Mexican · main

Carne Asada Tacos with Salsa Verde

Carne Asada Tacos with Salsa Verde reads citrus 7.6, sourness 6.8 and fruity 5.6 on Palate's 0–10 flavor X-ray — a Mexican main, about 57 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.3 / 10
• Sweet & Fruity — 6.7 / 10
• Sour & Bright — 9.7 / 10
• Bitter & Earthy — 1.8 / 10
• Rich & Fat — 3.8 / 10
• Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Citrus 7.6 · Sourness 6.8 · Fruity 5.6 · Umami 4.9 · Sweetness 3.7 · Richness 3.6 · Allium 3.6 · Salinity 3.4 · Herbaceous 3.3 · Floral 1.9 · Heat 1.9 · Warm Spice 1.8 · Earthy 1.6 · Bitterness 1.3

What's in it (15)

• skirt steak — 680 g
• orange juice — 79 g
• lime juice — 44 g
• garlic — 12 g
• vegetable oil — 27 g
• cumin — 5 g
• salt — 6 g
• black pepper — 3 g
• tomatillo — 454 g
• jalapeno — 100 g
• white onion — 110 g
• cilantro leaves — 30 g
• corn tortillas — 1200 g
• lime — 65 g
• water — 59 g

Time & effort: about 57 min (20 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 213.5 kcal, 8.9 g protein, 6 g fat, 32.5 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. In a shallow dish or zip-top bag, whisk together the orange juice, lime juice, half the garlic, 1 tablespoon of the oil, the cumin, 3/4 teaspoon of the salt, and the pepper. Add the steak, turn to coat completely, and marinate at room temperature for 30 minutes, or refrigerate up to 2 hours.
2. While the steak marinates, preheat the broiler with a rack 6 inches from the heat. Spread the tomatillos, jalapeno, and the roughly chopped half of the onion on a foil-lined sheet pan. Broil until blackened in spots and softened, 6-8 minutes, turning once halfway through.
3. Transfer the charred vegetables and any accumulated juices to a blender with the remaining garlic, the cilantro, the remaining 1/2 teaspoon salt, and 1/4 cup water. Blend until mostly smooth, about 30 seconds. Taste and adjust salt; set the salsa verde aside.
4. Heat a grill pan or cast-iron skillet over high heat until just smoking, 3-4 minutes. Remove the steak from the marinade, pat it dry, and brush both sides with the remaining 1 tablespoon oil.
5. Sear the steak until deeply charred on the first side, 3-4 minutes, then flip and sear the second side until an instant-read thermometer reads 130-135F for medium-rare, another 3-4 minutes (skirt steak is thin and cooks fast, so watch it closely).
6. Transfer the steak to a cutting board and tent loosely with foil; rest 5-10 minutes so the juices redistribute.
7. While the steak rests, warm the tortillas in a dry skillet over medium heat, about 20 seconds per side, until pliable and lightly speckled; stack and wrap in a kitchen towel to keep warm.
8. Slice the steak against the grain into thin strips, then chop crosswise into small, fine pieces, traditional carne asada-style.
9. Stack two warm tortillas for each taco, top with the chopped steak, a spoonful of salsa verde, and the diced onion and extra cilantro. Serve with lime wedges.

Dishes with a similar flavor shape

• Grilled Cuban Mojo Pork Chops — Cuban
• Greek Red Lentil Soup with Lemon — Greek
• Tavuk Corbasi (Chicken Soup) — Turkish
• Carne Asada Burrito Bowl with Grilled Corn — Tex-Mex
• Lemon Pepper Baked Tilapia with Rice — American

Keep reading: what citrus, sourness, fruity mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.