Mexican
Citrus-Garlic Carne Asada Tacos
Thin skirt steak gets a quick citrus-and-beer marinade, then a blistering grill or cast-iron sear for smoky edges and a juicy pink center. Serve it with chopped onion, cilantro, salsa, and grilled scallions on hot corn tortillas.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbQuick Weeknight
At a Glance
- Time
- 25 mins
- Serves
- Makes 8 tacos
- Cost
- High
- Cuisine
- Mexican
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Whisk together the orange juice, lime juice, beer, olive oil, tamari, garlic, salt, cumin, black pepper, and serrano. Coat the steak thoroughly and let it marinate for 15 to 20 minutes at room temperature so the surface seasons without turning mushy.
- Heat a grill, grill pan, or cast-iron skillet over high heat until it is smoking hot. Cook the steak for 3 to 4 minutes per side, until the outside is deeply charred and the center stays juicy and pink.
- Move the steak to a cutting board and rest it for 8 minutes. Slice it thinly against the grain.
- Warm the tortillas in a dry skillet or directly over a flame until soft and lightly blistered. Grill the scallions alongside them until marked and sweet.
- Fill each tortilla with sliced steak and finish with onion, cilantro, salsa, and grilled scallions. Serve with lime wedges so the tacos stay bright and sharp at the table.
Adaptations
Easy Swap- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Corn tortillas and the citrus marinade keep the meal naturally gluten-free and dairy-free when you use gluten-free beer or water.