Carne Asada Tacos with Coconut Oil

Carne Asada Tacos with Coconut Oil

Summer is in the air, and it’s time to pull out the grill. These skirt steak tacos made with our Virgin Coconut Oil are an easy way to warm up your grilling chops, and deliver a punch of fresh flavor to the palate.

Prep Time
Cook Time



  • 1 lb skirt steak
  • ½ cup asada dry rub
  • La Tourangelle Coconut Oil (Melted)
  • 1 cup arugula
  • 1 jalapeno thinly sliced
  • 4 radishes, thinly sliced
  • 1 red onion, quartered
  • 4 corn or flour tortillas
  • ½ cup each of, cilantro & parsley
  • 2 cloves of garlic, peeled and thinly sliced
  • 2 limes
  • 2 avocados, diced

Spice Rub Mix

  • ¼ cup granulated garlic
  • ¼ cup chili powder
  • 1 Tbs ground cumin
  • 1T ground celery seed
  • 3 Tbs onion powder
  • 1Tbs ground oregano
  • ½ cup paprika
  • ¼ cup ground black pepper
  • 1 tbs ground coriander
  • 2 Tbs salt


  • Rub steak with dry rub and set aside to rest ( recipe below)
  • Preheat grill to high, or a grill pan to medium high
  • Using a blender, blend garlic, lime, parsley and cilantro until a fine green salsa is made
  • Brush meat & onions with melted coconut oil
  • Place on grill for 3-4 min on each side, basting every 2 min
  • Remove meat and onions from grill and let meat rest 5 min before slicing
  • Slice meat thin, against the grain, and chop onions
  • Warm tortillas, add meat and grilled onions to the tacos with arugula and all of the garnishes. Enjoy!


Recipe courtesy Mike Gerbino