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Greatest plates · Main
Carne Asada Tacos
Juicy marinated flank or skirt steak, grilled and sliced, piled into warm corn tortillas with diced onion, coriander, cotija cheese and a squeeze of lime. Allow 2–4 hours to marinate (no more than 8). Casual, flavour-packed Mexican street food.
Serves 8Prep 10 minCook 20 minBeef
Containsdairy
Inspired by a recipe from Isabel Eats ↗
Protein 27%Carbs 24%Fat 49%
About 480 kcal a serve — 32 g protein, 28 g carbs, 26 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 8
Method
Whisk the marinade
Mix allIn a medium bowl, whisk together the jalapeño, garlic, coriander, olive oil, orange juice, lime juice, white wine vinegar, chili powder, salt, cumin, oregano, ancho chilli powder and black pepper until well combined.
In the bowlWhisk all →
Marinate the steak
MarinatePlace the steak in a large baking dish or gallon zip-lock bag and pour the marinade over. Turn a few times until fully coated, then refrigerate for 2 to 4 hours — no longer than 8, or the acid will make the meat mushy.
In the dishCoat & chill →
2–4 hr
Prep for the grill
Pat dryRemove the steak from the marinade and discard the excess. Pat dry with paper towels, drizzle with a little olive oil to coat each side, then season lightly with coarse salt and black pepper on both sides.
Grill the steak
GrillPreheat the grill or grill pan to medium-high (400–450°F / 200–230°C). Grill with the lid closed for 4–8 minutes per side — around 4 minutes for skirt, 6–8 for flank.
Rest and slice
RestRemove the steak and let it rest for 5 minutes, then slice into bite-sized chunks for easy eating in tacos.
5 min
Fill the tortillas
Place a heaping spoonful or two of carne asada onto each warm tortilla.
On the tortillasFill →
Top and serve
On topTop with diced onion, chopped coriander, crumbled cotija cheese and a spritz of fresh lime juice. Serve with extra toppings like guacamole, pico de gallo or salsa if desired.
On the tortillasTop →
Cook's noteDon't marinate longer than 8 hours — the citrus acid will break the meat down and make it mushy.
Estimated per serve
480 kcal · 32 g protein · 28 g carbs · 26 g fatestimates, within ~10%
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