Carne Asada Tacos


8 Mission® Street Tacos Corn Tortillas, warmed

1 lb. Flank steak, trimmed of fat

2 cups Lettuce, shredded

½ cup Queso quesadilla cheese, shredded

½ cup Favorite salsa, red or green

1 Avocado, sliced

Sour cream

1 Lime, cut into wedges


2 tbsp. Lime juice, freshly squeezed

2 tbsp. Extra-virgin olive oil

2 tbsp. Orange juice

1 tbsp. Garlic (6 cloves), freshly minced

1 tbsp. Onion, finely minced
¼ tsp. Ground cumin

1/8 tsp. Smoked paprika

¼ cup Fresh cilantro leaves, chopped


In small skillet, over medium heat, place all marinade ingredients except cilantro leaves.  Heat until mixture is hot (2 to 3 minutes); let cool.  Place flank steak in a large resealable plastic bag; add cooled marinade and cilantro leaves. Refrigerate for at least 4 hours. One hour before grilling, take meat out of refrigerator and let sit on counter. 

Meanwhile, heat grill to medium-high heat.  Remove steak from marinade and discard leftover marinade. Cook steak for 5 minutes on first side, turn over and cook an additional 3 to 5 minutes or until thermometer reaches at least 145 F.  Slice steak across grain into thin slices. 

To assemble the taco: place several slices of steak in the center of one corn tortilla, add ¼ cup of shredded lettuce, 1 tbsp. shredded queso cheese, 1 tbsp. of salsa, and 1 slice of avocado. If desired, garnish with a dollop of sour cream and a slice of lime.  Repeat with remaining tortillas and ingredients.

8 Servings

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