Mexican Carne Asada Taco
Grilled marinated beef served in corn tortillas with citrus, garlic, and spices. Char the meat over high heat and assemble with fresh toppings for a warm, smoky taco.
Ingredients
Method
Pat beef dry with paper towels and place in a shallow dish.
Whisk together lime juice, orange juice, minced garlic, olive oil, cumin, oregano, chili powder, salt, and black pepper in a bowl.
Pour marinade over beef, coating all sides evenly. Cover and refrigerate for at least 30 minutes, up to 12 hours.
Remove beef from refrigerator 15 minutes before grilling to bring to room temperature.
Preheat grill to medium-high heat. Remove beef from marinade, allowing excess to drip off. Grill 4–5 minutes per side for medium-rare, until internal temperature reaches 130°F. Rest for 5 minutes.
Warm tortillas over the grill flame or in a skillet for 30 seconds per side until pliable.
Slice beef against the grain into thin strips.
Place a portion of sliced beef on each warm tortilla. Top with sliced red onion and fresh cilantro.
Serve immediately with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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