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5 from 2 votes

Carne Asada Tacos Recipe

Carne asada tacos are made with grilled, marinated steak and topped with creamy avocado salsa, chopped white onions, and fresh cilantro.
Prep Time4 hours
Cook Time15 minutes
Total Time4 hours 15 minutes
Course: Dinner
Cuisine: Mexican
Servings: 4
Author: Shawn Williams

Ingredients

  • 1 pound skirt or flank steak can also use ribeye, sirloin, NY strip, about 1 inch thick
  • 12 small white/yellow corn tortillas warm/toasted
  • 1/2 white onion diced
  • 1 bunch of cilantro leaves coarsely chopped
  • lime wedges for serving
  • salt and pepper to taste

Avocado Salsa (Salsa Aguacate)

  • 1 avocado peeled, seed removed
  • 1 garlic clove
  • 1/3 cup cilantro leaves removed from stem
  • 3/4 cup water
  • 2 tablespoons olive oil
  • 1 lime juice squeezed
  • 3-4 jalapeno slices seeds removed (optional)
  • salt to taste

Carne Asada Marinade

  • 1/4 cup olive oil
  • 2 limes juice squeezed
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • salt to taste

Instructions

For the avocado salsa

  • Combine avocado, garlic, cilantro, water, oil, lime juice, optional jalapeno, and salt in a blender. Pulse until smooth and creamy. Add additional tablespoons of water if too thick. You want the salsa to be thin enough to slowly drizzle off a spoon. Consistency should be similar to a creamy dressing.

For the steak marinade

  • Whisk oil, lime juice, garlic powder, ground cumin, chili powder, and salt together in a small bowl. Season steak generously with salt and pepper. Place the whole steak in a 1-gallon Ziploc bag or sealable container (do not pre-slice). Pour marinade over the steak. Remove as much air from the bag as possible, seal and refrigerate for 1-4 hours or overnight.
  • Remove steak from the fridge 30 minutes before grilling. Preheat the grill with the cover down to medium-high heat. Clean the grates well. Allow the grill to get hot before cooking the steak.
  • Reduce heat to medium (450°F) and place the steak on the grill with the cover down. For medium doneness, grill for 5-6 minutes per side. Add additional time as needed. Always check the temperature with a digital thermometer.
  • Remove the steak from the heat and place it on a cutting board to rest for 5-7 minutes before slicing. Note: if using flank steak, find the natural grain running lengthwise through the steak. Cut the steak into thin slices against/across the grain. This is to ensure the steak is tender and easy to bite through.
  • Serve tacos with warm/toasted tortillas topped with diced white onions, fresh cilantro leaves, and a spoonful of avocado salsa. See the note below on toasting tortillas.

Notes

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. The edges of the tortilla will start to char and crisp and the center will be soft, warm, and pliable with irresistible flavor. If you've run into ripping or tearing corn tortillas, this will remedy this problem and make them much more sturdy. This can also be done with flour tortillas.
Temperatures for steak 
Rare: 120°F to 125°F 
Medium rare: 125°F to 130°F 
Medium: 135°F to 140°F 
Medium well: 145°F to 150°F 
Well done: 160°F and above

Nutrition

Serving: 4tacos | Calories: 809kcal | Carbohydrates: 58.1g | Protein: 89.9g | Fat: 33.8g | Saturated Fat: 8.5g | Cholesterol: 204mg | Sodium: 231mg | Fiber: 14.3g | Sugar: 3.1g