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Carne Asada Street Tacos with Fresh Pico

Carne Asada Tacos with Fresh Pico

Delicious tacos filled with marinated grilled beef and topped with fresh pico de gallo.
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 4 tacos
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Carne Asada
  • 1.5 pounds Flank steak The main protein for the tacos.
  • 1/4 cup Olive oil For marinating the steak.
  • 1/4 cup Lime juice Adds acidity to the marinade.
  • 4 cloves Garlic, minced For flavor in the marinade.
  • 1 teaspoon Ground cumin Adds warmth to the flavor.
  • 1 teaspoon Chili powder For a bit of heat.
  • 1 teaspoon Paprika For color and flavor.
  • to taste Salt and pepper For seasoning the marinade.
For the Fresh Pico de Gallo
  • 2 cups Tomatoes, diced Fresh base for the pico.
  • 1/2 cup Red onion, finely chopped Adds crunch and flavor.
  • 1/4 cup Fresh cilantro, chopped For freshness.
  • 1 whole Jalapeño, seeded and minced For heat.
  • 1 whole Lime, juiced Adds acidity to the pico.
  • to taste Salt For seasoning the pico.
For Assembly
  • 8 pieces Corn tortillas For serving the tacos.
  • 1 whole Lime wedges For serving.
  • 1/4 cup Fresh cilantro leaves For garnish.

Equipment

  • Grill or Grill Pan
  • mixing bowl
  • Resealable Plastic Bag
  • cutting board
  • knife

Method
 

  1. In a medium bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, chili powder, paprika, salt, and pepper to create the marinade.
  2. Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.
  3. Preheat your grill or grill pan over medium-high heat. Remove the steak from the marinade and discard the marinade.
  4. Grill the steak for about 5-7 minutes on each side, or until it reaches an internal temperature of 130°F for medium-rare. Let it rest for 5 minutes before slicing.
  5. While the steak is resting, prepare the pico de gallo by combining diced tomatoes, red onion, cilantro, minced jalapeño, lime juice, and salt in a bowl. Mix well and let sit for a few minutes.
  6. Thinly slice the grilled flank steak against the grain. Warm the corn tortillas on the grill or in a skillet until pliable.
  7. Assemble the tacos by placing a few slices of steak on each tortilla, topping with fresh pico de gallo, and garnishing with cilantro leaves.
  8. Serve with lime wedges on the side.

Notes

These tacos are perfect for gatherings and can be customized with various toppings.