Carne Asada Tacos

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Juicy grilled steak loaded in tortillas with all of your favorite toppings! This recipe makes perfectly seasoned carne asada tacos that everyone is going to enjoy.

I’ve already shared a recipe for delicious Carne Asada, but this recipe takes it to a whole new level with a special marinade and fresh homemade pico de gallo topping that compliments it perfectly!

Carne asada tacos on a plate with lime slices

Delicious street tacos

More often than not we use shredded chicken or leftover roast beef to make tacos, but sometimes on a special occasion, we whip out this recipe for Carne Asada Tacos!! I love using small tortillas to make them street style, along with all of my favorite toppings.

This recipe has a ton of ingredients and a lot of different steps, but it actually was pretty easy to make and went pretty fast.

Also note: I used a mortar and pestle as directed in the original recipe because I happen to own one, but I think it would actually be easier and quicker to make the marinade in a food processor or blender instead. Both sets of directions are listed below!

Process pictures for how to make carne asada tacos

Meat Tips

Carne Asada is steak cooked with a delicious blend of citrus and spice. We used flank steak, but you can also use skirt steak or even sirloin. I cooked the steak on the grill to 140 degrees, and it was perfectly juicy and tender.

This meat is typically cooked medium to well done. Follow these temperatures for how well-done you prefer your meat:

  • Medium: 140° F. 
  • Medium well: 150° F
  • Well done: 160° F

Best way to cut: You want this meat to be tender so cut across the grain. You’ll first find which direction the fibers run and cut perpendicular to them instead of parallel to them. 

Sliced carne asada on a cutting board

How to Make Carne Asada Tacos

MAKE MARINADE. Use a mortar and pestle to grind the garlic, jalapeño, cilantro, salt, and pepper into a paste. If you don’t have a mortar and pestle, you can add all of the ingredients for the marinade to a food processor or blender and pulse until combined.

Add the paste to a large measuring cup and add the lime juice, orange juice, vinegar, and olive oil. Whisk until well combined.

MARINATE STEAK. Spread the steak out on a rimmed baking sheet, and pour the marinade over the top of the steak. Cover tightly with plastic wrap and refrigerate for at least one hour, or up to 8 hours.

Note: It MUST have at least 1 hour, but can stay in the marinade for up to 8 hours. Any longer than 8 hours and the fibers will begin to break down. I like to put my steak in the marinade in the morning so it ready to be grilled for dinner.  

PICO. While the steak is marinating, prepare the pico de gallo by mixing all of the ingredients together in a medium bowl. Cover and refrigerate for at least 15 minutes, or until ready to serve.

Cooking the Meat

When you’re ready to cook the meat, preheat a grill or broiler over medium high heat. Pull the steak out of the marinade and cook for 7-10 minutes per side, until cooked to medium (about 135-145 degrees). Place the steak on a cutting board and let rest for 5-10 minutes, then slice diagonally into thin strips.

Other ways to cook carne asada: I like to prepare the carne asada meat on the grill, but there are other ways you can cook the meat. 

  • Stove top: cook over medium high heat for 4-6 minutes per side. Use a cast iron skillet for best results
  • Oven Roasted: preheat the oven to 400°F Place steak in a pan and cook until you reach your desired internal temperature. 
  • Broiled: Place the top rack about 8 inches away from the broiler. Cook steak for about 5 minutes on each side.

ASSEMBLE TACOS. To assemble the tacos, stack two corn tortillas together, then add steak, pico de gallo, and shredded cheese. Drizzle with lime juice if desired.

Pico de gallo to go on top of carne asada tacos

What to Serve with Carne Asada Tacos?

Tortillas: These are traditionally served in corn tortillas, but you can use flour tortillas or even lettuce wraps.

Toppings: The carne asada is the star of this dish so I usually only add a bit of pico de gallo, cheese and a spritz of lime.  However, you can add any of your favorite taco toppings such as:

Sides that go well with tacos? Here are some of our favorite Mexican sides:

Close up of carne asada street tacos on a white plate

Recipe FAQ

How much for a crowd? If you’re planning a Mexican fiesta, you do not want to run out of this delicious meat. Plan for about ½-⅔ pound of meat per person.

How to store? You can keep leftover carne asada meat for later. Place in an airtight container and store in the fridge for about 4 days or for 2-3 months in the freezer. 

For more taco recipes, check out:

Carne Asada Tacos Recipe

5 from 4 votes

Juicy grilled carne asada loaded in tortillas with all of your favorite toppings! This recipe makes perfectly seasoned steak tacos that everyone is going to enjoy.

Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 45 minutes
Servings 8
Calories 474 kcal

Ingredients

for the carne asada:

  • 2 teaspoons minced garlic
  • 1 jalapeño minced
  • 1/2 cup cilantro chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • juice of two limes
  • 1/2 cup orange juice
  • 2 tablespoons white vinegar
  • 1/2 cup olive oil
  • 2 pounds flank steak trimmed
  • salt and pepper to taste

for the pico de gallo:

  • 4 medium tomatoes chopped
  • 1/2 medium red onion chopped
  • 2 green onions sliced
  • 1/2 cup cilantro chopped
  • 2 teaspoons minced garlic
  • juice of one lime
  • 1/4 cup olive oil
  • 1 teaspoon salt

for serving:

  • 16 corn tortillas warmed
  • pico de gallo
  • shredded cheese
  • fresh lime wedges

Instructions

  1. Using a mortar and pestle, grind the garlic, jalapeño, cilantro, salt, and pepper into a paste. Add the paste to a large measuring cup and add the lime juice, orange juice, vinegar, and olive oil. Whisk until well combined. (Alternatively, you could add all of the ingredients for the marinade to a food processor or blender and pulse until combined.)
  2. Spread the steak out on a rimmed baking sheet, and pour the marinade over the top of the steak. Cover tightly with plastic wrap and refrigerate for at least one hour, or up to 8 hours.
  3. While the steak is marinating, prepare the pico de gallo by mixing all of the ingredients together in a medium bowl. Cover and refrigerate for at least 15 minutes, or until ready to serve.
  4. When you’re ready to cook the meat, preheat a grill or broiler over medium high heat. Pull the steak out of the marinade and cook for 7-10 minutes per side, until cooked to medium (about 135-145 degrees). Place the steak on a cutting board and let rest for 5-10 minutes, then slice diagonally into thin strips.
  5. To assemble the tacos, stack two corn tortillas together, then add steak, pico de gallo, and shredded cheese. Drizzle with lime juice if desired.

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments

  1. 5 stars
    Despite growing up in Arizona i didn’t have A lot of Mexican food growing up. Carne asada burritos are what sold me and kept me trying other delicious foods. This is a great recipe. I’ll have to try painting with your picO de Gallo.