Description
These Carne Asada Tacos with Cilantro Lime Garlic Sauce combine tender, flavorful flank steak cooked using your choice of slow cooker, Instant Pot, or grill methods, served alongside crispy chipotle-spiced oven-baked fries. Topped with a refreshing cilantro lime garlic sauce, avocado, feta cheese, jalapeños, pickled onions, and shredded lettuce, these tacos are a perfect balance of smoky, spicy, tangy, and creamy flavors ideal for a satisfying Mexican-inspired meal.
Ingredients
For the Carne Asada:
- 2 pounds flank steak
- 4 cloves garlic, minced or grated
- 1 tablespoon chipotle chili powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- Kosher salt, to taste
- 2 tablespoons extra virgin olive oil
- Zest and juice of 1 lime
- 1/2 cup Mexican beer (such as Negra Modelo) or water
- 1 tablespoon honey
- Warmed corn or flour tortillas, for serving
- Avocado, sliced, for serving
- Feta cheese, crumbled, for serving
- Jalapeños, sliced, for serving
- Pickled onion, for serving
- Shredded lettuce, for serving
For the Fries:
- 4 potatoes, cut into ¼-inch-thick matchsticks
- 3 tablespoons extra virgin olive oil
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Kosher salt, to taste
- Zest and juice of 1 lime
For the Cilantro Lime Garlic Sauce:
- 1-2 cloves garlic, grated
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 cup fresh cilantro, finely chopped
- 2 green onions, finely chopped
- Kosher salt, to taste
Instructions
- Prepare the Carne Asada marinade and cook: Combine the steak, minced garlic, chipotle chili powder, onion powder, smoked paprika, a pinch of kosher salt, olive oil, lime zest and juice in your chosen cooking device—slow cooker, Instant Pot, or grill marinade pan. Rub the seasonings thoroughly into the steak. Add the Mexican beer or water. Depending on the method: for slow cooker, cook on low for 6 hours or high for 3-4 hours; for Instant Pot, cook on high pressure/manual for 8 minutes with natural or quick release; for grill, marinate 30 minutes or refrigerate up to overnight.
- Finish the steak for caramelization: Preheat the broiler to high. Remove the cooked steak from the cooking liquid and place it on a baking sheet. Let rest for 10 minutes, then shred lightly. Add 1/2 cup of the cooking liquid onto the steak and drizzle with honey. Broil for 2-5 minutes until caramelized—watch carefully to prevent burning. Toss with extra cooking liquid if desired for moistness.
- Make the chipotle-spiced fries: Preheat your oven to 425°F (220°C). Spread the prepared potato matchsticks on a large baking sheet. Toss with olive oil, chipotle chili powder, smoked paprika, garlic powder, and a generous pinch of kosher salt. Lay them out in a single layer without overcrowding. Bake for 15-20 minutes, then flip and continue baking for an additional 15 minutes until crispy and golden.
- Prepare the Cilantro Lime Garlic Sauce: In a bowl, combine grated garlic, Greek yogurt or sour cream, finely chopped cilantro, green onions, lime zest, and juice. Mix until smooth and season with kosher salt to taste.
- Assemble the tacos: Warm your corn or flour tortillas. Fill each tortilla with shredded carne asada, then top with chipotle fries, cilantro lime garlic sauce, avocado slices, crumbled feta, jalapeños, pickled onion, and shredded lettuce as desired. Serve immediately and enjoy the vibrant flavors and textures.
Notes
- If you prefer a more intense smoky flavor, consider grilling the steak over charcoal or wood chips for added char.
- Use corn tortillas for a more traditional taco experience or flour tortillas for a softer alternative.
- Leftover carne asada can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- Adjust chipotle chili powder quantity in fries to your preferred spice level.
- If you don’t have Mexican beer, a light lager or water will suffice in the marinade.
