One of my favorite parts about taco night is the wide range of toppings. Since a taco is too small to have just one, you can easily finish off a few varieties in one sitting. As they say, variety is the spice of life. Despite their variety, all good tacos start with a solid base—a soft corn tortilla. Then you can put a wide range of ingredients, such as diced tomatoes, sour cream, cilantro, salsa, or even Cotija cheese! But tacos are small. They’re light and refreshing. You have to be careful not to overwhelm the taco with too many flavors. The best taco varieties often have one main ingredient, with just a few other flavors to complement, like Baja Fish Tacos with Creamy Chipotle Sauce.
One variety I keep coming back to is the Carne Asada Taco. Carne Asada, which literally means grilled meat, is fantastic by itself as an entrée. With just one bite, you may find a deep desire to further explore the juicy, smoky, meaty flavors of the marinated (often skirt or flank) steak that just rushed past your palate. Carne Asada Tacos are so delicious because they keep this incredible ingredient front and center. Inside a little tortilla, you may find some cilantro, a bit of onion, and a squeeze of lime. Other than that, these tacos let the meat do the talking. The result is a delicious, fun, portable way to enjoy Carne Asada.
The best part? You can make these gluten-free tacos in your own kitchen tonight, and with a little prep ahead of time, it will take you less than half an hour! Continue, your Carne Asada Tacos await…
Ingredients
- 2.5 lbs Flank or skirt steak
- 3/4 cup Cilantro
- 1/2 cup Olive oil
- 1 tsp Cumin
- 4 cloves Garlic
- 1/4 cup Lime juice
- 1/4 cup Orange juice
- 2 tsp Salt
- 1/4 tsp Pepper
- Corn tortillas, taco sized
- 1 Onion
- 2 Limes
Instructions
Using a food processor or knife, finely chop 1/2 cup of cilantro with olive oil, cumin, garlic, lime juice, orange juice, salt, and pepper to create a marinade. Place the flank steak with the marinade in a large zip-loc bag or a container with a lid. Cover the steak with the marinade and let it marinate for 4 hours or overnight.
Grill the steak for 15 minutes. After removing the steak from the grill, don’t cut it right away. Rest the meat for 5 minutes by just leaving it at room temperature on a plate or even on the cutting board. Some people will tent some foil over it, but I find it’s best to do as little to the meat as possible. During this time, the cooking will continue as the heat from the grill continues to distribute throughout the steak. After the steak has had a chance to rest, cut the Carne Asada into small cubes.
Chop onions and 1/4 cup of cilantro. Cut the limes into wedges. Also, warm up the corn tortillas by microwaving them for 10 seconds or toasting them on the grill for half a minute. Be careful not to toast the the tortillas too long—they should still be soft.
Assemble the tacos by putting carne asada on the tortillas and topping them with onions and cilantro. With a squeeze of lime juice, the Carne Asada Tacos are ready to be enjoyed!
If you like this recipe, you may also like Baja Fish Tacos with Creamy Chipotle Sauce or Slow Cooker Pulled Pork Nachos. For more recipes like these, be sure to subscribe via email or follow Sprinkle of Sesame on Instagram!
Carne Asada Tacos
Ingredients
- 2.5 lbs Flank or skirt steak
- 3/4 cup Cilantro
- 1/2 cup Olive oil
- 1 tsp Cumin
- 4 cloves Garlic
- 1/4 cup Lime juice
- 1/4 cup Orange juice
- 2 tsp Salt
- 1/4 tsp Pepper
- 12 Corn tortillas, taco sized
- 1 Onion
- 2 Limes
Instructions
- Using a food processor or knife, finely chop 1/2 cup of cilantro with olive oil, cumin, garlic, lime juice, orange juice, salt, and pepper to create a marinade. Place the flank steak with the marinade in a large zip-loc bag or a container with a lid. Cover the steak with the marinade and let it marinate for 4 hours or overnight.
- Grill the steak for 15 minutes, turning it over halfway through the cooking process. Rest the meat for 5 minutes at room temperature. Cut the Carne Asada into small cubes.
- Chop onions and 1/4 cup of cilantro. Cut the limes into wedges. Also, warm up the corn tortillas by microwaving them for 10 seconds or toasting them on the grill for half a minute.
- Assemble the tacos by putting carne asada on the tortillas and topping them with onions and cilantro. Squeeze lime juice over the tacos.
Notes
