Description
Delicious Cheese-Loaded Carne Asada Tacos featuring marinated flank or skirt steak grilled to perfection, topped with melted cheese, fresh onions, and cilantro, all wrapped in warm tortillas. A perfect blend of smoky, tangy, and cheesy flavors for an easy and satisfying Mexican-inspired main course.
Ingredients
Scale
For the Marinade and Steak
- 1 lb flank or skirt steak
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Tacos
- 8 small corn or flour tortillas
- 1 cup shredded cheese (Mexican blend, cheddar, or Monterey Jack)
- 1/2 cup diced onion
- 1/2 cup chopped cilantro
- Lime wedges, for serving
Instructions
- Marinate the Steak: In a bowl or resealable bag, whisk together olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Add the flank or skirt steak, coating it thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
- Cook the Steak: Preheat a grill or heavy skillet over medium-high heat. Remove the steak from the marinade, letting excess drip off. Cook the steak for 4–5 minutes per side until it reaches medium-rare to medium doneness. Transfer to a cutting board and let it rest for 5 minutes to retain juices.
- Prepare the Steak for Tacos: Slice the rested steak thinly against the grain, then chop into bite-sized pieces, ensuring tender, easy-to-eat strips perfect for tacos.
- Warm the Tortillas and Melt the Cheese: Heat the tortillas in a dry skillet or over an open flame until soft and pliable. Sprinkle a generous handful of shredded cheese onto each tortilla, allowing the heat to gently melt the cheese.
- Assemble the Tacos: Top each cheesy tortilla with the chopped carne asada, diced onion, and fresh cilantro. Serve immediately with lime wedges for squeezing over the top.
Notes
- For a crispy, cheesy taco melt, fold the filled tortillas in half and pan-fry until golden and crispy on both sides.
- Add avocado slices, hot sauce, or sour cream to enhance richness and flavor complexity.
- You can substitute skirt or flank steak with flank steak if unavailable but avoid thicker cuts to retain authentic texture.
- Marinating longer (up to 8 hours) intensifies the flavor; overnight marination works well too.
Nutrition
- Serving Size: 1 taco
- Calories: 270
- Sugar: 1g
- Sodium: 330mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg
