Sizzling Carne Asada Tacos

Allergens

Dairy (Queso Fresco), Gluten (Corn Tortillas)

Ingredients

• 1 ½ pounds skirt steak
• 2 tablespoons lime juice
• 3 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 8 small corn tortillas
• 1 avocado, sliced
• ½ cup red onion, thinly sliced
• 1 cup cilantro leaves
• 1 cup queso fresco
• Lime wedges for serving

Instructions

1. In a large resealable plastic bag, combine lime juice, olive oil, chili powder, cumin, salt, and black pepper. Add the skirt steak and turn to coat. Seal the bag and refrigerate for 2 hours.
2. Preheat an outdoor grill or stovetop grill pan to medium high heat. Remove steak from marinade and discard marinade. Grill steak, turning once, until browned and slightly charred on the outside but still pink in the center, about 6 minutes per side for medium rare. Transfer to a cutting board and let rest for 5 minutes before thinly slicing across the grain.
3. Warm corn tortillas directly on grill for about 10 seconds per side or use a clean kitchen towel to warm them in the microwave for 20 seconds.
4. Assemble tacos: Divide sliced steak evenly among tortillas, then top with avocado slices, red onion, cilantro leaves, and queso fresco. Serve immediately with lime wedges on the side.

Chef’s Insight

The key to perfect Carne Asada Tacos is allowing the steak to rest after grilling. This ensures it will be tender and juicy.

Notes

Marinating the steak for at least 2 hours will ensure a juicy and flavorful result.