Grilled Carne Asada Tacos
Ingredients
- Small Tortillas
- Skirt Steak
- Lime
- Cilantro
- Onion
- Guacamole
- Radish
Marinade:
- 1/2 cup Orange Juice
- 1/2 cup Lime Juice
- 1/4 cup Olive Oil
- 2 tbsp Soy Sauce
- 1/2 cup Cilantro, finely chopped
- 2 tbsp Brown Sugar
- 1 tbsp Garlic
- 1 tsp Ancho Chilies Powder
- 1 tsp Cumin Powder
- 1 tsp Dried Mexican Oregano
- 1/2 tsp Salt
- 1 tsp Black Pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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