Carne Asada Tacos

Ingredients

For the carne asada

• 3 lb flank or skirt steak

Citrus habaNANO marinade

• 3/4 cup orange juice

• 1/2 cup lemon juice

• 1/3 cup lime juice

• 1 bunch fresh cilantro, chopped

• 1/2 cup soy sauce

• 4 cloves garlic, minced

• 1 tbsp chili powder

• 1 tbsp ground cumin

• 1 tbsp paprika

• 1 tbsp ground black pepper

• 1 tsp finely chopped canned chipotle pepper in adobo

• 1 tsp dried oregano

• 1/2 cup olive oil

• 2–3 tbsp habaNANO seasoning or hot sauce (2 tbsp for medium, 3 tbsp for hotter batch)

For the tacos

• Warm corn tortillas

• White onion, finely diced

• Fresh cilantro, chopped

• Lime wedges

• HabaNANO hot sauce (for topping each taco)

• Optional: sliced radishes, avocado, queso fresco

Instructions

1. Make the habaNANO marinade

• In a large glass or ceramic bowl, combine orange juice, lemon juice, and lime juice.

• Add chopped cilantro, soy sauce, minced garlic, chili powder, cumin, paprika, black pepper, chipotle, oregano, and habaNANO. Stir to combine.

• Slowly whisk in the olive oil until the marinade is well emulsified.

2. Prep and marinate the steak

• Place the steak between two sheets of heavy plastic (or in a large zip bag) and pound to about 1/4‑inch thickness if needed.

• Poke the steak all over with a fork to help the marinade penetrate.

• Add the steak to the bowl with the marinade, making sure it is fully coated. Cover and marinate in the refrigerator for at least 8 hours, up to 24 hours for maximum flavor.

3. Grill the carne asada

• Preheat an outdoor grill to medium‑high heat and lightly oil the grate.

• Remove the steak from the marinade, letting excess drip off. Discard used marinade.

• Grill about 4–6 minutes per side, depending on thickness, until nicely charred on the outside and cooked to your preferred doneness (medium or medium‑rare works great for tacos).

• Rest the steak for 5–10 minutes, then slice thinly across the grain into bite‑size pieces.

4. Warm tortillas and prep toppings

• Warm corn tortillas on the grill or a dry skillet until soft and pliable.

• Set out diced onion, cilantro, lime wedges, and bottles or squeeze bottles of habaNANO hot sauce for topping.

5. Assemble tacos with habaNANO

• Layer sliced carne asada onto warm tortillas.

• Top with diced onion and cilantro.

• Finish each taco with a squeeze of lime and a drizzle of habaNANO hot sauce to taste.

• Serve immediately with extra habaNANO on the side for those who want more heat.