Carne Asada Tacos

I still remember the first time I ever had Carne Asada Tacos. It was in Albany, Georgia, at the El Maya II mexican restaurant. I ordered them because I wanted something different from my usual soft beef tacos with a side of frijoles. And what a perfect choice it was! I remember the burst of flavor packed into the Carne Asada and the perfect compliment of the Tomatilla Sauce that came with them. We moved away from Albany some time back and I’ve been on the hunt for a perfect Carne Asada Taco ever since. I’ve found one that comes really, really close at El Sombrero in Flowery Branch. Pretty good, but not quite El Maya.

I would have never thought I could make a good Carne Asada Taco at home. I’ve searched for recipes online and in Mexican cookbooks, but they all seemed too complicated. So, when the nice folks at Foodbuzz recently sent me a bottle of Kikkoman’s new Lime Ponzu Sauce to try and it included a recipe for Carne Asada Tacos, I was thrilled! I mixed up the marinade, let the steak sit for a while, cranked up the grill and, let me tell you, the result was fantastic. If you see the new Kikkoman Lime Ponzu in your grocery store, grab a bottle and give this easy recipe a try.

1 cup Kikkoman Lime Ponzu sauce
1/4 cup lime juice
4 garlic cloves, crushed
2 pounds flank or skirt steak
10-12 flour or corn tortillas (whatever your preference)
1 recipe Pico de Gallo
Guacamole (optional)
Chopped onion (optional)
Chopped cilantro (optional)

This is one of those easy-peasy recipes that you don’t need step-by-step photos for. Dump everything into a plastic bag, let it sit, fire up your grill and enjoy!

Marinade for Carne Asada TAcos

Here’s the Ponzu. It’s lighter than soy sauce and worked great as a marinade.

In a medium bowl, whisk the ponzu sauce, lime juice and garlic. Put the mixture, along with the steak, in a large plastic bag and marinate in refrigerator overnight. Remove steak from the marinade and pat dry. Heat the grill and cook the steak to your desired degree of doneness – we like ours medium well.

Slice across the grain for Carne Asada Tacos

Let the steak rest for 5-10 minutes, then slice across the grain. Let me stress again to slice the meat across the grain. If you sliced the meat with the grain, it would make long stringy pieces of meat that would be hard to chew. This way it’s very tender and easy to eat.

Serve with warm tortillas, pico de gallo and your choice of optional toppings.


Carne Asada Tacos
Prep time
Cook time
Total time
Succulent grilled, marinated flank steak, sliced thin and served with taco toppings.
  • 1 cup Kikkoman Lime Ponzu sauce
  • 1/4 cup lime juice
  • 4 garlic cloves, crushed
  • 2 pounds flank or skirt steak
  • 10-12 flour or corn tortilla
  • s (whatever your preference)
  • 1 recipe Pico de Gallo
  • Guacamole (optional)
  • Chopped onion (optional)
  • Chopped cilantro (optional)
  1. In medium bowl, whisk ponzu, lime juice and garlic.
  2. Pour over steak and marinate overnight.
  3. Remove steak from marinade and pat dry.
  4. Grill to desired temperature.
  5. Serve with warm tortillas, pico de gallo and your choice of optional toppings.
--Recipe from Kikkoman

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

–Recipe from Kikkoman

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  1. Peg Parrish says

    Mmmm. Wish I hadn’t already started supper for tonight. Guess there is always tomorrow. Will let you know how much we love them.

  2. says

    Sounds good to me, pass the plate. Heck, I’ll just save this recipe and whip it up myself. I love learning about new ingredients and that Ponzu looks mighty interesting…

  3. says

    I’m with Peg in her comment above. I just popped lasagna into the oven for an extended family dinner and would rather have this tonight. Many thanks for this great looking recipe.

  4. says

    I love skirt steak and this looks like a nice chenge from usual recipe. I’m bookmarking this and looking for that new sauce!

  5. says

    Every time I come here your design just pulls me in, it’s so welcoming! I love it :)

    I have a similar story with Carne Asada. When we lived in Vegas in 1995, we lived in an apartment complex. The woman who lived in the apartment kitty corner to mine was a Mexican woman. She used to grill all summer long, and friends and family would mill around, picking pieces of meat straight off the grill, never making it to a plate. She gave me some, it was my first tie trying Carne Asada. IN LOVE. That was 15 years ago and I have yet to duplicate that fantastic flavor. I’ve tried buying from Mexican delis and such, but to no avail. So I’m bookmarking this and will be looking for that bottle next week when I shop again!

  6. says


    I visit your blog almost daily. I’ve left you comments before too.

    I was taking a look the other day and found this recipe. My husband and I had this for dinner tonight, and it was absolutely delicious!!

    I hope you don’t mind that I shared your recipe (and a link to your blog) on my blog! I love sharing things that I enjoy!! Seems to be something we have in common!

    Thanks again for the GREAT recipe!! Keep them coming!


    • says

      Hi Amanda! So glad you liked the tacos. That lime ponzu sauce is really good, isn’t it?

      I am happy for you to link back to my blog from yours. However, my photos are copyrighted so please ask first before taking one next time, okay?

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