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Carne Asada Tacos

1 1/2 pounds of skirt steak

2 to 3 garlic cloves, finely sliced

1 1/2 tsp salt

1 tsp chili powder

1/2 tsp ground cumin

1/2 tsp italian seasoning

1/2 tsp black pepper

2 tsp olive oil

1 lime

2 tsp cilantro roughly chopped

1 tsp cilantro and onion relish

6 corn or flour tortillas

In a large bowl combine the juice of one lime, garlic, salt, chili powder, cumin, Italian season, black pepper, and olive oil. Take a paper towel and pat dry the steak. Toss the steak to the seasoning mix. Cover and refrigerate for 6 hours or overnight.

Add 1 tsp oil to a warm cast iron pan or grill. Cook for 6-7 minutes per side. Remove from the pan and allow the steak to rest for 5 minutes. Thinly slice the meat against the grain.

Serve on warm corn or flour tortillas, salsa verde**, and cilantro and onion relish**.

Tip: Remove the steak from the refrigerator 30-60 minutes before cooking.

** Recipes for salsa verde and cilantro and onion relish are located under sauces/dips.


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