Carne Asada Tacos with Salsa Verde and Lime

Why You’ll Love This Recipe

• Bright citrus-garlic marinade that tenderizes without overpowering the beefy flavor of skirt steak.
• Fast, high-heat grilling delivers charred edges and juicy, tender bites.
• Classic taquería-style toppings: minced white onion, cilantro, salsa verde, and warm corn tortillas.
• Charred scallions on the side add smoky sweetness and complete the street-taco vibe.

Grocery List

• Produce: Oranges, limes, garlic, jalapeño, cilantro, white onion, scallions, optional tomatillos (if making salsa), optional radishes.
• Dairy: None (optional: cotija for serving).
• Pantry: Skirt steak, corn tortillas, neutral oil (avocado or canola), soy sauce, ground cumin, dried Mexican oregano, kosher salt, black pepper, salsa verde (if not making homemade).

Full Ingredients

For the Citrus-Garlic Carne Asada

• 2 lb (900 g) skirt steak, trimmed of silverskin
• 1/2 cup (120 ml) fresh orange juice
• 1/4 cup (60 ml) fresh lime juice
• 4 large garlic cloves, minced (about 4 tsp)
• 1 jalapeño, seeded and finely chopped (about 2 tbsp)
• 1/4 cup loosely packed cilantro (stems and leaves), chopped
• 2 tbsp neutral oil (avocado or canola)
• 1 tbsp soy sauce
• 1 tsp ground cumin
• 1 tsp dried Mexican oregano, crushed between fingers
• 1 tsp kosher salt, plus more to finish
• 1/2 tsp freshly ground black pepper

For the Tacos

• 10 corn tortillas (5–6 inch)
• 1/2 cup finely minced white onion
• 1/2 cup chopped fresh cilantro leaves
• 1 cup salsa verde (store-bought or homemade)
• 2 limes, cut into wedges
• Flaky sea salt or kosher salt, to finish (optional)

Charred Scallions

• 1 bunch scallions (8–10), roots trimmed but bulbs intact
• 1 tsp neutral oil
• Pinch kosher salt

Step-by-Step Instructions

Step 1: Mix the citrus-garlic marinade

In a medium bowl, whisk together orange juice, lime juice, garlic, jalapeño, cilantro, oil, soy sauce, cumin, oregano, salt, and pepper until emulsified. Place the skirt steak in a large zip-top bag or shallow dish and pour the marinade over it, turning to coat. Seal and refrigerate for 45 minutes (recommended) and up to 2 hours. Avoid longer than 2 hours to prevent the acid from “cooking” the meat.

Step 2: Preheat the grill and prep toppings

Preheat a gas or charcoal grill to high, 500–550°F. Clean and oil the grates. While the grill heats, mince the white onion, chop the cilantro, and cut the limes into wedges. Keep the tortillas wrapped in a towel so they’re ready to warm quickly on the grill.

Step 3: Char the scallions

Toss the scallions with 1 tsp oil and a pinch of salt. Grill over direct heat, turning occasionally, until blistered and lightly charred in spots, 3–4 minutes. Transfer to a plate and tent loosely with foil to keep warm.

Step 4: Grill the steak hot and fast

Remove steak from the marinade and pat very dry with paper towels (this is essential for good browning). Lightly season with another pinch of salt. Grill over high heat, 2–4 minutes per side depending on thickness, until the edges are well charred and the center reads 125–130°F for medium-rare. Transfer to a cutting board and rest 5–10 minutes to reabsorb juices.

Step 5: Warm the tortillas

While the steak rests, warm the tortillas directly on the grill 30–45 seconds per side until pliable and lightly blistered. Stack and wrap in a clean towel to keep steamy and soft.

Step 6: Chop the carne asada

Slice the steak across the grain into thin strips, then rotate and chop into small bite-size pieces. Toss the chopped steak with any board juices and a quick squeeze of lime. Taste and finish with a pinch of flaky salt if needed.

Step 7: Build and serve

Place a warm tortilla on a plate, add a generous spoonful of chopped carne asada, and top with minced onion, cilantro, and a spoon of salsa verde. Serve immediately with lime wedges and the charred scallions on the side.

Pro Tips

• Dry the steak thoroughly after marinating to ensure a crisp, flavorful char.
• Skirt steak is thin; cook by feel and temperature rather than time alone. Pull at 125–130°F and rest.
• Slice across the grain first, then chop; this keeps each bite tender.
• Double up tortillas if yours are thin, or lightly brush with water before warming to prevent cracking.
• Keep everything hot: rest steak briefly, but have tortillas warmed and toppings ready for fast assembly.

Variations

• Orange-soy arrachera style: Replace soy sauce with 1 tbsp Maggi Jugo or use 2 tsp Worcestershire for deeper savoriness.
• Plancha method: No grill? Sear in a ripping-hot cast-iron skillet with 1 tsp oil, 2–3 minutes per side, windows open.
• Chipotle-lime kick: Add 1–2 tsp minced canned chipotle in adobo to the marinade for smoky heat.

Storage & Make-Ahead

Make the marinade up to 48 hours ahead and keep refrigerated. Marinate steak 30–120 minutes max, then pat dry and cook. Cooked carne asada keeps 3–4 days refrigerated in an airtight container; reheat quickly in a hot skillet to preserve juiciness. Freeze chopped cooked steak up to 2 months; thaw overnight in the refrigerator. Warm tortillas just before serving for best texture; charred scallions are best day-of but reheat well in a skillet.

Nutrition (per serving)

Approximate for 2 tacos: 520 calories; 35 g protein; 22 g fat; 36 g carbohydrates; 3 g fiber; 940 mg sodium. Values will vary based on tortilla brand and salsa.