Smoky Carne Asada Tacos with Fresh Salsa & Zesty Onion Relish
Nothing beats the aroma of sizzling steak paired with warm tortillas and vibrant toppings. These carne asada tacos are juicy, citrusy, and packed with bold flavor—perfect for sharing straight from the pan to the table.
Ingredients
For the Carne Asada Marinade:
1/3 cup white vinegar
1/2 cup soy sauce
4 garlic cloves, minced
Juice of 2 limes
1/2 cup olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
3 pounds flank steak
For the Onion Relish:
1 white onion, finely chopped
1/2 cup fresh cilantro, chopped
Juice of 1 lime
For the Homemade Salsa:
2 large tomatoes, diced
2 jalapeños, chopped
1 white onion, quartered
4 garlic cloves, peeled
4 dried red chili pods
Salt and pepper, to taste
For Serving:
Corn tortillas (about 30–32 oz package)
2 cups grated Cotija cheese (optional)
2 limes, cut into wedges (optional)
Instructions
1. Marinate the Steak:
In a large bowl, whisk together vinegar, soy sauce, garlic, lime juice, and olive oil. Add all the spices and mix well. Place the flank steak in the marinade, turning to coat completely. Cover and refrigerate for at least 6 hours, preferably overnight for maximum flavor.
2. Prepare the Onion Relish:
In a small bowl, combine chopped onion, cilantro, and lime juice. Stir well and chill in the fridge until ready to use.
3. Make the Salsa:
Lightly toast the dried chili pods in a skillet for 1–2 minutes until fragrant, then soak them in hot water for about 30 minutes until softened.
Meanwhile, preheat your oven to 230°C (450°F). Place tomatoes, onion, jalapeños, and garlic on a baking sheet and roast for 15–20 minutes until slightly charred.
Blend the roasted vegetables with the softened chilies until smooth. Season with salt and pepper to taste.
4. Cook the Carne Asada:
Heat a grill pan or skillet over medium-high heat with a drizzle of oil. Remove the steak from the marinade and cook for about 4–5 minutes per side for medium-rare (adjust to your preferred doneness).
5. Rest & Slice:
Let the steak rest for 5 minutes, then slice it thinly against the grain for tender, juicy bites.
6. Warm the Tortillas:
Heat the corn tortillas in a dry skillet until soft and slightly toasted.
7. Assemble the Tacos:
Fill each tortilla with sliced carne asada, a spoonful of onion relish, and a drizzle of homemade salsa. Top with Cotija cheese and a squeeze of fresh lime if desired.
Serving Tip:
Serve immediately while everything is hot and fresh. Add avocado slices or a dollop of sour cream for an extra layer of richness!
