Carne Asada Tacos with Coconut Oil

Carne Asada Tacos with Coconut Oil

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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.

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(for the dry rub mix)

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

(for the tacos)

  • 1 lb skirt steak
  • ½ cup dry rub
  • 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 cilantro
  • ½ cup parsley
  • 2 cloves of garlic, peeled and thinly sliced
  • 2 limes
  • 2 avocados, diced



  • Rub steak with dry rub and set aside to rest.
  • 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 and onions with melted Coconut Oil.
  • Place on grill for 3-4 min on each side, basting every 2 minutes.
  • Remove meat and onions from grill and let meat rest 5 minutes 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