A Vampire Taco is a crispy, cheese-toasted corn tortilla filled with a delicious carne asada filling. Topped with red onion, cilantro, and avocado, these tacos are the ultimate treat and perfect for Taco Tuesday or any night of the week!
"OBSESSED! These are so good. I love the cheesy crusted taco and the carne asada is perfect. Making these on repeat!"
See how to make it!
Prep Time: 10 Min
-Orange juice & lime juice -Soy sauce -Canola oil -S&P -Garlic cloves -Chile powder -Skirt steak -Colby Jack cheese -Corn tortillas -Assorted toppings
Cook Time: 8 Mi
Ingredients
Mix the marinade. Combine the soy sauce, lime juice, orange juice, oil, garlic chile powder and cumin in a jar and shake well.
Marinate the skirt steak. Chop the skirt steak into bite-sized pieces and place it, and the marinade in a large ziplock bag. Shake to coat and marinate for 1-4 hours.
Cook the carne asada. Add the steak to a large skillet and cook over medium heat for 5-6 minutes.
Make the cheesy crust. Prepare the cheesy tortillas by adding 1/4 cup of the shredded Colby Jack Cheese to a skillet, allowing it to melt slightly.
Add the corn tortilla. Place the corn tortilla over the top of the cheese and cook for 30 seconds more.
Flip the tortilla. Flip the corn tortilla to warm the other side. Cook for 1-2 minutes more in the skillet.
Assemble the tacos. Add the carne asada and other toppings, like red onion, cilantro, and chopped avocado to the top.
Double up! Adding a second warmed corn tortilla to the taco helps make it a bit more stable when eating.