If you are craving a burst of fresh, zesty flavors paired with tender, smoky beef, then you are in for a real treat with this Grilled Carne Asada Tacos with Citrus Cilantro Marinade Recipe. It’s a celebration of vibrant citrus juices and fragrant cilantro coming together to tenderize and flavor the meat superbly, resulting in tacos that are juicy, mouthwatering, and simply unforgettable. Whether you’re feeding friends or just spoiling yourself, these tacos bring a fiesta of taste that’s as fun to make as it is to eat.
Ingredients You’ll Need
This recipe relies on a handful of simple, yet vibrant ingredients that each play a crucial role in creating the perfect balance of flavor, texture, and color. From fresh herbs to juicy citrus, every item is essential to bringing these tacos to life.
- Garlic (4 cloves, minced): Gives a deep, savory foundation to the marinade that complements the beef beautifully.
- Orange juice (1/2 cup / 125 ml): Adds natural sweetness and acidity that tenderizes the meat while brightening the flavors.
- Lime juice (1/4 cup / 65 ml, about 2 limes): Brings a sharp, fresh citrus punch essential for that authentic taco zing.
- Fresh coriander/cilantro (1 cup finely chopped): Offers a burst of green freshness that’s signature to Mexican-style dishes.
- Salt (1/2 teaspoon): Enhances all the flavors, making everything taste more vibrant.
- Black pepper (1/4 teaspoon): Adds a subtle heat that balances the citrus and garlic.
- Olive oil (1/4 cup / 65 ml): Helps the marinade coat the beef thoroughly and keeps the meat juicy while grilling.
- Jalapeno (1 fresh, finely minced): Brings a gentle heat and layers of complexity without overpowering the dish.
- White vinegar (2 tbsp): Provides an extra acidic brightness that sharpens the marinade.
- Skirt or flank steak (750 g – 1.2 kg / 1.5 – 2.5 lb): The star ingredient, known for its perfect texture and ability to soak up marinades beautifully.
- Oil: For brushing the grill or skillet to prevent sticking and promote charred goodness.
- Tortillas: Soft and warm, perfect for cradling the tender meat and toppings.
- Avocado slices: Creamy and cooling to balance the zesty marinade and spice.
- Pico de gallo or tomato: Adds juicy freshness and vibrant color to each bite.
- Fresh coriander/cilantro leaves: For garnish, adding that final herbaceous touch.
- Lime wedges: To squeeze over the tacos for an extra citrus kick at the table.
How to Make Grilled Carne Asada Tacos with Citrus Cilantro Marinade Recipe
Step 1: Prepare and Marinate the Beef
Start by combining the garlic, orange juice, lime juice, cilantro, salt, pepper, olive oil, minced jalapeno, and vinegar in a large ziplock bag. Give it a good mix to marry the flavors. Add the skirt or flank steak to the bag and massage the marinade evenly over the meat. Seal the bag and refrigerate for at least 1 hour, but no more than 12, as over-marinating can lead to a mushy texture. This step is where the citrus and herbs infuse the beef with a bright, tangy flavor that’s simply irresistible.
Step 2: Bring Steak to Room Temperature
About 20 to 30 minutes before cooking, take the marinated steak out of the fridge. Allowing the meat to reach room temperature ensures it cooks more evenly and keeps it tender and juicy.
Step 3: Preheat the Grill or Skillet
Brush your grill grates or skillet lightly with oil and heat on high until it’s smoking hot. This intense heat is crucial for getting that beautiful char on the meat without overcooking the interior, sealing in all those fantastic juices.
Step 4: Cook the Steak to Perfection
Place the steak on the grill or skillet. For skirt steak, grill for about 3 minutes on each side for rare, or 4 minutes for medium rare. If using flank steak, aim for 4 minutes each side for rare and 5 minutes for medium rare. Avoid cooking beyond medium since the meat can become tough. This quick, high-heat sear locks in flavor and leaves you with tender, smoky slices every time.
Step 5: Rest and Slice Thinly
Remove the steak from heat and loosely cover with foil to rest for 5 minutes. Resting lets the juices redistribute throughout the meat, keeping each bite juicy. Then, slice thinly against the grain – this step is crucial for maximum tenderness in your tacos.
Step 6: Assemble and Serve
Now comes the fun part: assembling your tacos! Warm your tortillas, fill them with generous slices of carne asada, and add your favorite toppings like avocado slices, pico de gallo, cilantro leaves, and a squeeze of lime. Each taco is a perfect bite of savory, tangy, spicy, and fresh flavors.
How to Serve Grilled Carne Asada Tacos with Citrus Cilantro Marinade Recipe
Garnishes
A well-garnished taco is an absolute flavor bomb waiting to happen. Fresh cilantro leaves bring a fresh, herbal brightness that complements the spice and citrus marinade. Creamy avocado slices add a luscious texture and mellow the heat, while crisp pico de gallo introduces refreshing acidity and crunch. Don’t forget those lime wedges – a quick squeeze right before eating brightens up every bite.
Side Dishes
This recipe pairs beautifully with classic Mexican sides such as Mexican rice, refried beans, or a light corn salad. You could also serve alongside grilled corn on the cob sprinkled with chili powder and cotija cheese for that authentic street food vibe. These sides carry the same fresh, vibrant spirit as your tacos and make the meal feel complete.
Creative Ways to Present
Want to impress your guests? Serve your Grilled Carne Asada Tacos with Citrus Cilantro Marinade Recipe family-style with all toppings and sides laid out buffet-style, letting everyone build their own tacos just the way they like. For a fun twist, serve the taco meat over crisp tostada shells or turn the mixture into a hearty burrito bowl with rice, beans, and all your favorite toppings. The possibilities are endless and just as delicious.
Make Ahead and Storage
Storing Leftovers
If you have any leftover carne asada, transfer the sliced meat to an airtight container and refrigerate. It will keep well for up to 3 days and is perfect for quick lunches or a speedy taco fix later in the week.
Freezing
You can freeze the marinated beef before cooking or the cooked slices for easy future meals. Wrap tightly in plastic wrap and place in a freezer-safe bag to prevent freezer burn. Frozen cooked carne asada is best used within 2 months for optimal flavor.
Reheating
To reheat, warm the carne asada gently in a skillet over medium heat or microwave it with a damp paper towel to maintain moisture. Avoid overheating as the meat can dry out quickly. Reheated carne asada is fantastic stuffed back into warm tortillas for a no-fuss meal.
FAQs
Can I use other cuts of beef instead of skirt or flank steak?
While skirt and flank steak are traditional choices for carne asada because of their texture and flavor absorption, you can try flank steak or even sirloin. Just keep in mind that different cuts may require slight adjustments in cooking time.
How long should I marinate the steak?
Marinating for at least 1 hour allows the flavors to penetrate, but 4–8 hours is ideal. Avoid exceeding 12 hours to prevent the acid in the marinade from breaking down the meat too much, which can make it mushy.
Can I make this recipe without a grill?
Absolutely! A hot skillet or grill pan on the stove works just as well to give the steak a great sear and cook it evenly. Just make sure to have good ventilation or use your kitchen fan as the recipe suggests.
What if I don’t like spicy food? Can I omit the jalapeno?
Yes, you can omit or reduce the jalapeno if you prefer milder flavors. The marinade will still be delicious with the garlic and citrus shining through, but you can add a pinch of smoked paprika for a subtle warmth if you like.
How do I know when the steak is cooked perfectly?
For skirt steak, aim for about 3-4 minutes per side depending on your desired doneness – rare to medium rare is best. The meat should have a nice char on the outside but remain juicy inside. Using a meat thermometer can help, targeting around 130-135°F (54-57°C) for medium rare.
Final Thoughts
There is something incredibly satisfying about making and savoring the Grilled Carne Asada Tacos with Citrus Cilantro Marinade Recipe. The lively marinade fills the meat with bright flavors, and the quick grilling locks in tenderness and smoky char. These tacos turn any meal into a fun, flavor-packed celebration. So grab your ingredients, fire up your grill or skillet, and enjoy every juicy, citrus-kissed bite!
Print
Grilled Carne Asada Tacos with Citrus Cilantro Marinade Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes plus 1-8 hours marinating
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
Carne Asada is a flavorful Mexican grilled skirt or flank steak marinated in a zesty blend of orange juice, lime juice, garlic, cilantro, and spices. This quick and easy recipe yields tender, juicy beef, perfect for tacos, burritos, or served over rice with fresh accompaniments.
Ingredients
Marinade
- 4 cloves garlic, minced
- 1/2 cup (125 ml) orange juice
- 1/4 cup (65 ml) lime juice (about 2 limes)
- 1 cup finely chopped coriander/cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup (65 ml) olive oil
- 1 jalapeno, fresh, finely minced
- 2 tbsp white vinegar (white wine or cider vinegar)
Main
- Oil for brushing
- 750 g – 1.2 kg (1.5 – 2.5 lb) skirt or flank steak (900 g / 1.8 lb recommended)
- Tortillas, for serving
- Avocado slices, for serving
- Pico de gallo or diced tomato, for serving
- Coriander/cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
- Prepare the Marinade: Place all marinade ingredients (garlic, orange juice, lime juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar) into a large ziplock bag. Mix well. Add the skirt or flank steak to the bag and massage the marinade through to coat the beef evenly. Seal the bag and refrigerate for 1 to 8 hours, up to a maximum of 12 hours to avoid mushy texture from over-marinating.
- Bring Steak to Room Temperature: Remove the marinated steak from the refrigerator 20-30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat the Grill or Skillet: Brush the BBQ grill or a large skillet with oil and heat on high until it begins to smoke. If using a skillet indoors, ensure good ventilation by turning on a fan.
- Cook the Steak: Place the skirt steak on the hot grill or skillet. Cook for 3 minutes on each side for rare or 4 minutes on each side for medium-rare. For flank steak, cook 4 minutes each side for rare and 5 minutes each side for medium-rare. Avoid cooking beyond medium to prevent toughness.
- Rest the Steak: Remove the cooked steak and transfer it to a plate. Cover loosely with foil and let it rest for 5 minutes to allow juices to redistribute.
- Slice and Serve: Slice the steak thinly against the grain to maximize tenderness. Serve with warm tortillas, avocado slices, pico de gallo or tomato, fresh cilantro leaves, and lime wedges. Ideal for tacos, burritos, or alongside rice.
Notes
- Note 1: Skirt steak is preferred for its flavor and tenderness, but flank steak works as a good alternative.
- Note 2: Always slice against the grain to ensure a tender bite.
- You may marinate the steak for as little as 1 hour if short on time, but 4-8 hours yields best flavor.
- Resting the meat after cooking is crucial to keep it juicy.
