Marinated steak is seasoned with authentic Mexican spices, cooked until tender, and thinly sliced. Serve them in warm corn tortillas with fresh cilantro and onion for the most flavorful and simple carne asada tacos.
Authentic street tacos are marinated and grilled, but we’re sharing an option to make these indoors using the oven too.
Table of Contents
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Why You’ll Love These Carne Asada Tacos
- The best flavor with simple ingredients.
- Easy to customize with your favorite toppings.
- Authentic Mexican flavor at home.
- Healthy without even trying to be.
What is Carne Asada?
Carne asada steak is a cooking method where you marinate steak and grill it for a charred flavor. Slice the steak and serve it inside taco shells with onion and cilantro.
What makes this authentic carne asada? This recipe calls for a classic and authentic steak marinade featuring Mexican spices, lime juice, orange juice, and garlic. Additionally, they cook authentic Carne Asada in Mexico over an open flame on high heat. That’s why we’re grilling this flank steak.
On top of that, this recipe calls for the classic cilantro and white onion toppings. That’s what makes these traditional carne asada tacos!
What Cut of Meat Is Used for Carne Asada Tacos?
You’ll use flank steak to make classic carne asada, which is a lean and thin cut of meat from the abdominal muscle of the cow. It is long and flat with pronounced muscle fibers running across it. Flank steak and skirt steak are the two authentic cuts of beef for carne asada.
Flank steak contains minimal marbling (fat), and because of that, benefits from a marinade. It’s also best to cook flank steak quickly over high heat. This is what makes it a great cut of beef for carne asada. The simple marinade and high-heat grilling are ideal for flank steak.
Pro tip: always cut flank steak against the grain for best results. This shortens the steak’s tough fibers and results in a really tender cut of beef. Learn more about how to cut flank steak.
Need a flank steak substitute? Try skirt steak or hanger steak if you don’t have flank steak available.
Grab These Ingredients
Here are the simple ingredients for this carne asada taco recipe. The ingredients are easy and affordable to find in your local grocery store. Jump down to the recipe card for exact measurements.
Carne Asada Marinade
- Soy sauce: use regular soy sauce, not reduced sodium for authentic carne asada. Although not technically authentic, you can use coconut aminos or a gluten-free and soy-free option.
- Orange juice: fresh squeezed orange juice adds flavor and acid to the marinade.
- Lime juice: like Instant Pot carnitas, lime juice adds acid and classic Mexican flavor.
- Spices: use a mixture of smoked paprika, cumin, and chili powder to season the marinade.
- Olive oil: just like chicken marinades, you need quality oil in any marinade.
- Fresh garlic: this makes all the difference in the finished flavor, but you could use garlic powder in a pinch.
Carne Asada Tacos
- Corn tortillas: always use warm and soft corn tortillas for authentic flavor. Use this guide on how to soften tortillas for enchiladas to choose a method to warm your tortillas before serving. You could also use flour tortillas or a grain-free tortilla as a non-authentic, but still delicious, alternative.
- White onion: this is the classic type of onion for carne asada tacos.
- Fresh cilantro: this a must-use topping! Don’t be shy and load it up with fresh cilantro leaves. If you have extra, here’s how to keep cilantro fresh.
Favorite Taco Toppings
- Authentic Mexican Street Tacos: white onion, fresh cilantro, and a squeeze of lime juice are how you top classic street tacos in Mexico.
- Fresh pico de gallo or sliced tomatoes.
- Sliced avocado, fresh and healthy guacamole, or avocado crema.
- Cotija cheese, queso fresco, or cashew queso.
- Sour cream or creamy jalapeno dressing.
- Green onions, red onion, or quick Mexican pickled onions.
How to Make Carne Asada Tacos
The full recipe is below, but let’s walk through the easy steps with some photos so you have a clear idea of what to expect. These perfect carne asada tacos are really easy and these step-by-step instructions will make sure it turns out every time.
Add all of the marinade ingredients in a gallon-size ziplock bag or a large bowl. Stir or shake to combine.
Pat the steak dry with a paper towel and place it in the bag or bowl with the marinade and turn it a few times to coat it in the marinade. Close the bag or cover the bowl with a lid and marinate in the fridge for at least 2 hours or overnight.
Preheat an outdoor grill to high heat (450-500°F). Remove the flank steak from the marinade and discard any excess marinade.
Add the flank steak to the hot grill. Grill for 15-18 minutes, flipping halfway through. Remove the steak from the grill when the internal temperature reaches 135 for medium rare. This allows for 5-10 degrees of carryover cooking while it rests.
Pro tip: always use an instant-read thermometer to determine when beef is done. This guide to beef doneness includes the target internal temperatures and when to pull the steak off the heat for rare through well-done steaks.
Place steak on a clean cutting board to rest for about 10 minutes. This locks in the juices for a really tender and juicy steak.
This is a good time to warm all of the tortillas and prep the toppings. Warm the tortillas in the microwave, over an open flame (grill or gas range) for 20 seconds, or in the oven to make them soft and pliable.
Use a sharp knife to cut the carne asada against the grain into thin slices. Fill the warm tortillas with steak and finish with cilantro, white onion, and a squeeze of lime juice.
What If I Don’t Have a Grill? Can I Cook It Inside?
- Oven: Preheat the oven to broil and place the marinated steak on a foil-lined rimmed pan. Broil for 5-7 minutes on each side.
- Stove Top: heat a cast iron skillet on the stove over medium-high heat. Sear the steak for 2-3 minutes on each side then turn the heat down to medium-low and continue cooking until the internal temperature reaches about 135°F. It should take about 10 minutes in total.
Calories: There are about 250 calories in one steak taco. The normal serving size is 2 tacos or just over 500 calories. See the recipe card below for a full list of nutrition information.
FAQs
What cut of meat is best for carne asada tacos?
You’ll use flank steak to make classic carne asada, which is a lean and thin cut of meat from the abdominal muscle of the cow. It is long and flat with pronounced muscle fibers running across it. Flank steak and skirt steak are the two authentic cuts of beef for carne asada.
Is there a difference between asada and carne asada?
The term “asada” comes from the Spanish word “asar,” which means “to grill” or “to roast.” In a broader sense, “asada” simply refers to meat that has been grilled or roasted. It doesn’t specify the type of meat used or any particular seasonings or marinades. “Carne asada” specifically refers to “grilled beef” in Spanish.
What part of the cow is used for tacos de asada?
Flank steak comes from the abdominal area of the cow, specifically from the lower chest and abdominal muscles. It is a long, flat cut of beef with a pronounced grain that runs along its length.
Storage Tips
Store leftover carne asada in an airtight container in the fridge for up to 4 days. Reheat on the stovetop and enjoy.
You can freeze the carne asada steak in the marinade for up to 3 months. and it will be ready to grill as soon as it thaws. You can also freeze cooked carne asada in an airtight bag. Thaw overnight in the fridge and warm on the stove.
If you love this recipe as much as I do, don’t forget to leave a star rating and review. You can also tag me on Instagram so I can see it and share!
Watch how to make carne asada on Instagram.
More Taco Recipes
Sticking with the taco theme, these Easy Chorizo Tacos are full of smoky, spicy flavor and simple to make, with minimal ingredients. Another traditional dish, our Mexican beef and rice, is a simple, one-pot dinner made with pantry staples that’s done in less than 30 minutes!
It’s no surprise around here I love a good sheet pan meal. Our Sheet pan burrito bowl and Sheet pan steak fajitas are made on one sheet in under 30 minutes. Plus, they’re gluten-free, dairy-free, and fit into an anti-inflammatory diet, and filled with quality protein, veggies, and carbs.
Similarly, our one-pot taco pasta is a one-pot meal that’s great for busy weeknights. Speaking of pasta, this Mexican street corn pasta salad has all of the flavors of elote, put into a delicious pasta salad recipe.
Slow cooker Mexican quinoa casserole and Instant pot salsa chicken can be thrown into the slow cooker and ready by dinner time — and they freeze really well!
Carne Asada Tacos
Save this Recipe!
Ingredients
Carne Asada Marinade
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/4 cup soy sauce (Note 1 for Gluten-Free)
- 1/4 cup fresh squeezed orange juice (about 1 medium orange)
- 2 tablespoons lime juice (about 1 lime)
- 2 tablespoons olive oil
- 4 cloves minced garlic (Note 2)
- 2 pound flank steak pounded to an even thin thickness (Note 3)
Carne Asada Tacos (Note 4)
- Fresh chopped cilantro
- White onion diced
- Corn Tortillas
Instructions
- Stir together the spice mix ingredients in a small bowl. Divide the dry rub in half and sprinkle one half all over the flank steak and use your fingers to massage the dry rub into the steak. Place the other half in a ziplock bag or bowl with a lid for later.
- In a gallon size ziplock bag, add the coconut aminos, orange juice, lime juice, olive oil and garlic then close the lid and shake to combine. Add the steak, zip it shut and roll around in your hands to fully coat. Place the steak in the fridge for at least 4 hours or overnight if possible.
- Discard the marinade and pat the steak dry. Sprinkle the other half of the dry rub all over the steak and massage it into the steaks on all sides.
- Turn the grill on and preheat to high with the lid closed. (See notes for oven and IP instructions). Add the flank steak to the hot grill then turn the heat down to medium and close the lid. Grill for 15-18 minutes, flipping halfway through until the steak is cooked through to medium rare and reaches an internal temperature of 145°F.
- Remove the steak from the heat to a clean plate and allow to rest for 15 minutes.
- While the steak is resting, prepare any toppings like guacamole or pice de gallo and warm the tortillas on low in the oven.
- Once the steak is rested and cool enough to handle, dice the steak into small pieces.
- Add the steak to the warmed tortillas and top with desired toppings.
Notes
- Oven: Preheat the oven to broil and place the marinated steak on a foil-lined rimmed pan. Broil for 5-7 minutes on each side.
- Stove Top: heat a cast iron skillet on the stove over medium-high heat. Sear the steak for 2-3 minutes on each side then turn the heat down to medium-low and continue cooking until the internal temperature reaches about 135°F. It should take about 10 minutes in total.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thank for sharing your own recipe for carne asada tacos. I just wanted to make a remake as carne asada or pastor other tacos meat are not served in taco shells or with guacamole. Traditionally they are served in soft corn tortillas nor shells because that would the “American” way so your recipe should be named street tacos because there’s no guacamole, diced tomatoes or coconut involed. I think you should change the name of this recipe to maybe tex-mex or carne asada guacamole tacos and take off street because that’s not how they are served in a taco truck on the street.
Thanks for this, Francisco! I appreciate you taking the time to clarify this for me. I tend to share healthier recipes and because of that, tweaked the recipe a bi (coconut aminos is a gluten free alternative to one of the traditional ingredients). The recipe itself is a reflection of the traditional street tacos with only cilantro and onion on top, but I did add guac and tomatoes to the pictures and as an optional topping.
Because of your comment, I changed the recipe to note that the onion and cilantro are the traditional toppings and separated the guacamole and tomatoes as optional. I also made sure that everyone knows the corn tortilla is the traditional way of making these but I like to use grain free tacos because corn is hard on my stomach.
I also removed the name “street tacos” from the name so that it’s not confusing. Thank you again for sharing that with me and I hope these changes help!