Carne Asada Tacos Recipe

Servings: 6
Prep Time: 10 hours 25 minutes
Cook Time: 10 minutes

Carne Asada is a Mexican dish made with marinated steak that is grilled over high heat. It can be served on its own or with warm tortillas and fresh toppings, like these Carne Asada tacos from A Cozy Kitchen.

Tip: you can use flank or skirt steak for this recipe, but don’t skimp on the marinade timing – we recommend marinating overnight.

Ingredients:

2 lb. New Zealand grass-fed skirt steak (Tip: Look for the Taste Pure Nature Logo)
1/2 cup lime juice (from 3 limes)
1 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground paprika
4 garlic cloves, smashed
2 tablespoons red wine vinegar
3 tablespoons olive oil
2 green onions, trimmed and diced

To Serve:

Flour tortillas, warmed
1/4 white onion, peeled and diced
Small bunch cilantro, minced
Guacamole
Radishes, thinly sliced
Cotija cheese
Limes, quartered

Directions:

For the marinade:

1. In a large bowl or casserole dish, add the lime juice, salt, cumin, coriander, paprika, garlic cloves, vinegar, olive oil and green onions. Whisk until smooth and combined.
2. Add the skirt steak, making sure both sides are coated in the marinade. Cover with plastic wrap or a lid and transfer to the fridge to marinate for at least 4 hours, ideally overnight.

For the Tacos:

3. When you’re ready to cook, preheat your grill on high for 10 minutes. Remove the skirt steak from the marinade and pat dry with paper towels or a clean kitchen towel.
4. Grease the grill grates with oil and then place the carne asada on the grill. Close the grill’s lid and cook on each side for about 3-4 minutes, for medium-rare. For medium, cook for 4-5 minutes per side.
5. Remove the skirt steak from the grill and let rest 10 minutes before slicing against the grain. Garnish with a few pinches of flaky sea salt.

To Assemble:

6. Assemble the tacos by adding a few pieces of sliced skirt steak to each tortilla. Top with a small handful of white onion, cilantro, guacamole, radishes and cotija cheese. Serve with limes on the side.