Carne Asada Tacos

Inspired by the delicious street tacos of Mexico, tasty carne asada tacos are filled with steak marinated in a spicy, citrusy blend of lime and orange juices, and Cholula® Original Hot Sauce. Top with chopped white onions, sliced radishes, smashed avocados, fresh cilantr... Inspired by the delicious street tacos of Mexico, tasty carne asada tacos are filled with steak marinated in a spicy, citrusy blend of lime and orange juices, and Cholula® Original Hot Sauce. Top with chopped white onions, sliced radishes, smashed avocados, fresh cilantro leaves, and a drizzle of Cholula® Cilantro Lime Cremosa Sauce.  ReadMore ReadLess
20 min
PREP TIME
16 min
COOK TIME
387
CALORIES
19
INGREDIENTS

Servings: 6 (2-taco)

INGREDIENTS

  • Carne Asada Tacos
  • 1/2 cup (125 milliliters) chopped fresh cilantro
  • 1/3 cup (75 milliliters) fresh lime juice
  • 1/4 cup (60 milliliters) orange juice
  • 1/4 cup (60 milliliters) Cholula® Original Hot Sauce
  • 2 tablespoons (30 milliliters) oil
  • 1 tablespoon (15 milliliters) Club House® Garlic Powder
  • 2 teaspoons (10 milliliters) Club House® Ground Cumin
  • 2 teaspoons (10 milliliters) Club House® Oregano Leaves
  • 1/2 teaspoon (2 milliliters) Club House® Chili Powder
  • 2 tablespoons (30 milliliters) kosher salt, divided
  • 1 1/2 teaspoons (7 milliliters) Club House® Ground Black Pepper
  • 1 1/2 pounds (750 grams) flank steak substitution Substitutions available / skirt steak
  • 12 (6-inch) flour tortillas, warmed substitution Substitutions available / corn tortillas
  • Cholula® Cilantro Lime Cremosa Sauce
  • Optional Toppings
  • Chopped white onion
  • Sliced radishes
  • Smashed avocado
  • Fresh cilantro leaves
  • Lime wedges

KEY PRODUCTS

cholula original 150 ml bottle

Cholula® Original Hot Sauce

cilantro-cremosa-sauce-ca

Cholula® Cilantro Lime Cremosa Sauce

INSTRUCTIONS

  • 1 For the Carne Asada Tacos, mix cilantro, lime and orange juice, Original Hot Sauce, oil, garlic powder, cumin, oregano, chili powder, 1 tablespoon (15 ml) of the salt and black pepper in medium bowl until well blended. Reserve 1/3 cup (75 ml) of the marinade for basting. Place steak in large resealable plastic bag. Add remaining marinade to bag, turning to coat well. Massage marinade into meat. Refrigerate 30 minutes – 1 hour.
  • 2 Heat grill on medium-high heat. Remove steak from marinade; discard any remaining marinade. Grill steak 6 – 8 minutes per side or until desired doneness (about 130 – 140°F/54 - 60°C for medium-rare), basting with reserved marinade halfway through. Remove steak from grill, sprinkle evenly with remaining kosher salt and allow to rest 5 minutes. Slice steak across the grain into thin strips, then cut into bite-size pieces.
  • 3 Fill warm tortillas with steak. Add desired toppings. Drizzle generously with Cilantro Lime Cremosa to serve.

    Tip: For extra flavor, marinate steak overnight!

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