Description
Juicy, charred, and packed with lime, these budget-friendly carne asada tacos are a foolproof weeknight dinner that takes only 30 minutes of active time. Perfect for feeding a hungry family without breaking the bank.
Ingredients
Scale
- 2 pounds skirt or flank steak
- 2 medium white onions, diced (divided)
- 4 large limes (juiced, approx. 1/2 cup)
- 1/2 cup orange juice
- 6 cloves garlic, minced
- 1 large bunch cilantro, stems and leaves chopped (divided)
- 1/2 cup vegetable or olive oil
- 1 teaspoon ground cumin
- 1 teaspoon mild chili powder
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 12–16 flour or corn tortillas
- 1 medium white onion, finely diced (for topping)
- 1/2 cup cilantro, chopped (for topping)
- Lime wedges (for serving)
- Optional: Grilled corn, pickled jalapeños, guacamole, or pico de gallo
Instructions
- In a large bowl or gallon-sized Ziploc bag, combine lime juice, orange juice, minced garlic, chopped cilantro, diced white onion, cumin, chili powder, salt, pepper, and oil. Whisk until uniform.
- Place the steak in the bag or bowl, massage the marinade into the meat to ensure full coating, seal, and refrigerate for 30 minutes to 2 hours (do not exceed 4 hours).
- While the meat marinates, preheat your grill to high heat (or heat a cast-iron skillet/grill pan on high stovetop).
- Remove steak from marinade, letting excess drip off. Discard the used marinade.
- Grill the steak for 4-5 minutes per side for medium-rare, aiming for a charred exterior and pink interior. Move to cooler zones if flames flare up.
- Remove steak from heat and tent loosely with aluminum foil. Let rest for at least 5-10 minutes to redistribute juices.
- Identify the direction of the muscle fibers (grain) and slice the steak perpendicular to them into thin, 1/2-inch wide strips.
- In a small bowl, mix the finely diced white onion, chopped cilantro, a squeeze of lime juice, and a pinch of salt to create the topping.
- Warm the tortillas on the grill, in a dry skillet, or in the microwave wrapped in a damp paper towel.
- Assemble tacos by piling sliced steak onto warm tortillas, topping with the onion-cilantro mixture, and squeezing fresh lime over the top. Serve immediately.
Notes
Resting the meat is non-negotiable for juiciness. Slice against the grain to ensure tenderness. Do not marinate for more than 4 hours as the acid will break down the meat too much. For leftovers, reheat gently in a skillet with a splash of broth or water to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 4 tacos per serving
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 18
- Carbohydrates: 20
- Fiber: 2
- Protein: 25
Keywords: carne asada, tacos, budget dinner, weeknight meals, skirt steak, flank steak, Mexican food, family dinner, grilling, easy recipes