Tacos de Asada
Tacos de Asada are flavorful Mexican tacos made with grilled beef, served on warm corn tortillas, and garnished with fresh toppings.
Nutrition
Calories: 450cal
Carbohydrate: 30g
Protein: 30g
Fat: 25g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
15 min Cook
35 min Total
4 Servings
Ingredients
- 1 1/2 pounds flank or skirt steak
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 corn tortillas
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced onion
- 1 lime, cut into wedges
- 1 avocado, sliced
- 1/2 cup crumbled queso fresco (optional)
- 1/2 cup salsa (optional)
Instructions
- In a medium bowl, combine lime juice, olive oil, minced garlic, ground cumin, salt, and black pepper. Stir to mix well.
- Place the steak in a shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated. Cover with plastic wrap and refrigerate for at least 15 minutes. For better flavor, marinate for up to 8 hours.
- Preheat a grill to medium-high heat (about 450°F). If you do not have a grill, you can use a grill pan on the stovetop.
- Remove the steak from the marinade and shake off any excess. Place the steak on the grill. Cook for about 6-8 minutes on each side, or until the internal temperature reaches 135°F for medium-rare.
- Transfer the steak to a cutting board. Let it rest for about 5 minutes to retain the juices. Master Tip: Always slice the steak against the grain to ensure tenderness.
- While the steak rests, warm the corn tortillas on the grill for about 30 seconds per side until soft and pliable.
- Slice the rested steak into thin strips. Divide the beef evenly among the tortillas.
- Top each taco with a sprinkle of chopped cilantro and diced onion. Add avocado slices, a squeeze of lime juice, and optional toppings like queso fresco and salsa.
- Serve the tacos de asada immediately, with extra lime wedges on the side for squeezing.
