Grilled Carne Asada Tacos with Cilantro-Lime Kick
Fire up the grill for these juicy carne asada tacos, marinated in citrus and spices, then topped with avocado, cotija, jalapeño, and fresh pico de gallo.
Ingredients
Marinade
- 1/4 cup olive oil
- 1 lime juiced
- 1 orange juiced
- 2 tsp minced garlic
- 1 bunch cilantro chopped
- 1 tbsp cumin
- 1 tbsp chili powder
- 1/2 tbsp oregano
- 2 tsp ancho chili powder
- 1 tsp fine sea salt
- 1/2 tsp ground pepper
- 1 flank or skirt steak
Tacos
- 2 avocados
- 1 cup cotija cheese
- 12 corn tortillas
- 1 jalapeno
- 1 cup pico de galo
Instructions
Meat
- 8 hours before you plan to cook the meat, prepare the marinade. In a medium-sized mixing bowl add 1/4 cup olive oil, 1 lime juiced, 1 orange juiced, 2 tsp minced garlic, 1 bunch cilantro chopped, 1 tbsp cumin, 1 tbsp chili powder, 1/2 tsp oregano, 2 tsp ancho chili powder, 1 tsp salt and 1/2 tsp ground pepper.
- Place the raw meat in a zip-top bag and pour the marinade inside. Close the bag and massage the marinade into the meat. Place in the fridge for 4-8 hours.
- When ready to cook, preheat your grill to medium-low heat or your smoker to 225 degrees F.
- Place the meat on the grill and cook for 20 minutes, flip the meat and cook an additional 20-25 minutes until the internal temperature of the meat is 140-145 degrees F.
- Remove and allow the meat to rest for 10 minutes before slicing.
Tacos
- Grill or heat up the corn tortillas to make them pilable. Top each taco with desired toppings: avocado, cotija cheese, jalapeno and pico de gallo.
Nutrition
Calories: 445kcal Carbohydrates: 36g Protein: 17g Fat: 28g Saturated Fat: 7g Polyunsaturated Fat: 3g Monounsaturated Fat: 16g Cholesterol: 45mg Sodium: 757mg Potassium: 698mg Fiber: 10g Sugar: 3g Vitamin A: 988IU Vitamin C: 25mg Calcium: 220mg Iron: 3mg