Carne Asada Tacos

Carne asada is thinly sliced, grilled flap steak or skirt steak served often in tacos, burritos, or in quesadillas. Carne asada can be purchased from a carniceria (meat market) either prepared (already marinated) or not and can be marinated at home. To be completely honest I usually go the easy route and go to a carniceria and order it prepared. But this time I experimented and made my own marinade and love the results. I am so thrilled knowing I will never have to buy it prepared again.

This recipe requires only 30 minutes of marinating time. This bold marinade becomes a rich medium brown on the outside and the meat is juicy and pink on the inside. When served, it is sliced across the grain, further enhancing its tenderness. I like my carne asada medium rare, but feel free to cook yours to your desired doneness.

This recipe is an easy to prepare entree for Día de Los Muertos, football party, or tailgating menu. Top your tacos with a simple pico de gallo (chopped tomato salsa) and some Avocados from Mexico slices.

These soft tacos will quickly become part of your go-to recipes because they’re easy and delicious. These tacos are light and tasty because there is no frying involved, just use heated corn tortillas (not fried) and top with a quick homemade salsa and a bright squeeze of lime.

Carne Asada Tacos

Yield: 6 to 8 Servings

Carne asada is thinly sliced, grilled flap steak or skirt steak served often in tacos, burritos, or in quesadillas. Carne asada can be purchased from a carniceria (meat market) either prepared (already marinated) or not and can be marinated at home.


Carne Asada:
4 tablespoons butter, melted
1/4 cup tequila, reposado
1 lemon, juiced
1 lime, juiced
1 tablespoon chopped fresh thyme
1 serrano chile, stemmed and finely chopped
3 cloves garlic, finely chopped
¼ cup chopped fresh cilantro
½ cup chopped red onion
1 (1 ½-pound) flap steak or skirt steak
Kosher salt and freshly ground black pepper
Olive oil, for grilling

Corn Tortillas
2 avocados from Mexico, sliced


Make Carne Asada:
In a bowl, combine the butter, tequila, lemon and lime juice, thyme, serrano, garlic, cilantro, and onion and mix well.

Place steak in a large Ziploc bag and pour the marinade over steak. Zip up the bag and massage marinade around so that the steak is well covered. Let stand at room temperature for 30 minutes or in the refrigerator for up to 2 hours.

Preheat a grill or grill pan to high. Remove the steak from the plastic bag and season with salt and pepper. Grill the steak for 5 to 7 minutes per side for medium-rare. Let rest 10 minutes, and then slice the steak against the grain into 1/2-inch pieces.

Make Tacos:
Place desired amount of meat into a warm corn tortilla. Top with salsa and avocado. Garnish with a wedge of lime, to be squeezed over taco before eating.

Written by Yvette / Photos by Jeanine

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  1. Gorgeously cooked meat and fabulous tacos!



  2. Oh my! I just came back from lunch with a full tummy, but if you put a plate of these in front of me, they would be gone!!!!

    I think I found our Sunday night dinner! 🙂

  3. One of our favorites, I’m going to try your version for sure.
    It was great to meet you last week.

  4. It’s been two months since I became a vegetarian, & stumbling across this incredible blog just made it so much harder ! : (

  5. I have never thought to marinate the meat with tequila–what a great idea (shrimp and other things, yes, but meat, never). These look so delicious that if I didn’t have a handy puesto that makes great carne asada, I’d go out and make these right now. Thanks for sharing.

  6. Yum! I’ve always wanted to know how to make the marinade for Carne Asada. Thanks for sharing!

  7. I’ve been buying mine at the store. I must give this a try. It’s one of my favorites.

  8. These tacos look wonderful and very fresh. It seems like a nice light dinner to keep you moving.

  9. I loved this recipe. I do cook my meat to well-done but other than that I followed the recipe and fell in love. The richness of the simple flavors really was amazing!

  10. Can you please explain to me why carne asada is served in Austin as an entree with napolitos? The tortillas are on the side.

    I have not been able to replicate what’s in the restaurants at home. The marinated stuff from Fiesta did not taste good at all. Hoping this comes close.

  11. I’m so glad I found your blog… I’ve been poring over your wonderful recipes for several hours now!

    I’ve been wanting a good recipe for carne asada for a long time, and this looks delicious. However, I don’t use alcohol in my home, so is there anything I can substitute for the tequila?

    Thank you, and I can’t wait to get your cookbook!

    P.S. Born and raised (and still live) in Albuquerque… practically neighbors!

    • Howdy neighbor! Sorry for my delayed reply. So glad you found Muy Bueno 😉 for this recipe you can eliminate the tequila and it will taste just as fabulous. Buen provecho!

  12. I made these last night with a large Flat Iron steak (the best option from a store that was picked clean), and it was melt in your mouth good! Thank you for a great recipe!!

  13. Does it matter if it’s red or green Serrano chile pepper? I did a search and you don’t have a recipe for pico de gallo. Please advise.

    • You can garnish with salsa of your choice. A Pico de gallo is usually chopped tomatoes, onions, diced Serrano/jalapeño, cilantro, fresh lime juice and salt. Very simple and fresh. Feel free to experiment — you really can’t go wrong experimenting with salsa as long as you are using fresh ingredients. Good luck!

  14. Delicious recipe – thank you for sharing!

  15. email me “mexican street food recipe.. thanks

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