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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
Course Main Course
Cuisine Mexican
Servings 4 tacos
Calories 350 kcal

Equipment

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

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.

Instructions
 

  • In a medium bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, chili powder, paprika, salt, and pepper to create the marinade.
  • 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.
  • Preheat your grill or grill pan over medium-high heat. Remove the steak from the marinade and discard the marinade.
  • 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.
  • 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.
  • Thinly slice the grilled flank steak against the grain. Warm the corn tortillas on the grill or in a skillet until pliable.
  • Assemble the tacos by placing a few slices of steak on each tortilla, topping with fresh pico de gallo, and garnishing with cilantro leaves.
  • Serve with lime wedges on the side.

Notes

These tacos are perfect for gatherings and can be customized with various toppings.
Keyword Carne Asada, Pico de Gallo, Tacos