Best Carne Asada Tacos! Recipe

I perfected an authentic carne asada marinade and a little-known trick for Carne Asada Tacos that makes them a go to recipe for Cinco de Mayo or an easy weeknight dinner.

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I can never resist bragging about my Best Carne Asada Tacos, even though I know I always overdo it. A good piece of flank steak kissed with bright fresh lime juice makes me forget any fancy plans, it pulls you right back to that late night curbside vibe.

This is the sort of Street Taco Recipe that makes you drop your fork, grab a tortilla and just go for it, and yeah pretty sure my version of Carne Asada will make you rethink every taco you’ve had before. I’m warning you, its addictive and messy, but in the best way.

Ingredients

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Flank or skirt steak: rich protein, beefy flavor, great for grilling, slightly chewy
Orange juice: adds sweetness and bright citrus, gives vitamin C and mellow acidity
Lime juice: brings sharp tang, brightens meat and salsa with vitamin C
Soy sauce: gives salty umami, deep savory notes and helps tenderize meat
Garlic: adds punch and aroma, raw is sharp, cooked it gets sweet
Cilantro: gives fresh herbal lift, lots of green flavor, some people hate it
Corn tortillas: bring subtle corn sweetness and texture, gluten free, hold tacos
Avocado: supplies creamy healthy fat, makes tacos richer and so smooth
Cotija cheese: adds salty crumbly finish, little tang and nice contrast

Ingredient Quantities

1 1/2 to 2 lb flank or skirt steak, trimmed and patted dry

1/2 cup fresh orange juice (about 1 orange)

1/4 cup fresh lime juice (about 2 limes)

1/4 cup low sodium soy sauce

1/4 cup olive oil

4 cloves garlic, minced

1/2 white onion, roughly chopped

1/4 cup chopped fresh cilantro plus more for serving

1 jalapeño or serrano pepper, seeded and chopped (optional)

1 tbsp brown sugar or honey

1 tsp ground cumin

1 tsp chili powder

1 tsp smoked paprika or regular paprika

1 tsp dried oregano (prefer Mexican oregano)

1 tsp kosher salt, plus more for seasoning

1/2 tsp freshly ground black pepper

2 tbsp vegetable or canola oil for the grill or pan

12 small corn tortillas

1 small white onion, finely diced for topping

2 limes, cut into wedges for serving

1 avocado, sliced or diced (optional)

1/2 cup crumbled cotija or queso fresco (optional)

Salsa verde or your favorite salsa, for serving

Radishes, thinly sliced, for serving (optional)

How to Make this

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1. Make the marinade: in a blender or food processor combine 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 1/4 cup low sodium soy sauce, 1/4 cup olive oil, 4 cloves minced garlic, 1/2 white onion roughly chopped, 1/4 cup chopped cilantro, 1 seeded jalapeño or serrano if using, 1 tbsp brown sugar or honey, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked or regular paprika, 1 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Blend until smooth. Scoop out about 1/4 cup and set aside if you want to cook it down later for a sauce.

2. Marinate the steak: trim and pat 1 1/2 to 2 lb flank or skirt steak dry, put it in a zip bag or dish and pour the remaining marinade over it, squeeze out extra air and massage so everything is coated. Chill at least 1 hour, preferably 2 to 6 hours; you can go up to 8 hours but try not to overdo it or the citrus can start to “cook” the meat and make it mushy.

3. Prep to cook: 30 minutes before cooking take the steak out of the fridge to come toward room temp, then remove from the marinade and pat very dry with paper towels (this helps a good sear). Season lightly with a bit more kosher salt if needed. Discard leftover raw marinade unless you reserved some earlier.

4. Heat your grill or a heavy cast iron pan on high until smoking hot. Rub the grates or pan with 2 tbsp vegetable or canola oil so the steak won’t stick. A hot surface is key to that charred street taco flavor, so don’t skimp.

5. Cook the steak: lay the meat on the hot grill or pan and don’t move it for 3 to 5 minutes, then flip and cook another 3 to 5 minutes for medium rare depending on thickness. Use an instant read thermometer if you can, 130 to 135 F is medium rare, 140 for medium. If you like char marks rotate the steak 45 degrees halfway through each side.

6. Rest and slice: transfer steak to a cutting board and loosely tent with foil, rest 5 to 10 minutes so juices redistribute. Then slice very thin across the grain into bite sized pieces, a sharp knife helps a lot.

7. Warm tortillas: while the steak rests heat 12 small corn tortillas directly on the grill or in a hot dry skillet about 20 to 30 seconds per side until pliable and slightly charred. Keep them stacked in a clean kitchen towel so they stay warm and soft. If you’re in a hurry microwave wrapped in a damp towel for 20 to 30 seconds.

8. Assemble tacos: place steak on each warm tortilla, top with finely diced small white onion and more chopped cilantro, squeeze lime wedges over the top. Add optional toppings like sliced or diced avocado, 1/2 cup crumbled cotija or queso fresco, thinly sliced radishes and salsa verde.

9. Optional sauce hack: if you reserved some marinade cook it in a small saucepan over medium heat until it boils and reduces a little, at least 2 to 3 minutes to kill bacteria, then drizzle over tacos for extra punch. Taste and adjust salt.

10. Serve right away with extra lime wedges and salsa on the side. These are best eaten hot and messy, so grab napkins and enjoy.

Equipment Needed

1. Blender or food processor (for the marinade)
2. Measuring cups and spoons
3. Large zip-top bag or shallow dish for marinating
4. Paper towels and a clean kitchen towel
5. Grill or heavy cast iron skillet and long-handled tongs
6. Instant-read thermometer (highly recommended)
7. Cutting board and a very sharp chef knife
8. Small saucepan and wooden spoon (to boil reserved marinade)

FAQ

How long should I marinate the steak? Marinate at least 1 to 2 hours for good flavor, but overnight up to 24 hours gives the best results. If you’re short on time 30 minutes will still help, just pat the steak very dry before cooking so it sears instead of steams. Don’t reuse the raw marinade unless you boil it first.

Which cut is best, flank or skirt? Both work great, skirt gives more beefy fat and flavor, flank is leaner and easier to slice thin. Either way slice thinly against the grain for tender bites, and score any thick bits so the marinade soaks in better.

Grill or cast iron pan which should I use? Either one is fine, high heat is the key. Preheat grill or pan until very hot, oil it, then cook about 3 to 5 minutes per side for medium rare depending on thickness. Use an instant read thermometer if you like 125 to 130°F for medium rare. Let the steak rest 8 to 10 minutes before slicing.

How do I get soft warm tortillas with a little char? Heat tortillas on a hot dry skillet about 30 to 45 seconds per side until pliable and slightly charred, then stack them in a towel to steam and stay warm. For big batches keep them wrapped in foil in a 200°F oven for a few minutes.

Can I make these ahead and store leftovers? Yes. Marinate up to 24 hours, cooked steak keeps 3 to 4 days in the fridge. Reheat gently in a skillet with a splash of oil or in a 300°F oven covered so it doesn’t dry out. Tortillas are best fresh but you can freeze them and reheat from frozen on a skillet.

What toppings and hacks make these tacos taste pro level? Keep it simple: diced white onion, chopped cilantro, a squeeze of lime, salsa verde, avocado and crumbled cotija. Tip: slice the steak super thin against the grain, warm the tortillas well, and season the meat again lightly after slicing so each bite is seasoned. If you want more heat add extra chopped jalapeño or a splash of hot sauce.

Best Carne Asada Tacos! Recipe Substitutions and Variations

Flank or skirt steak: hanger steak, flat iron or bavette for similar beefy texture, or for a veg option marinated portobello caps or extra firm tofu
Low sodium soy sauce: tamari (gluten free), coconut aminos for a sweeter lower salt swap, or regular soy sauce 1:1 if thats all you got
Fresh orange juice: pineapple juice for extra tenderizing and brightness, bottled orange juice, or 2 tbsp orange marmalade thinned with a little water
12 small corn tortillas: small flour tortillas, warmed mini pitas, or butter lettuce leaves for a low carb fresh take

Pro Tips

– Don’t over-marinate the steak. Citrus is great for flavor but if you leave it too long the meat can start to get mushy. Aim for a few hours, and always take the steak out 20 to 30 minutes before cooking so it warms up a bit and sears better.

– Pat the steak very dry and get your grill or cast iron screaming hot. A dry surface gives a better crust, and a super hot pan or grate is what creates that charred street-taco flavor. Oil the surface, don’t the meat, and resist the urge to move it around while it’s searing.

– Always rest then slice against the grain. Resting 5 to 10 minutes lets the juices settle so the tacos stay juicy, and thin slices across the grain make each bite tender instead of chewy. Use a sharp knife or the pieces will shred and look messy.

– Save a little of the marinade and boil it down before using as a sauce, or mix it into a quick avocado crema to mellow the acid. Also, warm tortillas and keep them wrapped in a towel so they stay soft and don’t crack when you fold them.

Best Carne Asada Tacos! Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected an authentic carne asada marinade and a little-known trick for Carne Asada Tacos that makes them a go to recipe for Cinco de Mayo or an easy weeknight dinner.

Servings

servings

Calories

420

kcal

Equipment: 1. Blender or food processor (for the marinade)
2. Measuring cups and spoons
3. Large zip-top bag or shallow dish for marinating
4. Paper towels and a clean kitchen towel
5. Grill or heavy cast iron skillet and long-handled tongs
6. Instant-read thermometer (highly recommended)
7. Cutting board and a very sharp chef knife
8. Small saucepan and wooden spoon (to boil reserved marinade)

Ingredients

1 1/2 to 2 lb flank or skirt steak, trimmed and patted dry
1/2 cup fresh orange juice (about 1 orange)
1/4 cup fresh lime juice (about 2 limes)
1/4 cup low sodium soy sauce
1/4 cup olive oil
4 cloves garlic, minced
1/2 white onion, roughly chopped
1/4 cup chopped fresh cilantro plus more for serving
1 jalapeño or serrano pepper, seeded and chopped (optional)
1 tbsp brown sugar or honey
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika or regular paprika
1 tsp dried oregano (prefer Mexican oregano)
1 tsp kosher salt, plus more for seasoning
1/2 tsp freshly ground black pepper
2 tbsp vegetable or canola oil for the grill or pan
12 small corn tortillas
1 small white onion, finely diced for topping
2 limes, cut into wedges for serving
1 avocado, sliced or diced (optional)
1/2 cup crumbled cotija or queso fresco (optional)
Salsa verde or your favorite salsa, for serving
Radishes, thinly sliced, for serving (optional)

Directions

Make the marinade: in a blender or food processor combine 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 1/4 cup low sodium soy sauce, 1/4 cup olive oil, 4 cloves minced garlic, 1/2 white onion roughly chopped, 1/4 cup chopped cilantro, 1 seeded jalapeño or serrano if using, 1 tbsp brown sugar or honey, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked or regular paprika, 1 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Blend until smooth. Scoop out about 1/4 cup and set aside if you want to cook it down later for a sauce.
Marinate the steak: trim and pat 1 1/2 to 2 lb flank or skirt steak dry, put it in a zip bag or dish and pour the remaining marinade over it, squeeze out extra air and massage so everything is coated. Chill at least 1 hour, preferably 2 to 6 hours; you can go up to 8 hours but try not to overdo it or the citrus can start to "cook" the meat and make it mushy.
Prep to cook: 30 minutes before cooking take the steak out of the fridge to come toward room temp, then remove from the marinade and pat very dry with paper towels (this helps a good sear). Season lightly with a bit more kosher salt if needed. Discard leftover raw marinade unless you reserved some earlier.
Heat your grill or a heavy cast iron pan on high until smoking hot. Rub the grates or pan with 2 tbsp vegetable or canola oil so the steak won't stick. A hot surface is key to that charred street taco flavor, so don't skimp.
Cook the steak: lay the meat on the hot grill or pan and don't move it for 3 to 5 minutes, then flip and cook another 3 to 5 minutes for medium rare depending on thickness. Use an instant read thermometer if you can, 130 to 135 F is medium rare, 140 for medium. If you like char marks rotate the steak 45 degrees halfway through each side.
Rest and slice: transfer steak to a cutting board and loosely tent with foil, rest 5 to 10 minutes so juices redistribute. Then slice very thin across the grain into bite sized pieces, a sharp knife helps a lot.
Warm tortillas: while the steak rests heat 12 small corn tortillas directly on the grill or in a hot dry skillet about 20 to 30 seconds per side until pliable and slightly charred. Keep them stacked in a clean kitchen towel so they stay warm and soft. If you're in a hurry microwave wrapped in a damp towel for 20 to 30 seconds.
Assemble tacos: place steak on each warm tortilla, top with finely diced small white onion and more chopped cilantro, squeeze lime wedges over the top. Add optional toppings like sliced or diced avocado, 1/2 cup crumbled cotija or queso fresco, thinly sliced radishes and salsa verde.
Optional sauce hack: if you reserved some marinade cook it in a small saucepan over medium heat until it boils and reduces a little, at least 2 to 3 minutes to kill bacteria, then drizzle over tacos for extra punch. Taste and adjust salt.
Serve right away with extra lime wedges and salsa on the side. These are best eaten hot and messy, so grab napkins and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.