Carne Asada Tacos

5 from 4 votes

This carne asada recipe is made with grass-fed beef from New Zealand.The skirt steak is marinated in lime juice, spices and garlic. It’s grilledover a super high heat, resulting in flavorful, earthy and delicious carneasada. Serve it with tortillas, avocado, salsas and cotija for a deliciousdinner.

Prep Time25

Cook Time10

Marinating Time (Inactive):10

Total Time10 35

Course: Dinner

Cuisine: Mexican

Diet: Low Calorie

Servings:

Author: Adrianna Adarme

Cost: $16

Equipment

1 grill

Ingredients

Carne Asada Marinade:

1/2 cup lime juice (from 3 limes)
1/4 cup orange juice (from 1 orange)
1 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground paprika
4 garlic cloves smashed
2 tablespoons red wine vinegar
3 tablespoons olive oil
2 green onions trimmed and diced
2 pounds skirt steak

Carne Asada Tacos:

1/4 white onion peeled and diced
Small bunch cilantro diced
Flour tortillas
Guacamole as garnish
Limes as garnish

Instructions

To Make the Carne Asada Marinade:

In a large bowl or casserole dish (you could also do this in a gallon plastic bag), add the lime juice, salt, cumin, coriander, garlic cloves, vinegar, olive oil and green onions. Whisk until smooth and combined. Add the skirt steak, making sure both sides are coated in the marinade. Cover with plastic wrap or a lid and transfer to the fridge to marinate for at least 4 hours, ideally overnight.

To Cook and Assemble the Carne Asada Tacos:

When you’re ready to cook it up, preheat your grill, on high, for 10 minutes. Remove the skirt steak from the marinade and pat dry with paper towels or a clean kitchen towel.
Grease the grates of your grill with oil. And then place the carne asada on the grill. Close the grill’s lid and cook on each side for about 3 to 4 minutes, for medium-rare. If you want medium, I would go for 4-5 minutes per side.
Remove from the grill and rest the meat for 10 minutes before slicing into it. Slice against the grain and garnish with a few pinches of flakey sea salt.
Assemble the tacos by adding a few pieces of meat to each tortilla, top with a small handful of white onion, minced cilantro, guacamole, radishes and cotija cheese.

Notes

Tips and Tricks

I’m usually not a stickler about marinating but this recipe really deserves the overnight marinade. It imparts the perfect amount of tartness that is just SO good.
You can chop up any meat that is leftover and add it to enchiladas, eggs…so many possibilities!

Nutrition