Name: SPICY CARNE ASADA TACOS WITH GRILLED CORN SALSA
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Ingredients: Carne Asada; 1 skirt steak, about 2-3 lbs; ¼ cup fresh lime juice; ¼ cup fresh orange juice; ¼ cup low sodium soy sauce; 10 cloves garlic, minced; 3 tbsp avocado oil; 2 tsp ground cumin; 2 tsp dried oregano; 2 tsp chipotle chili powder; ½ tsp kosher salt; ½ cup fresh cilantro; 1 large onion, cut into large pieces; avocado oil; Grilled Corn Salsa; 2 red jalapeños, seeded and minced; 6 ears fresh corn, shucked; 3 tbsp olive oil, divided; ½ cup minced red onion; ½ cup chopped cilantro; 1 tsp grated lime rind; 2 tbsp lime juice; 1 tsp kosher salt; For Assembly & Serving; 16 corn and/or flour tortillas; Crumbled queso fresco; Sour cream; Thinly sliced radishes; Jalapeños; Grill

SPICY CARNE ASADA TACOS WITH GRILLED CORN SALSA

The combination of juicy, marinated steak and super fresh, grilled corn salsa makes for one killer taco! These Spicy Carne Asada Tacos are perfect for Taco Tuesday...or any day of the week!

Servings

Prep Time

20 minutes

Cook Time

15 minutes

Calories

610

Author

Jason Glover

Ingredients

Carne Asada
1 skirt steak, about 2-3 lbs
¼ cup fresh lime juice
¼ cup fresh orange juice
¼ cup low sodium soy sauce
10 cloves garlic, minced
3 tbsp avocado oil
2 tsp ground cumin
2 tsp dried oregano
2 tsp chipotle chili powder
½ tsp kosher salt
½ cup fresh cilantro
1 large onion, cut into large pieces
avocado oil
Grilled Corn Salsa
2 red jalapeños, seeded and minced
6 ears fresh corn, shucked
3 tbsp olive oil, divided
½ cup minced red onion
½ cup chopped cilantro
1 tsp grated lime rind
2 tbsp lime juice
1 tsp kosher salt
For Assembly & Serving
16 corn and/or flour tortillas
Crumbled queso fresco
Sour cream
Thinly sliced radishes
Jalapeños

Tools

Grill
Medium bowls
Shallow dish
Cutting board
Knife
In a medium bowl, stir together all of the marinade ingredients except for the cilantro and onions.
Pour the marinade into a large, shallow dish or a Ziploc bag. Add the cilantro and onion.
Add the skirt steak and flip to coat. Cover and refrigerate for 2-10 hours.
While the steak marinates, prepare the grilled corn salsa: Preheat grill to medium-high heat. Brush corn with 1 tablespoon of oil.
Grill the corn, uncovered, turning often, until charred, about 15-20 minutes.
Cool for a few minutes then cut the kernels from the cobs.
Combine the corn, remaining 2 tablespoons of oil, onion, cilantro, lime juice and rind, and salt. Mix until well combined. Cover and refrigerate until ready to serve. (Salsa will last up to a week in the fridge and is great on salads, chicken, eggs, and more!)
Remove the steak from the fridge about 30 minutes prior to grilling.
Preheat grill to medium-high heat (aim for about 450-475°F). Remove the steak from the marinade and discard remaining marinade. Oil the grill grates to prevent sticking.
Grill the steak for 3-5 minutes per side, until desired degree of doneness is reached. (135°F for med-rare, 145°F for medium.)
Let rest for 5-7 minutes then slice against the grain.
Grill the tortillas for a couple minutes on each side.
Add some carne asada to each tortilla and top with the grilled corn salsa, crumbled queso fresco, sour cream, radishes, and jalapeños, if you want it extra spicy!

Directions

In a medium bowl, stir together all of the marinade ingredients except for the cilantro and onions.
Pour the marinade into a large, shallow dish or a Ziploc bag. Add the cilantro and onion.
Add the skirt steak and flip to coat. Cover and refrigerate for 2-10 hours.
While the steak marinates, prepare the grilled corn salsa: Preheat grill to medium-high heat. Brush corn with 1 tablespoon of oil.
Grill the corn, uncovered, turning often, until charred, about 15-20 minutes.
Cool for a few minutes then cut the kernels from the cobs.
Combine the corn, remaining 2 tablespoons of oil, onion, cilantro, lime juice and rind, and salt. Mix until well combined. Cover and refrigerate until ready to serve. (Salsa will last up to a week in the fridge and is great on salads, chicken, eggs, and more!)
Remove the steak from the fridge about 30 minutes prior to grilling.
Preheat grill to medium-high heat (aim for about 450-475°F). Remove the steak from the marinade and discard remaining marinade. Oil the grill grates to prevent sticking.
Grill the steak for 3-5 minutes per side, until desired degree of doneness is reached. (135°F for med-rare, 145°F for medium.)
Let rest for 5-7 minutes then slice against the grain.
Grill the tortillas for a couple minutes on each side.
Add some carne asada to each tortilla and top with the grilled corn salsa, crumbled queso fresco, sour cream, radishes, and jalapeños, if you want it extra spicy!