Carne Asada Soft Tacos
Experience the vibrant flavors of Mexico with these irresistible Carne Asada Soft Tacos! Juicy flank steak is marinated to perfection in a zesty blend of orange juice, lime juice, soy sauce, garlic, and fragrant spices like cumin and chili powder, creating a rich, smoky flavor. Grilled to tender perfection, the steak is sliced thin and nestled in warm corn or flour tortillas, then topped with a sprinkling of fresh cilantro and finely diced onions. Customize your tacos with optional toppings like salsa, guacamole, or sour cream, and serve with a squeeze of fresh lime for a burst of brightness. Ready in just 30 minutes of active cooking and prep time, these tacos are perfect for weeknight dinners or casual gatherings. Whether you’re hosting a taco night or craving classic Mexican street food, this easy carne asada taco recipe is sure to impress!
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Recipe Information
Ingredients
- 1.5 pounds Flank steak
- 0.25 cups Orange juice
- 0.25 cups Lime juice
- 0.25 cups Soy sauce
- 2 tablespoons Olive oil
- 4 Garlic cloves, minced
- 0.25 cups Cilantro, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 12 Corn or flour tortillas
- 1 small White onion, finely diced
- 0.25 cups Fresh cilantro, chopped (for garnish)
- 1 Lime wedges (for serving)
- Optional toppings (salsa, guacamole, sour cream, etc.)
Instructions
In a medium bowl, prepare the marinade by combining orange juice, lime juice, soy sauce, olive oil, minced garlic, chopped cilantro, ground cumin, chili powder, salt, and black pepper.
Place the flank steak in a large resealable plastic bag or shallow dish and pour the marinade over the steak. Ensure the steak is fully coated, then seal the bag or cover the dish.
Marinate the steak in the refrigerator for at least 1 hour, ideally 4-6 hours for maximum flavor. Turn the steak occasionally to evenly distribute the marinade.
Preheat your grill or grill pan to medium-high heat. Remove the steak from the marinade and let any excess drip off.
Grill the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. For medium-rare, target an internal temperature of 130-135°F (55-57°C).
Transfer the cooked steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
While the steak rests, warm the tortillas by placing them directly on the grill for about 15-20 seconds on each side or using a hot skillet over medium heat.
Slice the rested steak against the grain into thin strips for maximum tenderness.
Assemble the tacos by placing a few slices of steak onto each tortilla. Top with diced onion, chopped cilantro, and any additional optional toppings desired.
Serve immediately with lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
2716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 7595 mg | 330% | |
| Total Carbohydrate | 167.7 g | 61% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 13.7 g | ||
| Protein | 226.0 g | 452% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 453 mg | 35% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 3563 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
