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
Servings 10 servings
- 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
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.
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.
Calories: 206kcal | Carbohydrates: 14g | Protein: 21g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 102mg | Potassium: 352mg | Fiber: 2g | Sugar: 2g | Vitamin A: 79IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 2mg