Authentic Carne Asada Tacos Recipe: Easy & Delicious
If you’re a big fan of Mexican street food like me, you’ve probably enjoyed a carne asada taco or two (or 100+) in your time.
Whether you’ve savored them from a street cart in Tijuana, a taquería in Sonora, or your neighbor’s backyard, carne asada tacos are one of those foods that feel like a celebration every single time you eat them.
But did you know they’re really easy to make?
I’ve eaten my way through quite a bit of Mexico over the years, and I can tell you without hesitation: You can make authentic carne asada tacos at home even better than many south-of-the-border taquerias can.
Carne asada literally means “grilled meat” in Spanish, and that’s the most important component of this iconic Mexican dish.
Luckily, with the right marinade and technique, tender, juicy grilled beef is practically guaranteed. Then you just tuck bite-sized pieces into warm corn tortillas and finish with fresh toppings. That’s it.
This carne asada tacos recipe is simple, authentic, and completely customizable, which is exactly what great tacos should be.
Ingredients: What You Need and Why
Great carne asada tacos don’t require a long shopping list—but each ingredient must pull its weight. Here’s what goes into this recipe and why it matters.
Carne Asada
Carne asada is the star of the show, and the quality of your tacos starts with a great marinade and the right cut of beef.
For this recipe, I use my Authentic Carne Asada Marinade, which combines citrus juices (heavy on the orange juice), onion, beer, olive oil, and spices like chili powder, cumin, and smoked paprika to tenderize the meat and infuse it with deep, layered flavor.
As for the beef, flank steak and skirt steak are the traditional choices because they are thin, marinate beautifully, and cook fast over high heat. Skirt steak tends to be a bit more tender and richly flavored, while flank steak is leaner and slices beautifully. Either works wonderfully.
If you can’t find either, flat iron steak or hanger steak are excellent substitutes. The most important thing after cooking, regardless of the cut: Always slice thinly against the grain.
White Onion
White onion brings a sharp, clean bite that contrasts perfectly with the rich beef. White onion is traditional for carne asada tacos—not yellow, not red. Its crispness and slightly pungent flavor are part of what makes a street-style taco taste authentic.
When choosing onions, look for firm bulbs with papery, dry skin and no soft spots. Chop them small so you get a little onion in every bite of your taco without overpowering the other flavors.
Cilantro
Cilantro is the herbaceous, bright counterpoint to everything else in the taco. Its inclusion is non-negotiable in a traditional carne asada taco.
Fresh cilantro should look vibrantly green with no wilting or yellowing. If you are among those who find cilantro tastes soapy (it’s a genetic thing!), fresh flat-leaf parsley can substitute—though the flavor profile will obviously be different. Chop the parsley roughly; you want it fresh and leafy, not minced to paste.
Corn tortillas
Corn tortillas are absolutely essential for an authentic carne asada taco. Flour tortillas are wonderful for burritos and quesadillas, but for street-style carne asada tacos, corn is the way to go.
The slight earthiness and chew of a warm corn tortilla is the perfect vehicle for the bold beef. Look for tortillas made with just masa harina, water, and salt—the shorter the ingredient list, the better.
The best corn tortillas are usually found at a local Mexican market or tortillería, but nowadays there are typically good choices at grocery stores too.
For serving, you can double up your tortillas to prevent splitting (two per taco, so double your tortilla quantity)—that’s the traditional street-taco way.
Lime Wedges
Traditional carne asada tacos will use fresh lime wedges—not bottled lime juice. I strongly recommend that you also use lime wedges.
If it’s absolutely necessary, you can substitute with a squirt of fresh lemon juice.
Optional Toppings
Toppings are where you get to have fun. The classic street-taco approach is wonderfully minimal—just onion, cilantro, and a squeeze of lime.
But a full spread of toppings takes these tacos to the next level.
Think sliced avocado or a big spoonful of guacamole, bright and fresh pico de gallo, tangy salsa verde, smoky salsa roja, crumbles of salty cotija cheese, and/or your favorite hot sauce.
Honestly, the list of possibilities is endless—and the beauty of a taco bar is that everyone gets to build exactly what they love.
Carne Asada Tacos Recipe
Servings: 4 (2 tacos per person)
Prep Time: 15 minutes (plus marinating time)
Cook Time: 10–15 minutes
Total Time: 25–30 minutes (plus marinating time)
Ingredients
1 recipe marinated carne asada
½ cup chopped white onion
¼ cup chopped cilantro
8 corn tortillas
Lime wedges, for serving
Optional toppings: Avocado or guacamole, pico de gallo, salsa verde, salsa roja, hot sauce, cotija cheese—the list could go on and on!
Instructions
1. Prepare your carne asada. Follow the Chef Denise Carne Asada Marinade Recipe to marinate your beef. For best results, marinate for at least 2 hours and up to 24 hours in the refrigerator. When you’re ready to cook, remove the meat from the refrigerator and let it rest at room temperature for about 20 to 30 minutes.
2. Cook the carne asada. Pat your meat with paper towels to remove excess marinade. Then, you have two great options:
Option A: On the Grill. Preheat your grill to high heat. Cook the marinated steak for 3–5 minutes per side, depending on thickness, until nicely charred on the outside but still slightly pink in the middle (internal temperature of 130–135°F for medium rare). Remove from heat and let rest for 5 minutes before slicing.
Option B: On the Stovetop. No grill? No problem! Check out my Stovetop Carne Asada Recipe for full instructions on recreating that same smoky, charred-on-the-grill flavor right in your kitchen using a cast iron skillet or grill pan. It’s just as delicious—I promise!
3. Slice, chop, and sear the steak. On a cutting board, slice the cooked carne asada thinly against the grain with a sharp knife. For tacos, I like to then give the meat a rough chop into bite-sized pieces and give the chopped meat a quick searing in a hot skillet. This provides the taste that is most like that of carne asadas traditionally served in taquerías across Mexico.
4. Warm the tortillas. Warm your corn tortillas directly over a gas flame, on a hot dry comal or skillet, or wrapped in a damp paper towel in the microwave.
5. Assemble the tacos. Layer the sliced carne asada onto the warm tortillas. Top with chopped white onion and fresh cilantro. Finish with a generous squeeze of fresh lime juice or serve with lime wedges.
How to Serve Carne Asada Tacos
Have your additional toppings ready to go so that when the meat is cooked and the tortillas are warmed, the meal is ready.
Taco Bar
The best way to serve carne asada tacos is taco-bar style: Set everything out and let your guests build their own.
Arrange the sliced beef on a warm platter (or in a slow cooker on “warm” if cooking for a crowd), and surround it with small bowls of toppings: chopped white onion, cilantro, pico de gallo, guacamole, salsa verde, salsa roja, cotija cheese, and lime wedges. A bottle of your favorite hot sauce never hurts either.
Serve With . . .
In my book, especially for a quick weeknight dinner, easy carne asada tacos are a complete meal: You have your protein, vegetables, and carbs. But for a full-on Mexican feast or more of a restaurant-quality meal, serve your carne asada tacos alongside:
Mexican Rice—the classic side dish that soaks up all those wonderful flavors.
Refried Beans or Black Beans—creamy, hearty, and a perfect pairing with beef. Kick it up a notch with my Refried Bean Dip as a side dish.
Mexican Street Corn (Elote)—sweet, smoky, cheesy, and absolutely irresistible. Get the same great taste with my Mexican Street Corn Dip.
Chips and Salsa—because you can never go wrong with chips and salsa when serving Mexican food.
Mexican Beverages—a horchata, tamarindo agua fresca, pitcher of margaritas, or cold cerveza (Mexican beer) all complement the bold flavors of carne asada perfectly.
Mexican Cookies—For dessert, whip up a batch of Mexican Wedding Cookies or another mouthwatering Mexican favorite.
Want to offer an alternative to beef? Try these delicious Blackened Fish Tacos loaded with fresh flavors!
Here are more of my Easy Mexican Recipes!
Take photos of your beautiful creations and use some of these Mexican Food Quotes!
Frequently Asked Questions
Can I make carne asada tacos ahead of time?
Mostly! The carne asada is actually one of the best meal-prep proteins out there. You can marinate the beef up to 24 hours ahead of time in the refrigerator.
You can also cook the carne asada 1 to 2 days in advance and store it in an airtight container in the refrigerator. When ready to serve, reheat it gently in a skillet over medium heat with a splash of water or beef broth to keep it moist.
Prep your toppings ahead of time as well: Chop the onion and cilantro and store them in separate containers in the fridge for 1 to 2 days.
How do I store leftover carne asada tacos?
Store the carne asada and toppings separately from the tortillas. The cooked beef will keep in an airtight container in the refrigerator for up to 4 days.
Keep your toppings like onion, cilantro, and pico de gallo refrigerated separately.
Tortillas can be stored in their original packaging or a ziplock bag at room temperature for 2–3 days, or in the refrigerator for up to a week.
Can I freeze carne asada?
Yes! Carne asada freezes beautifully. Once cooked and cooled, slice the beef and store it in a freezer-safe bag or container for up to 3 months.
To reheat, thaw overnight in the refrigerator and, when ready, warm in a skillet over medium-high heat.
You can also freeze the uncooked, marinated beef: Just place the meat and marinade together in a freezer bag and freeze for up to 3 months. It will even continue to marinate after you transfer the beef to the fridge for overnight defrosting the day before you’re ready to heat and serve.
How do I reheat leftover carne asada for tacos?
The best way to reheat carne asada is in a hot cast-iron skillet or regular skillet over medium-high heat for 2–3 minutes, stirring occasionally. Adding a tablespoon of beef broth or water will help the meat stay juicy.
If using the microwave, use medium power and heat in 30-second intervals, stirring after each interval. This method might seem like a pain, but doing otherwise can make the beef tough and dry.
For large amounts of beef, you can cover your carne asada with foil and reheat it in a 350°F oven for about 10 minutes.
What are the best ways to reuse leftover carne asada?
Leftover carne asada is one of the most versatile proteins in the kitchen! Use it to make carne asada burritos, burrito bowls, quesadillas, nachos, carne asada fries, or a simple carne asada plate with rice and beans. It’s also incredible chopped up in scrambled eggs for next-day breakfast tacos.
(Here are some more delicious quesadilla ideas and another great breakfast tacos recipe.)
Are carne asada tacos gluten-free?
Yes! When made with corn tortillas, carne asada tacos are naturally gluten-free. Just be sure to check the labels on any store-bought salsas or hot sauces you may want to use, as some may contain gluten-containing additives.
Can I make this recipe for a crowd or party?
Carne asada tacos are absolutely perfect for entertaining. Simply multiply the recipe based on your headcount (plan for about 2–3 tacos per person as a main course), cook the beef in batches or set up two grills/pans, and serve taco-bar style. Carne asada tacos are interactive, fun, and easy to scale!
