Mexican Take Out Carne Asada Tacos with Roasted Poblano Rajas

Bring the vibrant flavors of authentic street food to your kitchen with these Mexican Take Out Carne Asada Tacos with Roasted Poblano Rajas. Tender, citrus-marinated skirt steak is grilled to perfection and paired with smoky poblano rajas—roasted peppers and caramelized onions—creating a deliciously balanced filling. Wrapped in warm, pliable corn tortillas and garnished with fresh cilantro and optional crumbled cotija cheese, these tacos offer the ultimate combination of zesty, smoky, and savory flavors. Perfect for weeknight dinners or festive gatherings, this quick and easy recipe is a true celebration of Mexican cuisine.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound skirt steak
• 3 tablespoons lime juice (freshly squeezed)
• 2 tablespoons orange juice
• 2 tablespoons olive oil
• 3 cloves garlic cloves (minced)
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 2 whole poblano peppers
• 1 whole yellow onion (thinly sliced)
• 10 pieces corn tortillas
• 0.5 cup cilantro (chopped for garnish)
• 0.25 cup cotija cheese (crumbled, optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon vegetable oil

Directions

Step 1

In a large mixing bowl, whisk together the lime juice, orange juice, olive oil, minced garlic, ground cumin, chili powder, salt, and pepper to make the marinade.

Step 2

Place the skirt steak in a resealable plastic bag or a shallow dish and pour in the marinade. Ensure the steak is fully coated, seal or cover, and refrigerate for at least 1 hour (or up to 8 hours for more flavor).

Step 3

While the steak marinates, roast the poblanos. Place the whole poblano peppers directly over a gas flame or under the broiler, turning frequently, until the skins are blistered and charred, about 5-7 minutes.

Step 4

Transfer the roasted poblano peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes to loosen the skins.

Step 5

Once steamed, peel the charred skins off the poblanos using your hands or a paper towel. Remove the stems and seeds, then slice the peppers into thin strips (rajas).

Step 6

Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the thinly sliced onion and cook until softened, about 5 minutes. Stir in the poblano rajas and season with a pinch of salt. Cook for another 2 minutes and set the skillet aside.

Step 7

Preheat a grill or cast-iron skillet over high heat. Remove the steak from the marinade, letting any excess drip off, and grill for 3-4 minutes per side, or until desired doneness (medium-rare recommended).

Step 8

Transfer the cooked steak to a cutting board and let it rest for 5 minutes. Then, slice it thinly against the grain into bite-sized strips.

Step 9

Warm the corn tortillas either on the grill or in a dry skillet over medium heat for about 30 seconds per side until pliable.

Step 10

To assemble the tacos, place a few slices of carne asada onto a warm tortilla, top with a small spoonful of poblano rajas and cooked onions, and garnish with chopped cilantro. Sprinkle with crumbled cotija cheese, if desired.

Step 11

Serve immediately with additional lime wedges on the side, if preferred.

Nutrition Facts

Serving size	(1578.8g)

Amount per serving	% Daily Value*
Calories	3741.7

Total Fat 225.4g	0%
Saturated Fat 85.4g	0%
Polyunsaturated Fat 11.1g
Cholesterol 560.4mg	0%
Sodium 3780.5mg	0%
Total Carbohydrate 262.1g	0%
Dietary Fiber 42.9g	0%
Total Sugars 22.3g
Protein 178.7g	0%

Vitamin D 12.8IU	0%
Calcium 952.6mg	0%
Iron 24.1mg	0%
Potassium 3663.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.5%

Protein: 18.9%

Carbs: 27.6%