These tender and lightly charred Carne Asada Tacos will have you coming back for more. This simple and deliciously fresh carne asada marinade is also great for burritos or fajitas!
Easy Carne Asada Tacos
It’s been quite a while since I’ve made carne asada tacos, or tacos de asada, and after eating these 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. It is a simple and deliciously fresh carne asada 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 carne asada tacos can be made very basic, like those you’d buy from a Mexican Taqueria with diced onions, cilantro and lime juice. But to that I say, where’s the cheese!?
Tacos need cheese, they just do. It’s pretty much the only way I know how to eat them.
Whenever I get a taco without cheese I just don’t like it as much. So the cheese for these carne asada tacos 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!
Carne Asada Tacos Ingredients
For the tacos de asada, you’ll need:
- Flank or skirt steak
- Corn tortillas
- Shredded Monterey Jack or crumbled Queso Fresco
- Pico de gallo
- Sliced avocados
- Chopped lettuce
- Lime wedges
- Hot sauce
And for the carne asada marinade, you’ll need:
- Olive oil
- Orange juice
- Lime juice
- Apple cider vinegar
- Chopped red onion
- Spices (chili powder, cumin, paprika, salt, pepper)
How to Make Carne Asada Tacos
- Stir together marinade ingredients in mixing bowl. Place steak in large baking dish, then cover with marinade.
- Let steak marinate for 2 to 5 hours.
- Once marinated, grill steak until it’s cooked to your liking.
- Cut steak into strips, then assemble tacos with desired toppings.
Can I Marinate the Steak Overnight?
I wouldn’t let the steak sit in the acidic marinade for more than 5 hours, otherwise the acid will start to break down the meat and it will become an odd texture.
Do I Have to Grill the Steak?
Grilling the steak will give you the most authentic flavor. If you don’t have a grill or it’s too cold outside to turn it on, you can probably bake the steak in the oven. Gimme Some Oven has a great post on cooking steak in the oven you can reference.
Tips for the Best Carne Asada Tacos
- Let the steak rest for 5 minutes before slicing it. This gives the juices time to redistribute throughout the meat.
- Warm the tortillas on a dry skillet before assembling your tacos. They’re less likely to break when warm!
- The toppings I’ve listed in the recipe below are all optional. Make your tacos however you’d like.
More Taco Recipes You’ll Love:
- Mom’s Navajo Tacos and Indian Fry Bread
- Salsa Chicken Tacos (Instant Pot or Crockpot)
- Grilled Chicken and Avocado Street Tacos
- Roasted Veggie and Black Bean Tacos
- Slow Cooker Barbacoa Beef Tacos
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Carne Asada Tacos
- 1 3/4 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
- 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.
- Warm the tortillas on a dry skillet before assembling your tacos (they're less likely to break when warm).
- The toppings I've listed are all optional and are not included in the nutrition estimate. Make your tacos however you'd like!