Carne Asada Tacos Recipe
If you’re searching for the ultimate way to bring bold Mexican flavors to your weeknight dinner rotation, look no further than Carne Asada Tacos. This dish is a fiesta of tender grilled steak, zesty citrus, fresh herbs, and classic toppings all wrapped up in warm corn tortillas. Each taco bursts with juicy, smoky goodness, and the vibrant garnishes invite everyone to customize their plate just to their liking. Carne Asada Tacos put all the elements of a great meal right at your fingertips—simple, satisfying, and endlessly fun to share.
Ingredients You’ll Need
The beauty of Carne Asada Tacos lies in how a handful of carefully chosen ingredients combine to create magic. Each one brings a special touch, whether it be a pop of acidity, a hint of heat, or that unmistakable freshness that keeps everyone coming back for seconds.
- Flank or Skirt Steak (1 1/2 pounds): The star of the show, offering the perfect balance of tenderness and that rich beefy flavor that stands up to bold marinades.
- Fresh Lime Juice (1/4 cup): Delivers bright acidity that both tenderizes the meat and cuts through the richness for a truly refreshing bite.
- Orange Juice (1/4 cup): Adds a touch of sweetness and additional citrus notes that accentuate the marinade.
- Olive Oil (2 tablespoons): Helps the marinade permeate the steak while keeping it moist and juicy on the grill.
- Minced Garlic (3 cloves): Brings pungent, aromatic depth worthy of the boldest tacos.
- Minced Jalapeño (1): Contributes that essential kick without overpowering—you’re in charge of the heat.
- Chopped Fresh Cilantro (1/4 cup + extra for topping): Nothing says “fresh” like cilantro, both in the marinade and sprinkled over the finished tacos.
- Ground Cumin (1 teaspoon): A warm, earthy spice that bolsters the carne asada’s signature taste.
- Chili Powder (1 teaspoon): Delivers a subtle, smoky complexity essential for authentic flavor.
- Salt (1 teaspoon): Draws out the steak’s intrinsic savoriness and ties the marinade together.
- Black Pepper (1/2 teaspoon): Gives just the right amount of mild, peppery heat.
- Corn Tortillas (12 small): The cozy, classic vehicle for your carne asada—always opt for fresh if you can!
- Diced White Onion (1 cup): Offers crisp texture and a mild bite that lifts every mouthful.
- Lime Wedges (1, cut): For squeezing over tacos just before serving—this zingy finish is not optional!
- Optional Toppings (sliced radishes, avocado, salsa): Personalize your Carne Asada Tacos with more color, crunch, or creaminess as you wish.
How to Make Carne Asada Tacos
Step 1: Prepare the Marinade
Start by mixing the heart and soul of this dish: the marinade. In a medium bowl, whisk together the lime juice, orange juice, olive oil, minced garlic, minced jalapeño, chopped cilantro, cumin, chili powder, salt, and pepper. The aroma should already transport you to a lively Mexican street market! This fragrant blend is the secret to tender, flavorful steak.
Step 2: Marinate the Steak
Place your flank or skirt steak in a large resealable bag or a shallow dish, then pour the marinade all over it, ensuring every inch gets coated. Give it a loving massage, then seal the bag (or cover the dish) and let it make friends with those flavors in the refrigerator for at least 2 hours—or overnight for the kind of Carne Asada Tacos that have everyone begging for seconds.
Step 3: Fire Up the Grill
Nothing beats grilling for that ideal carne asada char. Preheat your grill or grill pan over medium-high heat. When it’s hot, remove the steak from the marinade, letting any excess drip off. Lay it onto the grill and cook for about 4–6 minutes per side. The goal is a caramelized crust outside while the inside remains juicy. Use a thermometer if you’re particular—otherwise, let your senses guide you!
Step 4: Rest and Slice the Steak
Once beautifully grilled, transfer the steak to a cutting board and give it a 5-minute rest. This pause lets every drop of juice stay inside, so your tacos are extra succulent. After resting, slice the steak thinly, always cutting against the grain—this makes every bite tender, never chewy.
Step 5: Warm the Tortillas
While the steak is resting, toss your corn tortillas directly onto the grill or a hot pan for a few seconds per side, just until they’re soft and pliable. Warm tortillas not only taste better, they keep your Carne Asada Tacos from cracking or falling apart.
Step 6: Assemble and Serve
Now for the fun part! Pile those juicy carne asada slices onto each tortilla, then shower with diced onion and chopped cilantro. Finish with a generous squeeze of lime juice, and invite everyone to top with whatever extras their hearts desire. That’s it—you’re ready to serve up a true Carne Asada Tacos experience!
How to Serve Carne Asada Tacos
Garnishes
The sparkle of Carne Asada Tacos comes from those classic, crave-worthy garnishes. Scatter fresh cilantro and white onion over the steak, adding a refreshing crunch and burst of color. Lime wedges are a must for squeezing just before each bite. For those who like to go all-in, top with sliced radishes, creamy avocado, or your favorite salsa—they add texture and vibrant pops of flavor.
Side Dishes
Round out your meal with sides that let the tacos shine but bring their own party to the table. Think fluffy Mexican rice, spicy black beans, or a simple esquites (Mexican street corn salad). Fresh guacamole and tortilla chips never fail, and don’t forget an ice-cold agua fresca or margarita if you’re in the mood!
Creative Ways to Present
Take your Carne Asada Tacos to new heights by setting up a festive taco bar. Lay out all the toppings in colorful bowls and let each guest build their ideal taco. For family-style fun, serve sliced steak on a big platter surrounded by a rainbow of garnishes and stacks of warm tortillas, making every bite an interactive event.
Make Ahead and Storage
Storing Leftovers
If (against all odds) you have leftover steak, let it cool completely, then store it in an airtight container in the fridge. It’ll keep well for up to 3 days and tastes just as bold and delicious in the days that follow.
Freezing
You can easily freeze any extra cooked carne asada for future taco nights. Simply slice the steak, place it in freezer-safe bags, and remove as much air as possible. It should keep beautifully for up to 2 months. Just label and date your bag, so you always know when the next taco night is calling.
Reheating
Reheat leftover carne asada gently in a skillet over medium heat, adding a splash of water or a squeeze of lime to freshen things up. Be careful not to cook it too long—you just want to warm it through. Give tortillas a quick warm-up on the grill or a nonstick pan just before serving, and it’ll be taco time all over again.
FAQs
Can I use a different cut of beef for Carne Asada Tacos?
Yes, while flank and skirt steak are traditional thanks to their robust flavor and ideal texture, other cuts like flap steak or sirloin work too. Just remember to marinate and slice thinly against the grain for the most tender results.
How long should I marinate the steak?
For the best Carne Asada Tacos, aim for at least 2 hours in the marinade, but overnight is where the real magic happens. This gives the citrus and spices plenty of time to work, delivering the most flavorful, juicy steak possible.
What’s the best way to keep tortillas warm for serving?
The easiest trick is to wrap freshly warmed tortillas in a clean kitchen towel or foil, stacking them as you go. This keeps them soft and steamy until it’s time to tuck in, making assembly seamless and delicious.
Can I make Carne Asada Tacos indoors if I don’t have a grill?
Absolutely! A grill pan or heavy cast iron skillet on the stovetop will give you lovely char marks and caramelization. Open a window, crank up the heat, and enjoy those savory grill notes all year long.
Are Carne Asada Tacos gluten-free?
Yes, as long as you use corn tortillas (most are naturally gluten-free), this dish stays firmly in the gluten-free camp. Always check your ingredients to be sure, especially store-bought tortillas or marinades.
Final Thoughts
Carne Asada Tacos are the kind of crowd-pleaser that light up any table, bursting with big flavors and simple joys. Whether feeding a family or impressing friends, these tacos promise to become a new favorite in your kitchen. So fire up your grill, gather your favorite people, and savor every vibrant, mouthwatering bite!
Print
Carne Asada Tacos Recipe
- Total Time: 25 minutes plus marinating time
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Carne Asada Tacos are a delicious and flavorful Mexican dish featuring marinated grilled steak served in warm corn tortillas with fresh toppings. Perfect for a fun and tasty meal!
Ingredients
Marinade:
- 1 1/2 pounds flank or skirt steak
- 1/4 cup fresh lime juice
- 1/4 cup orange juice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 jalapeño, minced
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Additional:
- 12 small corn tortillas
- 1 cup diced white onion
- 1 cup chopped fresh cilantro
- 1 lime, cut into wedges
- Optional toppings like sliced radishes, avocado, or salsa
Instructions
- Marinate the Steak: In a bowl, whisk together lime juice, orange juice, olive oil, garlic, jalapeño, cilantro, cumin, chili powder, salt, and pepper. Marinate steak in the mixture for at least 2 hours.
- Grill the Steak: Preheat grill and cook steak for 4-6 minutes per side. Rest for 5 minutes, then slice thinly.
- Prepare Tortillas: Warm tortillas until pliable.
- Assemble Tacos: Fill each tortilla with sliced steak, onion, cilantro, and a squeeze of lime juice. Add desired toppings.
Notes
- Flank or skirt steak works best for carne asada.
- For extra flavor, marinate the steak overnight.
- Warm tortillas keep them soft and prevent breaking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 450
- Sugar: 3g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
