Carne Asada Tacos

8 tacos

This great recipe for carne asada tacos is courtesy of the Calexico Cart in New York City.


  • 1 ½ pounds skirt steak, trimmed

  • Juice of 1/2 lime

  • Juice of 1/2 lemon

  • ¼ cup vegetable oil

  • 1 clove garlic, crushed

  • 1 teaspoon onion powder

  • ½ teaspoon toasted cumin seeds

  • ½ teaspoon toasted ground coriander

  • ½ teaspoon garlic powder

  • ½ teaspoon paprika

  • Coarse salt and freshly ground black pepper

  • 8 (6-inch) corn tortillas, warmed

  • 1 small head cabbage, cored and shredded

  • Calexico Cart's Pico de Gallo

  • Calexico Cart's Guacamole


  1. Place steak in a gallon-size plastic resealable food storage bag.

  2. In a medium bowl, mix together lime juice, lemon juice, vegetable oil, garlic clove, onion powder, cumin seeds, coriander, garlic powder, and paprika; season with salt and pepper. Pour over steak in plastic bag. Marinate, refrigerated, at least 6 hours and up to overnight, turning every few hours.

  3. Preheat a grill or grill pan over high heat.

  4. Remove steak from marinade and pat dry. Place steak on grill and cook, turning once, until cooked to medium, about 5 minutes per side. Remove steak from grill and let stand 5 to 10 minutes before slicing against the grain.

  5. To assemble tacos, divide meat evenly between tortillas. Top with cabbage, pico de gallo, and guacamole; serve immediately.

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