Mexican Carne Asada Taco Recipe
I’m convinced that once you taste a properly made carne asada taco, you’ll understand why food trucks exist and why people wait in ridiculously long lines for them. The secret isn’t just throwing beef on a grill and calling it a day—though I’ve definitely been guilty of that shortcut before. It’s about creating that perfect balance of smoky char, citrusy marinade, and those little details that transform simple ingredients into something that’ll have you questioning every taco decision you’ve ever made.
Why You’ll Love these Mexican Carne Asada Tacos
When you bite into a perfectly grilled carne asada taco, you’re not just eating dinner – you’re experiencing pure magic wrapped in a warm tortilla.
I’m obsessed with how the tender, smoky beef mingles with fresh toppings. The marinade transforms ordinary flank steak into something extraordinary, while that citrusy punch from lime juice makes everything sing.
What really gets me excited? How ridiculously simple this recipe is. You literally dump everything into a bag, wait, then grill.
No fancy techniques required.
These tacos deliver restaurant-quality flavor without the hefty price tag or complicated steps.
What Ingredients are in Mexican Carne Asada Tacos?
The secret to mind-blowing carne asada tacos lies in getting the right ingredients together.
You don’t need some exotic shopping list that sends you hunting through specialty stores – most of this stuff is probably hanging out in your pantry right now.
The magic happens when simple ingredients work together to create something way better than the sum of their parts.
That marinade transforms basic flank steak into tender, flavor-packed perfection, while your toppings add those fresh, creamy, tangy notes that make every bite different.
Ingredients for Mexican Carne Asada Tacos
For the Marinade and Meat:
- 1½-2 lbs flank steak
- ⅓ cup vinegar
- ½ cup soy sauce
- ½ cup olive oil
- 1 teaspoon cumin
- 1-2 teaspoons black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1½ teaspoons oregano
- 2 limes, juiced
- 4-5 garlic cloves, minced
For Serving:
- Corn or flour tortillas
- Shredded cheese
- Guacamole
- Sour cream
- Pico de gallo
Ingredient Notes and Considerations
Don’t stress too much about the flank steak – if it looks good and fits your budget, you’re golden.
Sometimes I grab whatever’s on sale, because that marinade is doing all the heavy lifting anyway.
The vinegar and soy sauce combo might seem weird for Mexican food, but trust the process.
That soy sauce adds this incredible umami depth that makes people wonder what your secret is.
Regular white vinegar works perfectly fine, though apple cider vinegar adds a tiny bit more complexity if you’re feeling fancy.
Fresh lime juice beats the bottled stuff every single time.
Those little plastic lime bottles taste like disappointment, while real limes bring that bright, zippy flavor that cuts through all that rich meat.
Plus, fresh garlic cloves absolutely demolish garlic powder in relation to punch, though the powder in the spice mix still adds its own layer.
Your tortilla choice is totally personal.
Corn tortillas give you that authentic, slightly chewy texture, but flour tortillas are easier to handle and don’t fall apart as easily.
Warm them up either way – cold tortillas are basically edible sadness.
How to Make these Mexican Carne Asada Tacos
Making these tacos is honestly easier than you think, even if you’ve never grilled meat before. The marinade does most of the work for you, and the actual cooking part is pretty foolproof.
Making the Marinade
Grab a gallon-size Ziploc bag – trust me, you want the space to really slosh everything around. Dump in your 1½-2 lbs flank steak first, then add all the marinade ingredients: ⅓ cup vinegar, ½ cup soy sauce, ½ cup olive oil, 1 teaspoon cumin, 1-2 teaspoons black pepper, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon onion powder, 1½ teaspoons oregano, juice from 2 limes, and 4-5 minced garlic cloves.
Seal that bag up tight and massage everything together like you’re giving the world’s weirdest massage. You want every inch of that steak coated in marinade. The meat should look like it’s swimming in all those spices and liquids.
The Waiting Game
Here’s where patience pays off big time. Let that steak marinate for at least 6 hours, but overnight is even better if you can plan ahead.
I usually toss it in the fridge before work and let it do its thing all day. The longer it sits, the more those flavors penetrate the meat, turning what could be tough flank steak into something magical.
Grilling the Perfect Carne Asada
Fire up your grill to medium-high heat. Pull the steak out of that marinade bag and let any excess drip off – you don’t want flare-ups from all that oil hitting the flames.
Grill the steak until it reaches your desired doneness. For carne asada, medium to medium-rare usually hits the sweet spot, giving you tender meat that’s not chewy.
Here’s the part where most people mess up: once that steak comes off the grill, let it rest for at least 5-10 minutes.
I know it smells incredible and you want to dive right in, but this resting time lets the juices redistribute throughout the meat. If you slice it immediately, all those flavorful juices end up on your cutting board instead of in your tacos.
Slicing Like a Pro
When you’re ready to slice, cut across the grain into small chunks. Look at the meat and you’ll see lines running through it – that’s the grain.
Cut perpendicular to those lines, not parallel. This breaks up the muscle fibers and makes every bite tender instead of stringy. Think bite-sized pieces, not huge chunks that’ll fall out of your tortillas.
Assembly Time
Warm up your corn or flour tortillas – either in a dry skillet for about 30 seconds per side or wrapped in damp paper towels in the microwave for about 20 seconds.
Load them up with your perfectly grilled carne asada, then add whatever toppings make you happy: cheese, guacamole, sour cream, pico de gallo, or whatever else strikes your fancy.
The beauty of carne asada tacos is that once you’ve got that seasoned, grilled meat down, the rest is just assembly.
Everyone can build their own exactly how they like it, which makes this perfect for feeding a crowd or just treating yourself to something special.
Mexican Carne Asada Tacos Substitutions and Variations
Although flank steak is the traditional choice for carne asada, you don’t need to stress if your grocery store is out or your budget has other plans.
I love using skirt steak as my go-to substitute—it’s often cheaper and marinates beautifully with all those bold flavors.
Sirloin works too, though it’s a bit less tender.
Want to switch up the marinade? Try adding orange juice for sweetness or jalapeños for heat.
Can’t find fresh limes? Bottled lime juice saves the day.
For toppings, I swap guacamole for sliced avocado when I’m feeling lazy.
What to Serve with Mexican Carne Asada Tacos
Five stellar side dishes can transform your carne asada tacos from a simple meal into a proper Mexican feast.
I always reach for Mexican rice first – that cilantro-lime goodness soaks up all the meat juices beautifully.
Refried beans come next, because honestly, what’s Mexican food without beans? They’re creamy comfort in a bowl.
Fresh corn salad adds crunch and sweetness that balances the savory meat perfectly.
Don’t skip the elote-style grilled corn either.
And finally, a crisp romaine salad with lime dressing cuts through all that richness, keeping everything light and fresh.
Final Thoughts
Perfect carne asada tacos aren’t rocket science, but they do require a little patience and respect for the process.
The marinade works its magic overnight, the grill needs proper heat, and that resting period? Non-negotiable.
I’m telling you, when you nail this recipe, you’ll wonder why you ever settled for bland takeout. The smoky char, tender beef, and vibrant toppings create something special.
Sure, there’s prep involved, but isn’t that true for anything worthwhile?
Trust the process, embrace the mess, and get ready for some seriously good eating.
Carne Asada Tacos
Equipment
Ingredients
- For the Marinade and Steak:
- 1 1/2-2 lbs flank steak
- 1/3 cup vinegar
- 1/2 cup soy sauce
- 1/2 cup olive oil
- 1 teaspoon cumin
- 1-2 teaspoons black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 1/2 teaspoons oregano
- 2 limes juiced
- 4-5 garlic cloves minced
- For Serving:
- Corn or flour tortillas
- Cheese
- Guacamole
- Sour cream
- Pico de Gallo
Instructions
- In a gallon-size Ziploc bag, combine vinegar, soy sauce, olive oil, cumin, black pepper, salt, garlic powder, chili powder, paprika, onion powder, oregano, lime juice, and minced garlic.
- Add flank steak to the marinade and mix really well to guarantee all surfaces are coated.
- Seal the bag and marinate for at least 6 hours, preferably overnight in the refrigerator.
- Preheat grill to medium-high heat.
- Remove steak from marinade and grill until desired degree of doneness.
- Let steak sit for at least 5-10 minutes after grilling.
- Once the meat has cooled, slice across the grain into small chunks.
- Warm tortillas and serve with sliced carne asada and toppings of choice.
Notes
Nutrition
Frequently Asked Questions
Can I Use a Different Cut of Meat Instead of Flank Steak?
I’d recommend skirt steak as it’s most similar to flank steak’s texture and flavor. You could also use sirloin or ribeye, but they’ll have different textures when sliced against the grain.
How Long Can I Store Leftover Marinated Carne Asada in the Refrigerator?
I’d store your leftover marinated carne asada in the refrigerator for up to three days maximum. After that, the meat’s quality deteriorates and food safety becomes concerning, so I recommend using it quickly.
What’s the Best Way to Reheat Leftover Carne Asada Meat?
I’d reheat leftover carne asada in a skillet over medium heat for 2-3 minutes, stirring frequently. You can also use the microwave in 30-second intervals, but the skillet method keeps it more tender.
Can I Cook the Carne Asada in a Cast Iron Skillet Instead?
Yes, I’d definitely cook the marinated flank steak in a cast iron skillet! Heat it over medium-high heat, sear the meat for great caramelization, then let it rest before slicing.
How Do I Know When the Flank Steak Is Cooked to Medium-Rare?
I’ll check for medium-rare by using a meat thermometer – you’re looking for an internal temperature of 130-135°F. Alternatively, I’ll press the steak; it should feel slightly firm but still give.