Name: Tender Carne Asada Tacos Recipe
Prep time: 2 h 10 min
Cook time: 20 min
Total time: 2 h 30 min
Cuisine: Mexican
Ingredients: 1 jalapeño pepper seeded and minced; 4 cloves garlic, minced (about 2 teaspoons); 1/2 cup chopped cilantro; 1/3 cup olive oil; 1/4 cup juice of 1 orange; 2 tablespoons juice of 1 lime; 2 tablespoons white wine vinegar; 2 teaspoons chili powder; 1 teaspoon kosher salt plus more for grilling; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon ancho chili powder; 1/4 teaspoon freshly ground black pepper plus more for grilling; 2 pounds flank steak or skirt steak, excess fat removed; 16 corn tortillas, warmed (or flour tortillas); 1/2 medium onion, finely diced; 1/2 cup chopped cilantro; 1 cup crumbled cotija cheese; lime wedges, for serving; optional toppings: guacamole, pico de gallo, toasted red chile salsa

If you're craving juicy, flavorful tacos that pack a punch, you've got to try this Tender Carne Asada Tacos Recipe. It's all about that perfect grilled steak married with fresh toppings—trust me, these tacos will become your new go-to for dinner parties or casual weeknights.

The image shows five grilled steak tacos arranged on a large white speckled plate. Each taco has three layers: a charred yellow corn tortilla base, a thick green guacamole spread in the middle, and small pinkish grilled steak cubes on top. They are garnished with white chopped onions and green cilantro leaves. On the plate, there are also green lime wedges scattered around the tacos. In the center of the plate, there is a small white bowl filled with chunky guacamole, with a silver spoon inside it. The plate is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Tender Carne Asada Tacos Recipe
Top Tip
How to Serve Tender Carne Asada Tacos Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tender Carne Asada Tacos Recipe

Why You'll Love This Recipe

From the first time I grilled this carne asada marinade, I was hooked. It’s simple, authentic, and incredibly satisfying—plus, sharing these tacos with friends is an absolute joy.

Vibrant Flavors: The marinade blends citrus, spices, and fresh herbs for an explosion of taste in every bite.
Perfectly Tender Steak: Marinating the flank or skirt steak just right ensures it stays juicy and easy to chew.
Authentic Toppings: Fresh cilantro, diced onions, and crumbly cotija cheese add the ideal finishing touches.
Versatile & Crowd-Pleasing: Whether it’s a family dinner or a taco night with friends, this recipe serves 8 and pleases everyone.

Ingredients & Why They Work

When shopping for this recipe, look for fresh, quality ingredients to achieve that authentic carne asada flavor. A good flank or skirt steak is key, along with fresh cilantro and lime to brighten things up.

Flat lay of a fresh green jalapeño pepper, four whole brown garlic cloves with papery skins, a small bunch of bright green cilantro sprigs, a small white ceramic bowl of golden olive oil, a small white bowl filled with bright orange fresh orange juice, a small white bowl with pale green lime juice, a small white bowl of clear white wine vinegar, a scattering of coarse kosher salt crystals, a heap of mixed red and dark brown chili powders in a small white bowl, ground cumin and dried oregano displayed as small mounds on a white ceramic plate, a small white bowl containing finely ground black pepper, a raw skirt steak with marbled fat trimmed, sixteen stacked soft yellow corn tortillas on a simple white ceramic plate, a small pile of finely diced white onion, a small bunch of chopped fresh cilantro, a small mound of crumbly white cotija cheese, and fresh lime wedges arranged neatly—all ingredients fresh and natural, perfect symmetry and balanced layout, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Jalapeño pepper: Adds just the right hint of heat without overpowering the other flavors.
Garlic: Fresh minced garlic is essential for that deep savory base in the marinade.
Cilantro: Brightens the marinade and taco toppings with a fresh, herbal note.
Olive oil: Helps the marinade coat the steak evenly and prevents sticking during grilling.
Orange juice: Provides a subtle sweetness and tenderizes the meat gently.
Lime juice: This citrus punch balances the marinade with acidity and freshness.
White wine vinegar: Adds complexity and a touch of tang to complement the spices.
Chili powder: Creates a smoky warmth that’s synonymous with classic Mexican flavors.
Kosher salt: Seasons the meat properly, bringing out all the other flavors.
Ground cumin: Offers an earthy, slightly nutty background note.
Dried oregano: Gives a hint of herbaceous depth important in many Mexican marinades.
Ancho chili powder: Adds a mild heat and rich red chili flavor without overwhelming heat.
Black pepper: Freshly ground to add a subtle kick of spice.
Flank steak or skirt steak: Both cuts are perfect for quick grilling with a great texture that soaks up the marinade.
Corn tortillas: Warm and pliable, they make the best authentic taco base.
Onions: Diced finely for a crisp bite that cuts through the richness.
Cilantro (toppings): Freshly chopped to finish off the tacos with vibrant color and flavor.
Cotija cheese: This crumbly Mexican cheese adds a salty, creamy contrast.
Lime wedges: For a final bright squeeze of citrus that ties everything together.
Optional toppings: Guacamole, pico de gallo, and toasted red chile salsa add layers of flavor to customize your tacos.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Tender Carne Asada Tacos Recipe is how easy it is to customize it to your taste. Whether you want to spice it up, lighten it, or add some fresh seasonal goodies, there’s always a way to make these tacos truly your own.

Spicy Upgrade: I love adding extra minced jalapeño or even a splash of chipotle in adobo to the marinade for a smoky heat that wakes up the palate.
Vegetarian Twist: Swap the flank steak for grilled portobello mushrooms marinated in the same zesty sauce. They soak it up beautifully and make a fantastic veggie taco.
Fresh and Bright: During summertime, I add thin slices of fresh mango or pineapple on top to balance the savory with a sweet, juicy burst.
Low-Carb Style: Skip the tortillas and serve the carne asada over a bed of shredded lettuce or cauliflower rice for a light, grain-free option.

Step-by-Step: How I Make Tender Carne Asada Tacos Recipe

Three tacos are placed on white parchment paper over a dark plate with a white marbled background. Each taco has a soft, yellow corn tortilla base, folded in half. The first layer inside the tortillas is a green, creamy guacamole spread. On top are chunks of grilled meat with a brown grilled outside and a pink inside. There are small white onion pieces and chopped green cilantro sprinkled over the meat. Small bits of white cheese are lightly scattered on top. A bright green lime wedge sits on the plate next to the tacos. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Flavorful Marinade

Start by combining the minced jalapeño, garlic, chopped cilantro, olive oil, orange juice, lime juice, white wine vinegar, and all the spices in a medium bowl. Whisk everything together until the marinade is smooth and aromatic. This bright, tangy mixture is the heart of our Tender Carne Asada Tacos Recipe — it tenderizes the meat while packing in bold flavors that will infuse every bite.

Step 2: Marinate the Steak Just Right

Place your trimmed flank or skirt steak in a large baking dish or a gallon-size ziplock bag. Pour the marinade over the steak, making sure to turn it several times so every part gets coated evenly. Pop it into the fridge for at least 2 hours, up to 4 hours—no longer than 8 hours—because the acidity can break down the meat too much, leaving it mushy. Patience here really pays off with tender, flavorful steak.

Step 3: Prep the Steak for the Grill

Once marinated, remove the steak from the mixture and discard any leftover marinade. Pat the steak dry with paper towels—this helps achieve that perfect sear. Lightly drizzle olive oil over both sides and season with coarse salt and black pepper. This step ensures a beautiful crust when grilled, locking in those juicy flavors.

Step 4: Fire Up Your Grill and Cook to Perfection

Preheat your grill or grill pan to medium-high heat, aiming for about 400-450°F. Shut the lid and grill the steak depending on the cut: skirt steak takes about 4 minutes per side, while flank steak will need closer to 6-8 minutes each side because of its thickness. Watch carefully—the smell when that meat hits the grill is irresistible!

Step 5: Let It Rest, Then Slice

After grilling, transfer the steak to a plate and let it rest for about 5 minutes. Resting is crucial—it lets the juices redistribute, so your meat stays nice and moist. Then, slice the steak into bite-sized pieces perfect for tacos. Cutting against the grain helps make every bite tender and easy to enjoy.

Step 6: Assemble Your Perfect Tacos

Warm your tortillas until soft and pliable—either in a tortilla warmer or wrapped in a towel inside a sealed bag to lock in heat and moisture. Spoon a generous amount of carne asada onto each tortilla, then top with finely diced onions, fresh chopped cilantro, and crumbled cotija cheese. Don’t forget a good spritz of lime juice to brighten those flavors. From here, add any of your favorite extras like guacamole, pico de gallo, or a smoky toasted red chile salsa for that final punch.

Top Tip

These tips come from countless backyard grilling sessions and a love for getting every detail just right in this Tender Carne Asada Tacos Recipe. With each step optimized, you’ll end up with juicy, flavorful steak and perfectly balanced tacos every time!

Marinate Just Right: I’ve learned that marinating the steak between 2 to 4 hours really brings out deep flavor without turning the meat mushy. Avoid going longer than 8 hours because the acidity starts breaking down the texture too much.
Pat Dry Before Grilling: After marinating, patting the steak dry helps get a beautiful sear and keeps the grill from steaming the meat.
Let the Steak Rest: Giving the grilled steak 5 minutes of rest lets the juices redistribute for tender, juicy bites in every taco.
Keep Tortillas Warm and Pliable: Wrapping tortillas in a clean kitchen towel inside a ziplock bag or using a tortilla warmer will keep them soft and easy to fold around the meat and toppings.

How to Serve Tender Carne Asada Tacos Recipe

The image shows a large piece of grilled steak on a wooden board with clear dark grill marks. The steak is sliced into long, thick pieces on the left side, and smaller diced cubes are placed on the right side near a knife with a wooden handle. The meat inside is pinkish with a slightly red center, showing it is cooked medium. The wooden board has a rustic texture and is the only surface visible. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Classic garnishes like finely diced white or yellow onions, freshly chopped cilantro, and crumbled cotija cheese bring that authentic punch. Don’t forget a generous squeeze of lime juice—it brightens every bite! If you love a little extra spice or creaminess, add guacamole, pico de gallo, or a smoky toasted red chile salsa on the side.

Side Dishes

Serve your carne asada tacos with traditional Mexican sides like Mexican street corn (elote), fresh cactus salad (nopalitos), or a simple bowl of refried black beans. A crisp, tangy cabbage slaw also pairs beautifully for a refreshing crunch that balances the rich steak.

Make Ahead and Storage

Storing Leftovers

Store any leftover grilled carne asada in an airtight container in the refrigerator for up to 3 days. Keep the tortillas separate wrapped in foil or plastic wrap to prevent drying out.

Freezing

You can freeze leftover cooked steak chunks by placing them in a freezer-safe bag or container. Be sure to remove as much air as possible. Frozen steak will keep well for up to 2 months for future taco cravings.

Reheating

Gently reheat steak chunks in a skillet over low heat with a splash of water or broth to keep them moist. Warm tortillas wrapped in a damp paper towel in the microwave for 30 seconds or use a skillet over medium heat for the best results.

Frequently Asked Questions:

Can I use other cuts of steak for this recipe?

Yes, flank steak and skirt steak are traditional for carne asada because they absorb marinades well and grill quickly. You could try other cuts like sirloin or hanger steak, but cooking times and texture may vary.

How do I know when the steak is perfectly cooked?

Using a meat thermometer is your best bet. For medium-rare, aim for about 130-135°F internal temperature. The recipe recommends 4-8 minutes per side depending on thickness, but steak type and grill heat impact timing.

Why shouldn’t I marinate the steak for more than 8 hours?

The acidity from orange juice, lime juice, and vinegar starts to break down the meat fibers too much beyond 8 hours, making the steak mushy instead of tender.

What’s the best way to keep tortillas warm during serving?

Use a tortilla warmer or wrap them in a clean kitchen towel then place inside a large ziplock bag to trap heat and moisture, keeping tortillas soft and pliable.

Final Thoughts

Making this Tender Carne Asada Tacos Recipe is such a joyful experience—each step filled with flavors that remind you of festive gatherings and shared moments. Whether cooking for family or friends, these tacos are sure to bring smiles around the table. So fire up the grill, embrace the sizzle, and dive into a taste of Mexico right at home!