Carne Asada Tacos are an all-time favorite, perfect for any occasion where you want a little taste of Mexico at home. This recipe brings together a rich marinade and simple toppings for a taco that's bursting with flavor.
Flank steak is the star of this dish, offering a robust beefy flavor that's ideal for marinating. The soy sauce adds a savory depth, while the combination of lime juice and orange juice brings a bright, citrusy tang that tenderizes the meat. Garlic and jalapeño provide a spicy kick, balanced by the freshness of cilantro. A dash of olive oil helps the marinade coat the steak, and salt and pepper enhance all these flavors.
These tacos are amazing on their own but serve them with a side of Mexican street corn (elote) or a refreshing cabbage and avocado salad for a full meal. A cold Mexican beer or a margarita wouldn't go amiss either!
Start by preparing the marinade. In a bowl, mix together the soy sauce, lime juice, orange juice, minced garlic, chopped jalapeño, cilantro, and olive oil. This flavorful concoction is what will give your steak its signature taste.
Next, place your flank steak into a resealable plastic bag. Pour the marinade over the steak, ensuring it's well-coated, then seal the bag tightly. Pop it in the fridge for at least 2 hours, but if you can, let it marinate overnight to really let those flavors sink in.
When you're ready to cook, fire up your grill to high heat. Remove the steak from the marinade and give it a good sprinkle of salt and pepper on both sides. Grill it for about 6-8 minutes per side, depending on how well-done you like your steak.
Once grilled, allow the steak to rest for a few minutes. This helps keep all the juices locked in when you slice it. Cut thin slices against the grain for tender, easy-to-chew bites.
For the tortillas, a quick warm-up on the grill will do — about 30 seconds on each side should be enough to make them pliable and slightly charred.
Now, the fun part: assembling the tacos. Layer slices of steak onto the tortillas, then top with diced onion, chopped cilantro, a spoonful of salsa verde, and crumbled queso fresco. Finish with a squeeze of lime for an extra zing.
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