The Best Carne Asada Tacos Recipe for Sizzling Fiesta Nights

Juicy, tender carne asada tacos burst with authentic Mexican flavors that dance across your palate.

Grilling marinated beef to perfection creates a mouthwatering centerpiece for any meal.

The sizzling meat promises a delectable experience that transports you straight to the streets of Mexico.

Succulent slices of steak, expertly seasoned and charred, promise a taste adventure like no other.

Each bite combines smoky, zesty notes with fresh, crisp toppings that elevate this classic dish.

Quick to prepare and impossible to resist, these tacos deliver a culinary experience that will have everyone at the table asking for seconds.

Gather your ingredients and prepare to savor a truly unforgettable meal that celebrates bold, vibrant flavors.

Ingredients Needed for Carne Asada Tacos

• Flank Steak: A tender and flavorful cut that absorbs marinades well and provides the main protein for the tacos.

• Lime Juice, Orange Juice: Citrus juices help tenderize the meat and add bright, zesty flavors.
• Garlic, Jalapeño: These ingredients provide a spicy and aromatic base for the marinade.
• Olive Oil: Helps distribute flavors and prevents the meat from sticking during grilling.
• Cumin, Oregano: Classic Mexican spices that add depth and traditional flavor to the meat.

• Corn Tortillas: Traditional Mexican base for serving the grilled steak.
• Cilantro, White Onion, Tomatoes, Jalapeño: Fresh ingredients that create a vibrant Pico de Gallo.
• Cilantro, Lime Juice, Olive Oil: Key components for creating a light and tangy vinaigrette.

How to Make Perfect Carne Asada Tacos

Step 1: Blend Flavor-Packed Marinade

In a large zip-top bag, mix zesty ingredients including fresh lime juice, minced garlic, chopped cilantro, olive oil, chili powder, cumin, and a splash of orange juice.

This marinade will infuse the steak with bold, tangy flavors that make Carne Asada Tacos irresistible.

Step 2: Soak and Chill the Meat

Drop the steak into the marinade bag, seal completely, and let it rest in the refrigerator for at least 2 hours or up to 8 hours.

The longer it marinates, the more intense the flavor becomes.

Step 3: Fire Up the Grill

Heat the grill to medium-high temperature.

Remove the steak from the marinade, letting excess liquid drip off.

Place the meat on the hot grill and cook until it reaches a perfect medium-rare, about 130°F internal temperature.

Flip once during cooking to ensure even heat.

Step 4: Rest and Slice the Steak

After grilling, let the steak rest for 5 minutes to lock in juices.

Then slice the meat thinly against the grain, creating tender, flavorful strips perfect for tacos.

Step 5: Whip Up Fresh Pico de Gallo

• Diced ripe tomatoes
• Finely chopped white onion
• Fresh cilantro
• Minced jalapeño
• Lime juice
• Salt

Let the ingredients mingle and develop their bright, zesty flavors.

Step 6: Create Cilantro Vinaigrette

• Chopped fresh cilantro
• Olive oil
• Lime juice
• Minced garlic
• Salt and pepper

Step 7: Assemble Mouthwatering Tacos

Warm soft corn tortillas and layer with sliced grilled steak.

Top generously with fresh Pico de Gallo and drizzle with the vibrant cilantro vinaigrette.

Serve immediately and enjoy the explosion of flavors.

Pro Tips for Carne Asada Tacos Success

• Marinate the steak for at least 2 hours, but no more than 8 hours to prevent the meat from becoming too acidic or tough.
• Let the steak reach room temperature before grilling and use a meat thermometer to ensure precise medium-rare doneness at 130°F.
• Always cut the cooked steak thinly against the grain to guarantee maximum tenderness and easier eating.
• Warm the tortillas briefly on the grill or in a skillet to enhance their flavor and prevent breaking when folding.
• Prepare Pico de Gallo just before serving to maintain crisp textures and vibrant flavors of the vegetables.

Flavor Variations for Carne Asada Tacos

• Vegetarian Carne Asada: Replace steak with grilled portobello mushrooms or seitan, marinating in the same spices for a meaty plant-based alternative.
• Spicy Chicken Variation: Swap beef with marinated chicken thighs, maintaining the original marinade and cooking technique for a lighter protein option.
• Low-Carb Lettuce Wrap Style: Use large lettuce leaves instead of taco shells, keeping all original ingredients for a carbohydrate-reduced version of the classic recipe.
• Gluten-Free Friendly: Ensure marinade ingredients are gluten-free, use corn tortillas, and verify all condiments meet gluten-free standards for those with dietary restrictions.

Serving Suggestions for Tacos Carne Asada Style

• Street Food Style: Serve these tacos on a colorful wooden board with lime wedges scattered around, mimicking authentic Mexican street vendor presentations.
• Backyard Fiesta Spread: Create a vibrant taco bar with various toppings like sliced avocados, extra cilantro, crumbled queso fresco, and hot sauces for guests to customize their tacos.
• Fresh Side Companions: Pair tacos with Mexican street corn (elote), black beans, or a crisp jicama salad to complete the meal with complementary flavors and textures.
• Wine and Beverage Pairing: Complement the bold carne asada with a crisp Mexican lager, zesty margarita, or a light red wine like tempranillo to enhance the meal's rich taste profile.

How to Store Leftover Carne Asada Tacos

• Store sliced carne asada and unused taco components separately in airtight containers within 2 hours of cooking. Keep in the refrigerator for up to 3-4 days.
• Wrap sliced steak tightly in plastic wrap, then place in freezer-safe bag. Freeze for maximum 2-3 months. Thaw overnight in refrigerator before reheating.
• Warm slices gently in microwave with damp paper towel, or reheat in skillet over medium-low heat for 1-2 minutes to prevent drying out. Add splash of broth to maintain moisture.

FAQs

• What type of steak works best for Carne Asada Tacos?

Flank steak or skirt steak are ideal because they’re lean, flavorful, and absorb marinades well. These cuts are traditionally used in Mexican cuisine and become tender when marinated and grilled quickly.

• How can I tell if the steak is cooked to medium-rare?

Use a meat thermometer and look for an internal temperature of 130-135°F. The steak should have a warm red center and feel slightly firm when touched. Let it rest for 5 minutes after grilling to retain juices.

• Can I make this recipe without a grill?

Yes, you can use a cast-iron skillet or grill pan on the stovetop. Preheat the pan to high heat and cook the steak for 3-4 minutes per side.

Why Carne Asada Tacos Are So Flavorful

• Burst with Flavor: Experience a mouthwatering explosion of zesty marinade and fresh ingredients that transform simple steak into an extraordinary taco sensation.
• Master Grilling Skills: Learn professional-level cooking techniques by perfectly grilling steak to achieve a tender, juicy result that impresses family and friends.
• Quick Weeknight Wonder: Prepare a restaurant-quality meal in minimal steps, with most time dedicated to marinating while you handle other tasks or relax.
• Customize Your Feast: Easily adapt the recipe by adjusting spice levels, switching protein, or adding favorite toppings to suit personal taste preferences and dietary needs.

Carne Asada Tacos Recipe

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4.7 from 37 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Mexican street-style Carne Asada Tacos sizzle with bold flavors and authentic charm, delivering a mouthwatering culinary experience. Juicy marinated beef, fresh cilantro, and zesty lime create a perfect harmony you’ll savor with each delicious bite.

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Ingredients

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Meat and Protein:

• 1 pound flank steak (or skirt, or hanger steak)
• 4 garlic cloves (smashed and minced)
• 1 jalapeno (diced (seeds optional))

Marinade and Seasonings:

• 1 large orange (juice only)
• 1 large lime (juice only)
• 2 tablespoons white wine vinegar
• 1/2 cup olive oil
• 2 tablespoons minced cilantro
• 1 teaspoon garlic powder
• 1 1/2 teaspoons cumin
• 1 teaspoon chili powder
• 1 1/2 teaspoons salt

Taco Components and Toppings:

• 6 soft taco shells (corn or flour)
• 2 medium tomatoes (diced)
• 1/2 red onion (finely chopped)
• 1 jalapeno (minced (seeds optional))
• 1 lime (juice only)
• 1 tablespoon minced cilantro
• 1/2 teaspoon salt (or to taste)

Cilantro Vinaigrette:

• 2 tablespoons minced cilantro
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon lime juice
• 1/8 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon salt (or to taste)

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Instructions

1. Immerse the steak in a flavorful marinade mixture within a sealed zip-lock pouch, allowing the meat to absorb rich flavors for 2-8 hours in the refrigerator.
2. Heat the grill to medium-high temperature, targeting around 400°F for optimal searing.
3. Extract the steak from the marinade, shaking off excess liquid to prevent flare-ups.
4. Grill the meat for approximately 4-5 minutes per side, aiming for a perfect medium-rare internal temperature of 130°F.
5. Transfer the grilled steak to a cutting board and let it rest for 5 minutes, allowing juices to redistribute evenly.
6. Slice the rested meat thinly against the grain to ensure maximum tenderness and optimal texture.
7. Whisk together the cilantro vinaigrette ingredients until thoroughly combined and emulsified.
8. Prepare the Pico de Gallo by carefully chopping fresh ingredients and allowing them to meld together for enhanced flavor.
9. Warm the tortillas briefly on the grill or skillet to enhance their flexibility and taste.
10. Assemble the tacos by layering sliced steak onto the warm tortillas, generously topping with fresh Pico de Gallo.
11. Finish by drizzling the vibrant cilantro vinaigrette over the tacos for a zesty, bright flavor profile.

Notes

• Maximize flavor by marinating the steak overnight in the refrigerator for deeper taste infusion.
• Slice the steak against the grain to ensure maximum tenderness and easier chewing.
• Opt for flank or skirt steak for authentic texture and traditional carne asada experience.
• Swap corn tortillas with lettuce wraps for a low-carb, gluten-free alternative that keeps the dish light and fresh.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 474 kcal
• Sugar: 3 g
• Sodium: 647 mg
• Fat: 36 g
• Saturated Fat: 5 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 13 g
• Fiber: 3 g
• Protein: 27 g
• Cholesterol: 75 mg