Tulo

Carne Asada Tacos Recipe

Grilled, citrus-marinated skirt steak tacos, sliced thin against the grain and served simply with onion, cilantro, and lime.
Photo by Roken Manases on Pexels

A short, acidic marinade tenderizes the outer layer of the skirt steak without turning it mushy, and cooking it hot and fast over high heat keeps the char intense without overcooking the thin cut past medium.

Prep
20 min
Cook
10 min
Total
30 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lb skirt steak
  • 1/4 cup orange juice
  • 3 tbsp lime juice
  • 4 cloves garlic, minced
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp ground cumin
  • 12 tortillas corn tortillas
  • 1/2 cup white onion, diced
  • 1/4 cup cilantro, chopped
  • 2 whole lime wedges, for serving

Nutrition per serving

Calories
671
Protein
39g
Carbs
42g
Fat
39g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Whisk together the orange juice, lime juice, garlic, olive oil, salt, and cumin in a shallow dish.
  2. 2Add the skirt steak, turning to coat, and marinate at room temperature for 20-30 minutes (or refrigerated up to 4 hours).
  3. 3Heat a grill or heavy skillet over high heat until very hot.
  4. 4Remove the steak from the marinade, pat off excess liquid, and cook 3-4 minutes per side for medium-rare, until well charred.
  5. 5Let the steak rest for 5 minutes, then slice thin against the grain.
  6. 6Warm the tortillas and fill with sliced steak, onion, and cilantro. Serve with lime wedges.

Tips & variations

  • Slicing against the grain is what keeps skirt steak tender, cutting with the grain makes every bite noticeably chewier.
  • A screaming-hot pan or grill matters more than exact timing here, the goal is a hard char in the time it takes the thin steak to hit medium-rare.

Storage & reheating

Refrigerate leftover meat up to 3 days. Reheat gently in a skillet over medium heat, just until warmed through, longer and the thin-sliced steak dries out and toughens.

Tips from the Tulo kitchen

  • Look at the direction the muscle fibers run before you start slicing, skirt steak's grain isn't always obvious once it's off the grill and resting.
  • A dry cast iron pan gets hotter than most people expect, if the kitchen fills with smoke, that's actually the pan doing its job.

FAQ

What cut of beef is traditional for carne asada?

Skirt steak or flank steak are the traditional choices, both are thin, well-marbled cuts that take well to a quick, hot sear and slice cleanly against the grain.

Can I make carne asada without a grill?

Yes, a cast iron or heavy stainless skillet gets hot enough to char the steak well. Cook in batches if needed rather than crowding the pan, which steams the meat instead of searing it.

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