Classic Mexican Carne Asada Tacos with Fresh Salsa Verde

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy grilled flank steak seasoned with lime and spices, served in warm corn tortillas topped with bright salsa verde and fresh cilantro. This Mexican-inspired taco and burrito recipe, ready in about 35 minutes, pairs flank steak, lime juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.

Prep: 20 min Cook: 15 min Serves 4 Mexican cuisine 290 cal/serving

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Ingredients

1 lb flank steak
3 tbsp lime juice
2 tbsp olive oil
3 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper
5 medium tomatillos, husked and quartered
1 small jalapeño, seeded and chopped
1/4 cup white onion, chopped
1/3 cup fresh cilantro, chopped
8 small corn tortillas
1/4 cup water

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Instructions

Step 1: In a bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Place 1 lb flank steak in a resealable bag and pour marinade over it. Refrigerate for 2-3 hours.
Step 2: Preheat grill to medium-high heat (about 450°F). Grill the marinated steak for 5-6 minutes per side for medium-rare, or until desired doneness. Let rest for 10 minutes, then slice thinly against the grain.
Step 3: Meanwhile, place 5 quartered tomatillos, 1 small chopped jalapeño, and 1/4 cup chopped white onion on a baking sheet and broil for 5 minutes until slightly charred.
Step 4: Transfer broiled vegetables to a blender with 1/3 cup chopped cilantro and 1/4 cup water; blend until smooth to form fresh salsa verde.
Step 5: Warm 8 small corn tortillas on the grill for 30 seconds per side.
Step 6: Assemble tacos by layering sliced steak on each tortilla and topping with salsa verde and extra cilantro if desired. Serve immediately.