If you’re craving something vibrant, flavorful, and downright irresistible, you have got to try this Perfect Carne Asada Tacos with Citrus-Marinated Skirt Steak Recipe. The magic lies in that tender skirt steak, soaking up a lively marinade bursting with fresh orange and lime juices, garlic, and a hint of ancho chili warmth. Juicy, smoky, and perfectly charred, these tacos come alive with fresh toppings and traditional Mexican sides, transforming any meal into a lively fiesta that you’ll want to share again and again.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity and the quality of ingredients. Each item brings something special to the party—whether it’s the zestiness of fresh citrus, the earthiness of cumin and oregano, or the bold smoky hit from dried ancho chilies. These essentials work together to build layers of flavor that make your carne asada truly shine.
- Orange zest (1 tablespoon): Adds a bright and fragrant citrus note that elevates the marinade.
- Fresh orange juice (3/4 cup): Provides juicy sweetness and acidity to tenderize the meat.
- Fresh lime juice (3 tablespoons): Brings tartness that perfectly balances the marinade’s flavor.
- Olive oil (1/4 cup): Helps coat the steak evenly and carries the marinade flavors deep.
- Maggi seasoning or soy sauce (3 tablespoons): Adds umami and depth to enhance the beef’s natural richness.
- Garlic cloves (5): Infuses the marinade with pungent, aromatic warmth.
- Fresh cilantro (about 1 cup): Provides a fresh herbaceous touch and vibrant green color.
- Dried oregano (2 tablespoons): Offers a subtle earthiness crucial for authentic flavor.
- Brown sugar (2 tablespoons, packed): Balances the tang with a mellow sweetness.
- Cumin (2 teaspoons): Adds a toasty, slightly smoky spice note that complements the chili.
- Kosher salt (1 1/2 teaspoons for marinade + 2 teaspoons for steak): Essential for seasoning and tenderizing the meat.
- Black pepper (1 teaspoon): Adds mild heat and sharpness.
- Dried ancho chilies (2 ounces): Imparts beautiful smoky flavor and depth; can substitute with chili powder.
- Outside skirt steak (2 pounds): The star of the dish, prized for flavor and perfect texture for grilling.
- Neutral oil (such as canola or vegetable): For brushing on the grill and steak to prevent sticking and improve crispness.
- Corn tortillas (24): Soft, slightly charred, and ready to hold all those delicious fillings.
- Pico de Gallo, Restaurant Style Salsa, Guacamole, Radishes, Cilantro, Lime wedges, Queso fresco, Sour cream, Extra mojo sauce (all optional toppings): Choose your favorites to customize each taco perfectly.
How to Make Perfect Carne Asada Tacos with Citrus-Marinated Skirt Steak Recipe
Step 1: Choose and Prep Your Steak
For the best results, seek out outside skirt steak. It’s bold in flavor and has just the right marbling to keep your tacos wonderfully juicy. If you can’t find it, any well-marbled skirt or flap meat works, but outside skirt steak will deliver that authentic bite. Slice your beef into manageable 6-inch steaks, cutting with the grain to make grilling and slicing easier later on.
Step 2: Whip Up the Marinade
Your marinade is where all the magic happens. Blend together fresh orange zest and juice, zesty lime juice, fragrant garlic, leafy cilantro, savory Maggi seasoning, and a perfect pinch of spices like cumin and oregano. Don’t forget the ancho chilies—they bring a lovely smoky warmth that defines the character of these tacos.
Step 3: Prepare the Ancho Chilies
Soften dried ancho chilies by microwaving them just enough to make them pliable, then remove seeds for a smoother flavor. Toss them into your blender with the other marinade ingredients and blend until well combined. It’s okay if the marinade still has small chili pieces; they’ll add texture and deepen the flavor as the meat soaks.
Step 4: Marinate the Steak
Pour your marinade over the salted steak pieces in a ziplock bag or casserole dish. Give each steak a good flip and rub down so every fiber sops up that citrusy, garlicky goodness. Refrigerate from four hours up to a full day, allowing the meat to tenderize and soak in this brilliant flavor.
Step 5: Prep Your Garnishes
While the steak marinates, get busy with the accompaniments that will make your tacos sing. Fresh pico de gallo, guacamole, radish slices, and crumbled queso fresco all add layers of texture and flavor. Don’t forget a squeeze of lime and a sprinkle of chopped cilantro just before serving—it’s these touches that bring everything together.
Step 6: Grill to Perfection
Fire up your grill to a high heat (around 450-500 degrees) and let it get nice and hot for a truly delicious sear. Oil the grates and brush the steak with a neutral oil so it won’t stick. Grill each steak quickly, about 1 to 2 minutes per side depending on thickness. You’re aiming for a caramelized exterior with a juicy, slightly pink center.
Step 7: Rest and Slice
Let your grilled steak rest under a foil tent for about 10 minutes to lock in those beautiful juices. Then, slice against the grain on a 45-degree angle into thin strips. This ensures each bite is tender, flavorful, and melts in your mouth—exactly what makes these tacos perfect.
Step 8: Char the Tortillas and Assemble
Brush your tortillas with a little oil or even some leftover mojo marinade, then char them quickly on the grill until lightly bubbling and soft. Stack two tortillas per taco, and layer on your perfectly sliced carne asada followed by fresh pico de gallo, creamy guacamole, crunchy radishes, and a sprinkle of queso fresco. A squeeze of lime and a dollop of sour cream finish off these beauties.
How to Serve Perfect Carne Asada Tacos with Citrus-Marinated Skirt Steak Recipe
Garnishes
The garnishes are what transform these tacos from delicious to unforgettable. Freshly chopped cilantro adds herbal brightness while radishes contribute a lovely crisp bite. Creamy guacamole and queso fresco introduce silky richness, and a juicy wedge of lime lets everyone add just the right zing. A drizzle of extra mojo sauce amps up the smoky, citrusy notes straight to your taste buds.
Side Dishes
To round out your meal, pair these tacos with classic sides like Mexican street corn (elote) or a simple black bean salad. A light and refreshing cucumber salad or tangy pickled onions also complement the deep flavors of the carne asada wonderfully. These sides balance the richness while adding contrasting textures and colors to the plate.
Creative Ways to Present
If you want to impress with your presentation, try serving your carne asada tacos family-style on a beautifully arranged platter. Layer tortillas, steak strips, and toppings in little sections, encouraging everyone to build their own. You might also wrap individual tacos in parchment paper tied with a colorful string for that fun, authentic street-taco feel.
Make Ahead and Storage
Storing Leftovers
Leftover carne asada can be refrigerated for up to three days in an airtight container. Keep the steak strips and tortillas separate if possible to maintain freshness and texture. This way your tacos stay delectably tender and the tortillas remain soft.
Freezing
If you want to stash some for later, freeze the cooked steak strips in a resealable bag with a little marinade to prevent drying out. They’ll keep well for up to three months. Tortillas freeze beautifully too—just thaw them gently before reheating.
Reheating
To reheat, warm the steak gently in a skillet over medium heat with a splash of water or reserved marinade to keep it moist. For tortillas, wrap them in a damp paper towel and microwave for about 30 seconds or char briefly on the grill for that fresh-out-of-the-grill taste.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While outside skirt steak is preferred for its flavor and texture, flank steak or hanger steak can also be used. Just be mindful that cooking times may vary slightly based on thickness and fat content.
How long should I marinate the steak?
For the best flavor and tenderness, marinate between 4 to 24 hours. The citrus helps break down fibers, so even a few hours will make a big difference, but overnight is ideal.
Can I make this recipe vegetarian or vegan?
This specific recipe centers on skirt steak, but you can create a vibrant vegetarian taco using marinated grilled portobello mushrooms or cauliflower steaks with a similar citrus marinade for a tasty alternative.
What if I don’t have a grill?
No worries! Use a grill pan or cast iron skillet heated on the stove for similar results. Get it very hot, and cook the steak quickly to mimic that charred flavor.
What toppings are essential for authentic carne asada tacos?
Traditional toppings include fresh cilantro, diced onions, lime wedges, and a sprinkle of queso fresco. Pico de gallo and spicy salsa add freshness and heat, while radishes and sour cream bring texture and creaminess.
Final Thoughts
There’s nothing quite like the joy of biting into tacos bursting with tender, citrus-marinated carne asada and a symphony of fresh toppings. This Perfect Carne Asada Tacos with Citrus-Marinated Skirt Steak Recipe is truly a crowd-pleaser that’s simple enough for weeknights yet special enough to impress guests. I can’t wait for you to try it and discover how this recipe brings a little fiesta to your table anytime you want.
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Perfect Carne Asada Tacos with Citrus-Marinated Skirt Steak Recipe
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes plus 4-24 hours marinating time
- Yield: 6 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Description
This authentic Carne Asada Steak recipe delivers juicy, flavorful grilled skirt steak marinated in a vibrant blend of citrus, herbs, and spices. Perfectly charred and sliced thin, it’s ideal for assembling delicious Mexican-style tacos with fresh garnishes like pico de gallo, guacamole, radishes, and queso fresco.
Ingredients
Marinade
- 1 tablespoon orange zest (from at least 2 oranges)
- 3/4 cup fresh squeezed orange juice
- 3 tablespoons fresh squeezed lime juice
- 1/4 cup olive oil
- 3 tablespoons Maggi seasoning or soy sauce
- 5 cloves garlic
- 1 small bunch cilantro (about 1 cup leaves)
- 2 tablespoons dried oregano
- 2 tablespoons brown sugar (packed)
- 2 teaspoons cumin
- 1 1/2 teaspoons kosher salt (for the marinade)
- 1 teaspoon black pepper (for the marinade)
- 2 ounces dried ancho chilies (or 2 tablespoons dried ancho chili powder)
Steak
- 2 pounds outside skirt steak (well marbled)
- 2 teaspoons kosher salt (for salting the steak)
- Neutral oil (such as canola or vegetable) for brushing
Toppings and Garnishes
- 24 corn tortillas
- 1 batch Pico de Gallo
- 1 batch Restaurant Style Salsa (or store-bought salsa)
- Guacamole or sliced avocado
- Radishes, thinly sliced
- Cilantro, chopped
- Lime wedges
- Queso fresco or cotija cheese
- Sour cream or Mexican crema
- Extra mojo sauce (optional, for garnish)
Instructions
- Choose the cut: Select outside skirt steak, ensuring it is well marbled for optimal flavor. If unavailable, consult a butcher for an appropriate substitute.
- Make the marinade: Blend orange zest, orange juice, lime juice, olive oil, Maggi seasoning, garlic, cilantro leaves, oregano, brown sugar, cumin, kosher salt, and black pepper until combined.
- Prepare ancho chilies: Microwave dried ancho chilies for 30 seconds, remove stems and seeds, tear into strips, microwave again for 20 seconds to soften. Add to blender and blend with marinade until mostly combined but still slightly chunky.
- Reserve marinade: Set aside 1/2 cup of marinade in the refrigerator for later use.
- Slice steak: Cut skirt steak into 6-inch long steaks along the grain for even cooking.
- Salt steaks: Sprinkle 1 teaspoon kosher salt on each side of the steaks to tenderize and flavor the meat.
- Marinate steak: Coat steaks with marinade thoroughly, seal in container or ziplock bag, and refrigerate for 4 to 24 hours.
- Prepare garnishes: While marinating, make pico de gallo, salsa, guacamole, slice radishes, chop cilantro, cut lime wedges, crumble queso fresco, and set out sour cream and reserved mojo sauce.
- Preheat grill: Heat grill to high, between 450-500°F, allowing at least 20 minutes for full heat.
- Remove steaks from marinade: Pat dry lightly with paper towels and let come to room temperature for 20-30 minutes.
- Oil grill grates: Lightly oil grill grates with olive oil using a paper towel and tongs to prevent sticking.
- Oil steaks: Brush steaks lightly with neutral oil to ensure they do not stick to the grill.
- Grill steaks: Place steaks on grill, close lid if applicable, and cook 1-2 minutes per side until browned and medium rare (internal temp ~115°F). Thinner steaks cook faster; monitor closely.
- Rest steaks: Transfer steaks to cutting board, tent with foil, and rest for 10 minutes to redistribute juices.
- Char tortillas: Brush tortillas with oil or mojo oil blend, grill for about 30 seconds per side until bubbly and lightly charred. Wrap in tea towel to keep warm.
- Slice steak: Using a sharp knife, slice steak thinly on a 45-degree angle against the grain for maximum tenderness and bite.
- Assemble tacos: Layer two tortillas, top with carne asada strips, pico de gallo, salsa, guacamole, radishes, cilantro, lime wedges, queso fresco, sour cream, and optional mojo sauce.
Notes
- Outside skirt steak is preferred for its flavor and texture; well-marbled cuts enhance juiciness.
- Patting the steak dry before grilling helps achieve better browning and crust.
- Adjust salt quantity if using table salt instead of kosher salt.
- Marinating time can be from 4 hours up to 24 hours for deeper flavor infusion.
- Reserved mojo marinade can be boiled and used as a delicious sauce to serve with tacos.
- Slicing against the grain and on a bias improves tenderness and eating experience.
- Grill temperature is important: high heat ensures proper searing and caramelization.
