Carne Asada Tacos


Carne Asada Tacos | Cooking Classy

It has been quite a while since I have made carne asada and after eating these tacos I am asking myself, why? I should be making these at least once a month, especially during the summer. This recipe for marinated carne asada can be used for tacos like so, or you can use it in burritos or fajitas as well. It is a simple and deliciously fresh marinade that really enhances this cut of meat and has the perfect blend of Mexican flavors. Mexican food is usually quite simple yet it’s loaded with so many amazing flavors, so who wouldn’t love it? These can be made very basic, like those you’d buy from a Mexican Taqueria with simply diced onions, cilantro and lime juice… but I say to that – people, where is the cheese!? Tacos need cheese, they just do.

It’s pretty much the only way I know how to eat them. Whenever I get one without it I just don’t like it as much. So the cheese in this recipe isn’t really traditional but I say it’s a must. The pico de gallo is another thing not always found on this type of taco but it’s another delicious upgrade (fresh salsa is also good or diced tomatoes work too). Basically, I like my tacos with the works. These tender and lightly charred carne asada tacos will have you coming back for more. Enjoy!

carne asada marinade

Carne Asada Tacos

Yield: 3 - 5 Servings (2 tacos per serving)

Carne Asada Tacos


  • 1 1/2 - 2 lbs flank or skirt steak
  • 1/3 cup olive oil
  • 1/4 cup fresh lime juice (juice of about 2 - 3 limes)
  • 1/4 cup fresh orange juice (from about 1 navel orange)
  • 3 Tbsp apple cider vinegar
  • 1 tsp honey
  • 1/2 cup chopped red onion
  • 1/4 cup chopped cilantro
  • 3 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • Salt and freshly ground black pepper
  • For Serving:
  • Corn tortillas
  • Shredded Monterey Jack or crumbled Queso Fresco
  • Pico de Gallo
  • Sliced avocados
  • Chopped cabbage or lettuce, optional
  • Lime wedges, for juicing
  • Hot sauce, optional


  • In a mixing bowl, stir together olive oil, lime juice, orange juice, apple cider vinegar, honey, red onion, cilantro, garlic, jalapeno, chili powder, cumin, paprika and season mixture with salt and pepper to taste. Place flank steak in a baking dish and pour marinade over steak. Cover with plastic wrap and allow to marinate in refrigerator 2 - 5 hours, rotating once halfway through marinating.
  • Brush a grill lightly with oil and heat grill to medium-high heat. Remove steak from refrigerator. Lift steak and allow excess marinade and bits to run off, season with salt and pepper to taste and transfer to grill. Cook about 5 minutes per side, or until desired doneness (could be more or less depending on how thick your steak is and if you like it medium rare or more well done). Transfer to a plate or clean baking dish, cover with foil and allow to rest 5 minutes. Cut into thin strips and serve over warm tortilla shells along with desired toppings. Serve immediately.
  • Recipe Source: Cooking Classy


  • Stacy | Wicked Good Kitchen: Good gosh, girl! Your Carne Asada Tacos look AH-MAZING! We eat Tex-Mex in this house at least two times a week and I must make these soon. Thank you for sharing and happy first day of summer! xo June 21, 2013 at 10:48am Reply

    • Jaclyn: Thanks Stacy and happy first day of summer to you! June 21, 2013 at 12:30pm Reply

  • Georgia @ The Comfort of Cooking: Oh, wow, Jaclyn! These tacos look mega mouthwatering and I love how colorful they are. Great citrusy ingredients in the marinade, too. This is a must-make in my kitchen, for sure! June 21, 2013 at 12:06pm Reply

  • Jocelyn (Grandbaby Cakes): I seriously need this in my life! There hasn’t been a steak taco that I won’t devour! June 21, 2013 at 2:29pm Reply

    • Jaclyn: Me too I love steak – I would make a terrible vegetarian :). June 21, 2013 at 3:23pm Reply

  • Susan: I live in an area where I can get traditional Mexican food – right on the border with Mexico. But I don’t know what traditional carne asada is like. Your recipe sounds wonderful and like something I should try. Thank you for posting it.

    PS I will probably try it without the cheese… first. :-) June 21, 2013 at 2:35pm Reply

  • Liz: Nice recipe for tacos. Thank you and have a great weekend! June 21, 2013 at 3:28pm Reply

    • Jaclyn: I hope you have a great weekend to Liz, thanks for your comment! June 21, 2013 at 9:46pm Reply

  • Nilufar: Jaclyn, thank you for sharing your recipes.
    Can I leave this steak marinating for more than 5 hours? Thanks again! June 22, 2013 at 7:17am Reply

    • Jaclyn: Maybe 1 or 2 hours longer but I wouldn’t go longer than that because the acids in the citrus and vinegar will start to break down the fibers in the meat and it could become an odd texture. And you’re welcome :)! June 22, 2013 at 10:50am Reply

  • Monica: oh!!! this looks so summer yummy!! I am trying this recipe for sure. This marinade is more exciting than my tired recipe. June 22, 2013 at 12:22pm Reply

  • angela @ another bite please: oh my gosh my hubby would be loving these…i love the list of ingredients the citrus and cider vinegar ahhhh love. June 24, 2013 at 9:24am Reply

  • Colleen Murphy: I made this last night. I had to make a few substitutions as I didn’t have paprika, red onions, or beef in the house. I made it with veal and a brown onion. It was beautiful. Thanks for the great recipes. June 26, 2013 at 7:01pm Reply

    • Jaclyn: I’m so glad you enjoyed Colleen and happy to hear you were able to find some substitutions! I’ve actually never made veal – probably had it at Italian restaurants but never made it. I need to try it soon! June 26, 2013 at 8:15pm Reply

  • weekly cooking WOD | pam i am: […] – carne asada taco salad, homemade grilled corn salsa (I’m freestyling, but that recipe is […] September 2, 2013 at 2:35pm Reply

  • Keri: Can’t wait to try this recipe! Are there any substitutions for grilling? Can it be made in the crockpot or in the oven??? September 30, 2014 at 4:28am Reply

  • Carne Asada Tacos | Brahms and Cupcakes: […] original recipe here […] January 25, 2015 at 6:30pm Reply

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