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Beef Tacos: Tacos de Carne Asada


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Rate this recipe 4.5/5 (22 Votes)


  • 1 flank steak, trimmed of excess fat
  • 1 cup pickled jalapenos, including the carrots and onions that come in the jar
  • Salt and pepper
  • 8 corn tortillas
  • 1/4 cup white onion, coarsely chopped
  • 1/4 cup cilantro leaves
  • 2 tablespoons salsa de arbol
  • 1 tablespoon canola oil, plus more, as needed


Servings 4
Adapted from


Step 1

Cover flank steak on one side with the pickled jalapenos, then turn over let sit at room temperature, covered for 1 hour.

Preheat the grill or broiler.

Season both sides of the steak with salt and pepper and place on a hot grill or under the broiler. Cook the steak for 5 to 6 minutes on each side (for medium rare), and then chop into 1/4-inch pieces.

Heat a small saute pan and add 1 tablespoon canola oil. Warm corn tortillas for 30 seconds on each side, adding more oil as necessary. Stack 2 tortillas together, place the meat in the center of the tortillas and top with the onion and cilantro. Drizzle a teaspoon of the salsa de arbol on top of each taco.

Per serving: Calories 230; Total Fat 8 grams; Saturated Fat 2 grams; Protein 14 grams; Total Carbohydrate 25 grams; Sugar: 2 grams; Fiber 4 grams; Cholesterol 35 milligrams; Sodium 624 milligrams


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