Authentic Carne Asada Tacos

Nothing beats a warm, savory taco filled with tender, smoky steak, bright salsa, and a squeeze of lime. Tacos Carne Asada, a staple of Mexican street food, bring together bold flavors and fresh ingredients for an unforgettable meal. With the perfect balance of citrusy marinade, grilled beef, and crunchy toppings, this dish is as fun to make as it is to eat.

Ingredients You’ll Need

For the tacos:

• 2 pounds flank or skirt steak, trimmed of excess fat

• 1 recipe Mojo (see below)

• Olive oil, for coating the grill

• Kosher salt and freshly ground black pepper

• 16 (7-inch) corn tortillas

• Shredded romaine or iceberg lettuce

• Chopped white onion

• Shredded Jack cheese

• ½ cup Pico de Gallo (see below)

• 2 limes, cut into wedges

For the Mojo marinade:

• 4 garlic cloves, minced

• 1 jalapeño, minced

• 1 large handful fresh cilantro, finely chopped

• Kosher salt and freshly ground black pepper

• Juice of 2 limes

• Juice of 1 orange

• 2 tablespoons white vinegar

• ½ cup olive oil

For the Pico de Gallo:

• 4 vine-ripe tomatoes, chopped

• ½ medium red onion, chopped

• 2 green onions, sliced

• 1 serrano chile, minced

• 1 handful fresh cilantro, chopped

• 3 garlic cloves, minced

• Juice of 1 lime

• ¼ cup extra-virgin olive oil

• 1 teaspoon kosher salt

How to Make Mojo

1. In a mortar and pestle or mixing bowl, mash garlic, jalapeño, cilantro, salt, and pepper into a paste.

2. Add lime juice, orange juice, vinegar, and olive oil.

3. Shake or stir well to combine. Use immediately or store in a sealed container.

How to Make Pico de Gallo

1. Combine all ingredients in a mixing bowl.

2. Toss thoroughly and let it sit for at least 15 minutes to allow flavors to blend.

Cooking the Steak

1. Place the steak in a large dish and cover with the prepared Mojo. Wrap tightly and refrigerate for 1–8 hours. (Do not marinate for more than 8 hours to avoid overly soft meat.)

2. Preheat an outdoor grill or grill pan over medium-high heat. Brush the grates lightly with olive oil.

3. Remove the steak from the marinade, season with salt and pepper, and grill 7–10 minutes per side, turning once, until medium-rare.

4. Let the steak rest for 5 minutes before slicing thinly across the grain.

Assembling the Tacos

1. Warm the corn tortillas for 30 seconds per side on the grill or in a dry skillet.

2. Stack two tortillas, add about 4 ounces of sliced steak, and top with lettuce, onion, cheese, and a spoonful of Pico de Gallo.

3. Serve with lime wedges for squeezing over the top. Repeat with remaining tortillas and fillings.

Tips for the Best Carne Asada Tacos

• Choose the right cut: Skirt or flank steak works best due to its tenderness and ability to absorb the marinade.

• Marinate long enough: Aim for at least one hour to let the citrus and herbs infuse the beef.

• Keep it fresh: Use homemade Pico de Gallo for a crisp, tangy contrast to the rich grilled steak.

Carne Asada tacos are perfect for a casual dinner, weekend cookout, or even a taco bar for guests. Pair with Mexican rice, grilled veggies, or a side of guacamole for a complete meal.

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