This carne asada taco recipe is a breeze to make! You only need a handful of ingredients, nothing extravagant. Juicy marinated steak makes the perfect taco filling, serve it up with pico de gallo, cilantro and cotija cheese.
Delicious carne asada tacos is a lot easier to make than you think. All you need is a cut of flank steak, carne asada seasoning, orange, onion and cilantro. That's it! Don't complicate the recipe with a laundry list of ingredients.
Honestly I was making carne asada all wrong. My husband's friend George scoffed at how I was making them in the past but set me on the right path.
Ever since I've been making them with this recipe and they always turn out delicious! And I love how easy it is.
- flank steak - flank steak is a thin cut of meat, it doesn't have a lot of fat on it and if you can't get flank steak you can use skirt steak
- carne asada seasoning - you can find carne asada seasoning in the seasoning aisle of the grocery store, it will be labeled "carne asada seasoning"
- orange - you'll need one fresh orange, the juice of it
- onion - a white or yellow onion will work but you just need half and onion
- cilantro - a big handful
Marinating the Flank Steak
For the best carne asada steak flavor it must be marinated. Aim for (at the very least) 4 hours but if you can get a full 8 hours that will be so much better.
Add all the ingredients in a large ziploc bag and shake everything together to coat the steak.
Put it in the fridge while it marinates. Once it's done you can throw away everything in the bag, except the steak!
Cooking the Carne Asada
Cooking the carne asada can be done multiple ways. You can grill it, cook it on a flat top, or in a pan on the stove.
For this recipe the instructions are written for a grill pan on the stove. I like to use a grill pan to get beautiful char marks. But you can use a regular pan.
Cook the steak until it reaches an internal temperature that is your preferred doneness. I always use an internal meat thermometer when making steak to make sure it's done to my family's preference.
After the meat is done cooking, let it rest on a cutting board for 10-15 minutes. If you cut into it right away all the juices will spill out and the meat won't be as tender.
More Taco Recipes
- Skinny Bang Bang Shrimp Tacos
- Al Pastor Tacos
- Birria Quesa Tacos
- Chicken Tinga Tacos (instant pot recipe)
- Blackened Fish Tacos
- Barbacoa Tacos (instant pot recipe)
- Chicken Street Tacos with Chipotle Aioli
- Blackened Chicken Tacos
- 2 lb flank steak
- 2 tsp carne asada seasoning
- 1 orange, juiced
- ½ white onion, sliced
- ½ c cilantro
- corn tortillas
- pico de gallo
- cotija cheese
- sour cream or crema
- In a large ziplock bag add the steak, carne asada seasoning, orange juice, onion and cilantro. Shake the bag to distribute all of the ingredients and coat the steak. Place in the fridge for 4 hours (at the least) to 8 hours to marinate.
- Heat a stovetop grill pan over medium heat until hot. Add a little bit of oil. Cook the steak for 8 minutes on the first side, flip and continue to cook until the internal temperature reaches your desired doneness.
- Rest the steak on a cutting board for 10-15 minutes. Place foil over the steak to keep it warm. Chop up into bite size pieces.
- Serve with corn tortillas, pico de gallo, cotija cheese and cilantro.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 127Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 86mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 16g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.