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Best Carne Asada Tacos Recipe

Best Carne Asada Tacos Recipe

iamwinfred
These carne asada tacos feature tender, smoky, citrus-marinated grilled flank or skirt steak chopped and piled into warm corn tortillas with fresh pico de gallo, creamy avocado, diced white onion, cilantro, and a squeeze of lime. A bold marinade of orange juice, lime, garlic, cumin, and cilantro does all the work, making this a quick, flavor-packed meal that tastes straight off a Mexican street cart.
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Prep Time 2 hours 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 420 kcal

Equipment

  • Cast iron grill pan or outdoor grill Must get screaming hot for proper sear and char
  • Instant-read meat thermometer For checking internal doneness
  • Large zip-lock bag or shallow baking dish For marinating the steak
  • Chef's knife Sharp knife essential for slicing against the grain
  • Cutting board
  • Tongs For grilling and warming tortillas
  • Citrus juicer For fresh orange and lime juice
  • Small mixing bowl For preparing the marinade
  • Aluminum foil For tenting steak while it rests
  • Spatula Optional, for warming tortillas

Ingredients
  

For the Carne Asada Marinade

  • 1.5 lbs flank steak or skirt steak 680-900g; skirt steak for more fat and flavor, flank steak for leaner result
  • 1/4 cup fresh orange juice about 60ml or 1 large orange
  • 3 tablespoons fresh lime juice about 45ml or 2 limes
  • 3 tablespoons olive oil 45ml
  • 4 cloves garlic minced
  • 1/4 cup fresh cilantro about 10g, chopped
  • 1 teaspoon ground cumin 5ml
  • 1 teaspoon chili powder 5ml
  • 1/2 teaspoon smoked paprika 2.5ml
  • 1/2 teaspoon dried oregano 2.5ml
  • 1/2 teaspoon salt 2.5ml
  • 1/4 teaspoon black pepper 1.25ml
  • 1 jalapeño finely minced; optional, for heat
  • 2 tablespoons soy sauce 30ml; deepens umami and helps browning

For the Tacos

  • 8 small corn tortillas or flour tortillas; use 2 per taco for street-style
  • 1/2 cup white onion about 75g, finely diced
  • 1/4 cup fresh cilantro about 10g, chopped
  • 1 cup pico de gallo about 240ml; store-bought or homemade
  • 1 avocado sliced or mashed into guacamole with salt and lime juice
  • cotija cheese crumbled; optional topping
  • lime wedges for serving
  • hot sauce optional, for serving

Instructions
 

  • In a small bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, chopped cilantro, cumin, chili powder, smoked paprika, oregano, salt, black pepper, soy sauce, and jalapeño (if using) until fully combined.
  • Place the steak in a large zip-lock bag or shallow dish, pour the marinade over it, and refrigerate for at least 2 hours (up to 8 hours). Remove from the fridge 20-30 minutes before grilling to bring to room temperature.
  • Dice the white onion and soak in cold water for 5 minutes to reduce sharpness, then drain and pat dry. Chop cilantro, prepare guacamole or slice the avocado, and set out all toppings in small bowls.
  • Preheat an outdoor grill or cast iron grill pan to high heat (450-500°F / 230-260°C). Brush grates or pan lightly with oil and allow to get screaming hot before adding the steak.
  • Remove the steak from the marinade and pat dry, then grill undisturbed for 3-4 minutes per side for medium-rare (130-135°F / 54-57°C) or 4-5 minutes per side for medium (140-145°F / 60-63°C). Use a meat thermometer to check doneness.
  • Transfer steak to a cutting board, tent loosely with foil, and rest for 5 minutes. Slice thinly against the grain, then chop into bite-sized pieces about 1/2 inch in size.
  • Toast each corn tortilla directly over a gas flame (10-15 seconds per side), in a dry hot skillet (30-45 seconds per side), or wrapped in damp paper towels in the microwave (30-45 seconds). Double up corn tortillas for authentic street-style tacos.
  • Layer doubled corn tortillas with chopped carne asada, drained diced onion, fresh cilantro, pico de gallo, avocado or guacamole, and cotija cheese if using. Finish with a squeeze of lime and hot sauce, then serve immediately.

Notes

  • Always slice flank or skirt steak against the grain. Look for the direction of the muscle fibers and cut perpendicular to them for tender, easy-to-chew pieces.
  • Do not marinate longer than 8 hours. The citric acid in orange and lime juice will break down the meat texture and make it mushy if marinated too long.
  • Pat the steak dry before placing it on the grill. Excess marinade on the surface will steam the meat instead of searing it, preventing that crucial char.
  • Let the steak rest for at least 5 minutes after grilling. This allows the juices to redistribute and keeps the meat moist when sliced.
  • Double up corn tortillas for street-style tacos. Using two tortillas per taco prevents tearing and keeps the filling secure.
  • Skirt steak is thinner than flank steak and will cook faster. Check with a meat thermometer early to avoid overcooking.
  • For indoor cooking, a cast iron grill pan over medium-high heat is the best alternative to an outdoor grill. It must be very hot before the steak goes on.
  • The marinade also works with chicken thighs (grill to 165°F / 74°C) or large shrimp (2-3 minutes per side).
  • Store leftover carne asada in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in a hot skillet with a splash of broth.
  • Do not assemble tacos in advance. Warm tortillas and add toppings only right before serving to prevent sogginess.

Nutrition

Serving: 2tacosCalories: 420kcalCarbohydrates: 28gProtein: 32gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 580mgPotassium: 620mgFiber: 4gSugar: 3gVitamin A: 8IUVitamin C: 18mgCalcium: 6mgIron: 20mg
Keyword best carne asada tacos recipe, carne asada marinade, carne asada tacos, Mexican tacos, street tacos
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