Carne Asada Tacos Finished with Arizona Sonoran SW Desert Blend Olive Oil

Juicy skirt steak soaks in a tangy citrus marinade with savory garlic, toasted Mexican oregano, crisp white onion, bright lime wedges, and cool chopped cilantro waiting for the finish. Arizona Sonoran SW Desert Infused Olive Oil Blend brings cumin, chili powder, cilantro, and lime zest into the steak, building smoky desert warmth, fresh herbal lift, and a tangy edge that wakes up every bite. These tacos fit a weeknight taco night, a backyard cookout, game day, or a relaxed family dinner. They are restaurant-quality at home and the kind of dish people ask for the recipe for.

Garden Infuzions

Carne Asada Tacos Finished with Arizona Sonoran SW Desert Blend Olive Oil

Juicy grilled carne asada tucked into warm corn tortillas gets a final drizzle of Arizona Sonoran SW Desert Blend olive oil for smoky, tangy Southwest flavor.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 10 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American Southwest, Mexican

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Ingredients

• 1 1/2 pounds skirt steak trimmed
• 3 tablespoons Arizona Sonoran SW Desert Infused Olive Oil Blend divided
• 1/4 cup fresh orange juice
• 3 tablespoons fresh lime juice
• 3 cloves garlic finely minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried Mexican oregano
• 12 small corn tortillas
• 1/2 cup finely diced white onion
• 1/2 cup chopped fresh cilantro
• 1 jalapeño thinly sliced
• 2 limes cut into wedges
• 1/2 cup salsa verde or roasted tomato salsa for serving

Equipment

• 1 Grill or grill pan For charring the steak and warming tortillas
• 1 Mixing bowl For whisking the citrus marinade
• 1 Tongs For turning steak and tortillas safely
• 1 Cutting board For resting and slicing the steak
• 1 Sharp knife For slicing steak across the grain

Method

 

Instructions

1. Pat the skirt steak dry with paper towels and place it in a shallow dish or zip-top bag.
2. Whisk 2 tablespoons Arizona Sonoran SW Desert Infused Olive Oil Blend with orange juice, lime juice, garlic, kosher salt, black pepper, and Mexican oregano.
3. Pour the marinade over the steak, turn to coat, and marinate at room temperature for 30 minutes or in the refrigerator for up to 2 hours.
4. Preheat a grill, grill pan, or cast iron skillet over medium-high heat until very hot.
5. Remove the steak from the marinade, let excess marinade drip away, and cook for 3 to 5 minutes per side until deeply browned and the center reaches your preferred doneness.
6. Transfer the steak to a cutting board and rest for 8 minutes so the juices settle.
7. Warm the corn tortillas on the grill or in a dry skillet for 20 to 30 seconds per side until pliable and lightly toasted.
8. Slice the steak thinly across the grain, then chop into bite-size taco pieces if desired.
9. Fill each warm tortilla with sliced carne asada, diced white onion, chopped cilantro, jalapeño slices, and salsa.
10. Finish the tacos with the remaining 1 tablespoon Arizona Sonoran SW Desert Infused Olive Oil Blend and serve immediately with lime wedges.

Notes

Skirt steak is best when cooked hot and fast, then sliced thinly across the grain. If using flank steak, add 1 to 2 minutes per side depending on thickness. Corn tortillas keep this recipe gluten free, but always check package labels if cooking for someone with a sensitivity.

Tried this recipe?

Let us know how it was!

Recipe Tips

Slice the skirt steak across the grain so each taco stays tender and easy to bite. Keep the marinade time to about 30 minutes; the citrus gives flavor quickly without changing the texture too much. Let the steak rest before slicing, then finish with a small drizzle of Arizona Sonoran SW Desert Infused Olive Oil Blend so the smoky cumin, chili powder, cilantro, and lime zest notes stay bright.

Serving Suggestions

Serve these tacos with warm corn tortillas, lime wedges, chopped cilantro, diced onion, salsa verde, and a simple cabbage slaw. They also pair beautifully with charred corn, black beans, cilantro-lime rice, or grilled peppers for a full Southwest-style dinner spread.

Storage

Store sliced steak separately from tortillas and toppings in an airtight container in the refrigerator for up to 3 days. Rewarm the steak gently in a skillet over medium-low heat with a splash of water, then assemble fresh tacos just before serving.

Variations

Swap skirt steak for flank steak if needed, or turn the same filling into rice bowls, nachos, or taco salads. For extra char, grill the tortillas for a few seconds per side before filling. For a brighter finish, add pickled red onions or a spoonful of pico de gallo.

Related Garden Infuzions Recipes

Explore more flavor-forward meal ideas on the Garden Infuzions recipes page, including more taco-night, grilling, and Southwest-inspired recipe inspiration.