Kitchen notes · a little help before you start

Carne Asada Tacos

Name: Carne Asada Tacos
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 6
Ingredients: 2 lbs flank steak; 1/2 cup orange juice; 1/4 cup lime juice; 2 teaspoons garlic (chopped); 1/4 cup olive oil; 3/4 teaspoon salt; 1/4 teaspoon pepper; 1 each jalapeno (seeds and ribs removed, then coarsely chopped); 1 teaspoon cumin; 1/2 cup chopped cilantro leaves; 12 each small corn or flour tortillas; 1 cup pico de gallo (homemade or store bought); 1 cup guacamole; 1 cup cabbage (shredded)

Citrus-marinated steak makes a very inviting taco, especially with creamy guacamole and a little crunchy cabbage underneath. The pico de gallo brings a fresh, tangy bite. Fill a tortilla with some thin steak slices and enjoy the juices mingling with the toppings.

Prep: 60 min
Cook: 20 min
Total: 80 min
Original yield: Serves 6
Ingredients: 14 listed

Make it part of your week

Estimating…

Main courseMexicanPrep: over 30 minutesTotal: over 60 minutesGrillingTacos

Recipe categories & planning details

Meal type: Main course
Cuisine: Mexican
Cooking method: Grilling
Preparation & total time: Prep: over 30 minutes · Total: over 60 minutes
Dish type: Tacos

A few quick notes

1. Combine before marinating

Shake the marinade ingredients together in the closed bag before adding the flank steak.

2. Clear large aromatics

Scrape large pieces of garlic and jalapeno from the meat after marinating and before grilling.

3. Rest under foil

Cover the cooked steak with foil and rest it before slicing for the tacos.

Get to know the ingredients

Steak

Flank steak is the main choice; skirt steak or sirloin are explicit alternatives for the tacos.

Jalapeno

Remove the seeds and ribs, then coarsely chop the jalapeno before it joins the marinade.

Tortillas

Small corn or flour tortillas both work for holding the sliced steak and its toppings.

The last little job

Cabbage beneath the steak

Put cabbage into the tortillas, then add sliced steak, pico de gallo and guacamole before serving.

A little more help as you go

Slice across the grain

Thinly slice the rested steak against the grain to make it easier to bite in the tortillas.

Marinating window

Give the steak at least an hour in its marinade and keep within the stated upper limit.

A few questions you might have

Can I use a grill pan?

Yes, preheat a grill pan over medium-high heat as an alternative to an outdoor grill.

Does steak thickness affect the cook?

Yes, the suggested grilling duration varies with the steak's thickness and your chosen doneness.

Can I use purchased pico de gallo?

Yes, either homemade or store-bought pico de gallo is included as a taco topping.

Are the cilantro leaves a final garnish?

Here the chopped cilantro goes into the citrus marinade with the garlic, jalapeno and seasonings.

When does the guacamole go on?

Add it to the assembled tacos after the cabbage and sliced meat, alongside the pico de gallo.

Any more cooking tips?

Don't have flank steak? Skirt steak or sirloin will also work.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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