These Carne Asada Tacos are Texas summer in a tortilla! A simple but delicious marinade gives these grilled steak tacos a ton of flavor, making each bite tender and delicious!
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What is Carne Asada?
Carne Asada, which literally translates to "grilled meat", typically refers to a marinaded and grilled flank or skirt steak and is an absolute staple here in Texas. While flank steak works great, I prefer using skirt steak not only because of it's deliciously beefy flavor, but because it's relatively inexpensive when compared to other cuts.
Serving Suggestions
This recipe can totally be eaten on its own with some chimichurri and grilled corn, but I find it especially delectable on a taco, topped with white onion, fresh cilantro, a slice of avocado, a squeeze of lime and your favorite hot sauce. Ideally start marinading around 4-6 hours before grilling but you can do it for 30 minutes in a pinch. It's a truly quick and delicious weeknight meal that is sure to satisfy your hungry crew!
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Dietary Modifications
To make the marinade Paleo, Whole30 and Keto compliant simple replace the jalapeno jelly with fresh chopped jalapeno and the soy sauce with coconut aminos.
To make the tacos Paleo, Keto and Whole30 compliant replace the corn tortillas with butter lettuce leaves and leave out the cheese (keep the cheese with Keto).
How to warm up tortillas?
There are several ways to do this and if you prefer to warm your tortillas with damp paper towels in the microwave or in foil in the oven that is perfectly fine. My preferred way is on a nonstick skillet on the stove.
- Preheat a skillet over high heat on the stove. Dunk or sprinkle your corn tortilla with a little bit of water and add to the pan.
- Warm over medium high-high heat for approximately 10-15 seconds per side, until the tortilla is soft and pliable.
- Transfer to foil and cover.
- Repeat with additional tortillas, piling one on top of the other wrapped in foil until done.
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Made these Carne Asada tacos? Let me know what you think in the comments!
Recipe
Carne Asada Tacos
Equipment
- Grill
Ingredients
- 2-3 lb skirt steak
For the marinade
- ¼ cup orange juice
- ¼ cup olive oil
- 2 tbsp jalapeno jelly
- 1 lime, juice of
- 3 cloves garlic, sliced
- 2 tbsp fresh cilantro, chopped
- ½ tsp cumin seeds, lightly crushed with the flat edge of a knife
- ½ tsp onion powder
- ¼ tsp cinnamon
- salt & pepper
To assemble the tacos
- 8-10 corn tortillas
- finely diced white onion
- fresh cilantro, chopped
- lime wedges
- shredded purple cabbage optional
- avocado, sliced optional
- queso fresco or cojita cheese optional
- hot sauce optional
Instructions
- Combine all marinade ingredients in a bowl and whisk to fully combine.
- Take your skirt steak out of the package and lay out on a cutting board. Using a meat mallet, tenderize both sides a few times to get a consistent thickness. (be careful not to overdo it or break up the meat). Place the skirt steak in a large plastic freezer bag and pour marinade over the top. Marinade for 4-6 hours or overnight in the fridge. *Note* In a pinch you can marinade for 30 minutes before grilling but just know it may not have the same depth of flavor
- Pull the steak out of the fridge about 30 minutes before grilling to let the meat come to room temperature. Preheat your grill over high heat. You want it smoking hot before adding the skirt steak.
- Place the marinated skirt steak on the grill. For medium rare, close the lid cook over high heat 2-3 minutes. Then flip the steak and grill for an additional 3 minutes on the other sideImmediately remove the steak to a foil lined baking pan let rest for 5 minutes before slicing.
- Cut into strips and then into bite size pieces. *Very important.* Be sure you slice the steak AGAINST the grain.
- To assemble the tacos warm up your tortillas. Then add grilled skirt steak pieces and toppings. Enjoy!
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