These Carne Asada Tacos combine tender, citrus-marinated steak with fresh toppings for a flavorful, crowd-pleasing meal. They look impressive but come together with minimal prep and straightforward ingredients.
I've spent years testing ways to turn simple, budget-friendly cuts of steak into meals that feel special without adding unnecessary complexity. Using flank steak and a balanced marinade helps create tender, flavorful meat that cooks quickly and slices beautifully for tacos. Pairing the steak with fresh ingredients like cilantro, jalapeno, and Cotija adds texture and contrast, creating a dependable recipe that works well for weeknight dinners, family gatherings, or casual entertaining.
Why You'll Love Carne Asada Tacos
- Simple. Despite the impressive presentation, the recipe is surprisingly simple which is proven by the need for only 5 minutes of prep prior to cooking.
- Incredible Flavor. A bold, zesty Carne Asada paired with fresh, vibrant toppings for a perfectly balanced flavor.
- Impressive Presentation. These tacos look as good as they taste with the steak topped with vibrant herbs, veggies, and Cotija.
Recipe Ingredients
- Steak: I used flank steak (more budget-friendly) but skirt steak is commonly used too
- Olive Oil: avocado oil will also work
- Lime Juice: provides the acidity in the marinade which helps tenderize the steak and creates a delicious, zesty flavor
- Cotija Cheese: provides a boost of flavor and great texture
- Produce: garlic cloves, lime, cherry tomatoes, jalapeno, and a chipotle pepper
- Soy Sauce: I recommend choosing a low sodium option to help control flavor and sodium content. You can always add salt to taste later if needed.
- Spices and Herbs: cilantro, oregano, chili powder, cumin, and kosher salt
- Tortillas: I used corn tortillas (my personal favorite) but you could use flour tortillas or a low carb option if that fits better with your diet.
How to Make Carne Asada Tacos
- Start by combining the marinade ingredients in a blender and blending until smooth. Then pour over the steak, flipping a few times to coat the meat. Let the steak marinate at least two hours, or up to 24 hours. (I recommend marinating closer to 24 hours)
- When you're ready to cook, heat a large cast iron skillet to medium high heat. (If your skillet isn't big enough it is okay to cut the steak in half and do this in two batches)
- Add 1-2 tablespoons of avocado oil to the skillet. Then add the steak to the skillet and cook 4-5 minutes on that side completely undisturbed. If your steak has a good sear, flip it. Cook another 4-5 minutes. Then remove from heat and let it rest for 5-10 minutes.
- While the meat is resting, warm the tortillas, in a skillet, pan, or on the grill.
- Then assemble the tacos with the Carne Asada, tortillas, cilantro, cotija cheese, jalapeno, tomatoes, and lime.
Storage and Reheating Instructions
I don't recommend storing any leftover tortillas. I would use fresh tortillas whenever you decide to reheat your leftovers. To store the meat, allow it to cool completely. Then you can store in the refrigerator for up to 3-4 days when using an airtight container. If possible, store the steak with a few extra tablespoons of fresh marinade to keep it from being dried out while reheating.
Before reheating, pour the reserved marinade over the steak then warm it covered in the oven (350 degrees F) until it reaches about 120-125 degrees F. A microwave would also work for reheating but doesn't provide the flavor and texture of reheating in the oven.
Carne Asada Taco Tips and Tricks
- Remember, the temp will continue to rise a few degrees while resting after removing from heat.
- For the juiciest Carne Asada tacos, let the meat rest for a few minutes prior to slicing and adding to the tortillas.
- For the perfect level of doneness, monitor the temp with a meat thermometer.
Meat Temperature Guide
- Medium Rare: 135 degrees F or 57 degrees C
- Medium: 145 degrees F or 63 degrees C
- Medium Well: 150 degrees F or 66 degrees C
- Well: 160 degrees F or 71 degrees C
Recipe FAQs
Yes, this recipe can easily be prepared gluten free as long as you choose gluten free tortillas and soy sauce.
There are 542 calories in 2 tacos. All nutrition info including calories, carbs, fat, sodium, and protein are included below in the recipe card.
Sure! This recipe has an absolutely amazing flavor when served fresh. However, it would still work well to cook the Carne Asada ahead of time. Then you would simply reheat the meat and warm the tortillas. I went into greater detail with storage and reheating instructions above.
Skirt steak and flank steak are both commonly used to make Carne Asada. I used flank steak which is typically a more budget-friendly option.
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Carne Asada Taco Recipe
Video
Ingredients
For the Carne Asada
- 1.5 pound flank steak
- Ā¼ cup olive oil
- Ā¼ cup lime juice
- 6 cloves garlic
- 1 chipotle pepper
- 2 tablespoons soy sauce
- 2 teaspoons oregano
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 Ā½ teaspoon cumin
- Ā½ cup loose cilantro
For the Tacos
- 8 warm corn tortillas
- 1 jalapeƱo seeded and diced
- Ā½ cup cotija cheese crumbled
- Ā½ cup cherry tomatoes diced
- Cilantro
- Lime
Instructions
For the Carne Asada
- Combine the marinade ingredients in a blender and blend until smooth. Pour over the steak, flip a few times to fully coat.
- Allow the steak to marinate at least two hours, or up to 24.
- When ready to cook heat a large cast iron skillet to medium high heat. (If your skillet isn't big enough it is okay to cut the steak in half and do this in two batches)
- Add 1-2 tablespoons of avocado oil to the skillet.
- Place the steak into the hot skillet and cook 4-5 minutes on that side completely undisturbed. Take a peek and if your steak has a good sear, flip it. Cook another 4-5 minutes. Then remove the steak to rest.
For the Tacos
- While the meat is resting, warm the tortillas in a skillet, grill, or pan.
- Then assemble the tacos with the carne asada, tortillas, cilantro, cotija, jalapeno, tomatoes, and lime.
Tips:
Nutrition Information
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