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Carne Asada Tacos

These carne asada tacos feature tender, marinated steak grilled to perfection and nestled in warm tortillas. Topped with vibrant salsa, creamy guacamole, and zesty lime, they’re perfect for any occasion. Get ready to enjoy a delicious taste of Mexico with this simple, flavorful recipe!

A wooden table with a tray of tacos, chips and lime wedges along with the meat and other garnishes in the back
Photo Credit: Dishes Delish.

On our days off, my friend Devon and I used to eat at the restaurant where we worked. Our favorite meal was the carne asada fajita. Of course, the food came with heated tortillas, and we would make tacos with them. This recipe is a nod to that delicious meal, and to my friend Devon.

One of the things we added to that steak fajita was garlic shrimp (we had special privileges as employees). My nod to that is these steak and shrimp fajitas.

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Helpful
Tips
  • Flank steak or skirt steak works best for carne asada tacos. These cuts are flavorful and tender when marinated properly.
  • To infuse the steak with flavor, marinate it for at least 2 hours, or preferably overnight. The marinade typically consists of citrus juices (such as orange and lime), garlic, cilantro, and spices like cumin, chili powder, and paprika.
  • When slicing the cooked steak, be sure to cut against the grain. This helps break up the muscle fibers, resulting in more tender meat.
  • Flank and skirt steaks are best-served medium-rare to medium for optimal tenderness. Avoid overcooking, as it can make the meat tough and chewy.
  • Allow the cooked steak to rest for at least 10 – 15 minutes before slicing. This helps redistribute the juices, keeping the meat moist and flavorful.
  • Warm the corn tortillas before assembling the tacos. You can do this on a grill, skillet, or oven. Warm tortillas are more pliable and enhance the tacos’ overall texture.
  • While traditional toppings like chopped onion, cilantro, and lime wedges are classic choices, feel free to get creative with additional toppings. Salsa, hot sauce, guacamole, sliced avocado, diced tomatoes, shredded cheese, cotija cheese, queso fresco, and sour cream, and my Mexican crema are great options.
  • Some great sides to serve with these tacos are Mexican rice, refried beans, and tortilla chips.
  • Carne asada tacos are best served fresh and hot. Assemble the tacos just before serving to ensure they’re at their peak flavor and texture.
  • Consider using two corn tortillas per taco to prevent the tacos from falling apart. This provides extra stability and helps contain the delicious fillings. But if you eat them as you make them, that should also help with any breakage.
  • As an alternative to corn tortillas, substitute your favorite brand of flour tortillas, which don’t break as easily.
  • Carne asada tacos are always a hit, so make extra steak and toppings to accommodate hungry guests or leftovers for later enjoyment.
  • Storage: Any leftover steak can be stored in an airtight container in the fridge for up to 5 days.

How to make carne asada tacos

I took this photo the day before I made the recipe so I could mariniate the steak overnight.

step one

Gather the ingredients – Flank steak, orange juice, fresh limes, garlic cloves, cumin, chili powder, smoked paprika, chipotle powder, salt, and fresh cilantro (or fresh oregano.)

Overhead view of ingredients for a steak taco - steak, cilantro, lime, orange juice, garlic, and salt
Photo Credit: Dishes Delish.

Step one

Get a small bowl and add fresh orange juice, fresh lime juice, minced garlic, chopped cilantro, and spices.

Step two

Take a small whisk and whisk the ingredients together. (A)

Step three

Take a few paper towels and pat the steak dry. Add the flank of steak to a gallon bag or airtight glass container. Pour in the marinade, zip the bag closed, and massage the steak with it so it’s completely covered. (B)

Left - glass bowl with marinade in it with a small whisk. Right - the steak and marinade in a bag to marinate
Photo Credit: Dishes Delish.

If you marinade the steak overnight, like I did, keep it in the refrigerator. Just give it a few shakes or massages before you go to bed.

Alternatively, if you’re going to eat the steak at suppertime, you can marinate it in the morning. Again, keep it in the refrigerator.

Step four

Since I’m cooking the steak in the oven, I move one of the oven racks to the upmost oven slot.

I turn the broiler on high and let it heat for 5 minutes. Then, I line a broiler pan with aluminum foil, take a paper towel, blot the steak, and place it on the foil-lined pan.

Flank steak on a foil lined pan with cilantro on top
Photo Credit: Dishes Delish.

Step five

Place the pan in the preheated oven. Stay in the kitchen as the steak broils, as you don’t want to overcook it. I broil one side for 4 minutes, flip the steak, and broil for another 2 – 3 minutes.

For medium-rare steak, aim for an internal temperature of 130 degrees Fahrenheit. If you prefer your steak medium, the temperature should be 140 degrees Fahrenheit.

Step six

Take a new piece of foil, tent it, place it over the meat, and crimp the sides. You want one inch between the foil and the meat.

Step seven

Place the meat on a carving board and cut the steak against the grain in thin strips.

I also gathered all the garnishes for the delicious steak tacos. I sautéed bell peppers, gathered guacamole, pico de gallo, sour cream, and chopped cilantro.

A wooden board with sliced steak, corn tacos, sour cream, cilantro, guac, and veggies
Photo Credit: Dishes Delish.

I heat up some corn tortillas in our toaster oven – 30 seconds per side – and build the tacos.

Close view of a metal tray with lime wedges, chips and steak tacos with guac and sour cream in the back
Photo Credit: Dishes Delish.

Yum. I can’t wait to eat them.

Three steak tacos, lime, and chips on a tray with the meat and garnishes for the tacos
Photo Credit: Dishes Delish.

I take a lime wedge, squeeze a little juice on the steak taco and take a bite! Delicious!

I hope you enjoyed this carne asada tacos recipe.

Other great Mexican fare

And as always, may all your dishes be delish.

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!

A square photo of a metal tray with three steak tacos on it along with chips and lime wedges

Carne Asada Tacos

Tender and delicious flank steak enveloped in corn tortillas with all the fixings!!
5 from 6 votes
Print Pin Rate
Course: Dinner, Meat
Cuisine: Mexican
Keyword: carne asada tacos, steak tacos
Prep Time: 10 minutes
Cook Time: 7 minutes
Marinating time: 8 hours
Total Time: 8 hours 17 minutes
Servings: 14 tacos
Calories: 124kcal

Ingredients

  • 1.5 pounds flank steak (or skirt steak)
  • 1/4 cup orange juice
  • 1/8 cup lime juice (freshly squeezed)
  • 4 cloves garlic (minced or crushed)
  • 1/2 cup cilantro (stemmed and chopped)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon chipotle powder
  • salt and pepper to taste

For the tacos

  • 12 corn tortillas (or as many as you like)

Optional garnishes

  • lime wedges (optional)
  • 1/2 cup pico de gallo (optional)
  • sour cream (optional)
  • chopped cilantro (optional)
  • guacamole (optional)
  • bell peppers (charred)

Instructions

  • TIP: Try to marinate the steak at least 2 hours before cooking. You can also marinate it overnight like I did – but don't go over 12 hours or it will make the outside too soft and mushy.
  • Pat down the steak with paper towels and transfer to a gallon storage bag or airtight container.
    1.5 pounds flank steak
  • Whisk together orange juice, lime juice, minced garlic, chopped cilantro, ground cumin, chili powder, paprika, chipotle powder, salt, and pepper in a bowl.
    1/4 cup orange juice, 1/8 cup lime juice, 4 cloves garlic, 1/2 cup cilantro, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/8 teaspoon chipotle powder, salt and pepper to taste
  • Pour the marinade into the gallon bag with the steak. Massage the ingredients into the steak and place them in the refrigerator. Give it a few massages before bed. If you are going to marinate it for only 2 hours, massage it every half hour.
  • If you're going to use bell peppers, cook them now. I sauté them on medium-high heat in a stainless steel pan, and stir them often so they don't burn.
    bell peppers
  • Place one of the oven racks to the highest point and turn the broiler to high. Let it preheat for at least 5 minutes. Also, line a broiler pan with aluminum foil for easy clean up.
  • Remove the flank steak from the bag and pat it dry with a paper towel. Throw out the marinade. Place the steak in the foil-lined pan and place in the oven right under the broiler. Broil for 4 minutes.
    Flip and cook for another 2 minutes. But, know that you may need to cook it longer. Go by the internal temperature – medium rare should be 130 F, and medium should be 140 F.
  • Take the steak out of the oven, tent some aluminum foil, place it over the pan of steak and crimp the edges. The tent should be about one inch above the meat. Let it rest for at least 10 minutes before taking a sharp knife and thinly slicing the meat against the grain.
  • Heat as many tortillas as you like either on the stovetop or in a toaster oven – 30 seconds per side.
    12 corn tortillas
  • Build your tacos – add whatever garnish you like.
    lime wedges, 1/2 cup pico de gallo, sour cream, chopped cilantro, guacamole
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Notes

Helpful tips

  • Flank steak or skirt steak works best for carne asada tacos. These cuts are flavorful and tender when marinated properly.
  • To infuse the steak with flavor, marinate it for at least 2 hours, or preferably overnight. The marinade typically consists of citrus juices (such as orange and lime), garlic, cilantro, and spices like cumin, chili powder, and paprika.
  • When slicing the cooked steak, be sure to cut against the grain. This helps break up the muscle fibers, resulting in more tender meat.
  • Flank and skirt steaks are best-served medium-rare to medium for optimal tenderness. Avoid overcooking, as it can make the meat tough and chewy.
  • Allow the cooked steak to rest for at least 10 – 15 minutes before slicing. This helps redistribute the juices, keeping the meat moist and flavorful.
  • Warm the corn tortillas before assembling the tacos. You can do this on a grill, skillet, or oven. Warm tortillas are more pliable and enhance the tacos’ overall texture.
  • While traditional toppings like chopped onion, cilantro, and lime wedges are classic choices, feel free to get creative with additional toppings. Salsa, hot sauce, guacamole, sliced avocado, diced tomatoes, shredded cheese, cotija cheese, queso fresco, and sour cream, and my Mexican crema are great options.
  • Some great sides to serve with these tacos are Mexican rice, refried beans, and tortilla chips.
  • Carne asada tacos are best served fresh and hot. Assemble the tacos just before serving to ensure they’re at their peak flavor and texture.
  • Consider using two corn tortillas per taco to prevent the tacos from falling apart. This provides extra stability and helps contain the delicious fillings. But if you eat them as you make them, that should also help with any breakage.
  • As an alternative to corn tortillas, substitute your favorite brand of flour tortillas, which don’t break as easily.
  • Carne asada tacos are always a hit, so make extra steak and toppings to accommodate hungry guests or leftovers for later enjoyment.
  • Storage: Any leftover steak can be stored in an airtight container in the fridge for up to 5 days.

Nutrition

Serving: 3tacos | Calories: 124kcal | Carbohydrates: 12g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 29mg | Sodium: 300mg | Potassium: 234mg | Fiber: 2g | Sugar: 1g | Vitamin A: 207IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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18 Comments

  1. These steak tacos look fantastic. Love the green salsa, a nice change from the regular tomato based one. These will be a hit for Mexican themed dinners.

  2. I love flank steak, and I knew I had to make it when I saw your recipe. Perfection! Extremely flavorful and so tender. My husband loves carne asada; he could not stop eating it, and now I have no leftovers. I was looking forward to them. Making it again this weekend. Thank you.

  3. The tips you gave are so helpful – cutting against the grain and letting the meat rest are so important! My meat came out as juicy as the ones in your photos, yum!!

  4. I just love carne asada, but I haven’t tried making it myself at home before! 🙂 I will have to try this recipe very soon. Looks delicious!

  5. This is my favorite dish at the Mexican restaurant so I am so glad this turned out at home. My flank steak was incredible! It was juicy and flavorful.

  6. I love flank steak and always have it on hand. These carne asada tacos were so good for Taco Tuesday that we ended up making them again for lunch the next day!

  7. These tacos look very tasty and flavorful and like an easy-to-make weeknight meal that everyone will enjoy.

  8. These tacos were a hit in my family, the depth of flavours and so many delicious ingredients were highlight of it.

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