📝 About This Recipe
Transport your taste buds to the vibrant streets of Mexico with these authentic Carne Asada soft tacos. We use citrus-marinated skirt steak seared over high heat to achieve a perfect smoky char while maintaining a buttery, tender interior. Wrapped in warm, pillowy flour tortillas and topped with crisp white onion and cilantro, these tacos offer a masterclass in balancing rich, savory fats with bright, acidic notes.
🥗 Ingredients
The Steak & Marinade
- 1.5 pounds Skirt Steak or Flank Steak (trimmed of excess silver skin)
- 1/4 cup Orange Juice (freshly squeezed)
- 2 tablespoons Lime Juice (freshly squeezed)
- 4 cloves Garlic (minced)
- 1/4 cup Cilantro (finely chopped)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Smoked Paprika
- 2 tablespoons Neutral Oil (avocado or vegetable oil)
The Tacos
- 12 pieces Flour Tortillas (street taco size (6-inch))
- 1/2 cup White Onion (finely diced)
- 1/2 cup Fresh Cilantro (chopped)
- 3-4 pieces Radishes (thinly sliced for crunch)
- 2 pieces Limes (cut into wedges)
- 1/2 cup Salsa Verde (for serving)
👨🍳 Instructions
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1
In a large bowl or gallon-sized resealable bag, whisk together the orange juice, lime juice, minced garlic, chopped cilantro, cumin, smoked paprika, and oil.
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2
Place the steak into the marinade, ensuring it is completely submerged. Refrigerate for at least 1 hour, though 4 hours is ideal for maximum tenderness.
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3
Remove the steak from the refrigerator 20 minutes before cooking to bring it to room temperature, which ensures even searing.
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4
Preheat a heavy cast-iron skillet or outdoor grill to high heat. You want it screaming hot—wisps of smoke should just be starting to appear.
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4
Remove steak from marinade and pat it dry with paper towels. This is crucial for achieving a deep brown crust rather than steaming the meat.
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5
Season both sides of the steak generously with kosher salt and cracked black pepper.
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6
Place the steak on the hot surface. Sear for 4-5 minutes per side for medium-rare, or until an internal thermometer reads 130°F (54°C).
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7
Transfer the steak to a cutting board and tent loosely with foil. Let it rest for a full 10 minutes to allow juices to redistribute.
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8
While the meat rests, lightly toast your flour tortillas in a dry pan over medium-high heat for 30 seconds per side until bubbles form and they are soft and pliable.
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9
Slice the steak against the grain into thin strips, then rotate and chop into small, bite-sized cubes for that classic taco texture.
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10
Assemble the tacos by piling a generous portion of steak onto each warm tortilla.
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11
Top with a sprinkle of diced white onion, a pinch of fresh cilantro, and a few radish slices.
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12
Drizzle with salsa verde and serve immediately with lime wedges on the side for squeezing.
💡 Chef's Tips
Always slice against the grain; look for the lines in the meat and cut perpendicular to them to ensure the steak is easy to chew. Don't crowd the pan when searing the steak; if your skillet is small, cook in two batches to maintain high heat. For the softest tortillas, keep them wrapped in a clean kitchen towel or a tortilla warmer after heating. If you prefer corn tortillas, use the 'double-stack' method (two tortillas per taco) to prevent them from breaking under the weight of the meat. Adjust the marinade time—don't go over 8 hours or the citrus acid will begin to break down the meat fibers too much, resulting in a mushy texture.
🍽️ Serving Suggestions
Pair with a cold Mexican lager or a tart Hibiscus (Jamaica) iced tea. Serve with a side of Mexican Street Corn (Elote) slathered in crema and cotija cheese. Add a side of smoky black beans or cilantro lime rice to make it a full meal. Offer a variety of salsas, ranging from a mild Pico de Gallo to a spicy Habanero sauce for guests to customize their heat level. Finish the meal with warm churros dipped in chocolate sauce for a classic dessert pairing.