Taqueria Style Tacos Carne Asada
Transform your kitchen into an authentic taqueria with these mouthwatering Taqueria-Style Tacos Carne Asada! Featuring tender, marinated flank or skirt steak infused with vibrant flavors of lime, orange, garlic, and spices, this recipe brings the smoky, char-grilled essence of Mexican street food right to your table. Served on warm corn tortillas and topped with fresh cilantro, diced onions, and a squeeze of lime, these tacos are simple yet utterly irresistible. Perfect for weeknight dinners or festive gatherings, these tacos cook up in just 10 minutes after marinating, making them an easy and flavorful option for taco lovers. Customize with your favorite salsa or hot sauce and enjoy a restaurant-quality experience in the comfort of your home!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Flank steak or skirt steak
- 3 tablespoons Olive oil
- 4 tablespoons Fresh lime juice
- 2 tablespoons Orange juice
- 2 tablespoons Soy sauce
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 pieces Corn tortillas
- 1 cup Diced white onion
- 1 cup Chopped fresh cilantro
- 4 pieces Lime wedges
- 0.5 cup Salsa (optional)
Instructions
In a medium bowl, whisk together olive oil, lime juice, orange juice, soy sauce, minced garlic, ground cumin, chili powder, salt, and black pepper to make the marinade.
Place the flank 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 2 hours or up to 8 hours.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Remove the steak from the marinade and let any excess drip off. Discard the marinade.
Grill the steak for 4-5 minutes per side, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).
Transfer the steak to a cutting board, tent it loosely with foil, and let it rest for 5 minutes to retain its juices.
While the steak rests, warm the corn tortillas by placing them on the grill for about 30 seconds on each side, or until pliable and lightly charred.
Slice the steak against the grain into thin strips or small cubes.
To assemble the tacos, place a portion of the steak onto each warmed tortilla. Top with diced white onion, chopped cilantro, and a squeeze of lime juice. Add salsa if desired.
Serve immediately and enjoy your taqueria-style tacos!
Nutrition Facts
Calories |
2810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 4818 mg | 209% | |
| Total Carbohydrate | 307.9 g | 112% | |
| Dietary Fiber | 53.0 g | 189% | |
| Total Sugars | 20.7 g | ||
| Protein | 157.7 g | 315% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 681 mg | 52% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 4203 mg | 89% | |
*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.
