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Carne Asada Tacos

  • 1½ lbs.flank or skirt steak
  • 1 bottle GOYA® Mojo Criollo Marinade
  • ½ white onion, very finely chopped
  • ¼ tsp.finely chopped fresh cilantro
  • 2 limes, one juiced (about 2 tbsp.), the other cut into wedges
  • ½ tsp.salt
  • 1 tbsp. corn oil
  • 12 GOYA® Corn Tortillas
  • GOYA® Taco Sauce or Salsa Taquera
  1. Cut steak into ½” pieces; transfer to large non-metallic bowl or deep dish. Pour Mojo over steak, making sure all pieces are completely submerged; cover and transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Bring steak to room temperature 30 minutes before cooking; drain and discard marinade.
  2. Meanwhile, in small bowl, mix together white onion, cilantro, lime juice and salt until combined; cover and refrigerate until ready to use.
  3. Using paper towel, pat steak dry. Heat oil in large non-stick skillet over medium-high heat. Add steak, making sure not to crowd pan; cook in batches, flipping occasionally, until dark golden brown and cooked through, about 5 minutes per batch; transfer to serving platter; tent with foil to keep warm.
  4. Heat large griddle, cast-iron skillet, or other heavy skillet over medium-high heat. Add enough tortillas to cover surface of griddle; leaving some space between each tortilla. Cook, flipping once, until very lightly charred, warmed through and pliable, about 30 seconds per batch; transfer tortillas to tortilla holder, foil packet, or clean dish towel to keep warm.
  5. To assemble tacos, fill tortilla with meat; garnish with reserved onion-cilantro mixture. Drizzle with taco sauce, if desired. Serve with lime wedges.

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