Carne Asada Tacos
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Updated Mar 26, 2025, Published Jun 25, 2021
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In our house, tacos are for more than just Tuesdays. I mean, is there anything better than fresh corn tortillas stuffed with your favorite ingredients? This deliciously easy recipe for Homemade Carne Asada Tacos requires just a short grocery list and only 30 minutes of marinating. It’s one I make on repeat all summer long!
What are Carne Asada Tacos?
Carne asada tacos are a beloved Mexican street food made with grilled, marinated beef—typically skirt or flank steak—that’s sliced thin and tucked into warm corn tortillas. Topped simply with diced onions, fresh cilantro, and your favorite salsa, they’re packed with bold flavor in every bite.
Why you’ll love this recipe
Quick marinade – Just 30 minutes adds huge flavor thanks to tequila, citrus, garlic, and herbs.
Authentic taste – Inspired by traditional Mexican street tacos, but easy to make at home.
Customizable – Set up a taco bar with all your favorite toppings for a fun meal.
Light & satisfying – No frying involved, just grilled carne asada in warm corn tortillas.
Perfect for parties – These tacos will have the whole neighborhood talking!
Ingredients & Substitutions
This carne asada taco recipe calls for a few fresh, flavorful staples:
- Flank, skirt, or flap steak – Any of these thin, flavorful cuts work great for grilling.
- Salted butter – Butter with Olive Oil & Sea Salt adds richness and helps carry the marinade flavors. Any salted butter will work in a pinch.
- Tequila (reposado) – The tequila tenderizes meat. Alcohol acts much like natural fruit enzymes, breaking down the meat protein. Tequila also adds flavor to the meat. No tequila? Replace with beer or omit.
- Citrus juice – A combo of fresh lemon and lime juice brightens the marinade.
- Aromatics & herbs – A blend of garlic, red onion, serrano chile, fresh cilantro, and thyme gives this carne asada bold, zesty flavor.
- Kosher salt – Essential for seasoning the steak before grilling.
- Corn tortillas – For a traditional Mexican street taco vibe. Feel free to use flour tortillas, if you prefer flour to corn.
- Toppings – Try chile de arbol salsa, salsa verde, or easy pico de gallo for fresh flavor or keep it simple with avocado and a squeeze of lime, or build a full taco bar with your favorites!
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
How to Make Carne Asada Tacos
Step 1: Marinate the steak. In a bowl, mix melted butter, tequila, citrus juices, thyme, serrano, garlic, cilantro, and onion.
Step 2: Prep the meat. Place steak in a resealable bag or shallow dish. Pour marinade over it, seal, and massage to coat. Let sit at room temp for 30 minutes or refrigerate up to 2 hours.
Step 3: Grill. Preheat your grill or grill pan to high. Remove steak from marinade, season with salt, and grill 5–7 minutes per side for medium-rare. Adjust to your desired doneness.
Step 4: Rest & slice. Let meat rest for 10 minutes. Slice against the grain into thin strips or chop for easier tacos.
Step 5: Assemble tacos. Warm your corn tortillas, fill with carne asada, and top with onions, cilantro, and salsa. Add a squeeze of lime and enjoy!
Watch this video to see how easy these carne asada tacos are to make.
Serving & Topping Suggestions
Serve these grilled carne asada tacos with:
- Mexican pickled red onions for a tangy crunch
- Homemade chunky guacamole or sliced avocado
- Crumbled cotija cheese or crumbled queso fresco
- Spicy or mild salsa depending on your crowd
- A side of charro beans, instant pot black beans, slow cooker borracho beans, cilantro lime rice, grilled Mexican street corn, or grilled Mexican onions
Carne Asada Tacos Expert Tips & Tricks
Slice against the grain for tender meat.
Don’t over-marinate – 30 minutes is all you need.
Want crispier edges? Chop the steak and give it a quick sear in a hot skillet before serving for extra texture and flavor.
Double up tortillas to prevent tearing.
Make it a fiesta – Set up a taco bar with toppings and frozen sunrise margaritas!
Storage & Reheating
Store leftover carne asada in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through. Assemble tacos fresh for best texture.
Frequently Asked Questions
Skirt steak or flank steak are the most common cuts for authentic carne asada tacos. They’re flavorful and cook quickly over high heat.
Stick with simple street-style toppings: diced onion, fresh cilantro, and salsa. You can also add avocado, pickled onions, or cotija cheese.
Carne asada means “grilled meat,” typically beef steak that’s marinated and grilled.
“Asada” is Spanish for “grilled” or “roasted.” So carne asada tacos are tacos filled with grilled meat—usually steak.
Sure! I recommend investing in a cast iron grill pan if you don’t have access to a regular gas or charcoal grill. The cast iron will hold the heat beautifully and give you the pretty grill marks you’d get from a conventional grill.
Other Ways to Use Carne Asada
If you tried this carne asada tacos recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Carne Asada Tacos
Ingredients
Carne Asada:
- 4 tablespoons salted butter, melted
- 1/4 cup tequila, reposado
- 1 lemon, juiced
- 1 lime, juiced
- 1 tablespoon chopped fresh thyme
- 1 serrano chile, stemmed and finely chopped
- 3 cloves garlic, finely chopped
- ¼ cup chopped fresh cilantro
- ½ cup chopped red onion
- 1 ½-pound flank, skirt or flap steak
- kosher salt
- corn tortillas
- salsa, avocado, and other toppings as desired
Instructions
- In a bowl, combine the butter, tequila, lemon and lime juice, thyme, serrano, garlic, cilantro, and onion and mix well.
- Place steak in a large sealable bag and pour the marinade over steak. Zip up the bag and massage marinade around so that the steak is well covered. You can also use a shallow dish if you prefer. Let stand at room temperature for 30 minutes or in the refrigerator for up to 2 hours.
- Preheat a grill or grill pan to high. Remove the steak from the plastic bag and generously season with salt. Grill the steak for 5 to 7 minutes per side for medium-rare. Let rest 10 minutes, and then slice the steak against the grain into 1/2-inch pieces.
- Place desired amount of meat into a warm corn tortilla. Top with salsa, avocado, and other toppings as desired. Garnish with a wedge of lime, to be squeezed over taco before eating.
Video
Notes
- No tequila? Replace with beer. Or just omit.
- I like my carne asada medium-rare, but feel free to cook yours to your desired doneness.
- Feel free to chop and cook a bit longer in a skillet, if needed.
- Slice against the grain for tender meat.
- Don’t over-marinate – 30 minutes is all you need.
- Want crispier edges? Chop the steak and give it a quick sear in a hot skillet before serving for extra texture and flavor.
- Double up tortillas to prevent tearing.
- Store leftover carne asada in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through. Assemble tacos fresh for best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks / Video by Pure Cinematography
Can you please explain to me why carne asada is served in Austin as an entree with napolitos? The tortillas are on the side.
I have not been able to replicate what’s in the restaurants at home. The marinated stuff from Fiesta did not taste good at all. Hoping this comes close.
I loved this recipe. I do cook my meat to well-done but other than that I followed the recipe and fell in love. The richness of the simple flavors really was amazing!
Thank you Erica for leaving us a comment letting us know. So glad you are in love with our recipe too. Buen provecho!
These tacos look wonderful and very fresh. It seems like a nice light dinner to keep you moving.
I’ve been buying mine at the store. I must give this a try. It’s one of my favorites.
Yum! I’ve always wanted to know how to make the marinade for Carne Asada. Thanks for sharing!
I have never thought to marinate the meat with tequila–what a great idea (shrimp and other things, yes, but meat, never). These look so delicious that if I didn’t have a handy puesto that makes great carne asada, I’d go out and make these right now. Thanks for sharing.
It’s been two months since I became a vegetarian, & stumbling across this incredible blog just made it so much harder ! : (
One of our favorites, I’m going to try your version for sure.
It was great to meet you last week.
Oh my! I just came back from lunch with a full tummy, but if you put a plate of these in front of me, they would be gone!!!!
I think I found our Sunday night dinner! 🙂
Gorgeously cooked meat and fabulous tacos!
Cheers,
Rosa