Carne Asada Tacos

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Carne Asada Tacos filled with tender marinated grilled steak in warm corn tortillas with white onion, chopped cilantro, and fresh lime juice. Versatile and so delicious, if you love Mexican street tacos, you’ll love this easy recipe!

Tray filled with four carne asada tacos made with corn tortillas and topped with a fresh onion, cilantro, and lime juice salsa.

The Best Carne Asada Steak Tacos

Following up on yesterday’s carne asada recipe, today I’m sharing my very favorite recipe for carne asada tacos. Living out in the suburbs, I’m far from my favorite taco trucks and street tacos. Easy to make right at home, this delicious recipe comes in handy whenever the craving hits for authentic street tacos filled with juicy marinated grilled steak.

Super easy to make, the secret to great carne asada tacos is ensuring you have a great carne asada marinade (and a few perfect toppings). For this marinade, you’ll need orange juice, soy sauce, cilantro, fresh lime juice, vinegar, fresh garlic cloves, Mexican oregano, cumin, chili powder, salt, and black pepper. Bold, flavorful, and perfect for marinating either skirt steak or flank steak.

Perfect for Taco Tuesday with your family or a fiesta with friends, these carne asada tacos always hit the spot.

Ingredients for Carne Asada tacos measured out and set aside in individual serving bowls.

How to Make Carne Asada Tacos

1. In a large bowl, mix the orange juice, soy sauce, ¼ cup of cilantro, 3 tablespoons of lime juice, vinegar, garlic, oregano, cumin, 1 teaspoon of salt, pepper and chili powder.

2. Place the steak in a large Ziplock bag and pour the marinade over the steak.

3. Seal and press out as much air from the bag as possible. Marinate in the refrigerator for at least 1-4 hours, or up to 12 hours. Skirt steak can get away with just one hour, however, flank steak should be marinated for at least 3-4 hours.

Six images. The first image shows the marinade for carne asada in a white bowl; the second image shows the marinade for carne asada mixed together in a white bowl; the third image shows an open ziplock bag containing skirt steak in carne asada marinade; fourth image shows ziplock bag closed with steak in carne asada marinade; fifth image shows steak cooking on a large griddle pan; sixth image shows fully cooked steak on a large cast iron griddle pan.

4. Preheat a large cast iron grill pan over high heat. Coat with a thin layer of oil.

5. Remove the steak from the Ziplock bag and discard any leftover marinade. Cook for 6-10 minutes on each side. Thicker cuts of meat will take longer to cook.

6. Remove the steak to a clean cutting board and allow it to rest for 10 minutes before thinly slicing against the grain and then again in the opposite direction to make small bite-size pieces.

Grilled carne asada thinly sliced and on a large cutting board.

7. In a medium bowl, combine the white onion, remaining chopped cilantro, fresh lime juice, and salt. Mix well. This is an optional topping for your tacos, feel free to use another favorite salsa recipe if preferred.

Two images; the first image shows a bowl filled with diced white onion, chopped cilantro, lime juice, and salt; image two shows white onions, cilantro, lime juice, and salt mixed together.

8. Heat the corn tortillas (or flour tortillas) in a small skillet set over medium heat. Brush with a bit of olive oil (optional) and heat just until softened.

9. Remove the tortilla from the pan and top with one to two spoonfuls of carne asada followed by the onion and cilantro salsa.

10. Serve with lime wedges, green salsa, and any other favorite toppings.

Four images in a collage. The first image shows a tortilla warming in a skillet; the second image shows a cutting board filled with chopped carne asada; the third image shows a warm corn tortilla on a white plate topped with carne asada; the fourth image shows a corn tortilla on a white plate topped with carne asada and homemade salsa.

Taco Toppings

Aside from essentials like fresh lime juice, chopped cilantro, and cilantro, a few of my favorite toppings for these carne asada tacos include:

Guacamole
Salsa, Mango Salsa, or Pico de Gallo
Queso fresco or Cotija cheese
Avocado
Chipotle Crema
Thinly sliced radish or jicama
Jalapeños
Pickled Red Onions
Sour cream

Frequently Asked Questions

What type of meat is used for carne asada tacos?

The best cut of beef is skirt steak or flank steak.

What is the best way to cook steak for carne asada?

Grilling is the most traditional method. After all, translated from Spanish, carne asada literally means “grilled meat.” However, the steak can also be cooked on the stovetop using a cast iron grill pan.

How long to cook carne asada?

Cooking time varies, but it usually takes approximately 5-9 minutes per side. Thicker cuts of meat will take longer to cook. As such, I like to use a digital meat thermometer to check for doneness. 115°F to 120°F for rare, 125°F for medium rare, and 140°F for medium. In general, it’s best to cook flank steak just until rare or medium-rare. Skirt steak is a fattier cut of meat so it can be cooked longer and still turn out tender and juicy.