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Flavorful Carne Asada Tacos Recipe with Easy Creamy Cilantro Lime Crema

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Juicy, tender carne asada tacos paired with a creamy, tangy cilantro lime crema that delivers bold flavors and a fresh twist. Perfect for quick weeknight dinners or festive gatherings.

Ingredients

Scale
  • 1.5 pounds flank steak or skirt steak
  • 2 tablespoons fresh lime juice (for marinade)
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chipotle chili powder
  • Salt and freshly ground black pepper to taste
  • A handful fresh cilantro, chopped (for marinade)
  • 1/2 cup cottage cheese (120 grams), small-curd preferred
  • 1/4 cup fresh cilantro leaves, tightly packed
  • 1 tablespoon fresh lime juice (for crema)
  • 1/4 cup Greek yogurt (60 grams), plain
  • 1/4 teaspoon garlic powder
  • Salt to taste (for crema)
  • 1–2 tablespoons water (to thin crema as needed)
  • 8–10 small corn tortillas
  • 1/2 cup diced white onion
  • 1/4 cup chopped fresh cilantro (for topping)
  • Lime wedges for garnish
  • Optional: sliced jalapeños or avocado slices

Instructions

  1. In a large bowl, combine 2 tablespoons fresh lime juice, minced garlic, olive oil, ground cumin, chipotle chili powder, salt, pepper, and chopped cilantro. Whisk until well mixed.
  2. Add the flank steak to the marinade, turning to coat fully. Cover and refrigerate for at least 1 hour or up to 4 hours.
  3. Prepare the cilantro lime crema by blending cottage cheese, fresh cilantro leaves, 1 tablespoon lime juice, Greek yogurt, garlic powder, and salt in a food processor or blender until smooth. Add water 1 tablespoon at a time to reach desired consistency. Refrigerate until ready to serve.
  4. Preheat grill or grill pan over medium-high heat until very hot.
  5. Grill the marinated steak for 3-4 minutes per side for medium-rare (about 130°F internal temperature), adjusting time for preferred doneness.
  6. Remove steak from grill and let rest loosely covered with foil for 5 minutes.
  7. Warm corn tortillas on a dry skillet or griddle for 2-3 minutes until soft and pliable. Keep wrapped in a kitchen towel to stay warm.
  8. Slice the rested steak thinly against the grain.
  9. Assemble tacos by placing steak slices on tortillas, topping with diced onion, fresh cilantro, and a generous drizzle of cilantro lime crema. Add jalapeños or avocado slices if desired.
  10. Serve immediately with lime wedges for squeezing.

Notes

Marinate steak at least 1 hour for best flavor; up to 4 hours or overnight is fine but not more than 24 hours. Rest steak after grilling to keep it juicy. If crema is too thick, thin with water instead of milk or cream. Warm tortillas just before serving and keep wrapped to stay soft. For vegan option, substitute steak with portobello mushrooms or tofu and use dairy-free yogurt and cottage cheese alternatives.

Nutrition

Keywords: carne asada, tacos, cilantro lime crema, grilled steak, Mexican street food, easy tacos, quick dinner, creamy sauce

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