Carne Asada Tacos

A great recipe for any day of the week!

Why You'll Love These Carne Asada Tacos

Experience the incredible flavor of tender, marinated grilled steak packed into warm corn tortillas. This recipe delivers authentic, mouth-watering carne asada perfect for any gathering or a special weeknight treat.

Plate with four carne asada tacos in corn tortillas, topped with cilantro, onion, cheese, and red salsa, with lime wedges nearby

Recipe Details

  • Prep Time: 20 minutes
  • Marinating Time: 2 hours (minimum) to Overnight
  • Cook Time: 6-10 minutes
  • Yield: Approx. 12 tacos

What You Need

Carne Asada Meat

  • 2 lbs skirt steak or flap meat

Marinade

Carne asada mixed in bowl.
  • 1/4 cup soy sauce
  • 1/4 cup neutral oil - grapeseed, canola oil etc. I personally like avocado oil.
  • 6 cloves garlic
  • 1/2 bunch cilantro - stems and leaves
  • 1 orange - juice and zest
  • 3 limes - juice
  • 3 tbsp chopped chipotle peppers in adobo sauce
  • 1 tbsp cumin
  • 1 tbsp smoked paprika
  • 1 tbsp dried oregano
  • 2 tsp kosher salt

Toppings and Extras

Assortment of toppings for the carne asada tacos.
  • 12 small corn tortillas - warmed
  • 1/2 white onion - thinly sliced or finely chopped
  • 1/2 bunch Cilantro - finely chopped (mix with onion)
  • Lime slices
  • Tomatillo Salsa or my preference habanero salsa.
  • Creamy Avocado Salsa (or Guacamole)

Step-by-Step Guide

  1. Prepare the Marinade: Combine soy sauce, neutral oil, garlic, cilantro, orange juice and zest, lime juice, chipotle peppers, cumin, smoked paprika, oregano, and kosher salt in a blender or food processor. Blend until smooth.
  2. Marinate the Meat: Place the skirt steak or flap meat in a large resealable bag or non-reactive dish. Pour the marinade over the meat, ensuring it's fully coated. Massage the marinade in. Marinate in the refrigerator for at least 2 hours, or preferably overnight for best flavor. Skirt steak marinating in a glass dish covered with plastic wrap
  3. Preheat & Cook: Preheat a grill to medium-high heat (or use a cast iron skillet over medium-high heat). Remove the meat from the marinade, letting excess drip off (discard marinade). Grill or cook the steak for 3-5 minutes per side for medium-rare, or adjust timing for your desired doneness. Carne asada steak cooking on a hot grill with char marks
  4. Rest the Meat: Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes. This is crucial for keeping the meat juicy.
  5. Slice the Meat: After resting, slice the carne asada thinly against the grain. Cooked carne asada being sliced thinly against the grain on a cutting board
  6. Warm the Tortillas: While the meat rests, warm the corn tortillas on the grill, in a dry skillet, or wrap in damp paper towels and microwave briefly until soft and pliable.
  7. Assemble the Tacos: Fill each warm tortilla with a generous portion of the sliced carne asada. Sliced carne asada being placed onto a warm corn tortilla
  8. Add Toppings & Serve: Top the tacos with the finely chopped cilantro and onion mixture, a squeeze of lime, sliced radish, and your favorite salsa(s). Serve immediately and enjoy!

Serving Tips

  • For the classic street taco experience, serve with finely chopped white onion and cilantro, plus a good squeeze of lime and heavy salsa.
  • Don't skimp on the rest time for the steak – it makes a huge difference!
  • Adjust the amount of chipotle peppers to control the heat level of the marinade.
  • Serve alongside grilled onions, jalapeños, rice, and beans.
  • Leftover carne asada is great in quesadillas, salads, or burrito bowls.