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Carne Asada Tacos
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Carne Asada Tacos

Course Dinner
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 4 hours
Total Time 4 hours 30 minutes
Servings 8 tacos
Calories 573kcal
Author Tracy

Ingredients

Carne Asada Marinade

  • 1 1/2 to 2 pounds skirt, flank, or flap steak
  • 1/2 cup orange juice bottled is fine
  • 1/2 cup soy sauce low-sodium is fine
  • 1/4 cup lemon juice bottled is fine
  • 1/4 cup olive oil
  • 2 tablespoons lime juice bottled is fine
  • 2 cloves garlic pressed or diced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 1/4 teaspoon ground chipotle chili pepper OR 1 teaspoon finely chopped canned chipotle pepper, optional
  • 1/2 bunch fresh cilantro chopped about 3/4 cup very loosely packed

Tacos

  • 1/2 red onion sliced into 1/4-inch rounds (do not separate the layers)
  • 1 medium avocado sliced
  • 8 taco-size tortillas flour or corn are fine
  • 1/2 bunch chopped cilantro for topping
  • 2 limes quartered, optional for topping

Instructions

Carne Asada Marinade

  • Place steak in a gallon plastic bag or shallow container for marinating. In a liquid measuring cup or medium bowl, stir together all marinade ingredients and pour marinade over the steak. Place in the refrigerator and marinate for at least 4 hours, preferably overnight, flipping the meat halfway through.

Carne Asada and Onions

  • Adjust the top rack in your oven so it’s about 4 inches from the broiler and heat broiler on high. Transfer meat to a foil-lined heavy-duty baking sheet or broiler pan. Place onion rounds around the meat on the baking tray wherever they will fit.
  • Broil for 4 to 6 minutes per side (flip both the meat and the onion rounds), until an instant-read thermometer inserted into the thickest part of the steak reads 135°F for medium-rare, 145°F for medium.
  • If onions have not yet reached your desired level of doneness, you can transfer the meat to a cutting board and return onions to the oven. Once onions are done, slice the rounds in half, separate the slices, and toss them in the pan juices. Allow the meat to rest for 5 minutes before slicing across the grain into strips.

Assemble Tacos

  • Gently warm tortillas by placing them on a plate and covering the stack with a damp paper towel. Microwave until heated through, about 30 seconds to 1 minute.
  • Top warmed tortillas with sliced carne asada, onions, sliced avocado and cilantro. If desired, add a squeeze of lime juice, and enjoy!

Notes

Approximate nutritional information is for two tacos and assumes 10% marinade retention. 
If you have leftover carne asada, pour any remaining pan juices over the top before storage–the juices will help keep the meat moist.

Nutrition

Calories: 573kcal