20 min
PREP TIME
16 min
COOK TIME
387
CALORIES
19
INGREDIENTS
Servings: 6 (2-taco)
INGREDIENTS
- Carne Asada Tacos
- 1/2 cup chopped fresh cilantro
- 1/3 cup fresh lime juice
- 1/4 cup orange juice
- 1/4 cup Cholula® Original Hot Sauce
- 2 tablespoons oil
- 1 tablespoon McCormick® Garlic Powder
- 2 teaspoons McCormick® Ground Cumin
- 2 teaspoons McCormick® Oregano Leaves
- 1/2 teaspoon McCormick® Chili Powder
- 2 tablespoons kosher salt, divided
- 1 1/2 teaspoons McCormick® Pure Ground Black Pepper
-
1 1/2
pounds
flank steak
![substitution]( "substitution")
Substitutions available
/ skirt steak
-
12
(6-inch)
flour tortillas, warmed
![substitution]( "substitution")
Substitutions available
/ corn tortillas
- Cholula® Cilantro Lime Cremosa Sauce
- Optional Toppings
- Chopped white onion
- Sliced radishes
- Smashed avocado
- Fresh cilantro leaves
- Lime wedges
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 of the salt and black pepper in medium bowl until well blended. Reserve 1/3 cup 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 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!
