Citrus-Marinated Carne Asada Tacos With Cilantro and Lime

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 10–12 tacos)
• Prep Time: 25 minutes (plus 2–4 hours marinating)
• Cook Time: 10 minutes
• Total Time: 35 minutes (plus marinating)

Quick Ingredients

• 1½ lb flank or skirt steak
• 1/3 cup fresh orange juice
• 1/4 cup fresh lime juice
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp chili powder
• 1 tsp smoked paprika (optional but recommended)
• 1 tsp dried oregano
• 1½ tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1–2 tbsp finely chopped chipotle in adobo (optional, for heat)
• 12 small (6-inch) corn tortillas
• 1 cup finely diced white onion
• 1 cup chopped fresh cilantro leaves
• Lime wedges, for serving

Do This

• 1. Whisk orange juice, lime juice, olive oil, garlic, spices, salt, pepper, and chipotle (if using) in a bowl.
• 2. Place steak in a shallow dish or bag, pour marinade over, coat well, and chill 2–4 hours.
• 3. Preheat grill to high (500–550°F) or a cast-iron skillet over medium-high; oil grates or pan lightly.
• 4. Remove steak from marinade, pat lightly, then grill 3–5 minutes per side until nicely charred and medium-rare to medium.
• 5. Rest steak 5–10 minutes, then chop into small, bite-sized pieces.
• 6. Warm corn tortillas on the grill or in a dry skillet until soft and lightly toasted.
• 7. Fill tortillas with chopped steak, top with onion and cilantro, and finish with a squeeze of lime.

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Why You’ll Love This Recipe

• Big, bold flavor from a citrusy adobo-style marinade that is simple to shake together.
• Quick cooking: thin steak grills in minutes, perfect for busy weeknights or casual gatherings.
• Classic street-taco style toppings keep things fresh, bright, and easy.
• Easy to scale up for parties and just as good for meal prep.

Grocery List

• Produce: Oranges (for juice), limes, garlic, fresh cilantro, white onion
• Dairy: None required (optional: queso fresco or cotija for serving)
• Pantry: Flank or skirt steak, olive oil, ground cumin, chili powder, smoked paprika, dried oregano, kosher salt, black pepper, chipotle in adobo (optional), corn tortillas

Full Ingredients

For the Carne Asada Steak & Marinade

• 1½ lb flank steak or skirt steak, trimmed of excess surface fat
• 1/3 cup fresh orange juice (about 1 large orange)
• 1/4 cup fresh lime juice (about 2–3 limes), plus extra limes for serving
• 3 tbsp olive oil (or other neutral oil)
• 4 cloves garlic, minced or grated
• 2 tsp ground cumin
• 2 tsp chili powder
• 1 tsp smoked paprika (optional, for extra smoky flavor)
• 1 tsp dried oregano (Mexican oregano if you have it)
• 1½ tsp kosher salt (use about 1 tsp if using fine table salt)
• 1/2 tsp freshly ground black pepper
• 1–2 tbsp finely chopped chipotle peppers in adobo sauce (optional, for heat and smokiness)

For Serving the Tacos

• 10–12 small (6-inch) corn tortillas
• 1 cup finely diced white onion
• 1 cup loosely packed fresh cilantro leaves, roughly chopped
• Lime wedges (from 2–3 limes)

Optional Toppings (Not Traditional but Delicious)

• Crumbled cotija or queso fresco
• Sliced radishes
• Favorite salsa or hot sauce
• Diced avocado or a spoonful of guacamole

Step-by-Step Instructions

Step 1: Make the citrus adobo marinade

In a medium mixing bowl, whisk together the orange juice, lime juice, and olive oil. Add the minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, kosher salt, black pepper, and chopped chipotle in adobo (if using). Whisk until everything is well combined and the spices are evenly dispersed in the liquid.

Taste a tiny bit of the marinade (before it touches the raw meat). It should be bright, citrusy, salty, and a little spicy. If it tastes flat, add a small pinch more salt or a squeeze of lime. Remember, the steak will mellow the flavors slightly.

Step 2: Marinate the steak

Place the flank or skirt steak in a large resealable plastic bag or a shallow glass or ceramic dish. Pour the marinade over the steak, turning it several times so it is thoroughly coated on all sides. If using a dish, spoon some of the marinade on top to be sure the entire surface is covered.

Seal the bag (pressing out excess air) or cover the dish tightly. Refrigerate for at least 2 hours and up to 8 hours. Turn the steak once or twice during marinating if you can. For flank steak, 4–6 hours is ideal; skirt steak, which is thinner, can be ready in as little as 2 hours.

Step 3: Bring steak to room temperature and preheat the grill or pan

About 30 minutes before you plan to cook, remove the steak from the refrigerator so it can take off the chill. This helps it cook more evenly and sear better.

Preheat your grill to high heat, aiming for about 500–550°F. Clean and oil the grates lightly using tongs and a paper towel dipped in oil. If you are cooking indoors, place a large cast-iron or heavy stainless-steel skillet over medium-high to high heat and let it get very hot for at least 5 minutes. You want the surface ripping hot so the steak sears quickly.

Step 4: Grill or sear the steak until nicely charred

Remove the steak from the marinade, letting the excess drip off. Discard the used marinade. Pat the steak very lightly with paper towels; it should still be a bit glossy but not dripping wet (this encourages browning rather than steaming).

Place the steak on the hot grill or in the hot pan. For flank steak about 1-inch thick, cook for 4–5 minutes on the first side without moving it, until a deep brown crust and some light charring form. Flip and cook for another 3–4 minutes for medium-rare (about 130–135°F internal temperature) or 4–5 minutes for medium (about 140–145°F). For thinner skirt steak, reduce the time slightly: 3–4 minutes on the first side, 2–3 minutes on the second side.

If your steak is very thick or you prefer it more done, move it to a cooler part of the grill or lower the heat and cook a little longer, checking with an instant-read thermometer.

Step 5: Rest and chop the steak

Transfer the cooked steak to a cutting board and tent loosely with foil. Let it rest for 5–10 minutes. Resting allows the juices to redistribute so the meat stays moist when you slice it.

After resting, locate the grain of the meat (the direction in which the muscle fibers run). Using a sharp knife, slice the steak across the grain into thin strips, about 1/4-inch thick. Then turn the strips and chop them into small, bite-sized pieces. This makes the tacos easier to eat and ensures each bite has a mix of charred edges and juicy interior.

Step 6: Warm the corn tortillas

While the steak rests, warm your tortillas. On the grill: place tortillas directly on the grates over medium heat for about 20–30 seconds per side, until they are pliable and lightly toasted with a few char spots. On the stovetop: heat a dry skillet over medium-high and warm each tortilla 20–30 seconds per side.

Stack the warmed tortillas in a clean kitchen towel or in a tortilla warmer to keep them soft and hot until you are ready to assemble the tacos. Warm tortillas are much less likely to crack and taste far better.

Step 7: Assemble and serve the tacos

To build each taco, place a small handful of chopped carne asada in the center of a warm tortilla. Top with a spoonful of finely diced white onion and a pinch of chopped cilantro. Squeeze a wedge of lime over the top just before eating.

Serve immediately, with extra lime wedges, cilantro, and onion on the side so everyone can customize their tacos. Add optional toppings like crumbled cotija, salsa, or sliced radishes if you like, but the simple combination of steak, onion, cilantro, and lime is classic and incredibly satisfying.

Pro Tips

• Do not skip the rest time. Resting the steak before chopping is key for juicy meat and less juice running all over your cutting board.
• Marinate, but not overnight for skirt steak. Too long in an acidic marinade can make the thinner skirt steak a bit mushy. Aim for 2–6 hours.
• Slice against the grain. Cutting across the grain shortens the meat fibers and makes even a lean cut like flank or skirt steak very tender.
• Get serious heat. High heat is what gives you those lightly charred, smoky edges that make carne asada so good. If your pan is not smoking a little when the steak hits, it is not hot enough.
• Double up tortillas if needed. For very juicy tacos, use two tortillas per taco to prevent tearing and to catch any delicious drips.

Variations

• Spicier version: Add extra chipotle in adobo or a pinch of cayenne to the marinade, and serve with a fiery salsa on top.
• Citrus twist: Swap half of the orange juice for pineapple juice for a slightly sweeter, tropical note that still plays well with the lime and spices.
• Griddle-style tacos: After chopping the steak, toss it in a hot skillet with a small knob of butter for 1–2 minutes to crisp the edges before stuffing into tortillas.

Storage & Make-Ahead

You can marinate the steak up to 8 hours in advance; keep it refrigerated until about 30 minutes before cooking. Leftover cooked carne asada keeps well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a hot skillet with a splash of water or a drizzle of oil just until warmed through, to avoid drying it out. Warm tortillas fresh when you are ready to eat; tortillas can be stored tightly wrapped at room temperature for several days. For freezer storage, cool the cooked chopped steak completely, then freeze in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition (per serving)

Approximate per serving (assuming 4 servings, about 3 tacos each, without optional cheese or avocado): 550 calories; 35 g protein; 25 g fat; 45 g carbohydrates; 5 g fiber; 4 g sugar; 900 mg sodium. Actual values will vary based on the exact cut of steak, tortilla brand, and toppings used.