Carne Asada Tacos

4.80 from 5 votes

Marinated steak is seasoned with authentic Mexican spices, cooked until tender and thinly sliced to serve in tacos with cilantro and onion. These authentic tacos are marinated and grilled, but can also be cooked in the Instant pot or oven. View the recipe post above for step-by-step instructions.

Prep Time10

Cook Time15

Marinade time4

Total Time4 25

Course: Dinner

Cuisine: Mexican

Keyword: gluten free, healthy tacos, tortilla soup

Servings: servings

Author: Molly Thompson

Ingredients

Carne Asada Marinade

2 teaspoons smoked paprika
2 teaspoons cumin
1 teaspoon chili powder
1/4 cup soy sauce (Note 1 for Gluten-Free)
1/4 cup fresh squeezed orange juice (about 1 medium orange)
2 tablespoons lime juice (about 1 lime)
2 tablespoons olive oil
4 cloves minced garlic (Note 2)
2 pound flank steak pounded to an even thin thickness (Note 3)

Carne Asada Tacos (Note 4)

Fresh chopped cilantro
White onion diced
Corn Tortillas

Instructions

Stir together the spice mix ingredients in a small bowl. Divide the dry rub in half and sprinkle one half all over the flank steak and use your fingers to massage the dry rub into the steak. Place the other half in a ziplock bag or bowl with a lid for later.
In a gallon size ziplock bag, add the coconut aminos, orange juice, lime juice, olive oil and garlic then close the lid and shake to combine. Add the steak, zip it shut and roll around in your hands to fully coat. Place the steak in the fridge for at least 4 hours or overnight if possible.
Discard the marinade and pat the steak dry. Sprinkle the other half of the dry rub all over the steak and massage it into the steaks on all sides.
Turn the grill on and preheat to high with the lid closed. (See notes for oven and IP instructions). Add the flank steak to the hot grill then turn the heat down to medium and close the lid. Grill for 15-18 minutes, flipping halfway through until the steak is cooked through to medium rare and reaches an internal temperature of 145°F.
Remove the steak from the heat to a clean plate and allow to rest for 15 minutes.
While the steak is resting, prepare any toppings like guacamole or pice de gallo and warm the tortillas on low in the oven.
Once the steak is rested and cool enough to handle, dice the steak into small pieces.
Add the steak to the warmed tortillas and top with desired toppings.

Notes

Note 1. Soy Sauce. Authentic Carne Asada calls for regular (not reduced sodium) soy sauce. Use coconut aminos for a gluten-free and soy-free option.

Note 2. Fresh Garlic. I recommend using fresh garlic, but you can use 1-2 teaspoons of garlic powder in a pinch.

Note 3. Flank Steak. You can use skirt steak and flank steak interchangeably in this recipe for the best results. For more steak options, check out one of these flank steak substitutes.

Note 4. Toppings. Classic carne asada features a generous amount of fresh cilantro, white onion, and lime juice. Try guacamole, red onion, cotija cheese, pico de gallo, or other Mexican taco toppings. See the blog post above for even more topping ideas.

Cooking them Indoors?

Oven: Preheat the oven to broil and place the marinated steak on a foil-lined rimmed pan. Broil for 5-7 minutes on each side.
Stove Top: heat a cast iron skillet on the stove over medium-high heat. Sear the steak for 2-3 minutes on each side then turn the heat down to medium-low and continue cooking until the internal temperature reaches about 135°F. It should take about 10 minutes in total.

Nutrition