Grilled Carne Asada Tacos

A magnificent marinade lends these Grilled Carne Asada Tacos a flavor explosion you must experience! This is a sensational, yet simple, recipe with an impressive presentation that's topped off with grilled avocados, roasted salsa, cilantro and lime. Like Big Swede says, "tilt the head, not the taco" to get every last bite! Bravo!


  • Flank Steak:
  • 2 lbs Flank Steak
  • 6 Flour Tortillas
  • 2 cups Baby Arugula
  • 1/2 cup Cilantro Leaves
  • 3 Avocados
  • 1 Lime
  • 2 cups Roasted Salsa
  • 1 cup Lime Cilantro Crema
  • Sea Salt, to taste
  • Carne Asada Marinade:
  • 1 Yellow Onion, roughly chopped
  • 1 cup Guajillo Paste
  • 1 Garlic Head, minced
  • 1/2 cup Orange Juice
  • 1/4 cup Achiote Paste
  • 1/4 cup White Vinegar
  • 1/4 cup Adobo Sauce
  • 1 tsp Oregano
  • 1 tsp Allspice
  • 1 tsp Cumin
  • 1 tsp Nutmeg
  • 2 Bay leaves
  • 1 cup Extra Virgin Olive Oil


  1. For the Asada marinade, add 1 cup of guajillo paste in a blender. Add the garlic cloves, onion, orange juice, achiote paste, vinegar, adobo sauce and all the spices including the bay leaves. Blend until smooth. Also add the cup of olive oil while blending, until the oil emulsifies.
  2. Place the steak in a bowl or Ziplock bag and cover with the marinade. Set aside overnight.
  3. Set your Memphis Grill to to 625°F and use Mesquite or Oak pellets
  4. Once the grates are smoking hot, add the flank steaks and grill them until they are charred on the outside and medium rare on the inside, for about 3 minutes on each side.
  5. Take the steaks off the grill and let rest for 5 minutes in a warm place.
  6. In the meantime, grill the tortillas for about one minute and then wrap them in a clean towel to keep them warm.
  7. Halve the avocados and remove the pit. Grill the avocados for a couple of minutes until nicely charred. Let cool and then cut into small chunks.
  8. Slice the steak against the grain into thin slices. Add a few baby arugula leaves on the tortilla. Then add the grilled avocado chunks and top with a few slices of flank steaks. Spoon over salsa and finish with cilantro leaves, a drizzle of the lime cilantro crema and a wedge of lime to serve!

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