Description
These Carne Asada Tacos feature marinated skirt steak grilled to perfection, then sliced thin and served on warm tortillas with traditional toppings like cotija cheese, fresh cilantro, and pickled red onions. The steak is marinated in a flavorful blend of citrus juices, soy sauce, chipotle peppers, and spices, delivering a tender and smoky Mexican-inspired dish ideal for gatherings or casual meals.
Ingredients
For the Marinade and Steak
- 1 1/2 pounds skirt steak (can be cut in half if needed)
- 1/2 cup low sodium soy sauce
- 1/2 cup orange juice
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/3 cup fresh lime juice (about 3 limes)
- 1/2 cup avocado oil or olive oil
- 4 cloves garlic (pressed)
- 4 chipotles in adobo sauce (roughly chopped)
- 1 teaspoon dark chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/3 cup fresh cilantro (chopped)
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
For Serving
- 10 flour or corn tortillas
- 4 ounces cotija cheese (crumbled)
- 1/4 cup fresh cilantro (chopped)
- Pickled red onions
- Homemade guacamole
- Sliced jalapeños
- Lime wedges
Instructions
- Prepare the Marinade: In a large bowl or ziplock bag, combine soy sauce, orange juice, lemon juice, lime juice, avocado oil, pressed garlic, chopped chipotles, dark chili powder, oregano, cumin, smoked paprika, chopped cilantro, salt, and black pepper. Mix well to combine all ingredients.
- Marinate the Skirt Steak: Cut the skirt steak in half if necessary to fit your cooking equipment. Place the steak in the marinade and refrigerate for a minimum of 2 hours to allow the flavors to penetrate and tenderize the meat.
- Preheat Cooking Surface: For grilling, preheat your grill to 450°F (232°C). If using a cast iron skillet, heat it over high heat on the stovetop until very hot.
- Cook the Steak: Remove the skirt steak from the marinade. On the grill, cook steak 3-5 minutes per side aiming for rare to medium-rare doneness; pull off at 125°F internal temperature and rest. On the cast iron skillet, cook each side for 2-3 minutes, letting the steak rest after cooking. Note: cast iron cooking may produce smoke; ensure good ventilation.
- Rest and Slice the Steak: Let the cooked steak rest for 5 minutes to redistribute juices. Then slice thinly against the grain (perpendicular to the muscle fibers) to ensure tenderness.
- Assemble the Tacos: Warm tortillas and fill with sliced carne asada. Top with crumbled cotija cheese, chopped cilantro, pickled red onions, guacamole, sliced jalapeños, and a squeeze of lime as desired. Serve immediately and enjoy your flavorful tacos!
Notes
- Marinating the skirt steak for at least 2 hours is essential for tender and flavorful meat.
- Skirt steak is best cooked to rare or medium rare for optimal juiciness and texture.
- Cutting against the grain is crucial to avoid a tough chew.
- If you prefer less smoky cooking indoors, grilling outside is recommended.
- Use either flour or corn tortillas based on personal preference.
