Carne Asada Tacos

If you visit Mexico, one of the most popular street foods that you will find is the so-called Carne Asada Tacos. They are everywhere! And guess what? You can easily prepare them in your own kitchen as a hearty dinner. Yes, Carne Asada Tacos are definitely a game-changer.

Carne Asada or simply grilled meat has its roots in the state of Sonora in Northern Mexico, which is a cattle-raising country. Flap steak is the most commonly used type of meat, although you can also use flank steak or skirt steak. It is then marinated and grilled, traditionally over charcoal, and then chopped and cooked further stovetop grill pan or flattop.

Once done, simply wrap the thin slices of meat in flour or corn tortillas, and the rest is history. This right here is the perfect way to let your grilled meat shine. And, of course, don’t forget to serve it with anything from pico de gallo, guacamole, fresh lime wedges, sliced radishes, fresh cilantro, and many more. There are so many things actually that you can serve Carne Asada Tacos with!

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Carne Asada Tacos

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  • Author: Myles
  • Total Time: 2 hours 30 minutes
  • Yield: 8 to 10 tacos 1x


If you want a hearty dinner, then you should try this Carne Asada Taco recipe. The meat has super-rich flavors, thanks to lemon juice and orange juice. You can also serve it with your favorite topping and sauce!



1/2 c. olive oil

1/2 c. orange juice

1/4 c. lime juice

1 serrano chile (stem and seeds removed, finely chopped)

3 to 5 cloves garlic (chopped)

1 1/2 tsp. ground cumin

1/2 tsp. ancho chile powder

1 tsp. kosher salt

1/2 tsp. black pepper

1/2 c. fresh cilantro (stems and leaves finely chopped)

1.5 lbs steak (flank, sirloin, or skirt)

10 tortillas (corn or flour)

***Fresh cilantro and assorted salsas


  1. Combine the olive oil, lemon and orange juices, chile, garlic, spices, and cilantro in a medium bowl. Mix well.
  2. Using a shallow dish, marinate the steak, pouring the marinade over it. Turn the meat until well-coated. Cover with plastic wrap and refrigerate for about 2 to 3 hours.
  3. Remove the marinated steak from the fridge and let it cool to room temperature.
  4. Heat your grill (outdoor or a stovetop grill pan) to high heat.
  5. Remove steak from marinade and sear each side for about 4 minutes or until cooked to desired doneness.
  6. Remove from heat and place the meat on a cutting board. Let it rest for about 10 to 15 minutes.
  7. Slice the steak across the grain into thin slices. Wrap in warm tortillas, topped with your choice of salsa, and then sprinkle chopped onion and cilantro.
  8. Serve immediately.


  • When marinating the meat, you can also put it in a Ziploc bag and lay it flat to refrigerate.
  • You can use a large cast-iron skillet as well to cook the steak.
  • Prep Time: 2 hours
  • Cook Time: 30 minutes


What you need for the steak is a crispy, charred exterior. The interior should be perfectly cooked. I suggest you do medium-rare so you can avoid having tough and chewy slices.

Resting the steak on a cutting board will also help the juices to be reabsorbed.

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