Carne Asada Tacos

The BEST Carne Asada Tacos you’ll ever eat. Classic thinly sliced skirt steak marinated in an easy 7-ingredient marinade and seared in a hot skillet. Carne Asada Tacos are served in a warm corn tortilla and topped with traditional ingredients like cilantro, diced onions, freshly squeezed lime juice, and hot sauce

Course Appetizer, Main Course

Cuisine Mexican

Keyword beef skirt steak marinade, carne asada tacos

Prep Time 10

Cook Time 6

Chill 3

Total Time 3 16

Servings servings

Calories 206kcal

Author Jessica (swankyrecipes.com)

Ingredients

2 lb skirt steak, thinly sliced see notes
1½ tbsp asada seasoning
1 orange juiced
½ lemon juiced
2 tbsp apple cider vinegar
4 garlic cloves minced
2 tbsp cilantro chopped
1 cup oil
10 small corn tortillas
hot sauce

US Customary - Metric

Instructions

Combine oil, orange juice, garlic, seasoning, lemon juice, apple cider vinegar, and cilantro in a large ziplock bag or bowl.
Cut skirt steak into 1-inch wide by 4-inch long stripes. Place into marinade.
NOTE: Use skirt steak that is very very thinly sliced, almost shaved. If it is not, prepare the meat by thinly slicing it.
Refrigerate at least 3 hours or overnight. TIP: The longer it marinates, the deeper the flavor.
Heat a large skillet to medium-high heat.
Remove meat from marinade and place beef in skillet and sear until golden brown; about 2-3 minutes per side.
Rest carne asada for 5 minutes then chop.
Serve in a warm tortilla with cilantro, onions, lime juice, and hot sauce.

Notes

SKIRT STEAK:

I recommend using skirt steak from a Mexican grocery store. While other stores do carry this type of beef, it’s sliced very thinly (almost shaved) and cooks in just a matter of minutes.

NOTE: Using a thick hunk of skirt steak will take longer to cook and may taste different as well as have a different texture. If it's the only kind available, use a very sharp knife to nearly shave it.

TIP: After marinating, you can either grill or sear the steak, depending on your preference. It’s crucial to cut the meat against the grain! This technique is key for making your skirt or flank steak tender and easy to chew. Cutting with the grain will result in a tougher, chewy texture, so take an extra moment to slice against those muscle fibers for the best results.

Nutrition