Tacos de carne asada are Mexican street tacos made with marinated, grilled, and chopped beef, usually flank or skirt steak, served on warm corn tortillas and topped with white onion and cilantro.
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This tacos de carne asada recipe uses grilled skirt steak seasoned with just salt and pepper over high heat for fast browning and tender texture.
The meat is then sliced thin and served in warm tortillas with onion, cilantro, and lime, finished with homemade salsa de tomate asado, making it perfect for Cinco de Mayo or any taco night.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Skirt steak: Provides a thin cut that cooks quickly and stays tender when grilled.
- Flour tortillas: Hold the filling and provide structure for tacos.
- White onion: Adds sharp contrast to balance the rich meat.
- Fresh cilantro: Adds freshness to finish the tacos.
- Lime wedges: Add acidity to brighten the meat before serving.
How to Make Tacos de Carne Asada
Note: Full instructions are provided in the recipe card below.
- Preheat the grill to high heat. Wrap the tortillas in foil and place them on the grill's upper rack to warm while the steak cooks.
- Heat a grill pan over high heat-clean and oil the cooking grate. Season the steak generously on both sides with salt and pepper.
- Place on the grill and cook until well browned with light char marks, about 3 to 4 minutes. Flip and continue cooking until medium-rare, another 3 to 4 minutes.
- Remove from heat, let rest for 5 minutes, then slice thinly against the grain. Fill each tortilla with several slices of steak, then top with onion, cilantro, and a drizzle of salsa.
- Salsa de Tomate Asado, preheat the grill to high heat and place an oven-safe metal baking grid on the grates. Brush the tomatoes, chiles, onion, and garlic with oil.
- Place all the vegetables directly on the rack. Grill, turning occasionally, until softened and charred in spots.
- Transfer everything to a blender or food processor with lime juice, salt, and pepper, and blend until smooth. Add the cilantro and pulse a few times. Transfer to a bowl and serve.
Hint: Always slice the skirt steak against the grain to keep the meat tender and easy to chew.
Storage, Make Ahead, & Freezing
Storage: Store cooked steak in an airtight container in the refrigerator for up to 4 days.
Make Ahead: Season the steak with salt and refrigerate up to 24 hours before grilling.
Freezing: Not recommended.
Camila's Tips & Variations
- Meat loses juices : Rest the steak 5 minutes before slicing.
- Flavor is flat : Season generously, add lemon zest if desired (we love this at home), and finish with lime juice and a pinch of salt after slicing.
- Warm tortillas : Always warm before filling so they stay soft and do not break.
Frequently Asked Questions
Why are my carne asada tacos tough?
The steak was overcooked or sliced the wrong way. Grill less and always cut against the grain.
How do I keep the steak juicy?
Use high heat and let it rest 5 minutes before slicing.
Can I use a different cut of beef?
Yes, but cooking time will change. Thicker cuts need more time.
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Recipe
Tacos de Carne Asada
Equipment
- Oven-safe metal baking grid
- Aluminum foil (for tortillas)
Ingredients
Steak
- 1 ½ pounds skirt steak
- 2 tablespoons canola oil
- Sea salt
- Freshly ground black pepper
Tacos
- 8 (6-inch) flour tortillas, warmed
- Fresh cilantro leaves , chopped
- white or red onion , finely chopped
- Lime wedges
Salsa Roja
- 6 plum tomatoes , halved and seeded
- 2 serrano chiles
- 1 small white onion , peeled and cut crosswise into four ½-inch-thick rounds
- 4 cloves garlic , peeled
- 2 limes , juiced
- 1 small bunch fresh cilantro leaves , roughly chopped
- 2 tablespoons canola oil , for brushing
- Salt , to taste
- Freshly ground black pepper , to taste
Instructions
- Preheat the grill to high heat. Wrap the tortillas in foil and place them on the grill's upper rack to warm while the steak cooks.
- Heat a grill pan over high heat-clean and oil the cooking grate. Season the steak generously on both sides with salt and pepper.
- Place on the grill and cook until well browned with light char marks, about 3 to 4 minutes. Flip and continue cooking until medium-rare, another 3 to 4 minutes.
- Remove from heat, let rest for 5 minutes, then slice thinly against the grain. Fill each tortilla with several slices of steak, then top with onion, cilantro, and a drizzle of salsa.
Salsa de Tomate Asado
- Preheat the grill to high heat and place an oven-safe metal baking grid on the grates. Brush the tomatoes, chiles, onion, and garlic with oil.
- Place all the vegetables directly on the rack. Grill, turning occasionally, until softened and charred in spots.
- Transfer everything to a blender or food processor with lime juice, salt, and pepper, and blend until smooth. Add the cilantro and pulse a few times. Transfer to a bowl and serve.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
