Three steak tacos with avocado, tomato, onion, cilantro, and cheese on corn tortillas are arranged on a wooden surface with lime wedges and a bottle of Kikkoman Umami soy sauce.

Recipes /

Carne Asada Tacos

Name: Carne Asada Tacos
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients: Beef

Serves 3-4

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Ingredients

For Marinade
½ cup Kikkoman® Umami Joy Sauce
¼ cup olive oil
2 tablespoons Kikkoman® Rice Vinegar
2 limes, juiced
2 oranges, juiced and zested
¾ Cilantro bushel
1 tablespoon fresh oregano
6 cloves garlic
1 tablespoon chili powder
2 teaspoons ground cumin
½ teaspoon salt
½ teaspoon pepper
1 pound Skirt Steak

For Pico
1 avocado, diced
1 Roma tomato, diced
½ white onion, diced
1 lime, juiced
2 tablespoons olive oil
Salt, to taste

For Serving
1 cup Oaxaca cheese
6 Corn tortillas
Cilantro

Directions

In a blender add Umami Joy Sauce, olive oil, rice vinegar, lime juice, orange juice and zest, cilantro, oregano, garlic, chili powder, ground cumin, salt, and pepper. Blend for 15 seconds. Add 90% to a sealable bag with your skirt steak inside. Marinate while you prep the rest of the meal. Reserve last 10%.
Dice your avocado, tomato, and onion then add them to a bowl with lime juice and olive oil. Mix then salt to taste. Refrigerate until ready to plate.
Grate your Oaxaca cheese and add to a bowl.
Turn your whole grill to high heat and pre heat grill to 500°F. Remove skirt steak from marinade and pat dry. Drop it onto the grill and don’t touch it for 5 minutes. Flip and cook the other side for another 4/5 minutes or until desired temperature. Add to a plate and cover with final 10% of marinade.
Put corn tortillas on a pan on medium heat. Top with Oaxaca cheese and add another tortilla on top, then weigh them down with another pan. Cook for 2 minutes, flip, and repeat until cheese is melted.
Cut steak and top tortilla with steak, pico, cilantro and more cheese.