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    Carne Asada Tacos

    These flank-steak soft tacos are so tasty and easy, they should be in everyone’s repertoire. Plus they’re made with fresh corn tortillas (not fried) and topped with a quick homemade salsa made with avocado, tomato, onion and a bright squeeze of lime.


    • 1/2 cup white vinegar
    • 2 tablespoons chili powder
    • 2 tablespoons extra-virgin olive oil
    • 2 3/4 teaspoons salt, divided
    • 1 teaspoon garlic powder
    • 2 pounds flank or skirt steak, trimmed and cut into 3 equal portions
    • 1 pound tomatoes, chopped
    • 2-4 fresh jalapeño peppers, or serrano chiles, seeded and finely diced
    • 1/2 cup chopped onion
    • 1/2 cup chopped fresh cilantro
    • 1 ripe but slightly firm avocado, diced
    • Juice of, 1 lime
    • 16 5- to 6-inch corn or whole-wheat flour tortillas, warmed
    • 1/3 cup crumbled Cotija cheese, (see Tip) or other shredded cheese


    Step 1
    Whisk vinegar, chili powder, oil, 2 teaspoons salt and garlic powder in a 9-by-13-inch baking dish. Add steak and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 24 hours.
    Step 2
    Make salsa about 20 minutes (and up to 2 hours) before cooking the meat: Gently combine tomatoes, jalapeños (or chiles) to taste, onion, cilantro, avocado, lime juice and the remaining 3/4 teaspoon salt in a medium bowl.
    Step 3
    Position rack in upper third of oven; preheat broiler.
    Step 4
    Place the steak on a rimmed baking sheet (discard the marinade). Broil 3 to 4 minutes per side for medium. Transfer to a clean cutting board and let rest for 5 minutes. Thinly slice against the grain. Serve the steak wrapped in warm tortillas and topped with the salsa and cheese.


    Tip: Cotija cheese, also called queso añejo or queso añejado, is an aged Mexican cheese similar to Parmesan. Find it near other specialty cheeses or in Mexican grocery stores.

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