This carne asada taco recipe is simple and satisfying. With just a few everyday ingredients you get juicy, flavorful steak perfect for tacos—serve with pico de gallo, fresh cilantro and cotija cheese for an easy, delicious meal.
This recipe was first published June 13, 2022.
Carne asada tacos are much easier to make than they seem. You only need a cut of flank or skirt steak, a simple carne asada seasoning, a fresh orange, some onion and a generous handful of cilantro. Nothing complicated—just bright citrus, savory seasoning and a short marinating time that develops great flavor.
I used to overthink this dish until a friend showed me a simpler approach. Since then I stick to this method and the results are consistently juicy and well seasoned. It’s a straightforward recipe that’s great for weeknights or casual gatherings.
Ingredients
- 2 lb flank steak — a thin, lean cut; skirt steak works well as an alternative
- 2 tsp carne asada seasoning — available in the spice aisle labeled “carne asada seasoning”
- 1 orange — use the juice
- 1/2 white or yellow onion — sliced
- 1/2 cup cilantro — roughly chopped
- corn tortillas for serving
- toppings: pico de gallo, cotija cheese, extra cilantro, sour cream or crema
Marinating the Flank Steak
Marinating is key to great carne asada. Aim to marinate the steak for at least 4 hours; 8 hours is ideal for deeper flavor. Combine the steak, carne asada seasoning, orange juice, sliced onion and cilantro in a large zip-top bag or a shallow container. Massage or shake the bag so everything coats the meat evenly, then refrigerate while it marinates.
When the marinating time is finished, remove the steak from the bag and discard the marinade. Pat the steak dry with paper towels before cooking—this helps achieve a good sear and prevents steaming.
Cooking Carne Asada
You can cook carne asada on a grill, a flat top, or in a heavy skillet. For pronounced grill marks and a slightly smoky char, a stovetop grill pan works well. Heat the pan over medium-high until hot, add a little oil, then sear the steak.
Cook time will depend on thickness and desired doneness. A rough guideline is about 8 minutes on the first side before flipping, then cook until the internal temperature reaches your preferred level. Use a meat thermometer for accuracy.
After cooking, transfer the steak to a cutting board and let it rest for 10–15 minutes. Resting allows the juices to redistribute so the meat stays tender and flavorful. Slice or chop the steak into bite-size pieces against the grain for the best texture.
Assembling the Tacos
Warm corn tortillas briefly in a dry skillet or directly over a low flame so they are pliable. Add a spoonful of chopped carne asada, top with pico de gallo, crumbled cotija, fresh cilantro and a drizzle of crema or sour cream if desired. Simple, bright garnishes let the marinated steak shine.
Notes and Tips
- Substituting skirt steak for flank steak is fine—both have great beefy flavor.
- Pat the steak dry before cooking for better browning.
- If you prefer more heat, add sliced jalapeño or a sprinkle of chili flakes to the toppings.
- Leftover carne asada is excellent in burritos, bowls or chopped into breakfast hash.
More Taco Recipes
- Skinny Bang Bang Shrimp Tacos
- Al Pastor Tacos
- Birria Quesa Tacos
- Chicken Tinga Tacos (Instant Pot)
- Blackened Fish Tacos
- Barbacoa Tacos (Instant Pot)
- Chicken Street Tacos with Chipotle Aioli
- Blackened Chicken Tacos
Carne Asada Tacos
16 tacos
5 minutes
15 minutes
4 hours
4 hours 20 minutes
This carne asada taco recipe is easy to make with everyday ingredients. Juicy marinated steak, bright citrus and simple toppings make a satisfying taco that’s quick to assemble once the meat is rested and sliced.
Ingredients
- 2 lb flank steak
- 2 tsp carne asada seasoning
- 1 orange, juiced
- ½ white onion, sliced
- ½ c cilantro
- corn tortillas
taco toppings:
- pico de gallo
- cotija cheese
- cilantro
- sour cream or crema
Instructions
- In a large ziplock bag add the steak, carne asada seasoning, orange juice, onion and cilantro. Shake the bag to coat the steak and refrigerate for 4 to 8 hours to marinate.
- Heat a stovetop grill pan over medium-high heat until hot. Add a little oil and sear the steak, about 8 minutes on the first side, then flip and continue cooking until it reaches your desired doneness.
- Rest the steak on a cutting board for 10–15 minutes, tented with foil to keep warm. Chop into bite-size pieces against the grain.
- Serve with warm corn tortillas, pico de gallo, cotija cheese and cilantro. Add crema or sour cream if you like.
Nutrition Information:
Yield: 16
Serving Size: 1
Amount Per Serving:
Calories: 127
Total Fat: 6g
Cholesterol: 47mg
Sodium: 86mg
Carbohydrates: 2g
Protein: 16g
Nutrition values are estimates.