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Carne Asada Tacos

Tender marinated skirt steak and classic street taco toppings – this flavorful handheld has it all
  • Ingredients:

    1 c. coarsely chopped fresh cilantro, plus more for serving
    1 chipotle chile in adobo, plus 1 tbsp. adobo sauce
    2 scallions, coarsely chopped
    3 cloves garlic, finely chopped
    Zest and juice of 2 limes
    Zest and juice of 1 navel orange
    1 tbsp. canola oil, plus more for grill
    1 tbsp. Worcestershire sauce
    2 1/2 tsp. ground cumin
    1 tsp. kosher salt, plus more
    1 tsp. freshly ground black pepper, plus more
    1 lb. skirt or flank steak, trimmed, cut into 6" pieces
    8 small corn tortillas
    1/2 c. chopped white onion
    Sliced red radishes, cotija, and salsa verde, for serving



Step 1
In a food processor or blender, blend cilantro, chipotle chile, adobo sauce, scallions, garlic, lime zest, lime juice, orange zest, orange juice, oil, Worcestershire sauce, cumin, salt, and pepper until smooth.

Step 2
Place steak in a large resealable bag and pour in marinade. Press air out of bag and massage marinade into steak. Refrigerate at least 4 hours or up to overnight.

Step 3
Prepare a grill for medium-high heat; heat 5 minutes (or preheat a large cast-iron skillet over medium-high heat). Pour a small amount of oil onto a wad of paper towels and rub grates until coated with a thin layer of oil. Repeat if needed to make sure grates are coated.

Step 4
Using paper towels, pat excess marinade from steak; season both sides with a heavy pinch of salt and pepper. 

Step 5
Grill steak until just browned on one side, about 3 minutes. Flip and continue to grill until second side is browned and an instant-read thermometer inserted into thickest part registers 125°, 2 to 3 minutes more. Transfer steak to a cutting board, tent with foil, and let rest 5 minutes.

Step 6
Meanwhile, reduce grill heat to medium and grill tortillas until just toasted, 20 to 30 seconds per side. Transfer tortillas to a platter.

Step 7
Slice steak against the grain into bite-sized pieces. Top each tortilla with steak, onion, cilantro, radishes, cotija, and salsa verde.

Recipe courtesy of Brooke Caison and

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