These carne asada tacos are loaded with juicy, smoky grilled steak, crisp fresh toppings, and bold Mexican flavors in every bite. Made with tender marinated carne asada, warm tortillas, and simple toppings, they deliver a restaurant-quality taco night at home without fuss.
They’re perfect for summer grilling, weeknight dinners, or feeding a crowd—fresh, satisfying, and sure to disappear fast.
For more homemade Mexican-inspired ideas, try tacos with different fillings, sheet-pan quesadillas, or baked taquitos for a casual dinner rotation.
Table Talk with Tawnie
I couldn’t write a taco series without sharing a carne asada taco recipe. The marinade is incredibly flavorful—perfect for grilling. I often double the steak and use leftovers for burritos, loaded nachos, quesadillas, rice bowls, salads, or stuffed sweet potatoes. These tacos are versatile, easy to assemble, and always a crowd-pleaser.
Ingredient Notes
(Scroll to the recipe card below for exact quantities and the full instructions)
- Carne asada: Use grilled, marinated flank or skirt steak for the best flavor and tenderness. Slice against the grain, then chop into bite-sized pieces for the tacos.
- Street-size tortillas: Corn tortillas give an authentic flavor, but use your preference. For extra sturdiness, double up thin tortillas.
- Fresh cilantro: Adds bright, herbal contrast to the rich steak.
- Onion: Finely diced white onion is classic; pickled onions also add a bright acidic note.
- Other toppings: Lime wedges, guacamole or sliced avocado, crumbled cotija cheese, salsa (roja or verde), and radish slices all pair beautifully.
Step by Step Directions
(Full recipe card is below)
Grill the carne asada
Grill the marinated steak until it develops a good char on the outside and reaches medium-rare to medium doneness, depending on your preference.
Slice and chop
Slice the steak against the grain, then chop the slices into small pieces so they tuck neatly into tortillas.
Warm the tortillas
Warm corn tortillas directly over a gas flame for a slight char, or heat them in a dry skillet until soft and pliable. Keep them wrapped in a towel to stay warm.
Assemble the tacos
Fill each warm tortilla with chopped carne asada, diced onion, cilantro, and your preferred toppings. Double tortillas if you want extra support for heavy fillings.
Serve and enjoy
Serve the tacos warm and enjoy immediately while the steak is juicy and the tortillas are soft.
Expert Tips
- Double up tortillas: For heavier fillings or thin tortillas, stack two so they don’t tear.
- Char for flavor: Briefly charring corn tortillas directly over a flame adds smoky flavor; a dry skillet is a fine alternative.
- Serving suggestions: Pair these tacos with cilantro-lime rice, refried or black beans, or a fresh avocado-corn salad.
Taco Series
Explore a variety of easy weeknight taco recipes, from classic favorites to creative twists that elevate Taco Tuesday.
Storage / Freezing
- These tacos are best made and enjoyed fresh.
- Store leftover grilled carne asada in an airtight container in the refrigerator for up to 4 days. Let the steak cool completely before storing. Reheat gently in a skillet over medium heat or in the microwave until warmed through.
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Boos Cutting Board — recommended for prepping steak and toppings.
Non-stick skillet — useful for warming tortillas and reheating leftovers.
More Taco Recipes You’ll Love
Baked Chicken Tacos
Baked Pork Carnitas Tacos
Birria Tacos
Beef Barbacoa Tacos
See more taco recipes in the series.
Carne Asada Tacos
Prep: 20 mins • Marinate: 4 hrs • Cook: 10 mins • Total: 4 hrs 30 mins • Servings: 4–6
Ingredients
- Grilled carne asada, sliced against the grain and chopped into small pieces
For serving
- Small corn tortillas (street taco size)
- 1/2 cup finely diced white onion
- 1/2 cup chopped cilantro
- Lime wedges
- Guacamole or sliced avocado
- Crumbled cotija cheese
- Pickled red onions
- Salsa (roja or verde)
- Radish slices
Instructions
- Grill the carne asada: Prepare and grill the marinated steak until it has a deep char and reaches your preferred doneness.
- Chop: Slice the cooked steak against the grain, then chop into small bite-sized pieces.
- Warm tortillas: Heat tortillas in a dry skillet or briefly over a gas flame until soft and pliable. Keep them wrapped in a towel to stay warm.
- Assemble: Fill each warm tortilla with chopped carne asada, diced onion, cilantro, and your favorite toppings. Double tortillas if you prefer added support.
- Serve: Serve the tacos warm with lime wedges and enjoy.
Notes
Store leftover grilled carne asada in an airtight container in the refrigerator for up to 4 days. For best texture, cool the steak completely before storing. Reheat gently in a skillet over medium heat or in the microwave until warmed through.
Nutrition Information
Serving: 1 taco • Calories: 134 kcal • Carbohydrates: 12 g • Protein: 14 g • Fat: 4 g • Saturated Fat: 1 g • Fiber: 2 g • Sodium: 42 mg
📸 Photos by Amanda Chasten Photography