Go Back
+ servings
three carne asada tacos on a white plate topped with fresh guacamole, lime and cilantro
Print Recipe
4.8 from 5 votes

Carne Asada Tacos [Street Tacos]

Marinated steak is seasoned with authentic Mexican spices, cooked until tender and thinly sliced to serve in tacos with cilantro and onion. These authentic tacos are marinated and grilled, but can also be cooked in the Instant pot or oven.
Prep Time10 mins
Cook Time15 mins
Marinade time4 hrs
Total Time4 hrs 25 mins
Course: Dinner
Cuisine: Mexican
Keyword: gluten free, healthy tacos, tortilla soup
Servings: 2 tacos
Calories: 546kcal


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 soy sauce or 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

Traditional toppings:

  • Fresh chopped cilantro
  • Diced onion
  • Corn Tortillas (or Siete grain free tortillas for paleo option)

Additional Toppings:

  • Avocado or guacamole
  • Diced tomatoes


  • 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.


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.
To make them in advance: marinate the night before and grill them right before you're ready to eat.
Meal prep: Cook the carne asada and store in an air tight container for up to 5 days. Warm the steak on the stove or in the mircrowave and assemble the tacos.


Serving: 2tacos | Calories: 546kcal | Carbohydrates: 37.5g | Protein: 52.5g | Fat: 20.5g | Cholesterol: 136mg | Sodium: 470mg | Fiber: 4.4g | Sugar: 5.1g