Quick Carne Asada Tacos (Taqueria Style)
These carne asada tacos are a homemade version of the recipe from my local taco truck. It's quick, easy, and will soon become your favorite way to eat beef tacos!
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Ingredients
Marinade:
- ½ tablespoon ground cumin
- ½ tablespoon garlic powder
- ½ teaspoon kosher salt
- Pinch Cayenne pepper
- 4 tablespoons olive oil, divided
For the tacos:
- 1 pound skirt steak, sliced into ½ inch (1cm) pieces
- 1 red bell pepper, seeded and sliced
- 1 green bell pepper, seeded and sliced
- 1 red onion, sliced
- 8 flour or corn tortillas, warmed
- Sour cream
- ¼ cup cilantro, chopped
- 1 lime, sliced
Instructions
Marinate:
- In a small bowl, combine cumin, garlic powder, salt, and cayenne with 2 tablespoons of olive oil.
- Pour half the marinade into a large zip-top bag or airtight container. Add the steak, seal, and toss to combine. Refrigerate for at least 4 hours or overnight.
- Pour the remaining marinade into another zip-top bag or airtight container. Add peppers and onion, seal, and toss to combine. Refrigerate for at least 4 hours or overnight.
Cook steak and veggies:
- In a large cast iron skillet, heat 1 tablespoon oil over medium heat. Add the steak and cook, for 6 to 9 minutes, flipping all pieces to cook evenly. Transfer the steak to a plate and cover with another plate to keep warm.
- Add the remaining 1 tablespoon oil to the skillet and cook the peppers and onion, stirring frequently for about 7 minutes, until fork tender. Return the steak to the pan and stir-fry for 2 minutes to heat through.
Assemble the tacos:
- Spoon some of the steak and veggie mixture onto each tortilla. Top with sour cream and cilantro and serve with a lime wedge.
Nutrition
Serving: 2 tacos | Calories: 441kcal | Carbohydrates: 30g | Protein: 29g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 394mg | Potassium: 608mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1062IU | Vitamin C: 64mg | Calcium: 68mg | Iron: 4mg
