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250ml Mexican Infused Olive Oil Blend – vibrant Mexican infusion
Garden Infuzions

Carne Asada Street Tacos with Mexican Blend Infused Olive Oil

These Carne Asada Street Tacos with Mexican Blend Infused Olive Oil bring together charred steak, warm spice, fresh cilantro, onion, and lime in a taco that feels lively, bold, and made for passing around the table.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Appetizers, Dinner
Cuisine: Fusion Cuisine, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 pounds flank steak or skirt steak
  • 3 tablespoons Mexican Infused Olive Oil Blend
  • 2 tablespoons lime juice
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 8 small corn tortillas
  • 1/2 cup diced white onion
  • 1/2 cup chopped fresh cilantro
  • 1 lime cut into wedges
  • 1/2 cup salsa roja
  • 1 avocado sliced
  • 1/4 cup crumbled queso fresco

Equipment

  • 1 cast-iron skillet or grill pan for high-heat searing
  • 1 Shallow Dish or Zip-Top Bag for marinating steak
  • 1 Chef’s knife for slicing against the grain
  • 1 Cutting board for resting and slicing
  • 1 Tongs for turning steak
  • 1 Small bowl for mixing marinade

Method
 

Instructions
  1. Pat the steak dry and place it in a shallow dish or zip-top bag.
  2. Whisk together the Mexican Infused Olive Oil Blend, lime juice, garlic, cumin, chili powder, salt, and black pepper, then coat the steak evenly.
  3. Let the steak marinate at room temperature for 20 to 30 minutes, or refrigerate it longer if you are planning ahead.
  4. Heat a cast-iron skillet or grill pan over high heat until very hot.
  5. Cook the steak for 3 to 5 minutes per side, depending on thickness, until well browned and cooked to your preferred doneness.
  6. Transfer the steak to a cutting board and rest it for 5 minutes.
  7. Warm the tortillas in a dry skillet or directly over a low flame until soft and lightly toasted.
  8. Slice the steak thinly against the grain, then pile it onto the tortillas.
  9. Top with onion, cilantro, salsa roja, avocado, queso fresco, and lime wedges, then serve right away.

Notes

Thin slicing makes the biggest difference here, so cut the steak against the grain after it rests. If your steak is especially thick, finish it over lower heat after the sear so the center lands where you want it. The Mexican Infused Olive Oil Blend is the marinade base, giving the meat a bright, savory start before it hits the pan or grill.

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