Carne Asada Tacos

Garlic Powder Recipe


  • 6 soft taco shells (corn or flour)
  • 1 lb. flank, skirt, or hanger steak


  • 1 large orange – juice only
  • 1 large lime – juice only
  • 2 tablespoons white wine winegar
  • ½ cup olive oil
  • 4 garlic cloves (smash and mince)
  • 1 jalapeno (diced – leave seeds in or discard)
  • 2 tablespoons minced cilantro
  • 1 teaspoon Salute Seasonings Garlic Powder
  • 1 ½ teaspoon cumin
  • 1 teaspoon chili powder (more if you want a spicier marinade)
  • 1 ½ teaspoon salt

Pico de gallo:

  • 2 medium tomatoes
  • ½ red onion
  • 1 jalapeno
  • 1 lime – juice only
  • 1 tablespoon minced cilantro
  • ½ teaspoon salt (or more to taste)

Cilantro vinaigrette:

  • 2 tablespoons minced cilantro
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lime juice
  • 1/8 teaspoon chili powder
  • ¼ teaspoon cumin
  • ¼ teaspoon salt (or more to taste)


Marinating Steak:

  1. Combine all the ingredients for the marinade in a large zip-top bag and add the steak. Try to get all the air out and close it tight.
  2. Place the bag into a bowl, make sure the steak is covered in the marinade, and refrigerate for 2-8 hours. (Don’t let it marinate much longer than 8 hours or the tissue will start to break down.)

Cooking the Steak:

  1. Preheat gas or charcoal grill to medium-high heat.
  2. Grill the steak over direct heat until medium-rare, turning once half-way through.(Note: Different steaks will take different amount of time to cook so use a digital meat thermometer to check the internal temperature.)
  3. For medium-rare, take the steak off the grill when it reaches 130° andlet it rest for about 5 minutes before slicing. (Steak will continue to cook off the grill for a few minutes.)
  4. Make sure to slice the steak thinly against the grain.

Cilantro vinaigrette:

  1. Combine all the ingredients for the vinaigrette in a small bowl and whisk together well. 
  2. Spoon some vinaigrette over the sliced steak and reserve the rest for topping individual tacos. 

Pico de gallo:

  1. Dice all the vegetables and add them into the bowl. (Note: if you want pico to be spicier, leave jalapeno seeds in, otherwise, discard them.)
  2. Squeeze in lime juice and add cilantro and salt. Mix everything together and let it sit for a few minutes to marinate together and for tomatoes to give out more juice. 


  1. Divide sliced steak among the taco shells and top it off with some pico de gallo and a little drizzle of cilantro vinaigrette.