This recipe combines the rich flavors of from-scratch carne asada with creamy, spicy-sweet mango habanero goat cheese. Topped with pickled red onions for crunch and tang, plus freshly diced mangos, and a sprinkle of cilantro for sweetness and depth, it’s the perfect recipe for outdoor grilling season.

Featured Cheese
Mango Habanero
Mango Habanero Tacos


Carne Asada

  • 2 lbs skirt or flank steak
  • 5 garlic cloves, smashed
  • Juice of one orange
  • Juice of 2 limes
  • 1 TBS kosher salt
  • 1 tsp black pepper
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp coriander
  • 1/4 cup olive oil

Pickled Red Onion

  • 1 large red onion, peeled and thinly sliced
  • 3/4 cup white vinegar
  • 1/4 cup water
  • 1 tsp fine sea salt
  • 1 TBS sugar


  • Corn Tortillas
  • 1 mango, diced
  • 4 oz Mango Habanero Goat Cheese, crumbled
  • 1/4 cup cilantro leaves and tender stems
  • Lime wedges


Marinate the carne asada:

In a medium bowl, mix garlic, cilantro, orange juice, lime juice, salt, pepper, cumin, chili powder, coriander and oil. Place steak into a large baking dish or large resealable plastic bag and pour in the marinade mixture, turn to coat the meat fully in the marinade.

Cover (or seal) and chill, at least 2 hours and up to 1 day.

Pickle the onions:

In a small saucepan, stir together the vinegar, water, salt and sugar. Cook over medium-high heat until the mixture reaches a simmer and salt and sugar have dissolved. Place the thinly-sliced onions in a heat proof vessel such as a mason jar or glass bowl and pour the hot mixture over the onions. Add enough water to fully submerge the onions. Cover with a lid or plastic wrap and let the onions pickle for at least. 30 minutes. Leftover pickled red onions can be kept in the refrigerator for up to 3 weeks.


Heat a grill over medium-high heat. Remove steak from the marinade, letting any excess drip off. Grill steak, turning frequently, until charred and an instant-read thermometer inserted into thickest part registers 140° for medium, about 5-10 minutes. Transfer to a cutting board and let the meat rest for 10 minutes. Thinly slice the steak against the grain, then cut into bite-size pieces. Sprinkle with salt.

Quickly heat tortillas on the grill and wrap in a clean dish towel to keep warm.


Top warm tortillas with steak, diced mango, a generous sprinkle of mango habanero goat cheese crumbles, a few pickled onions, and cilantro. Serve with lime wedges.

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