Carne Asada Tacos (Juicy Grilled Steak Tacos, Taquería-Style

Great carne asada tacos are simple: smoky grilled steak, warm tortillas, and a few sharp toppings that cut through the richness. Which is exactly how we make ours. When the steak is marinated properly and grilled hot and fast, you get charred edges, juicy meat, and the kind of tacos you’d expect from a good taquería.

A wooden tray with five carne asada tacos topped with diced onions, avocado, cilantro, salsa, and cheese, surrounded by lime wedges, radishes, tortillas, and various garnishes.

Slice the steak thin, chop it small, pile it into warm tortillas, and keep the toppings simple. That’s the formula.

White onion, cilantro, lime, and salsa. That’s the build. You can add radish, avocado, and cotija (and you should), but the steak is the star of this show. Plus, we give tips for gas, charcoal, and Blackstone, so wherever you’re cooking, the path to epic tacos is clear.

Raw flank steak on a wooden board, surrounded by small bowls of spices, sauces, broth, chopped herbs, a chili pepper, garlic bulb, and a white onion.

🔪 Ingredients for Carne Asada Tacos

For the Steak

Skirt steak, flank steak, or bavette steak: These cuts have loose muscle fibers that absorb marinade and grill fast. For full technique and notes, see our carne asada recipe.
Prepared Carne Asada Marinade

For Serving

Small corn tortillas or flour tortillas
White onion, diced
Fresh cilantro, chopped
Lime wedges
Salsa of choice (salsa roja, salsa verde, or pico de gallo)

Optional extras

Thinly shaved radishes
Sliced avocado
Cotija cheese

📝 How to Make Carne Asada Tacos

Marinate the Steak

Place the steak in a bowl or zip-top bag with the prepared carne asada marinade.

Refrigerate 6–8 hours. Do not exceed 12 hours, or the citrus in the marinade can start breaking down the meat too much.

Grill the Carne Asada

Preheat the grill to high heat (450–500°F) and clean and oil the grates.

Remove the steak from the marinade and pat it lightly with paper towels so it isn’t dripping wet. Excess marinade can cause flare-ups and steaming instead of searing.

Grill the steak 3–5 minutes per side, until deeply charred and the internal temperature reaches 1135–140°F for medium.

Rest the steak 5 minutes, then slice thinly against the grain and chop into small bite-sized pieces (traditional taquería style).

Warm the Tortillas

Toast tortillas directly on the grill or in a hot skillet until soft with light char spots.

Assemble the Tacos

Fill warm tortillas with chopped carne asada.

Top with diced onion, cilantro, and a squeeze of lime.

Add salsa and any extras like radishes, avocado, or cotija cheese and serve immediately.

A hand holding a carne asada taco topped with diced onions, avocado, tomato salsa, radishes, and crumbled cheese, alongside similar tacos on a wooden surface.

How to Grill Carne Asada

On a Gas Grill

Preheat burners on high for 10–15 minutes.

Grill steak directly over high heat 3–5 minutes per side until charred and 135–140°F internal.

On a Charcoal Grill

Build a two-zone fire with hot coals on one side and a cooler zone on the other.

Grill steak directly over the hot coals 3–5 minutes per side, moving to the cooler side if flare-ups occur.

Cook until the internal temperature reaches 135–140°F.

On a Griddle or Blackstone

Preheat the griddle to high heat and lightly oil the surface.

Sear the steak 3–4 minutes per side, pressing slightly for even contact, until browned with crisp edges and 135–140°F internal.

💡 Meat Nerd Tips for Better Carne Asada

Pat the steak dry before grilling. A wet marinade will steam the meat instead of searing it.
High heat is key. Carne asada should cook fast with a deep char.
Always slice against the grain. Skirt and flank have long fibers that become tender only when cut correctly.
Chop after slicing. Taquerías slice first, then chop (and occasionally even toss it back onto a hot griddle) so every bite has both charred edges and juicy center pieces.

Three carne asada tacos topped with onions, cilantro, radish slices, salsa, and cheese, served with lime wedges and a side of chopped onions and cilantro on a black platter.

What to Serve With Carne Asada Tacos

Carne asada tacos are usually served simply, but they pair well with:

Mexican rice
Grilled street corn (elote)
Charro beans or refried beans
Fresh guacamole and chips

Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

Two carne asada steak tacos on corn tortillas topped with diced onions, cilantro, salsa, avocado, radish slices, and crumbled cheese, served with lime wedges on a black plate.

Quick Summary: How to Make Carne Asada Tacos

Marinate skirt, flank, or bavette steak in carne asada marinade for 6–8 hours, then grill it hot and fast over high heat until charred and about 130–135°F inside. Rest the steak briefly, slice it thin against the grain, then chop it into small pieces before piling it into warm tortillas with diced onion, cilantro, lime, and salsa.

❓ FAQs

What cut of meat is best for carne asada tacos?

Skirt steak is the most traditional cut because it grills quickly and develops great char. Flank steak and bavette are also excellent options when sliced thin against the grain.

How long should you marinate carne asada?

Most carne asada marinades work best between 6 and 8 hours. Longer marinades can start to soften the meat too much because of the citrus.

What temperature should carne asada be cooked to?

For tacos, carne asada is usually cooked to 135-140°F (medium). The steak should still be juicy after slicing and chopping.

Why do taquerías chop carne asada after slicing?

Chopping the meat after slicing distributes the charred edges throughout the taco, so every bite has both crispy and juicy pieces.

Can you cook carne asada indoors?

Yes. A cast-iron skillet or flat-top griddle works well if it’s heated very hot so the steak still develops a good sear.

Carne Asada Tacos (Grilled Steak Tacos, Taquería-Style)