🌮🔥 Happy Taco Thursday, Fam!

We’re sliding into the holiday weekend home stretch, and America’s 250th deserves more than sad hot dogs and mystery potato salad.

She deserves a real-deal steak taco.

Good thing we came hungry.

These grilled carne asada tacos are showing up loaded with warm corn tortillas, bright salsa, creamy avocado, cilantro, onion, and lime. Smoky, juicy, a little messy, and absolutely taco-night certified.

👇 Scroll down for the steak taco recipe bringing full-on taste bud fireworks.

Cheers & hot sauce,
~ The Taco Tuesday Crew

P.S. Spicy Mango Margs make for the perfect taco sidekick!

🥩 Fun Fact: Ribeye comes from the rib section of the cow, prized for its rich marbling and tenderness, making it a steakhouse superstar for generations.

WATCH the VIDEO

🥑 Fun Fact: A

For The Steak:
Ribeye steak (or your preferred cut)
Carne Asada Seasoning
GRAZA Olive oil (binder) I
Onion
Cilantro
Corn tortillas
Fresh avocado or guacamole

For The Salsa:
2 tomatoes
4-5 Tomatillos
5 dried New Mexico chili pods (remove seeds for less heat)
1 serrano pepper (optional for extra spice)
¼ white onion
2 garlic cloves
½ cup fresh cilantro
Juice of 1 lime
1 tsp Spanglish Asadero Garlic and Lime seasoning (adjust to taste)
¼ tsp black pepper
¼–½ tsp cumin (optional)
1 can beer @modelousa, add as needed for consistency

For The Salsa:
1️⃣ Char The Good Stuff
Blister the tomatoes, jalapeños, serrano, onion, and garlic in a pan with oil over medium heat until everything is beautifully charred on all sides.

2️⃣ Let It Chill For A Minute
Take the veggies off the heat and let them cool for 5 to 10 minutes. Hot salsa chaos belongs in the blender, not on your hands.

3️⃣ Load The Blender
Add the roasted veggies, cilantro, lime juice, Spanglish Asadero Garlic & Lime Seasoning, pepper, cumin, beer, and Maggi seasoning. This is where the flavor party clocks in.

4️⃣ Pulse, Don’t Pulverize
Pulse until you hit your perfect texture. Slightly chunky is the taco-table sweet spot.

5️⃣ Taste & Tweak
Give it a taste and adjust with more salt or lime as needed. Salsa should always get the final fitting.

6️⃣ Let The Flavor Bloom
Refrigerate for at least 30 minutes before serving so everything gets bold, bright, and ready for taco duty.

For The Tacos:
1️⃣ Oil Up The Steak
Give your steak a good drizzle of olive oil and rub it in. This is the sticky little handshake that helps all that seasoning cling on.

2️⃣ Season Like You Mean It
Hit it generously with Spanglish Asadero Carne Asada Seasoning. We want big flavor, not a shy sprinkle.

3️⃣ Let It Hang Out
Give the steak a little rest so the seasoning can settle in and do its thing.

4️⃣ Bring The Heat
Grill over high heat until it’s cooked exactly how you like it. Char is invited. Sad gray steak is not.

5️⃣ Rest, Then Slice
Let the steak rest, then slice it thinly against the grain for tender, taco-ready strips.

6️⃣ Warm The Tortillas
Get those corn tortillas warm and flexible. Nobody wants a tortilla that cracks under pressure.

7️⃣ Build The Tacos
Load them up with steak, diced onion, cilantro, and avocado or guacamole.

8️⃣ Finish With The Good Stuff
Serve with lime wedges and your favorite salsa.

Salsa Recipe Below 👇

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