Carne Asada Tacos

These amazing carne asada tacos are perfect for busy families who want something delicious without spending hours in the kitchen! Everyone from kids to grandparents will love these flavorful, tender beef tacos. Plus, they’re packed with protein and surprisingly low in calories.

Recipe Details

Timing & Servings: Active Time: 30 minutes, Total Time: 1 hour 30 minutes, Serves: 8 people (2 tacos each).

Nutrition Profile: Diabetes-Friendly, Healthy Aging, Healthy Immunity, Low-Sodium, Heart-Healthy, High-Protein, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 350 Calories, 14g Fat, 28g Carbs, 29g Protein.

Ingredients You’ll Need

White vinegar: You’ll need ½ cup for the marinade. This helps tenderize the meat and adds a nice tangy flavor that makes the beef so tender!

Chili powder: 2 tablespoons give these tacos their warm, smoky flavor. Use whatever brand you have – they all work great here.

Extra-virgin olive oil: Just 2 tablespoons help the marinade stick to the meat and add richness.

Salt: You’ll use 2¾ teaspoons total, divided between the marinade and salsa. Don’t worry – it’s spread throughout the whole recipe!

Garlic powder: 1 teaspoon adds that perfect garlicky taste without having to chop fresh garlic.

Flank or skirt steak: 2 pounds, trimmed and cut into 3 equal portions. Both cuts work wonderfully – use whatever looks good at your store!

Tomatoes: 1 pound chopped up for the fresh salsa. Any ripe tomatoes you have will work perfectly.

Fresh jalapeño peppers or serrano chiles: 2-4 peppers, seeded and finely diced. Start with 2 if you like it mild, or go crazy with 4 for more heat!

Onion: ½ cup chopped gives the salsa that perfect crunch and fresh bite.

Fresh cilantro: ½ cup chopped adds such a bright, fresh flavor to the salsa.

Ripe avocado: 1 avocado that’s ripe but still a little firm, diced up. This makes the salsa extra creamy and delicious!

Lime juice: From 1 fresh lime – this brightens up everything and ties all the flavors together.

Corn or whole-wheat flour tortillas: 16 small tortillas (5-6 inches), warmed up and ready to go.

Cotija cheese: ⅓ cup crumbled adds the perfect finishing touch. You can use any shredded cheese if you can’t find Cotija!

How to Make Carne Asada Tacos

Step 1: Whisk together vinegar, chili powder, oil, 2 teaspoons salt and garlic powder in a 9-by-13-inch baking dish. Add your steak pieces and turn them to coat completely. Cover and let marinate in the fridge for at least 1 hour, but up to 24 hours is even better!

Step 2: Make your fresh salsa about 20 minutes before cooking the meat. Gently combine tomatoes, jalapeños to taste, onion, cilantro, avocado, lime juice and the remaining ¾ teaspoon salt in a medium bowl. This salsa gets better as it sits!

Step 3: Position your oven rack in the upper third and preheat your broiler. Get it nice and hot!

Step 4: Place the marinated steak on a rimmed baking sheet and toss that marinade. Broil for 3 to 4 minutes per side for perfect medium doneness. The meat should look beautifully browned!

Step 5: Transfer the steak to a clean cutting board and let it rest for 5 minutes. Then slice it thinly against the grain – this makes it super tender!

Step 6: Serve the sliced steak wrapped in your warm tortillas and top with that amazing fresh salsa and crumbled cheese. Time to dig in!

Easy and Quick Carne Asada Tacos Version

Need dinner on the table fast? You can marinate the steak for just 30 minutes instead of an hour! The flavor won’t be quite as deep, but it’ll still be delicious. Also, you can use store-bought salsa instead of making your own – just add some diced avocado and a squeeze of lime to jazz it up!

Serving Ideas

These tacos make a complete meal all on their own! Serve them with some crispy tortilla chips and creamy guacamole on the side. A simple side of black beans or Mexican rice would be perfect too. Cold beer or fresh limeade makes everything even better!

Storage

Store leftover steak and salsa separately in the fridge for up to 3 days. The steak reheats beautifully in a skillet over medium heat for 2-3 minutes. You can also microwave it for 30-60 seconds. The salsa is best eaten fresh, but it’ll keep for 2 days covered in the fridge.

Substitutions

No flank steak? Skirt steak works perfectly, or even sirloin if that’s what you have! Can’t find Cotija cheese? Regular shredded Mexican cheese, queso fresco, or even feta cheese taste great. If you’re avoiding gluten, corn tortillas are naturally gluten-free and taste amazing with this recipe!

Pro Tips

• Perfect Slicing: Always slice against the grain for the most tender bites. Look for the lines in the meat and cut across them!
• Marinade Magic: The longer you marinate, the better the flavor. Even 24 hours isn’t too long!
• Warm Tortillas: Wrap tortillas in damp paper towels and microwave for 30-45 seconds, or wrap in foil and warm in a 300°F oven for 5-10 minutes.
• Salsa Success: Use avocado that’s ripe but still firm so it doesn’t get mushy in the salsa.

FAQs

Can I make these tacos ahead of time?

You bet! You can marinate the steak up to 24 hours ahead and make the salsa up to 2 hours before serving. Just cook the steak when you’re ready to eat for the best results!

What if I don’t have a broiler?

Sure! You can grill the steak over medium-high heat for about the same time, or even cook it in a hot skillet on the stovetop. Just make sure it gets nice and browned!

How spicy are these tacos?

The heat level depends on how many peppers you use and whether you remove all the seeds. Start with 2 jalapeños with seeds removed for mild heat, and add more to taste!

Can I freeze the cooked steak?

Absolutely! The cooked steak freezes well for up to 3 months. Just thaw it overnight in the fridge and reheat gently in a skillet.

I hope you love these carne asada tacos as much as my family does! They’re perfect for busy weeknights or weekend gatherings. Let me know how yours turn out – I’d love to hear about any fun variations you try!