Carne Asada Tacos Recipe

My carne asada tacos are made with grilled, marinated steak and topped with creamy avocado salsa, chopped white onions, and fresh cilantro. All wrapped up in a toasted corn tortilla and served with a side of lime wedges. The simplicity of this recipe is what makes it so delicious. Fresh flavors, chargrilled meat, and a creamy savory sauce that pulls it all together.

Most carne asada taco recipe is pretty standard with minimal variation. The accompanying white onion and cilantro appear to be the widely accepted authentic toppings. The only other variations you will find are the cut of beef, marinade (or lack thereof), and choice of condiment.

I finish my tacos with salsa de aguacate, which is essentially a diluted and creamier take on guacamole. It’s absolutely fantastic. Guacamole would arguably be the most authentic pairing with carne asada tacos.

Best Beef for Carne Asada Tacos

Carne asada directly translates to “roasted beef.” It’s more commonly marinated and grilled beef. Carne asada tacos can be prepared with a variety of cuts of beef depending on what you have access to and how much time you have to marinate your beef.

Carne asada tacos are usually made with skirt or flank steak. Both of these cuts benefit from marinating so they have time to tenderize. If you’re pressed for time, you can also use sirloin, NY strip (pictured in this recipe), or even ribeye. I’ve had fantastic results with everything. The most important thing is to generously season the steak and grill it so the meat has a nicely seared exterior. This adds both flavor and texture.

How to Cut Flank /Skirt Steak

A really important note on cutting flank or skirt steak. Always cut the steak against the natural graining. Skirt and flank steak tend to be very flavorful, yet tougher cuts due to the dense muscle fibers. You will notice the steak has a very defined grain running through it. It may be more noticeable after you cook it. Slicing strips with the grain will force you to bite through these tough fibers. If you slice against the grain, the meat will break apart very easily.

Note: the steak should not be sliced prior to grilling, the below image is just a representation to demonstrate the grain.

Carne Asada Marinade

A basic carne asada marinade is usually comprised of spices, oil, and acid. The acids (fresh lemon, lime, or orange juice), help to break the beef down and tenderize it, while the oil and spices add flavor. For this recipe, I crafted a really simple lime-based marinade with olive oil, garlic powder, cumin, and chili powder.

Let the steak marinate in the refrigerator for 2-4 hours for the best results. This will ensure the steak is tender and flavorful. As I mentioned earlier, if you’re preparing this recipe on the fly, use a tender grilling cut and flash marinate the steak for 30 minutes so the dry spices can soak into the beef.

Toasting the Corn Tortillas

My favorite way to eat tacos or fajitas is with toasted corn tortillas. If you have a gas range, place the tortillas directly on the grates and fire up the burner. Cook on medium-low heat for about 15 seconds per side, flipping with a metal spatula. You can also accomplish this right on the grill.

The edges of the tortilla will start to char and crisp and the center will be soft, warm, and pliable. If you’ve run into ripping or tearing corn tortillas, this will remedy the problem and make them much more sturdy and flavorful. This can also be done with flour tortillas.

More Taco Recipes

• Pork carnitas tacos
• Chicken birria tacos
• Spicy shrimp tacos
• Sesame beef tacos
• Blackened salmon tacos
• blackened fish tacos
• Skillet fajitas

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