Carne Asada Tacos just as good as ones you could buy off the street in Mexico! Juicy, tender, marinated steak tacos served on a warm corn tortilla with fresh pico de gallo and avocado.
So, if you’ve ever wanted to host a killer Mexican fiesta, or just enjoy the most amazing meal of all the best authentic homemade Mexican food, I’ll share my dream menu with you.
It would start with a big bowl of chips and homemade salsa. There’d be an array of amazing tacos–carne asada tacos, pork carnitas, and grilled chicken street tacos for sure. Then there would be a huge platter of authentic Mexican rice (that stuff just cant be beat!), homemade refried beans, endless flowing horchata to drink, and tres leches cake for dessert. That’s it. If you ever host such a party, please invite me! 😉 That right there is my idea of HEAVEN.
There are so many things to love about these amazing carne asada tacos. These tacos are packed with flavor from the yummy marinade, tender, juicy steak, and all the toppings. Second, they are soooooo EASY.
Make the steak marinade, grill the steak, and serve inside a warm tortilla with pico de gallo and sliced avocado. I’m drooling just thinking about it.
Some tips for perfect tacos:
Grill on high heat.
Flank steak is such a thin cut of meat that you want to be able to sear the outside of the meat, without overcooking the inside. So, make sure your grill is hot before placing the meat on it.
Rest the steak
As with most meat, you want to let it rest after grilling to allow the juices to settle in the meat, making it juicier and more tender. If you cut into it directly off the grill, without waiting, you will loose a lot of the juices.
Cut across the grain
That means, notice the directional lines in the flank steak grain and slice perpendicular to them. If you cut along the grain then the meat will be tougher and chewier to eat.
Fresh pico de gallo or fresh salsa is a MUST for serving! It’s really easy to make homemade, or buy it fresh from the store.
Corn tortillas are the BEST to use for these, but you could use flour tortillas if you like. I heat my corn tortillas on a griddle or skillet for a few minutes on each side. You could also throw them on the grill for a few seconds.
Serve the tacos with a side of authentic Mexican rice , refried beans, and corn. YUM!
- 4 garlic cloves minced
- 2 limes juiced (about 1/4 cup)
- 1 large orange juiced (about 1/3 cup)
- 1 jalapeno minced
- 1 large handful fresh cilantro leaves finely chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons white vinegar
- 1/3 cup olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
Season steak on both sides with salt and pepper.
In a mixing bowl, stir together the marinade ingredients. Place flank steak in a large ziplock bag and pour marinade over steak. Seal and refrigerate, allowing the steak to marinate for 2 - 5 hours, rotating once halfway through marinating.
Remove steak from the refrigerator.
Heat grill to high and brush the grill grates lightly with oil. Lift steak from the bag of marinade, allowing excess marinade to drip off. Place steak on the grill and cook for about 3-5 minutes per side, or until desired doneness (depending on whether you like yours medium rare or well done).
Transfer steak to a cutting board, cover with foil and allow to rest 5 minutes. Cut the steak, against the grain, into very, very thin strips.
Serve over warm corn tortillas, topped with pico de gallo, sliced avocado and valentina hot sauce (optional). Serve immediately.
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