When it comes to Mexican dishes, I adore those that are vibrant and packed with fresh ingredients, herbs, garlic, and spices. These carne asada tacos remind me of the delightful flavors I experienced in Oaxaca, and they're perfect for summer cookouts. With a lime-cilantro marinade, the steak is infused with flavor while remaining tender. I can't wait to share this recipe with you as summer party season kicks off!
Choosing the Right Meat for Carne Asada Tacos
What is carne asada exactly? It's a traditional Mexican dish featuring steak marinated in a flavorful blend before being thinly sliced and served in tacos or as a main dish. Common cuts include flank steak, skirt steak, and sirloin; these thinner cuts soak up the marinade beautifully and grill quickly. I find flank steak to be the most flavorful and tender option for tacos, especially when marinated well. Plus, it's lean and cooks up fast—ideal for summer entertaining!
Classic Carne Asada Marinade
The marinade for carne asada typically features lime juice, cilantro, garlic, and chili powder. My version includes all these ingredients, plus a touch of honey for sweetness and soy sauce to help tenderize the meat.
For the best results, let the steak marinate for several hours—or overnight if possible—before grilling. This will result in a richly flavored, juicy steak ready for tacos.
Grilling Carne Asada Tacos
Grilling steak is straightforward when you know the basics. Start with a very hot grill to achieve a nice char on the meat. Since flank steak is thin, grill it hot and fast for a perfect medium-rare inside with a crispy exterior. Grill time is about 8 to 10 minutes, flipping only once.
You can also grill onions and peppers alongside the steak. And don't forget to warm your corn tortillas on the grill for about 30 seconds per side!
Slicing Flank Steak Properly
To ensure your flank steak is tender, slicing correctly is essential. Here are some tips:
- Always slice flank and skirt steak against the grain. Determine the direction of the meat fibers and cut perpendicular to them.
- I recommend cutting the steak into thin strips. Additionally, cut crosswise once or twice to create bite-sized pieces. A sharp knife will help achieve clean, even cuts.
Tasty Toppings for Mexican Street Tacos
While these carne asada tacos shine thanks to the steak, the toppings play a vital role in their appeal. Here are my favorite toppings:
- Warm corn tortillas: A bit of char is a must. I prefer to heat mine over a gas burner, but grilling works well too.
- Guacamole: Alternatively, you can use fresh avocado chunks.
- Chopped onions: Both red and white onions are great; I prefer them raw for a refreshing crunch.
- Cilantro: Fresh cilantro adds a burst of flavor and color.
- Salsa: A classic red salsa or salsa verde complements these tacos wonderfully.
Other Tasty Taco Recipes for Summer
Tacos make for an unbeatable summer gathering dish—here are a few more recipes to try:
Lime-y Chicken Tacos with Jicama, Avocado, and Mint
These chicken tacos with jicama and mint offer a refreshing twist inspired by my favorite taco in Austin.
Chimichurri Fish Tacos
Perfect for warm days, these chimichurri fish tacos are a healthy and delicious option featuring halibut.
Roasted Cauliflower Tacos with Cilantro Pesto
These vegetarian tacos are a nutritious weeknight staple loaded with good-for-you ingredients.
Description
These flank steak tacos are marinated in a zesty cilantro, lime, and garlic blend for incredible tenderness and flavor. Top with guacamole, onions, and cilantro for an authentic street taco experience.
Ingredients
For the marinade:
- 1/2 cup soy sauce
- 1/4 olive oil
- 2 tablespoons honey
- Zest and juice of 2 limes
- 6 minced garlic cloves
- 1/2 cup chopped cilantro
- 2 teaspoons chili powder
For the tacos:
- 1 pound flank steak
- 12 corn tortillas
- Guacamole
- Chopped red or white onions
- Fresh cilantro
- Your favorite salsa
Instructions
- Begin by mixing the marinade ingredients in a jar and shaking well.
- Place the flank steak in a shallow dish and pour the marinade over it, ensuring it's well-coated. Cover and refrigerate for at least 6 hours or overnight.
- Preheat the grill to medium-high heat. Grill the flank steak for 4 to 5 minutes on each side until well-charred and medium-rare to medium inside. Allow resting for 5 minutes before slicing.
- Warm the corn tortillas. When ready to serve, thinly slice the steak against the grain.
- Serve the steak with corn tortillas and toppings of guacamole, onions, cilantro, and salsa, letting everyone build their own tacos!
Notes
Warm, slightly charred corn tortillas are essential for this dish. I prefer to hold them over a gas burner for around 20 seconds per side, then transfer them to a bag to stay warm until serving. Alternatively, grill them until lightly charred on both sides.
- Prep Time: 20 minutes
- Marinating time: 6 hours (up to 12 hours)
- Cook Time: 10 minutes
- Category: Tacos
- Cuisine: Mexican
Keywords: carne asada tacos, steak tacos
