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Carne Asada Tacos served on a tray with pico de gallo, lime wedges and sour cream.
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Carne Asada Tacos

My signature triple-citrus marinated Carne Asada steak chopped into warm corn tortillas, topped the way a street vendor in Mexico would (and they know best).
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: 4th of July, Cinco de Mayo, easy, father's day, gluten free, Independence Day
Servings: 12 tacos
Author: Marissa Stevens

Ingredients

For the Carne Asada tacos

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.

Video

Notes

  1. 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).
  2. For the most flavorful results, ask your butcher for outside skirt steak.
  3. Tortillas can also be warmed in a dry skillet over medium-high heat about 30 seconds per side.

Nutrition

Calories: 335kcal | Carbohydrates: 20g | Protein: 21g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 424mg | Potassium: 526mg | Fiber: 5g | Sugar: 2g | Vitamin A: 236IU | Vitamin C: 20mg | Calcium: 112mg | Iron: 9mg

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