Carne Asada Tacos make any meal feel like a party, with citrus-marinated grilled steak, warm corn tortillas, and the toppings a street vendor in Mexico taught me are the only ones you need.
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I thought I knew what Carne Asada Tacos should taste like until I had them from a street vendor in Mexico and realized I had it all wrong. No sour cream, no shredded lettuce, no inch-high pile of cheese. Just chopped grilled steak on a tortilla warm enough to bend without tearing, topped with white onion, cilantro, a light sprinkle of cotija, and a squeeze of lime. That’s the version of these tacos I keep coming back to.
These tacos come together fast once the steak is off the grill. I marinate skirt steak in my signature triple-citrus marinade, grill it hot, slice it thin against the grain, then chop it into bite-size pieces. From there it’s just assembly. I keep the topping options simple on a weeknight and lay out a bigger spread when friends are coming over: cabbage, jalapeño, avocado, Pico de Gallo, and Lime Crema. It’s the best way I know to treat a group of friends without anyone feeling like you skimped.
Table of Contents
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 tacos
- Skill Level: Easy
Ingredients for Carne Asada Tacos
Carne Asada and Tortillas
- Carne Asada: Use my Carne Asada recipe, or Carne Asada made in the oven if the grill isn’t an option. The triple-citrus marinade is what makes these tacos. Skirt steak is best. Flank steak works too.
- Corn Tortillas: Look for tortillas with a slightly thicker texture so they hold the fillings without tearing.
Essential Toppings
- White Onion: A fresh onion should have a smooth outer skin and feel heavy for its size.
- Fresh Cilantro: Leaves should be vibrant green without yellowing. It’s best to choose bunches that are aromatic (a good sign of freshness).
- Cotija Cheese: Some people have a strong opinion between cotija and queso fresco, but I love them both. Cotija for a firmer, salty bite. Queso fresco for something milder and creamier.
- Lime: Fresh limes should have smooth, shiny skin and feel firm to the touch.
Optional Toppings for a Bigger Spread
- Pico de Gallo: Serve your favorite store-bought salsa or make Homemade Pico de Gallo (it’s easy) or other homemade salsa.
- Purple or Green Cabbage: Look for a firm head that’s heavy for its size with smooth outer leaves.
- Jalapeño: Choose firm jalapeños with smooth skin; avoid any with wrinkles.
- Avocados: Ripe avocados should be firm, but yield slightly under gentle pressure.
- Hot Sauce: Such as Tabasco or Cholula. Choose based on your desired heat level.
- Sour Cream: For a creamy texture and a mild tang, or you can use Mexican crema for a richer flavor. Lime Crema or Cilantro Lime Crema are also good options.
How to Make Carne Asada Tacos
Prepare the Carne Asada, then slice it thin against the grain and chop into bite-size pieces. Warm the corn tortillas on the grill or directly over a gas flame about 30 seconds per side, then wrap them in foil to keep them warm.
Serving Carne Asada Tacos family-style is all about letting everyone build their own. Lay out a plate of the chopped Carne Asada, a stack of warm tortillas, and bowls of each topping, from the Pico de Gallo to the crumbled cotija. Set the hot sauce, sour cream, and lime wedges in the middle of the table. Invite everyone to assemble their own taco, the way they like it.
Pro Tips
- Start simple: White onion, cilantro, a squeeze of lime, and a light sprinkle of cotija is the version that earns its keep. Add the rest only if you want a bigger spread.
- Slice thin, then chop: Long slices of skirt steak don’t sit well in a tortilla. Slice thin against the grain first, then run the knife through the slices to get bite-size pieces that stay put.
- Warm tortillas in batches: Tortillas dry out fast. Warm a few at a time, wrap them in foil, and warm the next round while the first batch gets eaten.
- Plan on more than you think: One recipe of Carne Asada makes twelve tacos and they go fast. For a group of six or more, double the steak.
Make-Ahead and Storage
The marinade can be prepped the night before. Chopped onion, cilantro, and cabbage hold well, refrigerated in separate airtight containers. Pico de Gallo is best made the morning of. Slice avocado at the last minute or it browns.
Leftover grilled carne asada keeps three days in the refrigerator. Reheat it gently in a hot skillet with a splash of water if needed to bring back the moisture. Cooked carne asada also freezes well for up to two months. Thaw overnight in the refrigerator before reheating.
I don’t recommend assembling tacos ahead. Tortillas go soggy and toppings wilt. Serve each component separately and assemble at the table.
Serve With
Pair these tacos with sides like Homemade Refried Beans, Refried Black Beans or Slow Cooker Pinto Beans and Mexican Rice or Mexican Cauliflower Rice. A platter of Mexican Corn on the Cob is another great choice. For drinks, pitchers of margaritas, or family-friendly Virgin Margaritas or Virgin Mojitos are always a hit.
More Ways to Serve Carne Asada
Carne Asada is versatile and can be the star ingredient in many dishes. Here are some of the best ways to serve it, especially when you’re hosting a group:
- For a handheld meal: Carne Asada Burritos.
- For a crowd, with crisp chips and melted cheese: Carne Asada Nachos.
- For something cheesy and easy: Carne Asada Quesadillas.
- For a lighter dinner with my homemade MOJO dressing: Carne Asada Salad.
- And if you’ve got the oven on: Carne Asada Fries (baked, not deep-fried).
Carne Asada Tacos
Video
Ingredients
For the Carne Asada tacos
- 1 recipe Carne Asada
- 12 corn tortillas
Essential Toppings
- 1 cup finely chopped white onion
- 1 cup finely chopped fresh cilantro
- 6 ounces crumbled Cotija cheese or queso fresco
- 4 limes cut into wedges
Optional Toppings for a Bigger Spread
- 1 recipe Pico de Gallo or your favorite store-bought version
- 2 cups thinly sliced purple or green cabbage
- 1 jalapeño thinly sliced into rounds
- 2 medium avocados peeled, seeded and thinly sliced or Salsa Guacamole
- hot sauce such as Tabasco or Cholula
- sour cream or Mexican crema
Instructions
- Prepare this Carne Asada recipe. Once grilled and rested, slice thinly across the grain, then chop into bite-size pieces.
- While the carne asada marinates or rests after grilling, prep your toppings. Start with the essentials: finely chop the white onion and cilantro, and crumble the cotija if not already crumbled. For a bigger spread, also slice the cabbage, jalapeño, and avocado. Save the avocado for last so it doesn't brown.
- Warm corn tortillas on the grill or directly over a gas flame about 30 seconds per side. Wrap in foil or a clean kitchen towel to keep them warm.
- Set out the chopped carne asada, warm tortillas, and all the toppings family-style. Let everyone build their own tacos.
- Serve with lime wedges and hot sauce on the side.
Notes
- Prep time does not include making Pico de Gallo from scratch (add 10-15 minutes) or marinating the carne asada (1 hour minimum, 8 hours maximum).
- For the most flavorful results, ask your butcher for outside skirt steak.
- Tortillas can also be warmed in a dry skillet over medium-high heat about 30 seconds per side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look delicious, Marissa!
Thank you, Sabrina! xo
You’re talkin’ my language with these beauties. Can’t go wrong with a mojo marinade and these are topped with all my favs. Nice pics here Marissa, Now I’m hungry.
JUST ONE MORE DAY UNTIL TACO TUESDAY!! After seeing these, I’ll be counting down the minutes! YUM!!
A party indeed! Those toppings add great flavor and texture and also make these tacos so much fun to put together! And it’s funny, I’ve been craving tacos for a like a month straight now, so these are reaaaaally calling my name!
These look so festive and flavorful! There’s something about tacos that just yells “Party!!” 🙂
So true, Sonali! There’s something so fun about everyone assembling their own and, of course, it takes a lot of pressure off of the hosts! 🙂
I want to come to your taco party!! I’ll join the hungry masses in line for one of these tacos!
You are always invited to my taco parties, Sarah! 🙂
Marissa you always have great entertaining ideas! And I love entertaining so I always find lots of fun recipes 😀 And your avocadoes are just perfect! 😀
You are the Queen Entertainer, Lorraine. So I take that as a huge compliment…xo
whahhhh, I am still dying over the last post with the carne asada, and then you go and turn them into tacos!?? I need this NOW. These have my name written all over it. I could seriously eat this tacos breakfast, lunch, and dinner and be a very happy camper. AMAZING!
hahaha, thank you, Beeta!! mmm, tacos for breakfast. You may be on to something… 🙂
I LOOOOVE that you turned that gorgeous carne asada into tacos, Marissa!! These look absolutely perfect! I’m thinking every day should be #TacoTuesday with these beauties! I’ll most definitely need AT LEAST two for each hand! Pinned! Cheers, friend!
Thanks, Cheyanne! What is it about tacos, right? They just always sound good…
Hi Marissa! This is exactly what i envisioned when I read your Carne Asada post! But, I forgot the margaritas! 🙂
I loved it that you said it on that last post, Dorothy! I thought, “She read my mind!”
This is pretty much my idea of a perfect meal, Marissa! How did you know??
Your photos are gorgeous – I love how you’ve NOT mashed up the avocado and rather placed it on top in big chunks. Yum!
Thank you, Helen! Yes, love big chunks of avocado. Even when I make guacamole, I still like to leave them pretty chunky. 🙂