Carne asada tacos are seasoned and tender sliced steak tacos with traditional Mexican toppings like cilantro, onion and guacamole. These authentic tacos are marinated and grilled, but can also be cooked in the Instant pot and crockpot.
What is a carne asada taco?
Carne asada is a cooking method where steak is marinated and grilled for a charred flavor. The steak is sliced or cut and served inside taco shells with onion and cilantro, guacamole or salsa.
What kind of meat is carne asada?
The best types of beef for carne asada are skirt steak or flank steak.
How to make carne asada tacos:
Start by marinading the steak with coconut aminos, lime juice, orange juice, garlic and spices for at least 4 hours. For the most flavor, grill the steak (but I’m sharing a few more cooking options below) then let it rest before slicing and serving.
Grilled carne asada: Preheat the grill to high then add the steak. Close the lid, turn the heat down to medium0-high and cook on each side 15-18 minutes, flipping halfway through.
Instant pot carne asada: Set the IP to saute mode and sear the steak on each side for a few minutes. Add the steak marinade into the IP with the steak and cook on high pressure for 6 minutes then natural release for 15 minutes.
Carne asada in the 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.
How many calories in a carne asada taco?
There are about 250 calories in one steak taco. Normal serving size is 2 tacos, or just over 500 calories.
Authentic carne asada street tacos are made with corn tortillas. You can also use traditional flour tortillas or grain free cassava or almond flour tortillas (I like Siete brand).
If you love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
More Mexican-inspired dishes:
- Mexican street corn pasta salad
- Mexican beef and rice
- Sheet pan burrito bowl
- Slow cooker Mexican quinoa casserole
- Instant pot salsa chicken
- Sheet pan steak fajitas
- One pot taco pasta
Carne Asada Tacos [Street Tacos]
For the spice mix:
- 1 tablespoon coconut sugar
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon chili powder
For the marinade
- 1/4 cup coconut aminos
- 1/4 cup fresh squeezed orange juice about 1 medium orange
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 2 pound flank steak pounded to an even thin thickness
For the tacos:
- Fresh chopped cilantro
- Diced tomatoes
- Diced red onion
- Avocado or guacamole
- Corn tortillas or Siete grain free tortillas
- 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.