Beef, Smokin'/Grillin'

Grilled Carne Asada Tacos: A Flavor Fiesta on Your Plate

Imagine succulent skirt steak, expertly marinated and grilled to perfection, nestled in warm tortillas and adorned with vibrant toppings. Intrigued? Let’s embark on a journey to flavor town together!

Why settle for ordinary when you can indulge in the extraordinary? Grilled Carne Asada Tacos are not just a dish; they’re a celebration of flavors and a testament to the joy of good food. The marinade, a symphony of orange juice, lime, and spices, transforms a humble skirt steak into a culinary masterpiece. The result? Tacos that boast a perfect balance of smokiness, citrusy zing, and savory goodness.

Ingredients:

  • Small Tortillas
  • Skirt Steak
  • Lime
  • Cilantro
  • Onion
  • Guacamole
  • Radish

Marinade:

  • ½ cup Orange Juice
  • ½ cup Lime Juice
  • ¼ cup Olive Oil
  • 2 tablespoons Soy Sauce
  • ½ cup Cilantro, finely chopped
  • 2 tablespoons Brown Sugar
  • 1 tablespoon Garlic
  • 1 teaspoon Ancho Chilies Powder
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Dried Mexican Oregano
  • ½ teaspoon Salt
  • 1 teaspoon Black Pepper

Step-by-Step Guide:

Prepare the Marinade:

  1. In a bowl, create the marinade by combining orange juice, lime juice, olive oil, soy sauce, finely chopped cilantro, brown sugar, minced garlic, ancho chilies powder, cumin powder, dried Mexican oregano, salt, and black pepper.
  2. Whisk until the ingredients meld into a vibrant, aromatic concoction.

Marinate the Skirt Steak:

  1. Place the skirt steak in a Ziploc bag or marinating container.
  2. Pour the marinade over the steak, ensuring it’s fully coated.
  3. Remove excess air from the bag, seal it, and refrigerate overnight for an infusion of maximum flavor.

Grilling the Carne Asada:

  1. Preheat the grill to high heat, creating direct heat for optimal grilling.
  2. Remove the steak from the marinade, allowing excess to drip off.
  3. Grill the steak for a few minutes on each side until it develops a beautiful char and reaches your desired doneness.
  4. Adjust placement based on thickness for even cooking.

Resting and Slicing:

  1. Let the grilled steak rest on a cutting board for a few minutes.
  2. Slice against the grain into thin, bite-sized strips or cubes.

Assembling the Tacos:

  1. Warm the small tortillas on the grill or in a pan.
  2. Place a generous amount of grilled carne asada on each tortilla.
  3. Garnish with fresh cilantro, diced onion, and a squeeze of lime juice.
  4. Top with guacamole and thinly sliced radishes for an extra crunch.

Expert Tips:

  • Marinate overnight for intensified flavor.
  • Use a sharp knife for optimal slicing.
  • Experiment with different toppings for a personalized touch.

Variations:

  1. Pineapple Salsa Twist
  2. Mango Avocado Fusion
  3. Chipotle Mayo Drizzle
  4. Pickled Jalapeño Kick
  5. Pico de Gallo Perfection
  6. Smoky Cotija Cheese
  7. Grilled Corn and Black Bean Bliss
  8. Spicy Sriracha Surprise
  9. Tequila Lime Infusion
  10. Honey Glazed Pineapple Punch

What to Serve With Carne Asada Tacos:

  1. Mexican Street Corn (Elote)
  2. Black Bean Salad
  3. Cilantro Lime Rice
  4. Avocado Lime Crema
  5. Roasted Salsa Verde
  6. Jicama Slaw
  7. Charred Pepper Guacamole
  8. Lime Wedge Cabbage Salad
  9. Refried Beans
  10. Churros for Dessert

Storage Tips:

Leftover carne asada can be refrigerated in an airtight container for up to 3 days. For longer storage, freeze in a sealed bag for up to 2 months.

Family Gatherings Portion Guide:

Plan for approximately 2-3 tacos per person. For a family gathering of 10, prepare 20-30 tacos for a hearty taco feast.

Advance Preparation:

Marinate the steak up to 24 hours in advance for a deeper flavor profile. Assemble and grill the tacos just before serving for optimal freshness.

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Grilled Carne Asada Tacos

Ingredients

Marinade:

Instructions

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  1. In a bowl, combine orange juice, lime juice, olive oil, soy sauce, finely chopped cilantro, brown sugar, minced garlic, ancho chilies powder, cumin powder, dried Mexican oregano, salt, and black pepper. Whisk the ingredients until well incorporated, creating a vibrant and aromatic marinade.

  2. Place the skirt steak in a Ziploc bag or a marinating container. Pour the prepared marinade over the steak, ensuring it’s fully coated. Remove excess air from the bag before sealing to allow the marinade to penetrate the meat effectively. Refrigerate and let it marinate overnight for maximum flavor infusion.

  3. Preheat the grill to high heat, creating direct heat for optimal grilling. Remove the skirt steak from the marinade and let excess marinade drip off. Lay the steak over the hot coals, allowing it to cook for a few minutes on each side until it develops a beautiful char and reaches your desired doneness. For thinner parts of the steak, place them closer to the heat source; for thicker parts, position them farther away to ensure even cooking.

  4. Once grilled to perfection, let the steak rest on a cutting board for a few minutes. Slice the steak against the grain into thin, bite-sized strips or cubes.

  5. Warm the small tortillas on the grill or in a pan.
    Place a generous amount of grilled carne asada on each tortilla. Garnish with fresh cilantro, diced onion, and a squeeze of lime juice. Top with a dollop of guacamole and thinly sliced radishes for an extra crunch.

Equipment

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Hey family,

My name is Aaron Brown. You can call me “A.B.”

My mission is to help you level up the process of making your favorite mealswith my video tutorials and recipe guides,plus my tried-and-true spices, cookware, and more that make every meal special.

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