Carne Asada Tacos Recipe
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These Carne Asada Tacos are smoky, citrusy, and dripping with flavor. Tender grilled steak, chopped fine and tucked into warm corn tortillas with onion, cilantro, and a squeeze of lime. Simple. Bold. Irresistible. Once you make them this way, you’ll never go back.
You’ll love my taco salad bowls, Tacos Al Pastor (Tacos De Trompo), and Shrimp Tacos With Creamy Slaw.
Quick Look: Carne Asada Tacos Recipe
- Prep Time: 15 minutes (plus marinating)
- Marinate Time: 2–4 hours
- Cook Time: 10–16 minutes
- Total Time: About 3 hours
- Servings: 6–8 (16 tacos)
- Dietary Info: Gluten-free (with corn tortillas)
- Method: Grill
- Technique: Citrus marinade + high heat sear + slice against the grain
- Flavor/Texture: Smoky, juicy, bright, savory with crisp edges
Why You’ll Crave This Carne Asada Taco Recipe!
Smoky char. Bright citrus. Juicy, tender steak tucked into warm tortillas with fresh onion and cilantro. It’s simple, bold, and hits every flavor note
The marinade does all the work, and the grill gives you those irresistible charred edges. I’ve made these for backyard dinners, casual Sunday gatherings, even busy weeknights when I want something special without overcomplicating it. Keep it simple and let the steak shine.
Enjoy my Taco Soup Recipe (One Pot!) next time!
Made With Amore,
Table of Contents
Simple Ingredients
A few simple spices and fresh ingredients make this a stand-out recipe for deliciousness!
- Flank or Skirt Steak: the foundation of the recipe, delivering rich, beefy flavor and the perfect texture for grilling
- Citrus Juices (Lime & Orange): tenderize the meat while adding bright acidity and subtle sweetness for balance
- Garlic: provides deep, savory flavor throughout the marinade
- Spices (Cumin, Smoked Paprika, Oregano): bring warm, smoky, and earthy notes that define the classic carne asada taste
- Onion: sweetness and balance
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Steak Swap: Use sirloin, flat iron, or even ribeye if that’s what you have. Just keep the high heat and slice against the grain.
- No Orange?: Add a splash of apple cider vinegar and a teaspoon of honey for balance.
- Spicy Version: Blend a chipotle in adobo or a fresh jalapeño into the marinade. Try my Red Enchilada Sauce (Easy Homemade Recipe).
- Meal Prep: Double the steak and use leftovers for quesadillas, nachos, or taco salads. Try my Easy Italian Nachos Recipe (Sheet Pan)
How To Make Carne Asada Tacos Recipe
These carne asada tacos are juicy, flavorful, and perfectly seasoned, with bold, smoky citrus-marinated steak that’s perfect for any taco night. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- In a blender or food processor, combine garlic, onion, cilantro, olive oil, orange juice, lime juice, smoked paprika, salt, cumin, oregano, and black pepper.
- Blend until mostly smooth but still slightly textured.
- Place the steak in a large baking dish or gallon-size zip-top bag. Pour marinade over steak and turn to coat completely. Cover and refrigerate 2–4 hours. Remove the steak from the marinade and discard the marinade.
- Pat the steak completely dry with paper towels. Drizzle lightly with olive oil and season both sides with coarse salt and black pepper.
Stand-Out Tip for Perfect Carne Asada: Slice against the grain. You can marinate it perfectly and grill it beautifully, but if you slice it the wrong way, it will feel chewy. Look closely at the lines running through the meat (that’s the grain), and cut perpendicular to those lines into thin slices before chopping. That one step turns good carne asada into melt-in-your-mouth, taco-night perfection.
- Heat a cast-iron pan over medium-high heat. Preheat grill to medium-high heat (400–450°F).
- Skirt steak: 3–4 minutes per side. Flank steak: 5–7 minutes per side. Cook until internal temperature reaches 130–135°F for medium-rare or 135–140°F for medium.
- Remove steak and rest 5–10 minutes. Slice thinly against the grain with a sharp knife on a cutting board, then chop into small bite-sized pieces for tacos.
- Char tortillas directly over flame for 20–30 seconds per side or warm in a dry skillet until soft and lightly blistered. Fill tortillas with chopped carne asada. Top with onion, cilantro, cotija, and a squeeze of fresh lime. Serve immediately.
Carne Asada Tacos Recipe FAQs
Carne asada simply means “grilled meat” in Spanish. It traditionally refers to thin cuts of beef—usually skirt or flank steak—marinated in citrus, garlic, herbs, and spices, then grilled over high heat until beautifully charred and juicy. It’s sliced against the grain for tenderness and served in tacos, burritos, or on its own with fresh toppings and lime.
Skirt steak is traditional and cooks quickly. Flank steak is slightly thicker and also works beautifully.
Medium-rare to medium (130–140°F) keeps it juicy and tender.
Broil on high 4–6 minutes per side, watching closely for char.
Store leftover steak in an airtight container in the refrigerator up to 4 days.
Reheat quickly in a hot skillet for 1–2 minutes just until warmed. Avoid microwaving for too long — it will dry out.
Serving Suggestions
I love serving these carne asada tacos as the star of a fun, flavor-packed meal alongside fresh and vibrant sides. Pair them with Charred Corn and Zucchini Salad (cilantro lime vinaigrette) or Jalapeno Corn Dip (Easy Recipe) for a bright, crisp contrast. You’ll also love pairing these with Copycat Chipotle Hot Salsa and Creamy Avocado Coleslaw.
My Pro Tips
Recipe Tips
- Dry the Steak: Always pat the steak dry before grilling so it sears instead of steams.
- Rest the Steak: Don’t skip resting time or you’ll lose the juices.
- Cut Correctly: Slice against the grain for melt-in-your-mouth texture.
- Double the Batch: Leftovers make incredible burrito bowls.
More Mexican- Inspired Recipes
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Carne Asada Tacos
Ingredients
For the Marinade
- 4 cloves garlic, cut in half
- 1/2 medium white or yellow onion, cut into chunks
- 1/2 cup fresh cilantro, chopped
- 1/2 cup olive oil or avocado oil
- 1 large orange, juice and zest, about 1/2 cup
- 2-3 limes, juice, about 1/3 cup
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 2 pounds flank steak or skirt steak
For the Tacos
- 16 small corn tortillas
- 1/2 cup white onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1 cup crumbled cotija cheese
- Lime wedges, for serving
- Optional toppings: sliced radishes, sliced jalapeños, guacamole, pico de gallo, toasted red chile salsa.
Instructions
- Make the Marinade: In a blender or food processor, combine garlic, onion, cilantro, oil, orange juice and zest, lime juice, smoked paprika, salt, cumin, oregano, and black pepper. Blend until mostly smooth but still slightly textured.
- Marinate the Steak: Place steak in a large baking dish or gallon-size zip-top bag. Pour marinade over steak and turn to coat completely. Cover and refrigerate 2–4 hours. Do not marinate longer than 8 hours or the texture will become mushy.
- Prepare for Grilling or cooking: Remove the steak from the marinade and discard the marinade. Pat the steak completely dry with paper towels. Drizzle lightly with olive oil and season both sides with coarse salt and black pepper. Pan: Heat a cast-iron pan over medium-high heat. Heat Grill: Preheat grill to medium-high heat (400–450°F). Grill with lid closed: Skirt steak: 3–4 minutes per side. Flank steak: 5–7 minutes per side. Cook until internal temperature reaches 130–135°F for medium-rare or 135–140°F for medium.
- Rest and Slice. Remove steak and rest 5–10 minutes. Slice thinly against the grain, then chop into small bite-sized pieces for tacos.
- Warm Tortillas. Char tortillas directly over flame for 20–30 seconds per side or warm in a dry skillet until soft and lightly blistered.
- Assemble. Fill tortillas with chopped carne asada. Top with onion, cilantro, cotija, and a squeeze of fresh lime. Serve immediately.
Notes
- Dry the Steak: Always pat the steak dry before grilling so it sears instead of steams.
- Rest the Steak: Don’t skip resting time or you’ll lose the juices.
- Cut Correctly: Slice against the grain for melt-in-your-mouth texture.
- Double the Batch: Leftovers make incredible burrito bowls.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The perfect summertime dinner