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Taco night at home

I keep saying the first thing i'm doing when this quarantine is over (after seeing my family and friends of course) is going out for Mexican food! Mexican is my most favorite and it just never seems to come out as good when making it at home. I did some research for an authentic carne aside marinade and I have to say it came out pretty close to how it tastes at the restaurants. Paired with pickled red onions, guacamole and of course margaritas, it was the perfect taco night at home. I'm still looking forward to my post quarantine dinner but this will be a pretty good runner up in the meantime.

What you'll need:

1 pound Steak of choice (I used skirt steak and worked perfectly)

1/3 cup orange juice

1/4 cup lime juice (about 2 limes)

2 tablespoons olive oil

2 tablespoons soy sauce or coconut aminos

2 tablespoons apple cider vinegar

1 jalapeño, seeded and minced

1/4 cup finely chopped cilantro

1/4 cup finely chopped chives or scallions

6 garlic cloves minced

2 tablespoons brown sugar

1 1/2 teaspoons cumin

1 teaspoon paprika

1 teaspoon oregano

pinch of red pepper flakes

1 teaspoon salt

3/4 teaspoon pepper


pickled onions (recipe below)

guacamole (recipe below)

How to:

In a large ziplock bag add all of the above ingredients. Add in the meat and squish the marinade around it to make sure that it is entirely coated. Put in the fridge for a few hours to marinate and if possible flip a few times to make sure all of the meat is evenly coated. (best if you can make the marinade in the am and leave it all day to soak up) Don't marinate for more then 12 hours though or the acid from the citrus will start to break down the meat.

When ready to eat - heat a grill on high and grill to your desired level of doneness. Remove from the grill (or grill pan) and let rest for 5-10 minutes. Slice into strips and then into cubes for that authentic feel. Heat a skillet/pan on the stovetop and warm tortillas, just do a minute per side. (if you heat too long they will start to get too hard. You want them to just be warmed and softened).

In each tortilla put a hefty smear of guac, the carne aside and top with the pickled red onions and fresh chopped cilantro. And of course, a Margarita (or two)!

Pickled red onions

1 red onion, halved and sliced into thin strips

4 limes

2 tablespoons apple cider vinegar

1 teaspoon salt

pinch pepper

pinch of sugar

Put all ingredients in a glass jar or bowl. Toss onions well so covered by lime juice and vinegar. Cover and refrigerate for at least an hour before eating. The longer the better, even overnight is good. (also great on avocado toast the next am!)


4 ripe avocados (they should be brown on the outside and soft to the touch)

1/2 onion diced

1/4 cup cilantro chopped

1 jalapeño cut lengthwise, seeded and minced (optional)

juice of 1 lime

hefty pinch salt

pinch pepper

Mash everything together in a bowl. Adjust the salt after mixing if you need more. Enjoy!

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