These carne asada tacos are everything you want in a Mexican-inspired street taco: juicy, flavor-packed marinated steak, warm blistered tortillas and all the toppings. We’re talking cotija cheese, pickled onions, guacamole, fresh cilantro and more.
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When it comes to Mexican food, carne asada tacos are always at the top of my list.
After a recent family trip to Cabo (first stop: tacos, obviously), I came home fully committed to recreating that perfect bite: warm tortillas, juicy, charred grilled steak and just the right mix of fresh, bright toppings.
Good news? It’s way easier than you think.
These carne asada tacos start with my go-to carne asada—thinly sliced, citrus-marinated steak cooked hot and fast—then get piled into blistered tortillas and loaded up with all your favorite toppings. Simple, loaded with flavor and the kind of dinner that disappears fast. Win, win and WIN!
Start with the Carne Asada
The star of the (taco) show is the grilled steak that’s been marinated in a flavor-packed citrus and soy marinade. I use both skirt and flank steak regularly, but for carne asada tacos I always reach for skirt because it’s a bit thinner and fattier (read: flavor!). I recommend marinating for at least 1 hour and no more than 6 hours. If it sits longer, the citrus and apple cider vinegar will start to break down the meat and you’ll end up with a mushy texture, and no one wants that!
Cook the steak hot and fast until you get that signature charred crust, let it rest for 5 to 10 minutes, then slice it thin against the grain before piling it into tortillas. For the full marinade and all my tips for cooking steak without a grill, head to my carne asada recipe.
Corn vs. Flour Tortillas
When it comes to street tacos, corn tortillas are the more traditional choice and my personal preference 99% of the time. They have a slightly earthier flavor that pairs perfectly with the bold carne asada marinade. That said, flour tortillas absolutely work and are a little more kid-friendly (my two youngest always request them).
For these tacos, I highly recommend blistering your tortillas. Place each tortilla directly over a low flame or high heat in a skillet until you get those gorgeous charred spots. The time will vary depending on the intensity of the heat source you’re using. Warm, slightly charred tortillas add just that little bit of extra flavor and authenticity that makes these carne asada tacos so dang good.
My homemade corn tortillas and homemade flour tortillas are both worth making from scratch. They are SO easy and take just 30 minutes! Of course, store-bought works great too.
Grab Your Toppings and Let’s Assemble!
You’ve got your carne asada sliced, your tortillas blistered, now comes the best part: assembling the tacos! Traditionally, carne asada street tacos are topped with just a few simple ingredients: chopped cilantro, diced white onion and crumbled cotija cheese or queso fresco. Classic and delicious.
But I love toppings, so I take mine a little further. A generous dollop of guacamole, pickled onions (my secret for adding a bright, tangy pop of flavor that balances the richness of the steak), some thinly sliced radishes for crunch, a crumble of cotija cheese, and a squeeze of fresh lime right before the first bite.
A few more toppings worth considering:
- Pico de gallo
- Tomatillo salsa verde
- Elote corn salad
- Pineapple salsa
- Shredded cabbage
- Sour cream
- Sliced jalapeños
- Hot sauce
And of course no Mexican-inspired feast is complete without tortilla chips and salsa, a side of Mexican rice and churros dunked in chocolate sauce for dessert. Taco night just got officially upgraded!
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- 2 pounds carne asada
- 2 cups guacamole
- 1/2 cup pickled onions
- 1/2 cup crumbled Cotija cheese
- 4 to 6 radishes, thinly sliced
- 2 limes, cut into wedges
- 12 (6-inch) corn or flour tortillas, blistered
- Additional toppings (optional): chopped fresh cilantro, diced white onion, salsa verde, shredded cabbage, sour cream, sliced jalapeños, hot sauce
Instructions
- Make the carne asada according to my carne asada recipe.
- While the steak rests, blister the tortillas. Place each tortilla directly over a low flame or high heat in a skillet until you get those gorgeous charred spots. The time will vary depending on the intensity of the heat source you're using.
- Slice the rested steak thin against the grain and chop into bite-sized pieces. Fill each tortilla with steak and top with guacamole, pickled onions, cotija, radishes and a squeeze of fresh lime. Serve immediately.
Kelly’s Notes
- Tortillas: Corn tortillas are my preference and more traditional for street-style carne asada tacos. Flour tortillas work great too and are a little more kid-friendly.
- Carne asada: See my carne asada recipe for the full marinade, grill pan technique, temperature guide and all my best tips. You’ll need about 2 pounds of skirt or flank steak and at least 1 hour for marinating so plan ahead.
- Cotija cheese: Can’t find cotija? Queso fresco is a great substitute.
- Make ahead: The carne asada can be made up to 3 days ahead and stored in an airtight container in the fridge. Reheat in a hot skillet for 1 to 2 minutes before assembling. The pickled onions can be made ahead, too, and actually get better as they sit.
- Keeping tortillas warm: Wrap blistered tortillas in a clean kitchen towel or aluminum foil as you go. They’ll stay warm and pliable for 20 to 30 minutes. For a bigger crowd, wrap them in foil and keep in a 200°F oven until ready to serve.
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