Entrée: Mexico – Tacos de Carne Asada (Grilled Beef 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 10 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

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

1 lb (450 g) skirt steak
1 / 4 cup (60 ml) freshly squeezed lime juice
1 / 4 cup (60 ml) orange juice
1 / 4 cup (60 ml) soy sauce
2 cloves garlic, minced
1 tsp (5 ml) ground cumin
1 / 4 cup (15 g) chopped cilantro
Salt and pepper to taste
Corn tortillas
Diced onion, for serving
Chopped cilantro, for serving
Lime wedges, for serving

Show original ingredient measurements

1 lb (450 g) skirt steak
1 / 4 cup (60 ml) freshly squeezed lime juice
1 / 4 cup (60 ml) orange juice
1 / 4 cup (60 ml) soy sauce
2 cloves garlic, minced
1 tsp ground cumin
1 / 4 cup (15 g) chopped cilantro
Salt and pepper to taste
Corn tortillas
Diced onion, for serving
Chopped cilantro, for serving
Lime wedges, for serving

Instructions

1. Marinate the Steak: In a bowl, combine lime juice, orange juice, soy sauce, minced garlic, ground cumin, chopped cilantro, salt, and pepper. Place the skirt steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 2 hours, or overnight for best results.
2. Grill the Steak: Preheat your grill to high heat. Remove the steak from the marinade and let it come to room temperature. Grill the steak for about 3-5 minutes per side, or until it reaches your desired level of doneness. Let the steak rest for 5 minutes before slicing it against the grain into thin strips.
3. Assemble the Tacos: Warm the corn tortillas on the grill or a stovetop. Fill each tortilla with slices of the carne asada, and top with diced onion, chopped cilantro, and a squeeze of lime juice. Serve immediately.

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