Charcoal-Grilled Carne Asada Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Juicy grilled flank steak marinated in citrus and spices, served on warm corn tortillas with a crunchy cilantro lime slaw. This Mexican-inspired taco and burrito recipe, ready in about 30 minutes, pairs flank steak, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb flank steak
• 1/4 cup orange juice
• 1/4 cup lime juice
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 2 cups green cabbage, finely shredded
• 1/2 cup cilantro leaves, chopped
• 1 tsp lime zest
• 3 tbsp mayonnaise
• 8 small corn tortillas
• 1 small jalapeño, thinly sliced (optional)

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Instructions

1. Step 1: In a bowl, whisk together 1/4 cup orange juice, 1/4 cup lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 1 1/2 tsp salt, and 3/4 tsp black pepper to make the marinade.
2. Step 2: Place 1 lb flank steak in a shallow dish; pour marinade over and turn to coat evenly. Cover and refrigerate for at least 1 hour or up to 4 hours.
3. Step 3: Meanwhile, in a medium bowl, combine 2 cups finely shredded green cabbage, 1/2 cup chopped cilantro leaves, 1 tsp lime zest, and 3 tbsp mayonnaise. Toss well and refrigerate until serving.
4. Step 4: Preheat a charcoal or gas grill to high heat. Remove steak from marinade and grill for 4-5 minutes per side for medium-rare, or until desired doneness.
5. Step 5: Let steak rest for 5 minutes, then thinly slice against the grain.
6. Step 6: Warm 8 small corn tortillas on the grill for 30 seconds per side. Fill each tortilla with sliced steak and top with a generous spoonful of cilantro lime slaw and thin slices of 1 small jalapeño if desired.