Recipe

Carne Asada Tacos

Bright, smoky, crisp-edged steak tucked into warm tortillas with a simple salsa and all the lime you can handle.

By Matt Campbell

•

4.8

A platter of carne asada tacos on warm corn tortillas topped with chopped onion, cilantro, and a squeeze of lime, with small bowls of salsa and sliced radishes on a wooden table

Carne asada tacos are one of those meals that make you feel like you have your life together, even if the kitchen is a little chaotic. You get that smoky char, a hit of citrus, and salty beef that makes you pause mid-bite like, okay wow, we did something here.

This version keeps the ingredients approachable and the steps low-drama. We are using a quick marinade that actually shows up in the final flavor, cooking the steak hot and fast for crisp edges, then slicing it the right way so it stays tender. Pile it into warm tortillas, add your favorite toppings, and do not skip the lime. It is basically the volume knob for everything else.

Raw flank steak, limes, oranges, garlic, cilantro, onions, jalapenos, spices, and corn tortillas arranged on a clean kitchen counter

Why It Works

Big flavor, minimal fuss: citrus, garlic, and a little soy make the steak taste seasoned all the way through without needing a 12-hour plan.
Crisp edges, juicy center: we cook hot and fast, then rest the meat so the juices stay where they belong.
Tender slices every time: slicing against the grain turns flank or skirt steak from chewy to taco-perfect.
Flexible cooking options: grill, cast iron, or broiler. Your kitchen, your rules.

Pairs Well With

Storage Tips

Store the components separately and everything stays better.

Cooked steak: Cool, then refrigerate in an airtight container for up to 4 days. For longer storage, freeze up to 2 months for best quality.
Tortillas: Keep sealed at room temp if using within a day or two, otherwise refrigerate. Rewarm in a dry skillet to revive them.
Salsa and toppings: Refrigerate up to 3 days. If your salsa gets watery, just stir and taste for salt and lime again.

Reheat tip: For best texture, reheat steak in a hot skillet with a tiny splash of water or broth, 1 to 2 minutes, just until warm. Microwave works, but the skillet brings the edges back to life.

Common Questions

What cut of beef is best for carne asada tacos?

Skirt steak is the classic choice for bold beefy flavor and quick cooking. Flank steak is a close second and often easier to find. Either one works great as long as you do two things: cook it hot and fast, and slice against the grain.

How long should I marinate carne asada?

Minimum, 30 minutes. Sweet spot, 2 to 4 hours. If you go overnight, keep it closer to 8 to 12 hours and avoid adding extra acid. The steak can start to get a little “cooked” on the surface if it sits forever in citrus.

Can I make this without a grill?

Absolutely. A cast iron skillet gives you a killer sear. A broiler also works when you need high heat fast. You will find both options in the instructions.

Why is my steak chewy?

Most of the time it is one of these: overcooked, sliced with the grain, or cut too thick. Skirt and flank are naturally long-fibered, so the fix is simple: pull it a bit earlier than you think, rest it, then slice thinly against the grain. That last step is the cheat code.

Should I use corn or flour tortillas?

Corn is the classic and plays really well with smoky steak and lime. Flour is softer and more forgiving if you are feeding picky eaters. Either way, warm them in a dry skillet so they get flexible and a little toasty.

Can I use the leftover marinade as a sauce?

Not as-is. Anything that touched raw meat needs to be discarded, or boiled hard for at least 5 minutes before using. Easiest move: make a little extra marinade in a separate bowl and use that for drizzling at the end.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board and sharp knife
Large bowl or zip-top bag for marinating
Citrus juicer (optional but helpful)
Cast iron skillet or grill (or a broiler-safe pan)
Tongs
Instant-read thermometer (recommended)
Small skillet or comal for warming tortillas

I have a soft spot for recipes that feel like a party even if it is just you, a pan, and some tortillas you found in the back of the fridge. Carne asada tacos are exactly that. The first time I nailed the crisp edges at home, I stood there slicing steak like I was running a tiny taqueria, grabbing little “quality control” bites straight off the board.

They also fit how I like to cook: accessible ingredients, bold payoff, and plenty of room for improvising. Some nights it is full topping bar energy. Other nights it is steak, lime, and whatever salsa is already open. Both are correct.

Carne Asada Tacos

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes (plus 30 minutes to 4 hours marinating)

Servings 4

Ingredients

For the carne asada

1 1/2 pounds skirt steak or flank steak
1/4 cup fresh orange juice (about 1 large orange)
3 tablespoons fresh lime juice (about 2 limes), plus more for serving
2 tablespoons soy sauce (use low-sodium if you prefer, then salt to taste)
2 tablespoons olive oil
3 cloves garlic, finely grated or minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika (optional but awesome)
1 teaspoon kosher salt
1/2 teaspoon black pepper

Flank steak in a glass dish being coated with a citrus-garlic marinade on a kitchen counter

For serving

12 small corn tortillas (or flour tortillas)
1/2 cup diced white onion
1/2 cup chopped cilantro
1 to 2 jalapeños, sliced (optional)
Radishes, thinly sliced (optional)
1 to 2 avocados, sliced or mashed (optional)
Salsa of choice (see quick option below)

Quick charred salsa (optional, but highly recommended)

3 roma tomatoes (or 2 medium tomatoes)
1/2 white onion
1 jalapeño
1 clove garlic, peeled
1 tablespoon lime juice
1/2 teaspoon kosher salt, plus more to taste

Instructions

1) Marinate the steak

In a bowl or zip-top bag, mix orange juice, lime juice, soy sauce, olive oil, garlic, cumin, chili powder, smoked paprika (if using), salt, and pepper. Add the steak and coat well.

Marinade tip: Use a snug bag or a dish where the steak sits in close contact with the marinade, so it actually does its job.

Marinate at least 30 minutes, or up to 4 hours (refrigerated). If marinating longer than 30 minutes, pull the steak out of the fridge 20 to 30 minutes before cooking so it loses the chill.

Safety note: Discard used marinade (anything that touched raw beef).

2) (Optional) Make the quick charred salsa

Heat a cast iron skillet over medium-high. Add tomatoes, onion, jalapeño, and garlic. Cook, turning occasionally, until you get deep char spots all over, 8 to 12 minutes total.

Blend or finely chop with lime juice and salt. If blending, pulse to your preferred texture. Add a tiny splash of water only if it needs help moving. Taste and adjust. If it tastes flat, it usually needs more salt or lime.

Tomatoes, onion, jalapeno, and garlic charring in a cast iron skillet on a stovetop

3) Cook the steak (grill or skillet)

Before cooking: Remove steak from the marinade and let excess drip off. Pat it dry with paper towels for a better sear.

Grill: Preheat to high (about 450°F to 500°F). Grill 3 to 5 minutes per side depending on thickness.

Skillet: Heat a cast iron skillet over high until very hot. Add 1 to 2 teaspoons neutral oil (and turn on your vent, it will get smoky). Sear steak 3 to 5 minutes per side.

Broiler option: Set an oven rack about 4 to 6 inches from the heat. Place steak on a foil-lined sheet pan. Broil 3 to 6 minutes per side, watching closely.

Target temp: Pull at 130°F to 135°F for medium-rare, or around 140°F for medium. Resting will raise the final temperature a bit.

Skirt steak searing in a hot cast iron skillet with browned edges and light smoke rising

4) Rest, then slice the right way

Rest the steak 5 to 10 minutes. Then slice thinly against the grain. If using skirt steak, cut it into a few shorter pieces first so slicing is easier.

5) Warm the tortillas

Warm tortillas in a dry skillet over medium heat, about 20 to 30 seconds per side, until soft and lightly toasted. Keep them warm in a clean towel.

Corn tortillas warming in a dry skillet on a stovetop with a towel nearby for keeping them warm

6) Build tacos and eat immediately

Fill tortillas with sliced steak. Top with onion, cilantro, salsa, and any extras you love. Finish with a squeeze of lime and a tiny pinch of salt if needed. Taste as you go. It is highly recommended.

Serving note: Plan on 2 to 3 tacos per person with this amount of steak, depending on how heavy you go on toppings.

Hands assembling carne asada tacos on a wooden cutting board with bowls of chopped onion, cilantro, salsa, and lime wedges

Nutrition information is estimated.

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Carne Asada Tacos

Why It Works

Pairs Well With

Recommended

Street Tacos (Carne Asada)

Skirt Steak Tacos

Tacos al Pastor

Pico de Gallo

Storage Tips

Common Questions

What cut of beef is best for carne asada tacos?

How long should I marinate carne asada?

Can I make this without a grill?

Why is my steak chewy?

Should I use corn or flour tortillas?

Can I use the leftover marinade as a sauce?

Carne Asada Tacos

Ingredients

For the carne asada

For serving

Quick charred salsa (optional, but highly recommended)

Instructions

1) Marinate the steak

2) (Optional) Make the quick charred salsa

3) Cook the steak (grill or skillet)

4) Rest, then slice the right way

5) Warm the tortillas

6) Build tacos and eat immediately