Carne Asada Bison Tacos with Garlic Lime Crema
These flavorful bison tacos are made with juicy, marinated flank steak infused with a zesty jalapeño citrus blend for incredible taste and tenderness! With just 20 minutes of prep (plus marinating time), they come together effortlessly. Serve the delicious steak in warm tortillas with your favorite toppings and a homemade garlic lime crema.
Servings: 4 servings
Calories: 302kcal
Ingredients
- 1 pound bison flank steak (or beef flank steak - see notes)
- corn or flour tortillas for serving
- mashed avocado, chopped onion, chopped cilantro, queso fresco or cotija cheese, hot sauce optional garnishes
Marinade
- 1 orange juiced (about ½ cup)
- 1 lime juiced (about 2 tablespoons)
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- ¼ cup cilantro finely chopped
- 4 garlic cloves minced
- 1 jalapeño seeds removed and finely chopped
- 1 teaspoon cumin
- ¼ teaspoon black pepper
Garlic Lime Crema
- ¼ cup sour cream
- 2 tablespoons mayo
- 1 ½ tablespoons lime juice
- zest from ½ lime
- 1 garlic clove minced
- ¼ teaspoon salt
Instructions
- In a shallow dish, mix together the marinade ingredients. Add the steak and make sure that both sides are well coated in the marinade. Marinate in the fridge for 4 hours or overnight.
- Preheat the grill to medium-high heat. Remove the steak from the marinade and pat dry with paper towels. Grill over direct heat for about 2 minutes per side, or until the internal temperature reaches 125-130 degrees F. Remove from the grill, and let the steak rest for 5-10 minutes before slicing. The internal temperature will continue to rise from carryover heat bringing the steak closer to 135 degrees F for medium doneness.
- While the steak rests, mix together the garlic lime crema ingredients.
- Thinly slice the steak at an angle against the grain. From there, cut the strips into small pieces, if desired.
- Warm the corn tortillas, then spread with smashed avocado and top with steak. Garnish with onion, cilantro, queso fresco and garlic lime crema. Finish with a few dashes of hot sauce, if desired.
Notes
Cooking flank steak on the stove: I recommend using a cast iron skillet for the best sear if you have one, otherwise, any skillet will work. Heat a skillet over medium-high heat with a little oil. Once hot, cook the steak for about 2 minutes on both sides or until the internal temperature reaches 135-140 degrees F.
Best internal temperature: I highly recommend using an instant-read meat thermometer to ensure you don't overcook the steak, which can results in dry, tough meat. For bison steak, here are the temperatures for the degree of doneness:
- Rare: 125 degrees F.
- Medium-rare: 125-130 degrees F.
- Medium: 130-135 degrees F.
- Medium-well: 135-140 degrees F.
- Well: 140-150 degrees F.
Storage: Cooked bison steak can be stored in the refrigerator for up to 3-4 days.
Reheating: To reheat bison steak, heat a cast iron skillet over medium-high heat with a little oil. Add the steak and quickly sear for 1-2 minutes per side, or until heated through. Alternatively, you can broil the steak in the oven. Place the steak on a baking sheet and broil for 1-2 minutes per side, or until heated through.
Nutrition
Serving: 1serving | Calories: 302kcal | Carbohydrates: 9g | Protein: 26g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 757mg | Potassium: 541mg | Fiber: 2g | Sugar: 4g | Vitamin A: 295IU | Vitamin C: 30mg | Calcium: 55mg | Iron: 4mg
