Sizzle into Cinco de Mayo (or any day!) with these flavorful carne asada tacos featuring juicy hanger steak marinated in a zesty, cilantro-heavy blend, grilled to perfection with peppers and onions, and served in fresh tortillas with all your favorite fixings.
1. To make the carne asada marinade, whisk together the finely diced jalapeños, minced garlic cloves, orange juice, lemon juice, lime juice, finely chopped cilantro, dried oregano, chili powder, cumin, kosher sea salt, black pepper, olive oil, and apple cider vinegar.
2. Pour the prepared marinade over 2 to 3 lbs of beef (hanger steak, flank steak, or skirt steak).
3. Marinate the beef for 2-4 hours. Do not marinate overnight, as the acids can break down the meat too much and make it mushy.
4. Preheat your grill. If using a Traeger 2 burner Flatrock, set it to high. For a regular Traeger grill, set it to 450°F.
5. Grill the marinated meat, flipping it a couple of times to get crispy edges and ensure even cooking, until it's done to your liking, usually about 125 to 130°F internal temperature.
6. While the meat is grilling or just after, griddle your peppers and onions until tender and slightly caramelized.
7. Heat fresh tortillas on the grill or griddle, flipping them until they are warm and slightly bubbly.
8. Serve the grilled carne asada, peppers, and onions in the warm tortillas with guacamole, jalapeños, extra cilantro, and all your favorite condiments and toppings. Enjoy your beautiful tacos!
