Indulge in the rich flavors of Mexico with our Best Recipe for Grilled Carne Asada Tacos featuring succulent cuts of marinated meat embraced by warm tortilla shells and adorned with homemade pico de gallo. Carne Asada, renowned for its intense flavor, is a beloved Mexican delight that’s both quick to marinate and easy to grill. Whether you’re a seasoned chef or a taco enthusiast, this recipe promises a tantalizing experience for your taste buds.

Indulge in the vibrant flavors of Mexico with our Grilled Carne Asada Tacos recipe, a tantalizing fusion of marinated beef perfection and homemade Pico de Gallo. Elevate your Taco Tuesday with these authentic Mexican street food delights that boast a quick and easy preparation, making them an ideal choice for any culinary enthusiast. The secret lies in the flavorful Carne Asada marinade featuring a zesty blend of lemon juice, garlic, teriyaki sauce, and pickled jalapeños, ensuring each bite is a burst of savory goodness. Whether you’re a grilling aficionado or a taco enthusiast, our recipe promises a fiesta on your plate, showcasing the magic of skirt steak, quick cook times, and the bold essence of Mexican cuisine.

Grilled Carne Asada Tacos

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: Makes 12 tacos

Cuisine: Mexican

Ingredients:

Marinade:

• Juice of 3 lemons
• 3 cloves garlic, minced
• 1⁄2 cup (125 mL) drained sliced pickled jalapeño peppers
• 1⁄2 cup (125 mL) teriyaki sauce
• 1 tablespoon (15mL) minced red bell pepper
• 1 tablespoon (15mL) granulated sugar
• 2 teaspoons (10mL) kosher salt
• 1 ½ pounds (750g) beef skirt or minute steak (see Tip)
• 12 6- to 8-inch (15 to 20 cm) flour or corn tortillas

Pico de Gallo:

• 4 tomatoes, seeded and diced
• 4 green onions, greens parts only, minced
• 3 jalapeño peppers, seeded and minced
• 2 serrano chile peppers, seeded and minced
• 1 onion, finely chopped
• 2 tablespoons minced fresh cilantro
• Juice of 2 limes
• Kosher salt to taste

How to Make Grilled Carne Asada:

Marinate:

1. In a medium bowl, combine lemon juice, garlic, jalapeños, teriyaki sauce, red bell pepper, sugar, and salt until sugar and salt dissolve.
2. Place meat in a large resealable plastic bag, add the marinade, and seal. Massage marinade into the meat.
3. Refrigerate for at least 2 hours, or up to 6 hours.

Grill:

1. Preheat a greased barbecue grill to medium.
2. Remove meat from the marinade, discarding the marinade.
3. Grill the meat for 4 to 5 minutes per side for medium-rare.
4. Remove from the grill and let it rest for 8 to 10 minutes.
5. Carve meat across the grain into thin slices, then cut into bite-size pieces.

Pico de Gallo:

1. In a large bowl, combine tomatoes, green onions, jalapeños, serrano chiles, onion, and cilantro.
2. Add lime juice and mix well.
3. Transfer to an airtight container, refrigerate for at least 1 hour, or up to 24 hours, stirring occasionally.
4. Add salt to taste just before serving.

Serve:

1. Skillet warm tortillas.
2. Divide meat equally among tortillas and top with Pico de Gallo.
3. Fold tortillas in half. Serve with sliced lime.

Expert Tips:

• Opt for skirt steak or minute steak due to their thin cut and quick cooking time.
• Experiment with adding homemade taco seasoning to enhance the flavor profile.

Recipe FAQs:

• Can I use a different cut of meat? While skirt steak or minute steak is recommended, flank steak can be a suitable alternative.
• How long can I marinate the meat? Marinate for at least 2 hours or up to 6 hours for optimal flavor.
• Can I make Pico de Gallo in advance? Yes, prepare Pico de Gallo up to 24 hours in advance for the best results.

Explore the art of crafting the perfect taco with our Grilled Carne Asada Tacos – an authentic Mexican recipe that unveils the exquisite combination of marinated beef, lime-infused tortillas, and a vibrant medley of fresh, homemade salsa. Dive into the world of BBQ grill tacos, where each bite is a celebration of bold flavors and culinary mastery. Discover the versatility of our taco recipe, offering options to experiment with different taco seasonings, ensuring your dining experience is a personalized journey through the best taco combinations. Whether you’re a seasoned chef or a home cook seeking quick and flavorful meals, these Grilled Carne Asada Tacos are the ultimate expression of fiesta food – a symphony of taste that captures the heart of Mexican street cuisine.

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Grilled Carne Asada Tacos

Yield: 12 tacos

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Savor the essence of Mexico with our Grilled Carne Asada Tacos – a symphony of marinated meat, homemade pico de gallo, and taco perfection! #MexicanCuisine #TacoLovers

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Ingredients

Marinade:

• Juice of 3 lemons
• 3 cloves garlic, minced
• 1⁄2 cup (125 mL) drained sliced pickled jalapeño peppers
• 1⁄2 cup (125 mL) teriyaki sauce
• 1 tablespoon (15mL) minced red bell pepper
• 1 tablespoon (15mL) granulated sugar
• 2 teaspoons (10mL) kosher salt
• 1 ½ pounds (750g) beef skirt or minute steak (see Tip)
• 12 6- to 8-inch (15 to 20 cm) flour or corn tortillas

Pico de Gallo:

• 4 tomatoes, seeded and diced
• 4 green onions, greens parts only, minced
• 3 jalapeño peppers, seeded and minced
• 2 serrano chile peppers, seeded and minced
• 1 onion, finely chopped
• 2 tablespoons minced fresh cilantro
• Juice of 2 limes
• Kosher salt to taste

Instructions

Marinate:

1. In a medium bowl, combine lemon juice, garlic, jalapeños, teriyaki sauce, red bell pepper, sugar, and salt until sugar and salt dissolve.
2. Place meat in a large resealable plastic bag, add the marinade, and seal. Massage marinade into the meat.
3. Refrigerate for at least 2 hours, or up to 6 hours.

Grill:

1. Preheat a greased barbecue grill to medium.
2. Remove meat from the marinade, discarding the marinade.
3. Grill the meat for 4 to 5 minutes per side for medium-rare.
4. Remove from the grill and let it rest for 8 to 10 minutes.
5. Carve meat across the grain into thin slices, then cut into bite-size pieces.

Pico de Gallo:

1. In a large bowl, combine tomatoes, green onions, jalapeños, serrano chiles, onion, and cilantro.
2. Add lime juice and mix well.
3. Transfer to an airtight container, refrigerate for at least 1 hour, or up to 24 hours, stirring occasionally.
4. Add salt to taste just before serving.

Serve:

1. Skillet warm tortillas.
2. Divide meat equally among tortillas and top with Pico de Gallo.
3. Fold tortillas in half. Serve with sliced lime.

Notes

• Opt for skirt steak or minute steak due to their thin cut and quick cooking time.
• Experiment with adding homemade taco seasoning to enhance the flavor profile.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 144Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 210mgCarbohydrates: 21gFiber: 4gSugar: 9gProtein: 7g

The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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