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Flavorful Carne Asada Tacos Recipe with Easy Fresh Pico de Gallo

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Juicy, tender carne asada paired with crisp, zesty pico de gallo makes these tacos a perfect quick and easy meal for any occasion.

Ingredients

Scale
  • 1 ½ pounds flank steak or skirt steak (well-marbled cut)
  • 3 cloves garlic, minced
  • Juice of 2 limes (freshly squeezed)
  • ¼ cup olive oil (extra virgin recommended)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder (adjust to heat preference)
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro, chopped (for garnish and marinade)
  • 3 medium ripe tomatoes, finely diced (Roma tomatoes preferred)
  • 1 small white onion, finely chopped
  • 1 jalapeño, seeded and minced (optional)
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped
  • Salt, to taste
  • Small corn or flour tortillas, warmed
  • Optional toppings: sliced avocado, crumbled queso fresco, sour cream

Instructions

  1. Prepare the marinade by whisking together minced garlic, lime juice, olive oil, cumin, smoked paprika, chili powder, salt, pepper, and half of the chopped cilantro in a medium bowl.
  2. Place the flank steak in a shallow dish or resealable plastic bag and pour the marinade over it, coating well. Cover and refrigerate for at least 30 minutes, ideally 1 hour, but no longer than 4 hours. Flip halfway through marinating.
  3. While the steak marinates, combine diced tomatoes, onion, jalapeño, lime juice, cilantro, and salt in a bowl to make the pico de gallo. Mix well and set aside.
  4. Preheat a cast iron skillet or grill pan over medium-high heat until very hot, about 5 minutes.
  5. Remove the steak from the marinade, letting excess drip off, and cook on the hot pan for 4-5 minutes per side for medium-rare (internal temperature 130°F/54°C). Adjust cooking time for thickness or preferred doneness.
  6. Transfer the steak to a plate and tent loosely with foil. Let rest for 5-10 minutes to allow juices to redistribute.
  7. Slice the steak thinly against the grain for tenderness.
  8. Warm the tortillas on a dry skillet or over a gas flame for a few seconds on each side until pliable and slightly charred.
  9. Assemble the tacos by placing sliced carne asada on each tortilla, topping with fresh pico de gallo and optional toppings like avocado or queso fresco.
  10. Serve immediately with lime wedges on the side.

Notes

Marinate steak for at least 30 minutes but no longer than 4 hours to avoid mushy texture. Rest steak for 5-10 minutes after cooking to keep it juicy. Slice against the grain for tenderness. Warm tortillas just before serving to keep them soft. Adjust spice levels to taste. Corn tortillas for gluten-free; omit queso fresco for dairy-free.

Nutrition

Keywords: carne asada, tacos, pico de gallo, Mexican recipe, grilled steak, easy dinner, weeknight meal

Find it online: https://rowanrecipes.com/flavorful-carne-asada-tacos-recipe-with-easy-fresh-pico-de-gallo/