Carne Asada Tacos


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Carne Asada Tacos

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Fresh citrus juices liven up the flavor of grilled skirt steak tacos. Pair with fresh avocado, pico de gallo, and fresh cilantro for extra freshness.

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Servings and Ingredients

Serves 6
1(1-lbs.) Angus Reserve boneless beef skirt steak
¼ c.Hy-Vee Short Cuts chopped white onion
¼ c.fresh orange juice
2 tsp.lime zest
2 tbsp.fresh lime juice
2 tbsp.Gustare Vita olive oil
1fresh jalapeno, seeded and chopped
1 tbsp.Hy-Vee apple cider vinegar
2Hy-Vee Short Cuts garlic cloves, minced
¼ tsp.Hy-Vee kosher sea salt
¼ tsp.Hy-Vee ground black pepper
12Hy-Vee street taco flour tortillas
Avocado, seeded, peeled, and sliced
Hy-Vee fresh pico de gallo
Fresh cilantro, for garnish

Things To Grab

  • Large resealabe plastic bag
  • Shallow dish
  • Charcoal or gas grill
  • Meat thermometer
  • Aluminum foil


  1. Trim fat from steak. Place steak in a large resealable plastic bag set in a shallow dish. Combine onion, orange juice, lime zest and juice, olive oil, jalapeno pepper, vinegar, garlic, salt, and black pepper. Pour mixture over steak. Seal bag; turn to coat steak. Marinate in the refrigerator for 2 to 24 hours

  2. Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat. Remove steak from marinade; discard marinade. Grill for 12 to 15 minutes or until medium-rare (130 degrees), turning once halfway through. Loosely cover steak with foil; let rest 5 minutes.

  3. While the steak rests, grill tortillas a few at a time over direct heat until they begin to char, 1 to 2 minutes. Stack and wrap tortillas in foil to keep warm. Thinly slice steak against the grain; divide among tortillas. Add avocado, pico de gallo, and, if desired, cilantro.

Nutrition facts


350 Calories per serving
2 tacos

Amounts Per Serving

  • Total Fat: 15g
  • Cholesterol: 65mg
  • Sodium: 480mg
  • Total Carbohydrates: 29g
  • Protein: 24g

Daily Values

Iron 20%
Calcium 6%
Vitamin D 0%
Potassium 6%

Recipe Source:

Seasons June 2019