Grilled Sonora-Style Carne Asada Tacos

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

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.

Charred and juicy carne asada marinated in a citrus and garlic blend, served on warm corn tortillas with fresh toppings. This Mexican recipe, ready in about 25 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 320 calories and feeds 6, 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: 10 min Cook: 15 min Serves 6 Mexican cuisine 320 cal/serving

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Ingredients

1.5 pounds flank steak
1/4 cup orange juice
1/4 cup lime juice
5 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
12 small corn tortillas
1/2 cup white onion, finely chopped
1/4 cup fresh cilantro, chopped
for serving lime wedges

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Instructions

Step 1: In a bowl, whisk together 1/4 cup orange juice, 1/4 cup lime juice, 5 minced garlic cloves, 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Step 2: Place 1.5 pounds flank steak in a resealable plastic bag and pour the marinade over it. Seal and refrigerate for at least 2 hours or overnight for best flavor.
Step 3: Preheat grill to medium-high heat. Remove steak from marinade, letting excess drip off. Grill steak for 5-6 minutes per side for medium rare, until internal temperature reaches 135°F.
Step 4: Let steak rest for 5 minutes, then thinly slice against the grain.
Step 5: Warm 12 small corn tortillas on the grill for 30 seconds per side until pliable and slightly charred.
Step 6: Assemble tacos by placing sliced carne asada on tortillas and topping with 1/2 cup finely chopped white onion and 1/4 cup chopped fresh cilantro. Serve with lime wedges for squeezing over.