There was a point last week that I ate Mexican food 3 days in a row…not mad about it, even a little bit. Day 3 happened to be these Carne Asada Tacos. And let me tell you…if there had been leftovers, I would’ve had them the next day and made it 4 days in a row!
The best part was how simple they were to make. Mixed up the marinade late afternoon, tossed the steak on the BBQ a few hours later, chopped a couple ingredients and piled them on a tortilla. Done!
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
tacos
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Ingredients
- 1 lb flank steak
- 8 flour tortillas
For the marinade
- 3 limes juiced
- 1 orange juiced
- 1/4 cup olive oil
- 6 cloves garlic minced
- 1/2 jalapeno seeds removed and finely chopped
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 4 grinds fresh ground black pepper
- 3/4 cup fresh chopped cilantro
For the toppings
- white onion diced
- pico de gallo
- cilantro chopped
- Queso Fresco crumbled
Ingredients
For the marinade
For the toppings
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Instructions
- Combine marinade ingredients in small bowl and whisk together. Put steak in a zip lock bag, pour marinade over the top of the steak. Close zip lock bag and allow steak to marinate in the refrigerator for at least 3 hours.
- Prepare a grill to medium-high heat. Remove steak from marinade and grill to desired doneness, approximately 8 minutes per side for medium-rare.
- Remove steak from grill and let rest for 10 minutes, the slice steak against the grain into thin slices.
- Fill tortillas with steak, onion, pico de gallo, cilantro and Queso Fresco.
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