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Asian Carne Asada Tacos

Yield: 6 servings | Prep Time: 15 minutes | Cook Time: 5 minutes


  • 1 ½ pounds beef skirt steak
  • ½ cup Nakano® Seasoned Rice Vinegar
  • 2 tablespoons sugar
  • 2 teaspoons sambal oelek (Asian chili garlic sauce)
  • ½ teaspoon kosher salt
  • ¼ cup soy sauce
  • 2 tablespoons olive oil
  • 2 teaspoons ancho chili powder
  • ½ teaspoon ground cumin
  • Corn tortillas, warmed
  • Roasted tomato or tomatillo salsa
  • Cilantro sprigs, sliced avocados, thinly sliced radishes

Pickled Onions:

  • ¼ cup water
  • 1 medium red onion, halved, thinly sliced
Shop Ingredients


  1. Pierce steak at ½-inch intervals with fork. Whisk vinegar, sugar, sambal and salt in large bowl. Remove ¼ cup mixture and reserve for later use. Add soy sauce, oil and spices to remaining vinegar mixture in bowl. Add steak; turn to coat. Let stand 10 min. to marinate.
  2. Meanwhile, combine water and reserved vinegar mixture in medium microwaveable bowl. Microwave 2-3 min. or until hot. Add onions, submerging in vinegar mixture. Let stand at room temperature until cool.
  3. Preheat grill to high heat. Grill steaks 1-2 min. on each side or until medium rare. Let stand 5 min. before slicing against the grain into thin strips. Serve with tortillas, salsa, pickled onions, cilantro, avocado and radish garnishes.


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