Carne asada tacos are my family’s favorite and always our top choice at Mexican restaurants. I decided it was high time to make my own at home, and these tacos definitely prove that homemade is better. Tender flank steak marinated in lime and orange juice and seasoned perfectly gets grilled, sliced, and folded into a delicious taco topped with cilantro and onions, finished with a squeeze of lime. The carne asada tacos are bursting with bright, smoky, and robust flavors and are a must-have for your summer recipe rotation. 

These tacos are great for a crowd and meal prep, as the marinade is simple to prepare, and you can marinate the meat ahead of time and grill just before serving. The steak makes fantastic leftovers as well. Of course, the topping options are endless. Some of my favorites include cotija cheese, lime, salsa verde, spicy salsa, sliced radishes, guacamole, and pico de gallo. I hope you give these carne asada tacos a try and let us know what your favorite toppings are. 

Carne asada tacos

By Calista Boskus

Serves: 4-5 | Prep Time: 20 minutes | Marinade Time: 1-12 hours | Cook Time: 8-10 minutes

Ingredients:

• 1 ½ - 2 lbs flank steak, trimmed and pounded to tenderize (skirt steak also works well)

• 1/3 cup orange juice (about 1 orange)

• 1/4 cup low sodium soy sauce

• 3 tablespoons lime juice (about 2-3 limes)


• 4 garlic cloves, minced

• 1/2 cup finely chopped cilantro

• 1 tsp cumin

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

• 1 tsp chili powder

• 1/2 tsp pepper

• 1/2 tsp cayenne

For serving:

• 1 cup fresh cilantro, chopped

• 1 large white onion, chopped

• Limes, quartered for serving

• Warm small corn or flour tortillas

Other toppings:

• Cotija cheese, crumbled

• Salsa verde

• Sliced avocado

Instructions:

1. In a large ziplock bag or container, place the trimmed and pounded flank steak (or skirt steak) inside.

2. Add orange juice, lime juice, soy sauce, minced garlic, all seasonings, and chopped cilantro. Mix thoroughly to ensure the marinade coats the steak evenly, and remove any air from the plastic bag. Place in the fridge overnight or for at least 1 hour.

3. Heat a grill on high. Grill the flank steak for 4-5 minutes a side. Remove from the grill and rest for 5-10 minutes. (If using skirt steak this may only take 3-4 minutes a side depending on your preference of doneness.)

4. Once rested, begin slicing and dicing the beef for tacos.

5. Add the steak to small, warm tortillas and top with onions and cilantro, then finish with a squeeze of lime.