SaveCarne Asada Tacos
Citrus-marinated skirt steak, charred on the grill, sliced thin against the grain. Topped with fresh salsa, cilantro, and onion on warm corn tortillas.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $18.00 · $3.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 2 lb skirt steak
- 1/3 cup lime juice (about 3 limes)
- 1/4 cup orange juice (fresh squeezed)
- 3 tbsp olive oil
- 5 cloves garlic (minced)
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/2 cup fresh cilantro (chopped, divided)
- 1 whole jalapeno (seeded and minced)
- 12 small corn tortillas
- 1 medium white onion (finely diced)
- 3 medium roma tomatoes (diced)
- 6 whole lime wedges (for serving)
Instructions
- 1
Make the marinade: Whisk together lime juice, orange juice, olive oil, garlic, cumin, chili powder, smoked paprika, salt, pepper, half the cilantro, and jalapeno. Pour over skirt steak in a ziplock bag or shallow dish. Marinate 2-4 hours in the fridge, flipping halfway.
Don't marinate longer than 4 hours. The acid will start to break down the meat texture.
- 2
Remove steak from marinade 30 minutes before grilling. Let it come to room temperature. Preheat grill to high heat (450-500°F). Pat steak lightly dry.
- 3
Grill steak 3-4 minutes per side for medium (145°F internal). The sugars in the citrus marinade will create beautiful char marks. Remove and rest 10 minutes under loose foil.
Skirt steak goes from perfect to overcooked fast. Pull at 140°F and let carryover take it to 145°F.
- 4
While steak rests, warm tortillas on the grill, about 30 seconds per side. Make a quick salsa by tossing diced tomatoes, remaining cilantro, half the diced onion, a squeeze of lime, and a pinch of salt.
- 5
Slice steak thinly against the grain. Pile onto warm tortillas. Top with fresh salsa, remaining diced onion, and a squeeze of fresh lime.
Restaurant secret: Cutting against the grain is non-negotiable. Find the lines in the meat and cut perpendicular to them.
Pairs With
Modelo Especial or Pacifico with lime
Clean, crisp, and cold cuts through the charred richness
Tequila, grapefruit soda, lime
Grapefruit bitterness and tequila earthiness are a natural match
Hibiscus flower iced tea
Tart and floral, refreshes between every bite
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Cumbia, Latin pop, and the kind of music that makes tacos taste even better.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Skirt steak has more flavor than flank steak and is the traditional cut for carne asada.
- •Double-stack your tortillas for structural integrity.
- •Restaurant secret: Taqueria-style means a sprinkle of diced onion and cilantro only. No cheese, no sour cream.
Substitutions
- skirt steak → flank steak (marinate a bit longer)
- corn tortillas → flour tortillas
- jalapeno → serrano for more heat
Leftovers
Refrigerate sliced steak up to 3 days. Reheat quickly in a hot skillet.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
