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Carne Asada Tacos
5 from 18 votes

Carne Asada Tacos

Carne Asada Tacos highlight marinated skirt steak cooked over high heat for a flavorful, slightly charred finish. The marinade blends lime, orange juice, spices like cumin and coriander, garlic, and vinegar to impart a citrusy, mildly smoky flavor. Served in tortillas with onion, cilantro, guacamole, and salsa verde, they offer a classic taco with bright, savory accents.

Prep Time
25 mins
Cook Time
10 mins
Marinating Time (Inactive):
10 hrs
Total Time
10 hrs 35 mins
Servings: 6
Calories: 80 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

Carne Asada Marinade:
  • 1/2 cup lime juice (from 3 limes)
  • 1/4 cup orange juice (from 1 orange)
  • 1 tablespoon kosher salt
  • 2 teaspoons cumin ground
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika ground
  • 4 garlic smashed, cloves
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 2 green onions trimmed and diced
  • 2 pounds skirt steak
Carne Asada Tacos:
  • 1/4 white onion peeled and diced
  • cilantro diced, small bunch
  • flour tortillas
  • guacamole as garnish
  • lime as garnish
  • salsa verde store-bought or homemade

Instructions

To Make the Carne Asada Marinade:
    Cup of Yum
  1. In a large bowl or casserole dish (you could also do this in a gallon plastic bag), add the lime juice, salt, cumin, coriander, garlic cloves, vinegar, olive oil and green onions. Whisk until smooth and combined. Add the skirt steak, making sure both sides are coated in the marinade. Cover with plastic wrap or a lid and transfer to the fridge to marinate for at least 4 hours, ideally overnight.
To Cook and Assemble the Carne Asada Tacos:
  1. When you’re ready to cook it up, preheat your grill, on high, for 10 minutes. Remove the skirt steak from the marinade and pat dry with paper towels or a clean kitchen towel.
  2. Grease the grates of your grill with oil. And then place the carne asada on the grill. Close the grill’s lid and cook on each side for about 3 to 4 minutes, for medium-rare. If you want medium, I would go for 4-5 minutes per side.
  3. Remove from the grill and rest the meat for 10 minutes before slicing into it. Slice against the grain and garnish with a few pinches of flakey sea salt.
  4. Assemble the tacos by adding a few pieces of meat to each tortilla, top with a small handful of white onion, minced cilantro, guacamole, radishes and cotija cheese.

Notes

  • Marinate the steak overnight for best flavor and tenderization.
  • Use a hot grill and oil the grates to prevent sticking and get good sear marks.
  • Rest the steak 10 minutes after grilling before slicing against the grain.
  • Leftover carne asada can be chopped and used in enchiladas or with eggs for other dishes.

Nutrition Information

Serving 6g Calories 80kcal (4%) Carbohydrates 4g (1%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 1167mg (49%) Potassium 85mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 387IU (8%) Vitamin C 8mg (9%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 80

% Daily Value*

Serving 6g
Calories 80kcal 4%
Carbohydrates 4g 1%
Protein 1g 2%
Fat 7g 11%
Saturated Fat 1g 5%
Sodium 1167mg 49%
Potassium 85mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 387IU 8%
Vitamin C 8mg 9%
Calcium 20mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.