Name: Tender Carne Asada Tacos Recipe
Prep time: PT-492158H26M8S
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; juice of 1 orange (about 1/4 cup); juice of 1 lime (about 2 tablespoons); 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; other optional toppings: guacamole, pico de gallo, toasted red chile salsa

If you're craving a taco night that really hits the spot, trust me, this Tender Carne Asada Tacos Recipe is your new go-to. Juicy, flavorful grilled steak wrapped in warm tortillas with fresh toppings? Yes, please!

The image shows five yellow corn tortillas on a large white plate with small brown speckles, each topped with three layers: a base of mashed green guacamole with a chunky texture, scattered pieces of grilled steak cut into small cubes with a brown outer edge and pink center, and a sprinkling of white diced onions and fresh green cilantro leaves. There are also several lime wedges on the plate, adding a bright green accent. A small white bowl filled with more mashed guacamole sits on the plate with a silver spoon inside it. The background is 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

I’ve made these tacos more times than I can count, and with every bite, they remind me why this recipe is so special—it’s all about the marinated, tender steak that’s grilled just right.

Perfectly tender steak: The marinade breaks down the meat gently for juicy, melt-in-your-mouth bites.
Bright, fresh flavors: Citrus juices and fresh cilantro add that signature zesty punch.
Simple to prepare: Minimal fuss, maximum flavor—great for weeknight dinners or weekend gatherings.
Customizable toppings: From cotija cheese to guacamole, you can make these tacos exactly how you like them.

Ingredients & Why They Work

Gathering fresh ingredients is the first step to taco perfection. Look for quality flank or skirt steak and fresh produce for the most vibrant results.

Flat lay of a whole fresh jalapeño pepper, several peeled garlic cloves, a small bunch of bright green cilantro sprigs, a small white ceramic bowl with golden olive oil, a small white ceramic bowl filled with freshly squeezed orange juice, a small white ceramic bowl with fresh lime juice, a small white ceramic bowl holding clear white wine vinegar, a small heap of reddish chili powder, a small pile of coarse kosher salt crystals, a small mound of ground cumin powder, a small pile of dried oregano leaves, a small heap of deep red ancho chili powder, a small white ceramic bowl with freshly ground black pepper, a raw flank steak with trimmed excess fat, a stack of fresh yellow corn tortillas, a small white ceramic bowl of finely diced white onion, a small white ceramic bowl of chopped fresh cilantro leaves, a small white ceramic bowl with crumbled white cotija cheese, and several fresh lime wedges arranged artfully, all 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 a gentle heat that complements the smokiness of the grill without overpowering.
Garlic: Provides a deep savory note that infuses the steak during marination.
Cilantro: Both in the marinade and as a topping, it brings a bright, herbal freshness.
Olive oil: Helps the marinade coat the meat evenly and keeps it juicy during grilling.
Orange juice: The acidity tenderizes the meat and adds subtle sweetness.
Lime juice: Delivers zesty brightness that balances the richness.
White wine vinegar: Enhances tang and helps break down the meat fibers.
Chili powder + ancho chili powder: Layers of smoky, earthy spice flavor.
Kosher salt and black pepper: Essential for seasoning both the marinade and the grilled steak.
Ground cumin and dried oregano: Classic Mexican aromatics that deepen the overall flavor profile.
Flank steak or skirt steak: These cuts absorb marinade beautifully and grill up tender and juicy.
Corn tortillas: Traditional and gluten free, they’re ideal for wrapping up all those delicious fillings.
Onion and cilantro (for topping): Crisp, fresh, and textural contrast in every taco.
Cotija cheese: A crumbly, salty finish that adds a wonderful richness.
Lime wedges + optional toppings: Fresh lime juice and extras like guacamole take each taco over the top.

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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

The beauty of this Tender Carne Asada Tacos Recipe lies in its flexibility—feel free to tweak the toppings, the type of steak, or even the tortilla to perfectly suit your taste. Whether you like yours spicy, mild, or packed with extra veggies, these tacos are the ideal canvas for your culinary creativity.

Flour Tortilla Swap: Personally, I love swapping the traditional corn tortillas for warm, soft flour tortillas when I want a slightly different texture and extra pliability, especially if I’m packing my tacos with lots of juicy carne asada and rich toppings.
Spicy Kick: Adding an extra minced jalapeño or serving with a smoky chipotle salsa amps up the heat perfectly. I often do this when craving something with bold flavors that wakes up the palate.
Vegetarian Version: For a meatless twist, try marinating and grilling portobello mushrooms with the same flavorful marinade. They soak up the marinade beautifully and make for a satisfying alternative on taco night.
Fresh Additions: Avocado slices or a dollop of guacamole add creaminess that balances the zesty marinade and the crumbly cotija cheese. I never go without them—they brighten every bite!

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

Three tacos are placed side by side on a dark gray plate lined with white paper, all on a white marbled surface. Each taco has three layers: the bottom layer is a warm yellow corn tortilla with a soft, slightly rough texture; the middle layer is a creamy green guacamole spread evenly across; the top layer shows small chunks of grilled beef that are dark brown with a bit of pink inside, sprinkled with finely chopped white onions and green cilantro leaves, and small bits of white cheese. A wedge of bright green lime sits behind the tacos on the plate. A white bowl filled with green chopped cilantro is partly visible in the upper left corner. The photo is taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Flavor-Packed Marinade

Start by combining minced jalapeño, garlic, chopped cilantro, olive oil, fresh orange and lime juices, white wine vinegar, and all the spices in a medium bowl. Whisk vigorously until the marinade forms a vibrant, aromatic mixture that promises juicy, tender meat. This blend is the foundation of the bold flavor we’re aiming for—don’t rush it, and enjoy the burst of scents as everything comes together.

Step 2: Marinate the Steak for Maximum Flavor

Place your flank or skirt steak in a large baking dish or sturdy ziplock bag. Pour that fragrant marinade over the meat, then turn it gently several times to ensure every inch is coated. Pop it into the fridge for 2 to 4 hours; this timing is crucial to let the flavors soak in without making the texture mushy. If you’re short on time, even two hours helps build that signature tender, juicy bite.

Step 3: Prepare the Steak for the Grill

Once marinated, remove the steak and discard the leftover marinade. Use paper towels to pat the meat dry—this step helps to get a beautiful crust on the grill. Lightly drizzle olive oil on both sides, then sprinkle with coarse salt and freshly ground black pepper for an extra layer of flavor that complements the marinade perfectly.

Step 4: Grill to Perfection

Preheat your grill or grill pan to medium-high heat (400-450°F). Place the steak on the grill, close the lid, and let it cook for 4-8 minutes per side. Keep an eye on the thickness: skirt steak cooks faster in about 4 minutes per side, while flank steak usually needs closer to 6-8 minutes. You’re aiming for a slightly charred exterior with a juicy, tender center—this is the essence of the perfect carne asada.

Step 5: Rest and Slice Into Tacos Worthy Bites

After grilling, transfer the steak to a cutting board and let it rest for 5 minutes. This resting period locks in the juices. Then, slice the steak into bite-sized chunks perfect for tacos. Cutting against the grain here ensures every bite is tender and easy to enjoy.

Step 6: Build Your Dream Tacos

Warm up your corn or flour tortillas, then load them up with generous spoonfuls of that flavorful carne asada. Top with diced onions, fresh cilantro, crumbled cotija cheese, and a spritz of lime juice to brighten every mouthful. Don’t forget to offer sides like guacamole, pico de gallo, or toasted red chile salsa for guests to personalize their tacos.

Top Tip

These tips will help you get the absolute best out of your Tender Carne Asada Tacos Recipe, making your grilling experience easier and your tacos tastier every time.

Marinate Just Right: From my experience, marinating the steak between 2 to 4 hours really locks in bold flavors without turning the meat mushy. Avoid exceeding 8 hours because the acidity in the marinade can break down the steak too much.
Pat Dry before Grilling: I learned that drying the steak well before grilling helps create that beautiful, flavorful char without steaming the meat, leading to a perfectly grilled crust.
Keep Tortillas Warm: Wrapping your tortillas in a clean kitchen towel and storing them in a tortilla warmer or a zip-top bag keeps them soft and pliable, making taco assembly and eating so much easier.
Don’t Skip The Rest: Letting the steak rest for 5 minutes after grilling ensures juicy, tender bites and keeps the meat from drying out when sliced for tacos.

How to Serve Tender Carne Asada Tacos Recipe

A grilled steak is shown on a wooden cutting board with clear grill marks on its dark brown surface. The steak is sliced into several long pieces on the left side, revealing a pink center indicating it is cooked medium. To the right, many small cubes of steak are neatly arranged next to a large knife with a wooden handle. The scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Top your carne asada tacos with a vibrant mix of diced onions and fresh cilantro for that classic Mexican flair. Don’t forget a generous sprinkle of crumbled cotija cheese to add a salty, creamy punch. A squeeze of fresh lime juice right before eating adds a bright, tangy kick that really lifts all the flavors. For a bit more customization, try adding guacamole, pico de gallo, or a smoky toasted red chile salsa on the side for guests to mix and match.

Side Dishes

Complement these tacos with some traditional sides like Mexican rice or charro beans for a hearty meal. A crisp jicama slaw with lime and chili powder brings refreshing crunch, balancing the rich, smoky steak. You could also serve simple chips and salsa or a bright corn and avocado salad to keep things light and colorful.

Make Ahead and Storage

Storing Leftovers

Place any leftover carne asada in an airtight container and refrigerate. It will keep well for up to 3 days. Be sure to store your tortillas separately wrapped in a clean kitchen towel to maintain their softness.

Freezing

If you have a surplus of cooked steak, you can freeze it in a freezer-safe container or zip-top bag for up to 2 months. For best results, slice the meat before freezing to make thawing and reheating easier.

Reheating

Reheat leftover carne asada gently in a skillet over medium heat, adding a splash of water or lime juice to keep it moist. Cover the pan briefly to warm through without drying out. Warm your tortillas wrapped in a damp paper towel in the microwave for about 20-30 seconds or in a hot skillet for a few seconds on each side.

Frequently Asked Questions:

Can I use other cuts of beef besides flank or skirt steak for carne asada?

While flank and skirt steak are traditional because of their texture and flavor, you can use other cuts like sirloin or hanger steak. Just keep in mind that cooking times and tenderness may vary.

What happens if I marinate the steak longer than 8 hours?

Marinating beyond 8 hours can cause the acid in the marinade to break down the meat fibers too much, leading to a mushy texture rather than tender, so it's best to stick to the recommended marinating time.

Are corn tortillas significantly better than flour for these tacos?

Corn tortillas offer an authentic flavor and slightly firmer texture that pairs beautifully with carne asada, but flour tortillas are a fine substitute if you prefer them or have dietary preferences.

How do I know when the steak is perfectly grilled?

Use an oven-safe meat thermometer to check doneness. Skirt steak cooks quickly, around 4 minutes per side, while flank steak takes 6-8 minutes per side at 400-450°F. Resting the meat before slicing also helps retain juiciness.

Final Thoughts

Making tender, juicy carne asada tacos at home brings a little fiesta into your kitchen and is truly rewarding. With the right marinade, grilling technique, and fresh toppings, you can enjoy tacos bursting with flavor anytime. I hope this Tender Carne Asada Tacos Recipe becomes a staple for your taco nights and brings delicious memories to your table. Happy grilling and buen provecho!