Mexico
Carne Asada Griddle Tacos with Shrimp Bites
Photo Credit: Steve Nestor
Part of the Back to Basics series, presented by Wildfire Outdoor Living.
These carne asada griddle tacos are built for Cinco de Mayo, but they work any time you want a colorful, party-friendly meal from the flat-top. The flank steak gets a citrusy marinade, the shrimp cook fast over high heat, and the peppers, onions, tortillas, and guacamole bring everything together. It’s a simple Back to Basics recipe that shows how much you can do on a hot griddle without making the process complicated.
Carne Asada Griddle Tacos with Shrimp Bites
Carne Asada Griddle Tacos with Shrimp Bites
Recipe Notes
- Advance Prep: 4 hours
- Active Prep: 30 minutes
- Grill Time: 20 minutes
- Total Time: 4 hours 50 minutes
- Yield: 6 servings
- Method: Griddling
- Equipment: Outdoor griddle, skewers, mixing bowl or resealable bag, instant-read thermometer, tongs, wire rack, sheet pan
Ingredients
For the carne asada tacos
- 2 pounds flank steak
- Juice of 2 tangerines
- Zest and juice of 1 lime
- 1/2 cup olive oil
- 1/4 cup soy sauce
- A few shakes Worcestershire sauce
- 5 garlic cloves, smashed
- 1 teaspoon cumin
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- Red, yellow, and orange bell peppers, sliced
- White onion, sliced
- Red onion, sliced
- Tortillas
- Guacamole, for serving
For the griddled shrimp bites
- Shrimp, peeled and cleaned
- Oil, for coating
- Kosher salt
- Smoked paprika
- Cumin
- Chili powder
- Garlic powder
- Mexican oregano
- Tortilla chips
- Guacamole
- Sliced jalapeños
Recipe Steps
1: Marinate the steak: In a bowl or large resealable bag, combine the tangerine juice, lime zest, lime juice, olive oil, soy sauce, Worcestershire sauce, smashed garlic, cumin, kosher salt, and black pepper. Add the flank steak and turn to coat. Refrigerate for 4 hours.
2: Prep the toppings and shrimp: While the steak marinates, prepare the guacamole. Slice the bell peppers and onions and set them aside. Lightly coat the shrimp with oil, then season with kosher salt, smoked paprika, cumin, chili powder, garlic powder, and Mexican oregano. Skewer the shrimp to make them easier to turn on the griddle.
3: Heat the griddle: Heat the griddle to medium-high. To check if it is ready, flick a drop of water onto the surface. If it evaporates almost immediately, the griddle is hot enough.
4: Cook the shrimp bites: Place the shrimp skewers on the hot griddle. Cook for 1 to 2 minutes per side, or until the shrimp are cooked through and lightly crusted on the outside. Remove from the griddle. To serve, place each shrimp on a tortilla chip with a spoonful of guacamole and a slice of jalapeño.
5: Sear the flank steak: Remove the steak from the marinade and pat it dry with paper towels. Place the steak on the hot griddle and cook for about 5 minutes per side, or until it reaches 135°F on an instant-read thermometer for medium-rare.
6: Rest the steak: Transfer the steak to a wire rack set over a sheet pan and let it rest before slicing.
7: Cook the peppers and onions: While the steak rests, add the sliced peppers and onions to the griddle. Cook until softened, lightly browned, and warmed through.
8: Warm the tortillas: Place the tortillas on the griddle briefly to warm them and pick up some of the flavor left behind from the steak, peppers, and onions.
9 : Assemble the tacos: Slice the rested flank steak across the grain. Spread a spoonful of guacamole on each warm tortilla. Add the griddled peppers and onions, then top with sliced flank steak.
10: Serve: Serve the tacos with the shrimp bites, extra guacamole, jalapeños, and margaritas if desired.
Recipe Tips
Carne Asada Griddle Tacos: Frequently Asked Questions
What cut of steak works best for carne asada griddle tacos?
How long should I marinate the flank steak?
What temperature should flank steak reach for tacos?
Can I make the shrimp bites without skewers?
Can I use chicken instead of steak?
You can swap the steak for shrimp or chicken. Adjust the cooking time as needed: shrimp cooks quickly, while chicken should be cooked through to 165°F.
Nutrition information is estimated and will vary based on tortilla size, shrimp quantity, guacamole amount, and final serving size.
