Tacos De Arrachera Al Carbon
Fire up your grill and transport your taste buds straight to Mexico with these Tacos de Arrachera al Carbón, a fiesta of smoky flavors and vibrant toppings. This recipe features tender skirt steak, marinated in a zesty blend of fresh lime and orange juice, garlic, soy sauce, and warm spices like cumin and smoked paprika, then chargrilled to perfection over glowing coals. Wrapped in soft, lightly charred corn tortillas, these tacos come alive with a medley of traditional toppings—crisp diced onions, fragrant cilantro, creamy avocado, and a zesty drizzle of green salsa. Garnished with crunchy radish slices, these tacos are the perfect balance of smoky, tangy, and fresh. Whether you're hosting a backyard barbecue or craving authentic Mexican flavors, Tacos de Arrachera al Carbón are a guaranteed crowd-pleaser that celebrates the art of charcoal grilling.
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Recipe Information
Ingredients
- 1.5 pounds skirt steak (arrachera)
- 3 whole lime
- 1 whole orange
- 3 cloves garlic
- 3 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 pieces corn tortillas
- 1 medium white onion
- 0.5 bunch cilantro
- 2 whole avocado
- 1 cup green salsa
- 5 whole radishes
Instructions
Begin by preparing the marinade. In a medium-sized mixing bowl, combine the juice of 3 limes, the juice of 1 orange, minced garlic, olive oil, soy sauce, ground cumin, smoked paprika, salt, and black pepper.
Place the skirt steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag (or cover the dish) and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
While the steak marinates, prepare the toppings. Finely dice the white onion. Chop the cilantro. Slice the radishes thinly. Cut the avocados into slices or mash them into a simple guacamole.
Preheat your charcoal grill until the coals are glowing and hot. If you'd like, lightly oil the grill grates to prevent sticking.
Remove the steak from the marinade, letting excess liquid drip off. Place the steak on the hot grill and cook for about 3-5 minutes per side, depending on thickness and desired doneness. Aim for a medium-rare to medium finish for optimal tenderness.
Once cooked, remove the steak from the grill and let it rest for 5 minutes to allow the juices to redistribute. After resting, slice the steak thinly against the grain into bite-sized strips.
While the steak rests, warm the corn tortillas. Place them on the grill for about 15-20 seconds per side until soft and slightly charred.
Assemble the tacos. Layer a few strips of grilled arrachera onto each tortilla. Top with diced onion, chopped cilantro, avocado, and a drizzle of green salsa. Add sliced radishes on the side for a crunchy garnish.
Serve immediately and enjoy your smoky, tender Tacos De Arrachera Al Carbon!
Nutrition Facts
Calories |
3298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.5 g | 230% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 5852 mg | 254% | |
| Total Carbohydrate | 234.8 g | 85% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 38.0 g | ||
| Protein | 208.5 g | 417% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 600 mg | 46% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 5738 mg | 122% | |
*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.
