Las Vegas Carne Asada Tacos
Grilled, marinated skirt steak chopped fine and folded into warm corn tortillas with onion, cilantro, and salsa. It's an everyday staple of the large Mexican-American community that shapes much of Las Vegas's food scene.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Grill or grill pan
- •Cutting board
- •Comal or skillet
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 18
- carbs
- 24
- protein
- 28
- calories
- 380
Instructions
- 1
Whisk the orange juice, lime juice, garlic, oil, cumin, and salt together in a shallow dish.
- 2
Add the skirt steak and turn to coat. Marinate in the refrigerator for at least 1 hour or up to 6 hours.
- 3
Remove the steak from the marinade and pat it dry.
- 4
Grill the steak over high heat for 3-4 minutes per side for medium-rare.
- 5
Let the steak rest for 5 minutes. Chop it finely against the grain.
- 6
Warm tortillas on a dry comal (flat Mexican griddle) or skillet until soft and pliable.
- 7
Fill the warm tortillas with chopped steak. Top with onion and cilantro.
- 8
Serve immediately with lime wedges and salsa on the side.
Chef's tips
Cook the steak quickly over very high heat to keep it juicy. Chop it finely against the grain right after resting.
Storage
Refrigerate cooked steak and toppings separately up to 3 days.
Reheating
Reheat steak briefly in a hot skillet; warm tortillas separately on a comal.
Common mistakes to avoid
- •Overcooking the thin steak until it turns tough
- •Cutting the steak without letting it rest first, which causes the juices to run out
Serving suggestions
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