Carne Asada Tacos transform grilled steak into an edible fiesta. It's a simple meal that will make you feel like you're at a bustling street market in the heart of Mexico, all from the comfort of your own kitchen. Whether you're gathering with friends or enjoying a family dinner, these tacos are an ideal choice for a lively meal.
Imagine tender, juicy Carne Asada wrapped in freshly grilled corn tortillas and topped with vibrant Pico de Gallo, crunchy cabbage, spicy jalapeño, fresh cilantro, creamy avocado, and the crumbly perfection of Cotija cheese. Finish with a splash of hot sauce, squeeze of fresh lime juice, a dollop of sour cream, and your personal taco creation is complete. Made in just 45 minutes, these tacos aren't just easy to make, they're a sure way to turn any gathering into a party.
Ingredients You Need To Make Carne Asada Tacos
- Carne Asada: or Carne Asada made in the oven
- Corn Tortillas: Opt for tortillas with a slightly thicker texture for a heartier bite and to hold the fillings well.
- 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 crisp, vibrant-colored heads without any blemishes.
- White Onion: A fresh onion should have a smooth outer skin and feel heavy for its size.
- Jalapeño: Choose firm jalapeños with smooth skin; avoid any with wrinkles.
- 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: When choosing Cotija cheese, opt for fresh and moist for a milder taste, or aged and crumbly for a saltier kick.
- Avocados: Ripe avocados should be firm, but yield slightly under gentle pressure.
- Hot Sauce: Such as Tobasco 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.
- Lime: Fresh limes should have smooth, shiny skin and feel firm to the touch.
- Swap out corn tortillas with flour tortillas if you prefer a softer texture.
- Instead of grilling, char tortillas on a hot cast iron skillet for 30 seconds each side. This gives a smoky flavor and a crisp-yet-soft texture.
- If you find Cotija cheese too salty, substitute with queso fresco for a creamier, less salty flavor.
- Not a fan of spice? Replace Jalapeño with diced bell peppers for color without the heat.
- Don't have Pico de Gallo? Use your favorite salsa or salsa verde instead. Or freshly diced tomatoes, onions, and a dash of lime juice make a quick substitute.
- Avocado slices are creamy and delicious, but for an added flavor twist, use Salsa Guacamole instead.
- Introduce a smoky flavor by adding some grilled corn kernels.
- Sprinkle on some diced pineapple for a tropical twist and a burst of tangy sweetness.
How to Make Carne Asada Tacos (Your Game Plan!)
1. Prepare the Marinade: Begin with the marinade for your skirt steak. (You can also opt for flank steak or sirloin.) You'll need the following marinade ingredients:
- Garlic cloves
- Orange juice, lime juice, and lemon juice
- Apple cider vinegar
- Olive oil
- Kosher salt and Ground black pepper
Allow 15 minutes for prep and let the meat marinate for at least an hour, but no more than 8 hours. Refer to the Carne Asada recipe for detailed photos, instructions, and a video tutorial.
2. Grill the Steak: Once marinated, grill the meat. Depending on your desired doneness, this could take up to 20 minutes. Remember to let the meat rest before thinly slicing it across the grain.
3. Prep the Toppings: While the steak marinates, assemble your taco toppings. Make the Pico De Gallo at least 15 minutes before eating.
4. Grill the Tortillas: While your steak is resting after grilling, make the tortillas. Grill them for roughly 30 seconds on each side. Then, wrap them in foil to keep them soft and warm.
5. 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. And a tip: pitchers of margaritas, or family-friendly Virgin Margaritas or Virgin Mojitos are always a hit!
How to Serve
Serving Carne Asada Tacos family-style is all about allowing everyone letting everyone craft their perfect taco. Lay out a spread with a plate of the warm, thinly sliced Carne Asada, a stack of warm corn tortillas, and bowls of each topping, from the Pico de Gallo to the crumbled Cotija cheese. Arrange hot sauce, sour cream, and optional lime wedges at the table's center. Invite everyone to assemble their tacos, combining flavors and textures that appeal most to them. It's a fun and interactive way to enjoy a taco night where everyone gets exactly what they want!
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:
- Filling and perfect for a handheld meal: Carne Asada Burritos.
- A delightful crunch with every bite: Carne Asada Nachos.
- Cheesy and irresistible: Carne Asada Quesadillas.
- A fusion of flavors that's fun to share: Carne Asada Fries.
- For those wanting a lighter yet flavorful option (complete with homemade MOJO dressing): Carne Asada Salad.
Carne Asada Tacos
For the Carne Asada tacos
- 1 recipe Carne Asada
- 12 corn tortillas
- 1 recipe Pico de Gallo
- 2 cups thinly sliced purple or green cabbage
- finely chopped white onion
- thinly sliced jalapeño
- 1 cup finely chopped fresh cilantro
- 6 ounces crumbled Cotija cheese 6 ounces or more or queso fresco
- 2 medium avocados peeled, seeded and thinly sliced or Salsa Guacamole
- hot sauce such as Tobasco or Cholula
- sour cream to taste or Mexican crema
- lime wedges optional
- Prepare this Carne Asada recipe.
- Grill tortillas about 30 seconds per side. Wrap in foil to keep warm.
- Serve thinly sliced Carne Asada with warm tortillas and individual toppings family-style letting everyone assemble their own tacos.