You’re gonna want to save these Juicy Carne Asada Tacos with a Citrus Marinade for Cinco de Mayo this year! Using @mariaandricardos Whole Wheat Plus Tortillas that I have been buying since freshman year of college - crazy! 💃🏼
Flank steak is quick to grill up, budget-friendly, and tastes just as delicious as it's more expensive fellow kin!
How to cook the perfect flank steak?
Flank and skirt steak are both more "chewier" meats in the sense of you have to cook them differently than your sirloin, ny strip, and so on. Also, a marinade for flank steak will help tremendously when it comes to the final outcome in both flavor and texture!
In a large bowl, add the olive oil, lime juice, orange juice, chopped cilantro, minced garlic, and seasonings. Mix to combine.
Add the flank steak and toss with cooking tongs to coat the steak in the marinade. Cover and marinate in the fridge for 1-4 hours.
On a heated griddle or skillet, add the tortillas to heat up for 20-30 seconds on each side.
Remove the steak to come to room temperature for 20 minutes prior to cooking.
In a large skillet over medium high heat, add 1 tbsp. olive oil to heat up for 2-3 minutes.
Add the steak and any juices in the bowl to the skillet. Cook for 5-7 minutes on each side.
Let the steak rest for 5 minutes before chopping into small bite-sized pieces.
How to make carne asada tacos?
After grilling or pan-cooking your flank steak, as described above, you'll assemble the warmed tortillas by evenly distributing the steak bites and garnishing with finely chopped onions, cilantro, and crumbled feta or cotija cheese.
Pickled onions are a FANTASTIC addition to these tacos and take no time to make from scratch at home!
How to quick-pickle onions?
Ingredients you'll need:
1 medium Red Onion, very thinly sliced (grab those goggles! Lol)
1/2 cup Water
1/4 cup Distilled White Vinegar
1/4 cup Apple Cider Vinegar (or more distilled)
2 tbsp. Honey or Maple Syrup
1 tsp. Salt
Pack the thinly sliced onions into a 1-pint mason jar (or similar jar with airtight lid) and place in your sink.
In a small saucepan, heat up the water, both vinegars, maple syrup, and salt. Bring to a gentle boil then simmer over medium heat for 2-3 minutes.
Pour the mixture over the onions. Seal with the lid tightly and rinse any drippings on the outside of the jar.
Let sit at room temperature for at least 20 minutes before storing away in the fridge.
They are ready to eat after the 20 minutes, but can be stored up to 2-3 weeks in the fridge!
I've been buying Maria & Ricardo's tortillas at my local Whole Foods for YEARSS, so this NEW mini Cinco de Mayo series in collaboration with them is a dream come true. Their wholesome and delicious tortillas are baked for a variety of needs, styles, and nutritional standards without compromising taste and quality. They have KETO tortillas, traditional tortillas, and basically every tortilla you could possibly need.
You can shop them on Amazon as well as find a grocer nearest to you by checking out their Store Locator here!
Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!
“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
6-8 Maria and Ricardo’s Whole Wheat Plus Tortillas
1 ½ lb. Flank Steak
¼ cup Olive Oil
Juice of 2-3 Limes
Juice of 1 Orange
½ cup Fresh Cilantro, chopped + more for garnishing
4 Garlic Cloves, minced
1 tsp. EACH: Ground Cumin, Salt, Chili Powder
Feta or Cotija Cheese, for garnishing
1/3 cup White Onion, finely chopped, for garnishing
Lime Wedges, for serving
Instructions
In a large bowl, add the olive oil, lime juice, orange juice, chopped cilantro, minced garlic, and seasonings. Mix to combine.
Add the flank steak and toss with cooking tongs to coat the steak in the marinade. Cover and marinate in the fridge for 1-4 hours.
On a heated griddle or skillet, add the tortillas to heat up for 20-30 seconds on each side.
Remove the steak to come to room temperature for 20 minutes prior to cooking.
For a “charcoal effect,” heat up the tortillas for 10-20 seconds on each side directly over your gas grill. Cover the heated tortillas with a kitchen cloth and set aside.
In a large skillet over medium high heat, add 1 tbsp. olive oil to heat up for 2-3 minutes.
Add the steak and any juices in the bowl to the skillet. Cook for 5-7 minutes on each side.
Let the steak rest for 5 minutes before chopping into small bite-sized pieces.
To assemble the tacos, evenly distribute the steak bites among the tortillas. Garnish with finely chopped onions, cilantro, and crumbled feta or cotija cheese.
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Hey, I’m Lauren!
Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)
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