Carne Asada Tacos
21
Updated Sep 09, 2026
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These Carne Asada Tacos are made with tender, juicy steak marinated in fresh lime and lemon juice, tequila, serrano, garlic, cilantro, and thyme, then grilled until beautifully charred. Tucked into warm corn tortillas and topped with fresh salsa, they’re easy enough for a weeknight but especially delicious straight off the grill for a backyard gathering.
The tequila is my special twist and adds wonderful flavor to the marinade, but you can easily make these tacos without alcohol. Simply replace it with an equal amount of fresh lime or lemon juice, or a combination of both.
Table of Contents
Quick Look: Carne Asada Tacos
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 54 minutes (includes 30-minute minimum marinating time)
- Servings: 6–8
- Dietary Info: Gluten-Free with corn tortillas
- Method: Grilling
- Technique: Marinating, high-heat grilling
- Flavor & Texture: Citrusy, savory, lightly spicy, smoky and juicy
- Best cut: Skirt steak is my first choice, but flank or flap steak also works.
- What makes it different: My marinade combines fresh lime and lemon juice with tequila, serrano, garlic, cilantro, thyme, red onion, and melted salted butter.
- Marinating time: 30 minutes to 2 hours. Avoid marinating overnight because of the fresh citrus.
- No tequila? Replace it with an equal amount of fresh lime or lemon juice, or a combination of both.
- Best toppings: Keep it simple with onion, cilantro, salsa, and fresh lime.
What are Carne Asada Tacos?
Carne asada tacos are a beloved Mexican street food made with grilled beef, often skirt or flank steak, that’s sliced thin and tucked into warm corn tortillas. They’re traditionally served simply with diced onion, fresh cilantro, salsa, and a squeeze of lime.
Why This Is Muy Bueno
- The marinade. Fresh lime and lemon juice, tequila, serrano, garlic, cilantro, and thyme give the steak a bright, savory flavor with a little kick. The tequila is my special twist, but you can easily substitute additional citrus juice if you prefer to cook without alcohol.
- Great for entertaining. Marinate the steak ahead of time, prep your toppings, and let the grill do the rest. It’s one of my favorite meals for a casual backyard gathering.
- Easy to customize. Keep the tacos simple with onion, cilantro, salsa, and lime, or set out your favorite toppings and let everyone build their own.
Ingredients & Substitutions
This carne asada taco recipe calls for a few fresh, flavorful staples:
- Beef – Skirt steak is my first choice for carne asada because it cooks quickly over high heat and has loads of beefy flavor. Flank steak is a good substitute, but be sure to slice either cut thinly against the grain after grilling.
- Pro Tip: Skirt and flank steak have long muscle fibers, so always slice the cooked steak against the grain. This shortens those fibers and makes each bite easier to chew.
- Salted butter – Adds richness to the marinade and complements the citrus, tequila, and herbs.
- Tequila: My special twist! Tequila adds a subtle agave flavor that pairs beautifully with the citrus and chiles. If you prefer to cook without alcohol, replace it with an equal amount of fresh lime or lemon juice, or a combination of both.
- Citrus: Fresh lime and lemon juice add brightness and acidity to the marinade. Freshly squeezed juice makes a noticeable difference here.
- Serrano: Adds fresh chile flavor and heat. For a milder marinade, substitute jalapeño.
- Garlic & red onion: Add savory flavor to the marinade.
- Cilantro: Adds a fresh, herbaceous flavor to the marinade.
- Thyme: Not a traditional carne asada ingredient, but one I’ve long used in this marinade. Its earthy, herbal flavor works beautifully with the citrus, tequila, and grilled beef.
- 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 – Keep it simple with diced onion, cilantro, lime, and your favorite salsa. I love Chile de Árbol Salsa, Salsa Verde, or Pico de Gallo.
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: Make the marinade. In a bowl, mix melted butter, tequila, citrus juices, thyme, serrano, garlic, cilantro, and onion.
Step 2: Marinate the steak. Place the steak in a resealable bag or shallow dish and pour the marinade over it. Turn to coat, cover, and refrigerate for 30 minutes or up to 2 hours.
Step 3: Grill. Preheat the grill or grill pan over high heat. Remove the steak from the marinade, letting the excess drip off, and season with salt. Grill for about 5 to 7 minutes per side, depending on the thickness of the steak and your preferred doneness.
Step 4: Rest & slice. Transfer the steak to a cutting board and let it rest for 10 minutes. Slice thinly against the grain, or chop into bite-size pieces for 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.
What to Serve with Carne Asada Tacos
Keep the tacos simple with diced onion, fresh cilantro, salsa, and lime, or add pickled red onions, chunky guacamole, sliced avocado, crumbled cotija cheese or crumbled queso fresco, or queso fresco.
For a complete meal, serve them with Frijoles Charros, Borracho Beans, Cilantro Lime Rice, Elote, or Cebollitas Asadas.
Carne Asada Taco Tips
- Get the grill hot. High heat gives the steak a beautiful char while keeping the inside juicy.
- Let the excess marinade drip off. This helps prevent flare-ups on the grill.
- Let the steak rest. Give it about 10 minutes before slicing so the juices can redistribute.
- For crispy edges: Chop the grilled steak and give it a quick sear in a hot skillet before serving.
- Warm the tortillas. Heat corn tortillas on a comal or directly over a gas flame until soft and pliable.
Storage & Reheating
Store leftover carne asada in an airtight container in the refrigerator for up to 3 days. Reheat it briefly in a hot skillet until warmed through. Store the tortillas and toppings separately and assemble the tacos just before serving for the best texture.
Frequently Asked Questions
Skirt steak is my favorite because it has great beefy flavor and cooks quickly over high heat. Flank steak is also a good option. Whichever cut you use, slice it thinly against the grain after cooking for the best texture.
Traditional street-style toppings are simple: diced onion, fresh cilantro, salsa, and a squeeze of lime. You can also add avocado, guacamole, pickled onions, or crumbled cheese.
Absolutely. Cook the steak in a hot cast-iron skillet or grill pan on the stovetop. Work in batches if necessary so the pan stays hot and the steak sears rather than steams.
“Asada” means “grilled” or “roasted” in Spanish. Carne asada literally means “grilled meat,” and in carne asada tacos, it typically refers to grilled beef or steak.
Yes. Replace the tequila with an equal amount of fresh lime or lemon juice, or a combination of both. The flavor will be slightly different, but you’ll still get a bright, flavorful citrus marinade.
For this recipe, 30 minutes to 2 hours is plenty. Because the marinade contains fresh citrus juice, I don’t recommend leaving the steak in it overnight.
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!
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Carne Asada Tacos
Video
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 (1½-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.
Notes
- No tequila? Replace it with an equal amount of fresh lime or lemon juice, or a combination of both.
- Marinating time: Marinate the steak for 30 minutes or up to 2 hours in the refrigerator. Because the marinade contains fresh citrus juice, I don’t recommend marinating overnight.
- Doneness: I like my carne asada medium-rare, but cook yours to your preferred doneness.
- For tender carne asada: Let the steak rest for 10 minutes after grilling, then slice thinly against the grain.
- Want crispy edges? Chop the grilled steak and give it a quick sear in a hot skillet before serving.
- Storage: Refrigerate leftover carne asada in an airtight container for up to 3 days. Reheat briefly in a hot skillet and assemble tacos fresh for the 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