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Grilled Carne Asada Tacos

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4.8 / 5

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SERVES

12 PEOPLE

ACTIVE TIME

15 MINUTES

TOTAL TIME

30 MINUTES

Time to fire up the grill. These tacos keep it classic, garlicmarinated carne asada, charred green onions, a generous spoonful of spicy salsa roja, and a big scoop of creamy guacamole. The splash of water in the guac? That’s the trick to getting it smooth. Want to level up? Do like Eric’s mother-in-law and use milk instead. Awesome or weird? You be the judge, but we wouldn’t mention it if it didn’t totally work!

INGREDIENTS

3 cloves garlic, smashed

2 tablespoons avocado oil or tallow

2 pounds beef steak (flap, skirt, or flank)

2 teaspoons salt

4 stalks green onion

12 (6-inch) corn tortillas

Guacamole (p. 144), for serving

spicy salsa roja (p. 144), for serving

3 small limes, cut into wedges for garnish

‍

Save

4.8 / 5

Share

SERVES

6 PEOPLE

ACTIVE TIME

15 MINUTES

TOTAL TIME

45 MINUTES

Time to fire up the grill. These tacos keep it classic, garlicmarinated carne asada, charred green onions, a generous spoonful of spicy salsa roja, and a big scoop of creamy guacamole. The splash of water in the guac? That’s the trick to getting it smooth. Want to level up? Do like Eric’s mother-in-law and use milk instead. Awesome or weird? You be the judge, but we wouldn’t mention it if it didn’t totally work!

Method

  1. In a small bowl, smash together the garlic and avocado oil.
  2. Place the steak onto a plate or shallow dish. Pour the garlic oil all over the steak, rubbing it into both sides. Sprinkle generously with salt. Allow at least 15 minutes to marinate. Alternatively, cover and refrigerate up to 24 hours for a more infused flavor.
  3. Preheat the grill on medium heat for 10 minutes. Grill the steak for 4 minutes per side to medium doneness, around 140°F-150°F internal temperature. Place the steak onto a cutting board and allow 10 minutes to rest. Then, cut into ½-inch, bite-sized pieces.
  4. While the steak is resting, grill the onions over medium-low heat for 1-2 minutes until beginning to wilt slightly. Let cool for 5 minutes; then chop.
  5. Warm the tortillas on the grill for 45-60 seconds per side until soft and pliable.
  6. Assemble the tacos by spreading a generous spoonful of guacamole on the tortilla. Top with steak followed by a spoonful of salsa roja. Finish each taco with chopped green onions and a squeeze of fresh lime juice. Serve warm.

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