Dinner
Carne Asada Tacos
Savor the vibrant flavors of Mexican cuisine with these quick Carne Asada Tacos that are perfect for a delicious weeknight dinner. Marinate your steak in a zesty mix of lime, orange juice, and spices, and you'll have tender, juicy meat ready to sizzle in no time. Top with fresh onions, cilantro, and your choice of guacamole or salsa verde for an irresistible taco experience!
Dinner
Carne Asada Tacos
Savor the vibrant flavors of Mexican cuisine with these quick Carne Asada Tacos that are perfect for a delicious weeknight dinner. Marinate your steak in a zesty mix of lime, orange juice, and spices, and you'll have tender, juicy meat ready to sizzle in no time. Top with fresh onions, cilantro, and your choice of guacamole or salsa verde for an irresistible taco experience!
The Recipe
Ingredients
Marinade
- Lime juice
- Olive oil
- Orange juice
- Vinegar
- Crushed garlic
- 1 chipotle pepper in adobo sauce
- Spices
- 1 sliced onion
Tacos
- Flank steak or flap meat
- Olive oil
- Tortillas
- Guacamole or salsa verde
- Onions
- Cilantro
- Lime wedges
Instructions
- 1
Mix lime juice, olive oil, orange juice, vinegar, crushed garlic, chipotle pepper in adobo sauce, spices, and sliced onion to prepare the marinade.
- 2
Cut the flank steak or flap meat into large pieces and add it to the marinade. Marinate for at least an hour, preferably overnight.
- 3
Heat up some olive oil in a skillet, drip off any excess marinade from the steak, and cook the steak on both sides.
- 4
Chop the cooked steak into small pieces to trap the juices inside for a juicier steak.
- 5
Heat up the juices in the skillet again and quickly char the diced steak for one minute, then remove.
- 6
Toast the tortillas in the juices from the skillet.
- 7
Assemble the tacos by adding guacamole or salsa verde, steak, onions, and cilantro to the toasted tortillas. Serve with lime wedges.
Helpful Notes
- ◈Marinate the steak overnight for the best flavor.
- ◈Cooking the steak in large pieces before dicing helps retain the juices.
The Recipe
Instructions
- 1
Mix lime juice, olive oil, orange juice, vinegar, crushed garlic, chipotle pepper in adobo sauce, spices, and sliced onion to prepare the marinade.
- 2
Cut the flank steak or flap meat into large pieces and add it to the marinade. Marinate for at least an hour, preferably overnight.
- 3
Heat up some olive oil in a skillet, drip off any excess marinade from the steak, and cook the steak on both sides.
- 4
Chop the cooked steak into small pieces to trap the juices inside for a juicier steak.
- 5
Heat up the juices in the skillet again and quickly char the diced steak for one minute, then remove.
- 6
Toast the tortillas in the juices from the skillet.
- 7
Assemble the tacos by adding guacamole or salsa verde, steak, onions, and cilantro to the toasted tortillas. Serve with lime wedges.
Helpful Notes
- ◈Marinate the steak overnight for the best flavor.
- ◈Cooking the steak in large pieces before dicing helps retain the juices.