Grilled Carne Asada Tacos

grilled carne asado tacos with pico de gallo

Today’s Best Recipe is Grilled Carne Asada Tacos with Pico de Gallo.

This delicious grilled Carne Asada Tacos with Pico de Gallo recipe is tender cuts of seasoned meat nestled in warm tortilla shells and tucked in with fresh, homemade pico de gallo.

Carne Asada is intensely flavored meat that is very popular in Mexico.

It is quick to marinate and easy to grill.

Tip: 

There are several different cuts of meat you can use for this recipe.

Skirt steak or minute steak is best due to the thin cut and quick cooking time.

How to Make Carne Asada

Makes 12 tacos

Barbecue grill

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

Pico de Gallo (see below)

2 limes, each cut into 6 wedges

grilled carne asado tacos with pico de gallo

How to Make Grilled Carne Asada:

Marinate:

In a medium bowl, combine lemon juice, garlic, jalapeños, teriyaki sauce, bell pepper, sugar, and salt until sugar and salt have dissolved.

In a large resealable plastic bag, add marinade and meat and seal.

Work marinade through meat with your fingers.

Refrigerate meat for at least 2 hours or for up to 6 hours.

Grill:

Preheat greased barbecue grill to medium.

Remove meat from marinade, discarding marinade.

Grill meat for 4 to 5 minutes per side for medium-rare.

Remove from grill and let stand for 8 to 10 minutes.

Carve meat across the grain into thin slices, then cut into bite-size pieces.

Serve:

To build tacos, skillet warm tortillas.

Divide meat equally among tortillas and top with Pico de Gallo.

Fold tortillas in half. Serve with sliced lime.

How to Make Pico de Gallo

Makes 2 cups (500 mL)

This is a salsa I use more than any other.

These crisp, refreshing flavors capture the true essence of Mexico!

I can’t think of a Mexican dish this does not taste good on.

Try it on warm, crispy tortilla chips. 

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

  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 and refrigerate, stirring occasionally, for 1 hour or for up to 24 hours.
  4. Add salt to taste just before serving.

Excerpted from 200 Easy Mexican Recipes by Kelley Cleary Coffeen © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.

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