Description
These Cheese-Loaded Carne Asada Tacos are a delicious Mexican-inspired dish featuring marinated and grilled flank or skirt steak, topped with melted Mexican cheese, fresh cilantro, avocado, and red onions, all wrapped in warm tortillas. Perfect for a flavorful and satisfying meal that combines tender, smoky beef with creamy cheese and zesty lime.
Ingredients
For the Carne Asada:
- 1 lb flank steak or skirt steak
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lime, juiced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon oregano
- 1/4 cup fresh cilantro, chopped
For the Tacos:
- 8 small flour or corn tortillas
- 2 cups shredded Mexican cheese blend (or your choice of cheese)
- 1/2 cup red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Salsa (optional)
- Lime wedges (for serving)
Instructions
- Marinate the Carne Asada: In a bowl, combine the olive oil, minced garlic, lime juice, ground cumin, chili powder, smoked paprika, salt, pepper, and oregano. Mix well to create the marinade.
- Prepare the Steak: Rub the marinade evenly onto both sides of the flank or skirt steak. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse. For best results, marinate for up to 2 hours.
- Grill the Carne Asada: Preheat your grill or grill pan to medium-high heat. Once hot, place the marinated steak on the grill and cook for about 4-5 minutes per side for medium-rare doneness. Adjust the time according to your preferred level of doneness.
- Rest and Slice the Steak: Remove the steak from the grill and let it rest for about 5 minutes. This resting period helps retain the juices. Then, slice the steak thinly against the grain into strips.
- Warm the Tortillas: While the steak rests, warm each tortilla in a dry skillet over medium heat for approximately 30 seconds on each side until they are soft and slightly charred.
- Assemble the Tacos: Place a generous amount of shredded Mexican cheese on each warm tortilla. Arrange the sliced carne asada on top of the cheese, allowing some of it to melt from the heat of the meat.
- Add Toppings: Top the tacos with thinly sliced red onions, fresh cilantro, and avocado slices. Optionally, add salsa to taste for an extra kick of flavor.
- Serve: Serve the assembled tacos immediately alongside lime wedges to squeeze over for a fresh, zesty finish. Enjoy your cheesy, flavorful carne asada tacos!
Notes
- For more tender meat, marinate the steak for up to 2 hours but no longer to avoid breaking down the texture excessively.
- If you don’t have a grill, a grill pan or cast-iron skillet on the stovetop works well.
- Use either flour or corn tortillas depending on preference and dietary needs.
- Feel free to swap Mexican cheese blend with cheddar, Monterey Jack, or queso fresco for different flavor profiles.
- Adding salsa is optional but recommended for added flavor and moisture.
- Resting the meat after grilling is critical to keep the steak juicy and tender when sliced.
