredients: orange juice, soy sauce, lemon juice, olive oil, lime juice, garlic, chili powder, ground cumin, paprika, dried oregano, black pepper, and if you choose, the ground chipotle chili pepper. Mix well until combined.
  3. Step 3: Pour the marinade over the steak in the bag, ensuring it’s well-coated. Seal the bag and give it a gentle massage to distribute the marinade evenly. This step is essential for maximizing flavor.
  4. Step 4: Place the marinating steak in the refrigerator. Let it marinate for at least 4 hours, but preferably overnight. Flipping the meat halfway through allows both sides to soak in the delicious flavors.
  5. Step 5: When you're ready to cook, adjust the top rack in your oven so it’s about 4 inches from the broiler and preheat the broiler on high. This high heat will give the steak a beautiful char.
  6. Step 6: Transfer the marinated steak to a foil-lined heavy-duty baking sheet or a broiler pan. Surround the meat with the sliced red onion rounds, allowing them to infuse their sweetness into the cooking process.
  7. Step 7: Broil the steak for about 4 to 6 minutes per side, flipping both the meat and the onion rounds. Use an instant-read thermometer to check the temperature; you want it to read 135°F for medium-rare or 145°F for medium. This ensures a perfect cook.
  8. Step 8: If the onions haven’t reached your desired level of tenderness, remove the steak to a cutting board and return the onions to the oven to finish cooking. Once they are done, slice the onions in half and toss them in the pan juices for added flavor.
  9. Step 9: Allow the steak to rest for about 5 minutes. This resting time is crucial as it helps redistribute the juices, keeping the meat tender.
  10. Step 10: While resting, gently warm the tortillas by placing them on a plate and covering them with a damp paper towel. Heat them in the microwave for about 30 seconds to 1 minute, until warmed through.
  11. Step 11: To assemble your tacos, take the warmed tortillas and layer them with sliced carne asada, cooked onions, slices of avocado, and a sprinkle of the chopped cilantro. For an extra zing, squeeze a bit of lime juice over the top. Enjoy your homemade Carne Asada Tacos!

Notes

Approximate nutritional information is for two tacos and assumes 10% marinade retention. If you have leftover carne asada, pour any remaining pan juices over the top before storage–the juices will help keep the meat moist.