Go Back
–+ servings

Best Carne Asada Tacos with Mango Salsa Pan-Grilled

Gentle Tummy
Print Recipe

Ingredients
  

Carne Asada:

  • 1-2 pounds skirt steak
  • 1/4 cup avocado oil
  • 1/4 cup orange juice
  • 2 limes (juiced)
  • 1/4 cup cilantro (chopped)
  • 1 tablespoon Worcestershire sauce
  • 3 cloves garlic (minced)
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • dash pepper

Corn Mango Salsa:

  • 1 cup mango (diced)
  • 1 cup corn (fresh or frozen)
  • 2 cloves garlic (diced)
  • 1/2 cup tomatoes (diced)
  • 1 lime (juiced)
  • 1/4 cup red onion (diced)
  • 1/4 cup cilantro (chopped)
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • dash black pepper

Cilantro Lime Crema (see separate recipe)

Instructions
 

Carne Asada:

  • In a medium bowl, combine avocado oil, orange juice, the juice of 2 limes, chopped cilantro, Worcestershire sauce, minced garlic cloves, cumin, oregano, salt, and a dash of pepper. Mix well to combine.
    Place 1-2 pounds of skirt steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for 1-4 hours or overnight to allow the flavors to infuse.
  • Heat a cast iron skillet or a Hexclad skillet over medium-high heat until it is hot. You can test the heat by sprinkling a few drops of water onto the skillet; they should sizzle and evaporate immediately.
    Remove the skirt steak from the marinade, allowing any excess marinade to drip off. Lay it down on paper towels to remove excess marinade.
    Place the steak in the preheated skillet. Cook for about 3-4 minutes on each side for medium-rare, or until the steak reaches your desired level of doneness. For medium-rare: The internal temperature should be about 130°F (54°C).For medium: Aim for 140°F (60°C). Avoid overcrowding the skillet; cook in batches if necessary.
    Once cooked, transfer the steak to a cutting board and let it rest for 10-15 minutes. This allows the juices to be redistributed, ensuring a juicy and tender carne asada.
    Slice the steak against the grain into thin strips. Serve immediately with your favorite sides, such as grilled vegetables, rice, or tortillas.

Mango Salsa:

  • Finely dice the red onion and garlic cloves.Heat a skillet or grill pan over medium-high heat. Add 1 teaspoon of olive oil. Add the corn and cook for 1 minute. Add the red onions and stir and cook for another minute. Add the garlic and stir well. Continue to cook and stir occasionally until the kernels are slightly charred, about 5-7 minutes. Remove from heat and let cool on a plate lined with a paper towel.
  • Peel and dice the mango and tomatoes and add to a mixing bowl.Roughly chop the cilantro, juice two limes, and add with the honey, salt, and pepper to the bowl. Mix well and adjust the salt if needed.Transfer the salsa to a serving bowl and enjoy immediately, or refrigerate for up to 2 hours before serving to let the flavors meld.

Taco Assembly:

  • Warm up a skillet to medium high heat. Dip your corn tortilla in water and carefully place in the hot pan. Cook on both sides for about 1 minute until lightly toasted and soft.
    Layer your taco with a warm tortilla, strips of carne asada, scoop of corn mango salsa, a dollop of my Cilantro Lime Crema, and a sprinkle of cotija cheese.

Video

Notes

Marinating Time: For the best flavor, marinate the steak overnight. If you're short on time, marinate for at least 1 hour to allow the flavors to penetrate the meat.
Removing Marinade: Be sure to remove the excess marinade by patting the meat with paper towels before placing in skillet. This will produce a nice char on the outside of the meat when it's placed in the hot pan.
Cutting Against the Grain: Always slice the skirt steak against the grain. This means cutting perpendicular to the direction of the muscle fibers. This will ensure the steak is tender and easy to chew.
Resting the Steak: Letting the steak rest is crucial. This step allows the juices to redistribute throughout the meat, making each bite flavorful and juicy.
Sauteed Veggies: You do not have to sautee the corn, red onion and garlic. You can add them cold to the rest of the salsa ingredients. 
Did you make this recipe?Please let me know in the comments below how it turned out :)