Carne Asada Tacos are made with juicy marinated and grilled steak, guacamole, and topped with pico de gallo. Serve them in warm corn or flour tortillas for a Mexican inspired street taco night!
After sharing the easy carne asada recipe last week, I knew I had to use it to make steak tacos. I have tacos using chicken, fish, shrimp, beans, and even eggs. But none that are made with beef.
Well, it’s about time I fixed that and I’m here to tell you these juicy carne asada tacos are packed with flavor and a must try for your next taco night!
What Is Carne Asada?
Carne asada is marinated flank or skirt steak that’s been, grilled and sliced. It can be served on it’s own or used as an ingredient in other dishes like I’ve done with with these tacos.
Ingredients For Carne Asada Tacos
Carne Asada – The main ingredient for the tacos. Flank steak that’s been marinated in citrus juice, garlic, cilantro, spices, and olive oil.
Pico de Gallo – Pico de gallo is a fresh tomato salsa. The flavors pair perfectly with the steak. You can also just use fresh chopped tomatoes and onions if you prefer, but I highly recommend going with the pico.
Guacamole – The guacamole acts as the “sauce” for these tacos. You can make this green chile guacamole to put on them, or skip the green chiles so you have a more traditional guacamole. You can also just used sliced or diced avocado if you prefer.
Cheese – Queso fresco or cotija cheese are my favorite Mexican cheeses to use on tacos. They have a crumbly texture and a mild salty flavor that pairs well with all the other ingredients.
How To Make Carne Asada Tacos
Start by making the carne asada. You’ll want to make sure to plan ahead so that the steak has at least 4 hours or up to overnight to marinate.
Once the steak has marinated, grill it. Flank steak is best when grilled to medium-rare. Since it’s a lean cut of beef it can easily become tough and chewy if overcooked. Use meat thermometer for the best results. It should read between 130°-135° F.
Let the steak rest for 5-10 minutes before slicing it. It’s important to slice it against the grain. By doing this you’re reducing the length of the muscle fibers making it easier to chew. After the steak has been sliced you can leave it as is or dice it like I did for the tacos.
While the carne asada is resting, make the pico de gallo and guacamole. Warm the tortillas. If you have a gas stove, I like to warm and char the tortillas over the open flame. You can also do this on the grill.
Spread some of the guacamole onto the tortillas and top it with pieces of the carne asada. Finish the tacos by topping them with pico de gallo, queso fresco or cotija cheese, and fresh cilantro.
What To Serve With Them
More Taco Recipes
Did you make these Carne Asada Tacos? I’d love if you’d leave a recipe rating and review below.
- Marinate and grill the flank steak according to recipe instructions.
- Prep the guacamole and pico de gallo while the steak is grilling and resting.
- Once the steak has rested, slice or dice it into bite sized pieces.
- To assemble, warm the tortillas and spread on some of the guacamole. Top with the carne asada, pico de gallo, crumbled queso fresco and cilantro.
Amount Per Serving: Calories: 646Total Fat: 30gSaturated Fat: 7gUnsaturated Fat: 20gCholesterol: 119mgSodium: 480mgCarbohydrates: 17gFiber: 7gSugar: 6gProtein: 46g