Carne Asada Tacos

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Prep Time: 45 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 818kcal

Ingredients

Marinade:

  • 1 clove Garlic sliced
  • 1/3 tsp Black pepper
  • 1/3 tsp Kosher salt
  • 1/4 tsp Dried oregano
  • 1/2 Lime juiced
  • 1 TBSP Extra-virgin olive oil
  • 10 oz Skirt steak (or flank steak)

Tacos

  • 6 Soft taco shells
  • 1/4 Onions finely diced
  • 2 TBSP Fresh cilantro chopped
  • 1/4 cup Radish sliced
  • 1/2 Lime sliced into wedges
  • 2 TBSP Queso fresco crumbled
  • 1/4 cup° Salsa verde

Pico

  • 2 tsp Red onion minced
  • 1/2 cup Tomato chopped
  • 1/2 tsp Lime
  • 1 TBSP Fresh cilantro minced
  • 1 TBSP Extra-virgin olive oil
  • 1 clove Garlic minced
  • 2 oz Tortilla chips

Watermelon Lemonade

  • 2 cups Watermelon cubed
  • 1/3 cup Lemon juice fresh squeezed
  • 2 TBSP Granulated sugar
  • 2 cups Ice cubes
  • Fresh mint for garnish (optional)
US Customary - Metric

Instructions

  • In a blender, mix all of the marinade ingredients until smooth. Add more salt, if necessary. Pour the marinade into a plastic bag and place the steak inside. Zip the bag and marinate in the refrigerator for 2 hours.
  • Prep the ingredients per the instructions above.
  • Allow the meat to come to room temperature for at least 40 to 50 minutes before grilling. Preheat a grill on medium/high heat, with the lid closed. Brush grates with some oil. Remove any excess marinade from the meat and place it onto the grill. Grill for approximately 7 to 10 minutes, taking into account the thickness of the steak.
  • Place the watermelon in a blender and blend until liquid. Strain the liquid with a fine mesh sieve back into the blender. Add the lemon juice, sugar and ice and blend again until smooth. Garnish with mint.
  • Place the steak onto a cutting board and let it rest for 5 to 7 minutes. In the meantime, warm the tortillas on the grill.
  • In a bowl, mix the ingredients for the pico (except the chips). Season with salt and pepper to taste. Refrigerate until ready to use.
  • Slice the meat into thin strips, then cut into small, bite-sized chunks. Top with, onion, cilantro, queso fresco, salsa verde, radishes, and lime.
  • Serve the tacos with pico and chips, and watermelon lemonade.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 818kcal | Carbohydrates: 50g | Protein: 58g | Fat: 46g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 0.03g | Cholesterol: 136mg | Sodium: 1166mg | Potassium: 1789mg | Fiber: 13g | Sugar: 5g | Vitamin A: 1566IU | Vitamin C: 40mg | Calcium: 194mg | Iron: 8mg

Carne Asada Tacos

No ratings yet
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Servings 2
Calories 818 kcal

Ingredients
 
 

Marinade:

  • 1 clove Garlic sliced
  • 1/3 tsp Black pepper
  • 1/3 tsp Kosher salt
  • 1/4 tsp Dried oregano
  • 1/2 Lime juiced
  • 1 TBSP Extra-virgin olive oil
  • 10 oz Skirt steak (or flank steak)

Tacos

  • 6 Soft taco shells
  • 1/4 Onions finely diced
  • 2 TBSP Fresh cilantro chopped
  • 1/4 cup Radish sliced
  • 1/2 Lime sliced into wedges
  • 2 TBSP Queso fresco crumbled
  • 1/4 cup° Salsa verde

Pico

  • 2 tsp Red onion minced
  • 1/2 cup Tomato chopped
  • 1/2 tsp Lime
  • 1 TBSP Fresh cilantro minced
  • 1 TBSP Extra-virgin olive oil
  • 1 clove Garlic minced
  • 2 oz Tortilla chips

Watermelon Lemonade

  • 2 cups Watermelon cubed
  • 1/3 cup Lemon juice fresh squeezed
  • 2 TBSP Granulated sugar
  • 2 cups Ice cubes
  • Fresh mint for garnish (optional)

Instructions
 

  • In a blender, mix all of the marinade ingredients until smooth. Add more salt, if necessary. Pour the marinade into a plastic bag and place the steak inside. Zip the bag and marinate in the refrigerator for 2 hours.
  • Prep the ingredients per the instructions above.
  • Allow the meat to come to room temperature for at least 40 to 50 minutes before grilling. Preheat a grill on medium/high heat, with the lid closed. Brush grates with some oil. Remove any excess marinade from the meat and place it onto the grill. Grill for approximately 7 to 10 minutes, taking into account the thickness of the steak.
  • Place the watermelon in a blender and blend until liquid. Strain the liquid with a fine mesh sieve back into the blender. Add the lemon juice, sugar and ice and blend again until smooth. Garnish with mint.
  • Place the steak onto a cutting board and let it rest for 5 to 7 minutes. In the meantime, warm the tortillas on the grill.
  • In a bowl, mix the ingredients for the pico (except the chips). Season with salt and pepper to taste. Refrigerate until ready to use.
  • Slice the meat into thin strips, then cut into small, bite-sized chunks. Top with, onion, cilantro, queso fresco, salsa verde, radishes, and lime.
  • Serve the tacos with pico and chips, and watermelon lemonade.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 818kcalCarbohydrates: 50gProtein: 58gFat: 46gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 24gTrans Fat: 0.03gCholesterol: 136mgSodium: 1166mgPotassium: 1789mgFiber: 13gSugar: 5gVitamin A: 1566IUVitamin C: 40mgCalcium: 194mgIron: 8mg
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