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Carne Asada Tacos with Lime Crema
We pretty much live for tacos around here. One taco I’ve been wanting to try making is a Carne Asada Taco. I tested several types of carne asada and combined about 7 different recipes – taking the best of each, to create an amazing marinade. Orange juice from one, lime juice from another, soy sauce from one (doesn’t taste like soy sauce just gives that deep salt flavor throughout the meat), onions, jalapeno, cilantro, and tons of dry spices – probably ones you already have on hand.
I’ve said it before and I’ll say it again: all I want with my meat is FLAVOR. I can’t handle bland meat. Then I want it seared at in a hot, hot pan with slightly crispy edges. This is probably why I started testing, tinkering with, and creating recipes years ago, because I always wanted more flavor in my food! These Carne Asada Tacos with Lime Crema bring the flavor. Delicious savory steak with a tangy lime cream sauce, fresh pico, and creamy guac. Oh and a soft soft tortilla. It’s everything you need in a meal.
Carne Asada Steak Tacos with Lime Crema
Carne Asada Steak Marinade
- 2 lbs. flank steak, skirt steak, or sirloin
- 1/3 c. Mazola® Corn Oil
- 1/2 c. orange juice
- 2 limes, juiced
- 1/4 c. soy sauce
- 2 tbsp. apple cider vinegar
- 1 tbsp. sriracha or other hot sauce
- 4 cloves garlic, minced
- 1/2 yellow onion, diced
- 1 jalapeno diced
- 1/3 c. fresh cilantro, diced
- 2 tbsp. white sugar
- 2 tsp. garlic salt
- 1 tsp cumin
- 1/4 tsp. paprika
- 2 tsp. chili powder
- 1 c. sour cream
- 1 lime, juiced
- 2 tbsp. white sugar
Taco Building and Toppings
- queso fresco cheese (crumbled)
- pico de gallo (I used a fresh pre-made one from the store)
- small soft flour tortillas
- cilantro, diced
Carne Asada Steas
Add Mazola® Corn Oil, juices, soy sauce, vinegar, hot sauce, and other vegetables and spices to a large bowl. Mix well.
Cut steak into strips or cubes and place into a large ziploc bag. Pour marinade over steak in bag. Let marinate in fridge for at least 2 hours, up to 2 days. (If you want to grill the meat, don't cut it up, just marinade whole.)
When ready to cook, remove steak from fridge. Heat a cast iron pan or nonstick pan to medium high heat. Let the pan heat up for 5 minutes before placing meat on it.
Once pan is very hot, use tongs to remove steak from bag with marinade. Use tongs over bag to shake meat one or two times gently to get extra marinade off.
Place pieces of meat in searing hot pan. Turn heat down to medium. Cook the meat to your preference – we like it medium well, usually when the edges look slightly charred and the inside isn't pink anymore.
Once cooked, remove from the pan and let rest on a cutting board or platter.
To make the lime crema, stir together the sour cream, lime juice, and sugar in a bowl. I like to make it a little ahead of time and chill before eating, but it tastes great either way.
Store in the fridge in an airtight container.
Make the guacamole just before serving so it doesn't brown.
When ready to eat, layer steak onto a flour tortilla with guac, pico, and the lime crema. Top with more fresh lime juice and cilantro. Enjoy!
Let me know if you make these Carne Asada Tacos with Lime Crema or if you have any questions! Tag me with photos @plumstreetcollective on Instagram.
Happy taco eating!
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