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–+ servings
250ml Arizona Desert Southwest Olive Oil Blend for grilled meats and tacos
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.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American Southwest, Mexican
Ingredients Equipment Method Notes

Ingredients
  

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.

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