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Carne Asada Tacos
with pico de gallo / zucchini spears

Active: 30 Total: 50

Carne asada was a community member request that we first brought to a meal plan in 2019. We were quickly won over by the citrus notes in the marinade that brighten up these classic tacos.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method. If cooking on the stovetop, note that you will slice the steak before it is combined with the marinade. If cooking on the grill, marinate / cook the steak whole and slice afterwards to simplify the grilling process.

Tags

Ingredients

Servings:
4
Metric
Pico de Gallo:
  • Onions, medium white - 1/2, chopped
  • Jalapenos - 1, chopped
  • Tomatoes, roma - 6, chopped
  • Cilantro leaves - 2 Tbsp, chopped
  • Oil, cooking - 1 tsp
Carne Asada Tacos:
  • Garlic - 4 cloves, chopped
  • Cilantro leaves - 1/4 cup, chopped
  • Steak, flank or skirt - 1 lb
  • Oil, olive - 1/4 cup
  • Limes - 1/2, juice of
  • Oranges - 1, juice of
  • Limes - 1/2, wedges
  • Oil, cooking - 1 Tbsp
  • Cheese, queso fresco - 4 oz, crumbled (sub shredded Mexican Blend)
  • Tortillas, taco-sized corn or flour - 8
Zucchini Spears:
  • Zucchini - 1 lb, sliced into spears
  • Oil, cooking - 1 Tbsp
  • Cumin - 1 tsp
  • Paprika, regular or smoked - 1/2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Choose Cooking Method

Prep

  1. Garlic / Onions / Jalapenos - Prep as directed. Store garlic in one container. Combine onions and jalapenos in another container. (Can be done up to 5 days ahead)
  2. Tomatoes / Cilantro (for pico and carne asada) / Zucchini - Prep as directed. Store separately. (Can be done up to 2 days ahead)
  3. Marinate steak - Whisk together garlic, cilantro (portion for carne asada), olive oil, lime juice, and orange juice. Add steak and turn to coat in marinade. Tenderize steak with a fork. Marinate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
  4. Limes - Slice into wedges.

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Make

  1. Heat grill to 500F / 260C degrees, leaving one part over direct heat and one part over indirect heat. Clean grates and brush with cooking oil (portion for asada).
  2. Combine onions, jalapenos, tomatoes, cilantro (portion for pico), and cooking oil (portion for pico). Season with some salt.
  3. Brush zucchini spears with cooking oil (portion for zucchini). Sprinkle with cumin and paprika. Season with some salt and pepper.
  4. Remove steak from marinade (discard marinade). Season with some salt and pepper.
  5. Place steak and zucchini over direct heat. Sear steak and zucchini on each side with the cover closed. When steak and zucchini have grill marks on both sides (this may happen at different times), move them to indirect heat and continue cooking with lid closed. Remove zucchini when tender. Cook steak until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
  6. Let steak rest, covered, for 10 minutes. Then thinly slice against the grain.
  7. Crumble queso fresco.
  8. Heat tortillas according to package directions.
  9. Assemble tacos by filling tortillas with steak, pico de gallo, and queso fresco. Squeeze lime wedges over top. Enjoy with zucchini.

Prep

  1. Garlic / Onions / Jalapenos - Prep as directed. Store garlic in one container. Combine onions and jalapenos in another container. (Can be done up to 5 days ahead)
  2. Tomatoes / Cilantro (for pico and carne asada) / Zucchini - Prep as directed. Store separately. (Can be done up to 2 days ahead)
  3. Steak - Thinly slice steak against the grain. (Can be done up to 2 days ahead)
  4. Marinate steak - Whisk together garlic, cilantro (portion for carne asada), olive oil, lime juice, and orange juice. Add steak and turn to coat in marinade. Tenderize steak with a fork. Marinate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
  5. Limes - Slice into wedges.

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Make

  1. Combine onions, jalapenos, tomatoes, cilantro (portion for pico), and cooking oil (portion for pico). Season with some salt.
  2. Brush zucchini spears with cooking oil (portion for zucchini). Sprinkle with cumin and paprika. Season with some salt and pepper.
  3. Remove steak from marinade (discard marinade). Season with some salt and pepper.
  4. Heat a large skillet over medium-high heat. Sear zucchini on all sides, turning with tongs as it cooks, until tender, 8 to 10 minutes. Set zucchini aside and return pan to heat.
  5. To heated skillet, add cooking oil (portion for carne asada). Add steak and saute until steak is golden brown and cooked through, ~5 minutes. (Note: be careful not to crowd the pan so that the steak can properly brown. Cook in batches if needed.)
  6. Crumble queso fresco.
  7. Heat tortillas according to package directions.
  8. Assemble tacos by filling tortillas with steak, pico de gallo, and queso fresco. Squeeze lime wedges over top. Enjoy with zucchini.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (20)
Gluten-free (1)
Paleo (1)
Vegetarian (3)

Most Helpful

Another 10 star meal. So good. The marinade was amazing. Added garlic and salt to the pick and made salsa. Also grilled cherry tomatoes instead of zucchini and it was fantastic on the tacos. Going on repeat!!

By: Sara
Posted: May 05, 2021
Diet: Original
1 Helpful

16 reviews

Had high hopes for the meat but didn’t find it near as flavorful as others have mentioned. We find the carnitas recipe a wonderful choice.

By: Nancy
Posted: May 14, 2021
Diet: Original
0 Helpful

so flavorful and delicious! Saved this recipe to go into our regular rotation.

By: Ruth
Posted: May 10, 2021
Diet: Original
0 Helpful

I would make this again but not with skirt steak. I have yet to cook a successful meal with such a tough cut of meat. I tenderized and marinated overnight and it was still disappointingly chewy

By: Heidi
Posted: May 09, 2021
Diet: Paleo
0 Helpful

Delicious! Might buy pico to cut down on prep time.

By: Emily
Posted: May 09, 2021
Diet: Original
0 Helpful

We loved these tacos! So easy. The zucchini felt like an afterthought, to be honest. I might just do a salad next time.

By: Bethany
Posted: May 09, 2021
Diet: Original
0 Helpful

So tasty! Especially doing the steak on the grill. Hubby was annoyed that the zucchini seemed limp /soggy, but I really loved the flavor and so did he.

By: Rachel
Posted: May 08, 2021
Diet: Original
0 Helpful