These Citrus Marinated Carne Asada Tacos are a vibrant twist on a classic favorite, bringing a zesty burst of flavor to your next taco night. Perfect for a backyard grill session, these tacos are as refreshing as they are savory, with a marinade that tenderizes and infuses the steak with citrusy goodness.
The marinade is the star of this dish. The orange juice and lime juice not only add a vibrant tang, but they also help tenderize the steak. Olive oil adds richness while the minced garlic brings an aromatic depth. Ground cumin and smoked paprika give a smoky, earthy flavor that pairs beautifully with the citrus. Black pepper and salt round out the seasoning.
For toppings, chopped fresh cilantro adds a burst of freshness. Finely chopped red onion contributes a mild sharpness, while sliced avocado provides creamy texture. Queso fresco gives a salty contrast, and don't forget the lime wedges to add extra zing when serving.
These tacos are great served alongside a simple side of black beans and rice. For a refreshing drink, a cold cerveza or a homemade lemonade would complement the citrus flavors well. You might also consider a light cucumber salad to keep things fresh and vibrant.
Start by mixing together the marinade. In a bowl, combine the orange juice, lime juice, olive oil, minced garlic, ground cumin, smoked paprika, black pepper, and salt. Whisk until everything is well combined. This is where the magic begins—letting these flavors meld will make your steak unforgettable.
Next, place your flank steak in a resealable plastic bag. Pour the marinade over the steak, ensuring it’s well-coated. Seal the bag tightly and place it in the fridge. Let it soak in those flavors for at least 2 hours, but overnight is ideal if you really want the flavors to permeate the meat.
When you’re ready to cook, preheat your grill to medium-high heat. Remove the steak from the marinade, letting any excess drip off. Place it on the grill and cook for 5-7 minutes per side, depending on how you like your steak done. Remember, don’t poke or prod too much—just let it do its thing and develop a nice char.
Once cooked, let the steak rest for about 5 minutes. This will help lock in the juices. After resting, slice the steak thinly against the grain—this makes the meat more tender and easier to chew.
While the steak rests, warm up your corn tortillas. You can do this on the grill or in a dry skillet. They only need a minute or two per side to get nice and pliable.
Now, for the fun part—assembling the tacos! Layer slices of carne asada in each tortilla and top with cilantro, red onion, avocado, and queso fresco. Serve with lime wedges on the side for that extra citrus kick.
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