By Carne asada tacos with crunchy toppings. Read the full method and preparation notes before starting.
Before you begin
Read the ingredient list and the full method before starting. Source estimates are not kitchen-test measurements; marinating, cooling and resting notes remain part of the recipe.
Steak Your Claim — Carne asada tacos with crunchy toppings
Carne asada tacos with crunchy toppings. Read the full method and preparation notes before starting.
Ingredients
Method
- Make the quick-pickled onion at least 30 minutes before dinner. Pack the sliced red onion into a heat-safe bowl or jar. Bring the vinegar, water, sugar, and salt just to a simmer, then pour the mixture over the onion. Press the onion beneath the liquid and let it cool. Refrigerate until needed.
- Pat the steak dry. Rub it on both sides with the neutral oil and Carne Asada Seasoning. Let it stand for 20 to 30 minutes while the toppings are prepared; do not leave it at room temperature longer than 1 hour.
- Prepare the cabbage or lettuce, avocado, salsa, cilantro, lime wedges, and drained pickled onion. Keep the toppings cold until serving.
- Heat a cast-iron skillet or grill pan over high heat until very hot. Cook the steak without moving it for 3 to 5 minutes per side, depending on thickness and preferred doneness. Flank steak is best around medium-rare to medium rather than well-done.
- Transfer the steak to a cutting board and rest it for 8 to 10 minutes. Warm the tortillas in the same dry skillet for about 20 seconds per side, then wrap them in a clean towel.
- Identify the direction of the steak's grain and slice thinly across it. Cutting against the grain matters more than almost anything else for tender flank or skirt steak.
- Fill each warm tortilla with steak. Add cold cabbage or lettuce, salsa, avocado, cilantro, pickled red onion, and a squeeze of lime. Serve immediately.
Notes
As an alternative, use 1 pound boneless skinless chicken thighs. Season them the same way and cook until browned and at least 165°F in the thickest part; thighs are usually better around 175°F for tenderness. The pickled onions keep refrigerated in their liquid for about 2 weeks and are useful on eggs, sandwiches, rice bowls, and salads. Do not warm the salsa or pile wet toppings onto all the tacos in advance. Assemble each taco as it is eaten so the tortillas do not become soggy.
A reliable serving count is not specified in the saved source.
No reliable overall time is supplied here. Include any marinating, resting or overnight preparation described in the method.
Where shown, times and yields are saved source estimates, not measured kitchen-test results.
For general food handling, cooling and reheating guidance, read the cooking notes. Browse the recipe notebook for another dish.