Carne Asada Tacos (Grilled & Citrus-Marinated)

Citrus and warm spices marinate the steak here for at least an hour, building bright, tangy flavor before a quick sear over high heat. Slicing against the grain afterward is what keeps every bite tender, even from a naturally chewier cut like flank or skirt steak. Piled into warm tortillas with fresh toppings, it's a taco night upgrade that only takes about fifteen minutes of actual cooking.

Citrus-marinated steak grilled hot and fast, sliced thin for tender, flavorful tacos.

Why You'll Love This Recipe

• Fast: ready in about 85 minutes (15 min prep, 10 min cook)
• Simple: 16 everyday ingredients
• Feeds the family: 4 servings
• Light: about 325 calories per serving

Ingredients

• 2 lbs flank steak (or skirt steak)
• ¼ cup fresh lime juice (about 2 limes)
• ¼ cup fresh orange juice (about 1 orange)
• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• Corn or flour tortillas
• Fresh cilantro (for garnish)
• Diced onion (for garnish)
• Lime wedges (for serving)
• Pico de gallo, salsa verde, or guacamole (for topping (optional))

Instructions

1. Combine the lime juice, orange juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper in a large bowl or resealable bag, mixing thoroughly.
2. Add the steak to the marinade, making sure it's evenly coated, then seal or cover and refrigerate for at least 1 hour, or up to 8 hours for more flavor.
3. Heat the grill to high, around 450°F, or heat a cast-iron skillet over high heat if cooking on the stovetop.
4. Remove the steak from the marinade and let it rest at room temperature for 20 minutes before grilling for 4 to 5 minutes on each side for medium-rare, adjusting for your preferred doneness.
5. Once grilled, remove the steak from the heat and let it rest for 5 to 10 minutes to retain its juices.
6. Slice the steak against the grain into thin strips for the most tender bite.
7. While the meat rests, warm the tortillas on the grill or in a skillet for 30 seconds per side until soft and pliable.
8. Place a few slices of steak on each tortilla, topping with fresh cilantro, diced onion, and a squeeze of lime, adding salsa, guacamole, or pico de gallo if you like.
9. Serve the tacos immediately with your favorite sides and drinks.

Cooking Tips

• Pull the steak out of the fridge a bit ahead of time so it isn't ice cold when it hits the grill.
• Don't skip the resting time after grilling, since it keeps the juices from running out when sliced.
• Always slice against the grain for the most tender bite.

Substitutions

• Skirt steak can replace flank steak.
• Corn tortillas can replace flour for a more traditional taco.
• Lemon juice can replace part of the lime juice if needed.

Storage

• Refrigerate leftover steak in an airtight container for up to 3 days.
• Reheat gently in a skillet to avoid overcooking the meat further.
• Freeze sliced, cooked steak for up to 2 months.

Serving Suggestions

• Top each taco with chopped cilantro, a bit of diced onion, and fresh lime juice.
• Pile on salsa, guac, or pico for even more flavor.
• Pair with Mexican rice or beans for a fuller meal.

Nutrition (per serving)

Nutrient	Amount
Calories	325 kcal

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