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Steak tacos filled with diced steak, onions, cilantro, avocado, salsa, and cheese on corn tortillas, garnished with lime wedges and fresh cilantro on a dark plate.
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Carne Asada Tacos Recipe (Juicy Grilled Steak Tacos, Taquería-Style)

Juicy, charred carne asada piled into warm tortillas with onion, cilantro, and lime. Simple, bold, and exactly how great steak tacos should taste.
Prep Time10 minutes
Cook Time10 minutes
Marinating Time6 hours
Total Time6 hours 20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 servings. Plan on about 2–3 tacos per person (or ~½ pound of raw steak per person).
Calories: 345kcal
Author: Kita Roberts

Equipment

Ingredients

Steak

For Serving

  • 12 small corn or flour tortillas
  • White onion diced
  • Fresh cilantro chopped
  • Lime wedges
  • Salsa roja, verde, or pico de gallo
  • Thinly shaved radishes
  • Sliced avocado
  • Cotija cheese

Instructions

Marinate

  • Place steak in a bowl or zip-top bag with marinade. Refrigerate 6–8 hours (no longer than 12).
    A white dish containing raw meat covered with a carne asada marinade made of chopped onions, herbs, and green peppers.

Preheat

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

Prep

  • Remove steak from marinade and pat lightly dry to prevent steaming and flare-ups.

Grill

  • Grill steak 3–5 minutes per side over direct heat until deeply charred and the internal temperature reaches 135–140°F for medium.
    The steak should have a dark char and feel slightly firm with some give. Thinner edges may cook further—this is expected.
    A large piece of marinated flank steak is being grilled over open flames on a barbecue grill.

Rest & Slice

  • Rest steak 5 minutes.
  • Slice thinly against the grain, then chop into small bite-sized pieces.
    Sliced carne asada being cut into small bites on a wooden cutting board with a knife.

Warm Tortillas and Serve

  • Toast tortillas on the grill or skillet until soft with light char spots.
  • Fill tortillas with carne asada. Top with onion, cilantro, and lime. Add salsa and any extras.
    Carne asada steak tacos topped with chopped onions, cilantro, salsa, and cheese are served on corn tortillas with lime wedges and sliced radishes on a black plate.
    • Don’t overload these—great carne asada tacos are about balance. Too many toppings and you lose the steak.

Notes

  • For full step-by-step steak technique, see Carne Asada.
  • For a quicker option, you can skip the marinade and use Carne Asada Seasoning
  • Use the right cut: Skirt steak gives the best flavor and char. Flank is leaner, but works well. Bavette is a great tender option if available.
  • Aim for medium, not medium-rare: These cuts cook unevenly due to their shape and thickness. Letting the steak go to medium gives you better char and more consistent bites—this isn’t a ribeye, it’s about flavor and texture.
  • Pat the steak dry before grilling: Helps develop a proper crust instead of steaming.
  • High heat matters: Cook hot and fast (450–500°F) for the best sear.

Grilling Options 

  • Gas Grill: Preheat high 10–15 minutes. Grill over direct heat for 3–5 minutes per side, until 135–140°F.
  • Charcoal Grill: Two-zone fire. Sear over hot coals, move if needed, cook to 135–140°F.
  • Griddle: Cook over high heat for 3–4 minutes per side, until browned with crisp edges and 135–140°F.
 
 

Nutrition

Serving: 1serving | Calories: 345kcal | Carbohydrates: 23g | Protein: 36g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 126mg | Potassium: 538mg | Fiber: 3g | Sugar: 1g | Vitamin A: 13IU | Calcium: 51mg | Iron: 3mg