These easy carne asada tacos feature juicy Mexican-style marinated steak, thinly sliced and stuffed into soft tortillas. Pile on heaps of toppings you love, or add just a few. Either way, it’s a satisfying meal loaded with bold flavors!
I’m always trying out authentic Mexican recipes at home, like carne asada and it’s ground beef relative, carne molida. We’ve also been loving these quesabirria tacos lately!
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Whenever I feel like shaking up our weekly taco night, I turn to my Mexican carne asada recipe. I’m convinced these homemade carne asada tacos are the best tacos ever! This delicious flank steak is marinated for hours in a mix of lime, spices, pineapple juice, and fiery jalapeños, and then grilled to perfection. Tucked into a soft corn tortilla, it feels like we’re at our favorite Mexican grill.
Things to Love About These Carne Asada Tacos
- Easy recipe. I make these tacos with my family’s favorite, easy carne asada. You can make it the same day or in advance.
- Authentic flavors. The steak marinade is packed with lime, pineapple, garlic, and cilantro, which infuses the meat with SO much flavor. Throw in a few Mexican spices, and it’s the type of recipe you’ll crave over and over again.
- DIY. There’s no wrong way to assemble a taco in our house. These juicy carne asada tacos are fun to customize with loads of different toppings. Everyone has their favorites, and I share some of mine later on.
What Type of Meat Is Carne Asada?
Carne asada is made from beef, more specifically steak. What sets these carne asada tacos apart from, say, my flank steak tacos is the marinade and cooking method. Asada means “roasted” in Spanish, and carne asada is beef that’s soaked in a spicy marinade, then grilled and sliced to serve in tacos, burritos, and other Mexican dishes.
You may be wondering if you can substitute sliced regular steak in these tacos, and the answer is definitely yes, however, they won’t be the same. Classic flank steak, while delicious, is not as aromatic and zesty.
Key Ingredients
I’ll walk you through some quick notes on the important ingredients you’ll need for these homemade carne asada tacos. Be sure to scroll to the recipe card below the post, where you’ll find the full recipe details.
- Olive oil – Or avocado oil.
- Steak – The common choice for carne asada is flank steak or skirt steak, but another good options is chuck steak.
- Spices – I season the marinade with a spicy mix of Cumin, chili powder, oregano, salt, and pepper.
- Garlic and onion – Freshly minced garlic and diced yellow onion.
- Pineapple juice – Orange juice makes a good substitute if needed.
- Jalapeños – Finely diced. Feel free to adjust the amount of jalapeño to taste.
- White vinegar – Or another type of vinegar, like white wine or apple cider vinegar.
- Maggi Jugo – Maggi Jugo is the “secret sauce” in my carne asada recipe. It’s a flavorful condiment that’s super popular in Mexican cooking, similar to soy sauce in Asian recipes. If you can’t find it where you are, use Worcestershire sauce instead.
- Cilantro – I love citrusy chopped cilantro in this marinade. If you aren’t a fan, substitute parsley.
- Tortillas – Choose your favorite store-bought corn or flour tortillas for serving, or you can make homemade flour tortillas.
How to Make Carne Asada Tacos
Are you ready to make the best homemade carne asada tacos ever? It’s incredibly easy, and very quick. Follow the steps below, and scroll down to the recipe card for the printable recipe instructions.
- Prepare the carne asada. First, of course, you have to prepare the carne asada following my recipe (also linked in the recipe card), or the recipe of your choice. Again, you can do this on the day of, or ahead of time. Marinate and cook the steak according to the recipe directions.
- Prepare the toppings. The next step is to gather and prepare any toppings. Make your guacamole, chop the onions, etc. You can do this while the steak is cooking, if you’re making the carne asada the same day.
- Heat the tortillas. For the best tacos, I highly recommend heating your tortillas (corn or flour!). I do this on a skillet on the stovetop. Just add a tortilla to a skillet over medium-high heat and cook it on each side for about 30 to 45 seconds. Then wrap with foil to keep warm for your tacos. This is quick and easy to do while the steak is resting.
- Enjoy! Fill each warmed tortilla with steak followed by any toppings of your choice! I include my easy topping ideas for these carne asada tacos further down in the post.
Tips for Success
- Homemade tortillas. Fresh homemade tortillas (corn or flour) make a big difference when you’re making authentic tacos. Take some time and make your own, if possible!
- Heated tortillas. Even if you use store-bought tortillas, heating them is a huge upgrade. A lot of times, the microwave is good for heating tortillas, but toasting them a little on the stove top will really bring out the best texture.
- Make them your own. I love these tacos with lots of toppings, but they are also great if you narrow it down to just one or two, like cotija crumbles and red onion or tomato. Make things easy, and let the steak be the star!
Taco Topping Ideas
These are just some of the countless topping ideas for these carne asada tacos. I love putting out a full Mexican night spread with different bowls of toppings, so everyone can build their own!
- Hot Sauce – Like this homemade guajillo sauce or enchilada sauce, for a little kick.
- Guacamole – Store-bought is fine, or try this authentic guacamole recipe that comes together in minutes.
- Something creamy – Such as sour cream, Mexican crema, or cilantro lime dressing.
- Something fresh – Vibrant salsa verde is a favorite, and so is classic pico de gallo.
- Cilantro – Or another fresh chopped herb, like basil or oregano.
- Red Onion – Or any diced, mild onion. Green onions work nicely, too.
- Cheese – Crumbled cotija cheese or queso fresco are classic choices. Freshly grated cheddar, Monterey Jack, or crumbled feta cheese works in a pinch!
Serving Suggestions
For me, a plate of tacos is a complete dinner as-is. But, if you want to add a side dish or two, you can’t beat classic beans and rice, like arroz blanco (the best white rice!), authentic Mexican rice and some refried beans. Yum. I also love these sweet-savory fried plantains for a side of crunch. In the summer, I’ll throw a few ears of corn on the stove to simmer, or even better, I’ll make elote (Mexican street corn) on the grill.
How to Store and Reheat Leftovers
- Refrigerate separately. Once assembled, carne asada tacos are best served right away. If you do have leftovers, store everything separately. The steak will last for about 5 days in an airtight container in the fridge, while the tortillas, sauces, and other toppings will last longer or shorter depending on their shelf life. Always check the package or recipe for safe storage advice.
- Reheat. When you’re ready to reheat your extras, warm the tortillas on the grill and pop the carne asada into the microwave. Be sure to use a microwave-safe plate and zap it until warmed through, which usually takes about 1-2 minutes depending on how much you’re reheating. Then assemble your tacos with all the fixings and dig in.
- Freeze. The tacos themselves won’t freeze well. However, sliced carne asada will keep for 3 months in the freezer, wrapped tightly, or sealed in freezer bags.
More More Taco Recipes to Try
Carne Asada Tacos
Ingredients
For the Tacos
- 1 batch Carne Asada
- 10 to 12 tortillas, corn tortillas or homemade flour tortillas
Optional Toppings
- Guacamole
- Sour Cream, Mexican Crema, or Cilantro Lime Dressing
- Tomatillo Avocado Salsa
- Pico De Gallo
- Cilantro
- Red Onion
- Crumbled Cotija Cheese or Queso Fresco
- Hot Sauce
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Instructions
- Prepare the carne asada. Marinate and cook the steak according to recipe directions.
- Prepare the toppings. While the steak marinates/cooks, gather and prepare any toppings.
- After grilling, allow the steak to rest wrapped in foil for 5 to 10 minutes. Slice the steak against the grain into thin strips.
- While the steak is resting, I highly recommend heating your tortillas (corn or flour!). I do this on a skillet on the stovetop. Just add a tortilla to a skillet over medium-high heat and cook it on each side for about 30 to 45 seconds. Then wrap with foil to keep warm for your tacos.
- Fill each warmed tortilla with steak and toppings of your choice! Enjoy!
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