Entrée: United States – Tacos de Carne Asada (Steak Tacos)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 10 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 lb (680 g) skirt or flank steak, trimmed
1 tbsp (15 ml) neutral oil (for marinade)
1 tbsp (15 ml) neutral oil (for cooking)
3 tbsp (45 ml) fresh lime juice (about 2 limes)
1 tbsp (15 ml) orange juice (optional, for subtle sweetness)
2 tsp (10 ml) soy sauce or Worcestershire sauce
3 cloves garlic, minced
1 tsp (5 ml) ground cumin
1 tsp (5 ml) chili powder or ancho chili powder
1 / 2 tsp (2.5 ml) smoked paprika
1 / 2 tsp (2.5 ml) dried oregano
1 tsp (5 ml) kosher salt, plus more to taste
1 / 2 tsp (2.5 ml) freshly ground black pepper
12 small corn tortillas
1 / 2 small white onion, finely diced (about 1 / 2 cup (120 ml))
1 / 2 cup (15 g) fresh cilantro, chopped
1 avocado, sliced or mashed
1 / 2 cup (120 ml) salsa or pico de gallo
4 radishes, thinly sliced (optional)
1 / 2 cup (60 g) queso fresco or cotija, crumbled (optional)
Lime wedges, for serving

Show original ingredient measurements

1 1 / 2 lb (680 g) skirt or flank steak, trimmed
1 tbsp (15 ml) neutral oil (for marinade)
1 tbsp (15 ml) neutral oil (for cooking)
3 tbsp (45 ml) fresh lime juice (about 2 limes)
1 tbsp (15 ml) orange juice (optional, for subtle sweetness)
2 tsp soy sauce or Worcestershire sauce
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder or ancho chili powder
1 / 2 tsp smoked paprika
1 / 2 tsp dried oregano
1 tsp kosher salt, plus more to taste
1 / 2 tsp freshly ground black pepper
12 small corn tortillas
1 / 2 small white onion, finely diced (about 1 / 2 cup / 120 ml)
1 / 2 cup (15 g) fresh cilantro, chopped
1 avocado, sliced or mashed
1 / 2 cup (120 ml) salsa or pico de gallo
4 radishes, thinly sliced (optional)
1 / 2 cup (60 g) queso fresco or cotija, crumbled (optional)
Lime wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Make the marinade: In a bowl, whisk together 1 tbsp (15 ml) neutral oil, lime juice, orange juice (if using), soy/Worcestershire, garlic, cumin, chili powder, smoked paprika, oregano, 1 tsp (5 ml) kosher salt, and black pepper.
Marinate the steak: Place steak in a resealable bag or shallow dish, pour in the marinade, and coat well. Refrigerate 30 minutes to 8 hours (longer = more flavor).
Prep to cook: Remove steak from marinade and pat dry. Discard excess marinade. If needed, lightly season both sides with a pinch of salt.
Cook the steak: Heat a grill or heavy skillet over high heat until very hot. Add 1 tbsp (15 ml) neutral oil if using a skillet. Cook steak 3–5 minutes per side for skirt (4–6 minutes per side for flank), until nicely charred and an instant-read thermometer reads 130–135°F (54–57°C) for medium-rare.
Rest and slice: Transfer steak to a cutting board and rest 5–10 minutes. Slice thinly against the grain; for skirt, slice on a bias for wider pieces.
Warm the tortillas: Heat tortillas on a dry skillet or directly over a low flame 20–30 seconds per side until pliable. Keep warm wrapped in a clean towel.
Assemble: Divide steak among tortillas. Top with diced onion, cilantro, avocado, and salsa. Add radishes and queso fresco if desired.
Serve: Finish with lime juice and a pinch of salt to taste. Serve immediately.

Make the marinade: In a bowl, whisk together 1 tbsp neutral oil, lime juice, orange juice (if using), soy/Worcestershire, garlic, cumin, chili powder, smoked paprika, oregano, 1 tsp kosher salt, and black pepper.
Marinate the steak: Place steak in a resealable bag or shallow dish, pour in the marinade, and coat well. Refrigerate 30 minutes to 8 hours (longer = more flavor).
Prep to cook: Remove steak from marinade and pat dry. Discard excess marinade. If needed, lightly season both sides with a pinch of salt.
Cook the steak: Heat a grill or heavy skillet over high heat until very hot. Add 1 tbsp neutral oil if using a skillet. Cook steak 3–5 minutes per side for skirt (4–6 minutes per side for flank), until nicely charred and an instant-read thermometer reads 130–135°F (54–57°C) for medium-rare.
Rest and slice: Transfer steak to a cutting board and rest 5–10 minutes. Slice thinly against the grain; for skirt, slice on a bias for wider pieces.
Warm the tortillas: Heat tortillas on a dry skillet or directly over a low flame 20–30 seconds per side until pliable. Keep warm wrapped in a clean towel.
Assemble: Divide steak among tortillas. Top with diced onion, cilantro, avocado, and salsa. Add radishes and queso fresco if desired.
Serve: Finish with lime juice and a pinch of salt to taste. Serve immediately.