Carne Asada Street Tacos

Ingredients

• 1.75 lb flank steak (Pounded to an even thin thickness)
• 0.25 cup reduced-sodium soy sauce
• 0.25 cup orange juice
• 2 tbsp lime juice (For the marinade)
• 2 tbsp olive oil (For the marinade)
• 1 tbsp brown sugar
• 1 tsp liquid smoke
• 1 tbsp ground cumin (For the spice mix)
• 1 tbsp garlic powder (For the spice mix)
• 2 tsp smoked paprika (For the spice mix)
• 2 tsp chili powder (For the spice mix)
• 1 tsp salt (For the spice mix, plus more to taste in guacamole)
• 1 tsp onion powder (For the spice mix)
• 1 tsp ground coriander (For the spice mix)
• 0.5 tsp black pepper (For the spice mix)
• 0.5 tsp cayenne pepper (For the spice mix)
• 2 tbsp olive oil (Mixed with the remaining spice mix to make the wet spice rub)
• 11 corn tortillas (Recipe specifies 10–12 tortillas; warm until pliable)
• 1 recipe pico de gallo (Recommended topping; homemade or store-bought)
• 4 avocados (Medium, peeled and pitted)
• 1 Roma tomato (Seeded and chopped)
• 1 jalapeno (Seeded, deveined, and diced; adjust to taste)
• 0.25 cup red onion (Finely diced, rinsed, drained, and patted dry)
• 2 garlic cloves (Minced)
• 3 tbsp cilantro (Finely chopped)
• 3.5 tbsp lime juice (For the guacamole; use 3–4 tablespoons and adjust to taste)
• 0.5 tsp ground cumin (For the guacamole)
• 0.25 tsp salt (For the guacamole, plus more to taste)
• black pepper (For the guacamole, to taste)
• sour cream (For serving)
• Cotija cheese (For serving)
• homemade salsa (Optional, for serving)
• hot sauce (Optional, for serving)
• lime wedges (Optional, for serving)
• grilled pineapple salsa (Optional accompaniment)
• Mexican street fries (Optional accompaniment)

Steps

1. 1

   Add the cumin, garlic powder, smoked paprika, chili powder, salt, onion powder, coriander, black pepper, and cayenne pepper to a small bag or sealable container. Shake or whisk to combine, then set the spice mix aside.

2. 2

   Add the soy sauce, orange juice, lime juice, olive oil, brown sugar, and liquid smoke to a large freezer bag. Whisk or massage the bag to combine the marinade.

3. 3

   Add 3 tablespoons of the spice mix to the marinade and whisk or massage again until evenly incorporated.

4. 4

   Add the pounded flank steak to the bag. Press out excess air, seal the bag, and turn it several times so the marinade coats the steak evenly. Refrigerate for 4–12 hours; longer marinating gives the best flavor.

5. 5

   While the steak marinates, prepare the pico de gallo and any other toppings except the guacamole. Cover and refrigerate them until needed.

6. 6

   When ready to cook, combine the remaining spice mix with 2 tablespoons olive oil in a small bowl to make a wet spice rub.

7. 7

   Discard the marinade and pat the steaks thoroughly dry with paper towels. Rub the wet spice mixture evenly over all sides of the steak. Let the steak rest at room temperature for 30 minutes.

8. 8

   Grease and preheat an outdoor grill or indoor grill pan over high heat. Place the steak on the grill, then reduce the heat to medium-high.

9. 9

   Grill the steak for 5–6 minutes per side, turning once, for medium doneness. The recommended internal temperature is 145°F / 63°C. For medium-well, continue cooking over indirect heat for an additional 5–10 minutes per side depending on thickness. For rare steak, use high heat so the exterior chars before the interior overcooks.

10. 10

    Transfer the steak to a cutting board and let it rest for 10 minutes so the juices redistribute.

11. 11

    Chop the rested steak into small, bite-sized pieces.

12. 12

    Warm the corn tortillas in the microwave or a skillet, or char them briefly on the grill or directly over an open gas-stove flame. Turn with tongs as needed; keep them warm and pliable rather than brittle.

13. 13

    Mash the avocados in a medium bowl to your preferred consistency.

14. 14

    Fold the tomato, jalapeno, red onion, garlic, cilantro, lime juice, cumin, salt, and black pepper into the mashed avocado. Taste and adjust with additional lime juice or salt as needed.

15. 15

    Serve the guacamole immediately, or press plastic wrap directly against its surface and refrigerate until serving to help prevent browning.

16. 16

    Assemble the tacos by layering each warm tortilla with chopped carne asada, pico de gallo, guacamole, sour cream, and Cotija cheese. Serve with optional lime wedges, salsa, and hot sauce.

Notes

The recipe yields approximately 10–12 tacos. Store guacamole with plastic wrap pressed directly onto its surface. Store steak and toppings separately and reheat the steak gently before assembling. Do not cook the steak beyond medium if maximum juiciness is desired; well-done steak is listed in the source as 165°F but not recommended.

Nutrition per serving

• main
• Mexican
• tacos
• grilled
• beef
• street food
• high-protein
• spicy