This Carne Asada Tacos recipe makes the perfect filling for street tacos! This is succulent grilled, marinated flank steak, sliced thin and served with delicious toppings. I’ll show you how to make juicy, tender steak with an easy marinade.
I still remember the first time I ever had Carne Asada Tacos. It was in Albany, Georgia, at El Maya 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 complement of the tomatillo sauce that came with it.
There’s just something about biting into a perfectly grilled carne asada taco. That grilled steak, bursting with flavor from its tangy marinade, wrapped in a warm tortilla and topped with fresh salsa – well, it’s a taste of Mexico that’s hard to beat.
If you’ve ever wanted to recreate those flavorful street tacos at home, I’ve got the answer right here!
This surprisingly simple recipe relies on an ingredient that might surprise you: lime ponzu sauce. This Japanese-inspired condiment adds depth and flavor to the marinade, along with the traditional lime and garlic flavors.
Whether you’re planning a cookout, a casual dinner, or just craving some comfort food, this carne asada is a great menu choice.
— This post was originally published on March 5, 2010. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: Southwestern/TexMex
Cooking Method: Grill
Total Time: 8 hours, 20 minutes (includes 8 hours for marinating)
Servings: 12
Primary Ingredient(s): Skirt steak, Ponzo sauce, lime juice, garlic
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“The flavor is killer on these carne asadas. I used to make them in a different way but the results weren’t the same.“
— Scott
What You’ll Like About This Recipe
- The marinade is very quick and easy to make.
- It’s versatile and can be used as a filling for tacos, burritos, or enchiladas.
- You can customize the toppings to suit everyone’s taste.
Ingredient Notes
This post contains affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- Flank or skirt steak — Either cut will work for this recipe, and both are traditional. They have a rich, beefy flavor and are tender when marinated and sliced across the grain.
- Lime ponzu sauce — This is a Japanese condiment that adds deep flavor to the marinade. You’ll find it alongside the soy sauce in your grocery store.
- Fresh lime juice — This will amplify the citrus flavor in the marinade and help to tenderize the meat.
- Fresh garlic – Adds loads of flavor to the marinade!
- Tortillas — Your choice of corn or flour.
- Garnishes – Your choice of pico de gallo, guacamole, fresh cilantro, and/or diced onion.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Carne Asada Tacos
- Make the marinade: In a medium bowl, whisk together the ponzu sauce, lime juice, and garlic.
- Place the steak in a large resealable plastic bag and pour the marinade over. Allow the steak to marinate in the refrigerator for at least 8 hours, preferably overnight.
- When you’re ready to cook, preheat an outdoor charcoal grill or an indoor grill pan over medium-high heat. Remove the steak from the marinade and pat it dry with paper towels before placing it on the grill.
- Cook the steak to your desired degree of doneness (we like ours medium well).
Pro Tip
I always cook the carne asada outdoors because it creates a lot of smoke and will set off all the smoke alarms in my house if I cook it inside. However, if you have a robust ventilation system that can handle indoor grilling, go for it!
- Remove the steak from the grill and let it rest for 5-10 minutes.
- Slice the steak across the grain into 1/4 to 1/2-inch slices.
Pro Tip
I want to stress the importance of slicing the meat across the grain (across the width). If you sliced the meat with the grain (down the long side), it would make long, stringy pieces of meat that would be difficult to chew. Slicing across the grain gives you tender, easy to eat pieces.
- Serve with warm tortillas and your choice of optional toppings.
Recipe Success Tips
- For tender steak, be sure to slice across the grain.
- Don’t skimp on marinating time. If you can’t do overnight, allow a minimum of eight hours.
- If the steak is cooking too quickly, move it to a cooler part of the grill.
- To prevent dry beef, avoid overcooking and always let the meat rest before slicing.
Recipe Variations to Try
- Add some heat with jalapeños or chipotle peppers in the marinade and toppings.
- Try this steak in a salad with either Ranch or blue cheese dressing.
- Experiment with different toppings like pickled onions or grilled pineapple.
How to Serve Carne Asada Tacos
- For your next taco night, serve with Mexican rice, refried beans, and horchata.
- Carne asada tacos, grilled corn on the cob, guacamole, and margaritas make a fantastic barbecue spread.
- Serve with Mexican street corn salad (elote), black bean and avocado salsa, and refreshing agua fresca for a weeknight dinner.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. The leftover meat is great for quesadillas or taco salads!
More Recipes You’ll Like
Mexican Street Corn Salad
Mexican Beef Stew (Caldillo)
Layered Mexican Chicken Salad
Machaca Burritos
Questions About Carne Asada Tacos
Common toppings include chopped onions, cilantro, salsa, and lime wedges.
Yes, you can freeze cooked and sliced carne asada for up to 3 months.
Flank or skirt steak are the traditional choices, but sirloin can also work well.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
Carne Asada Tacos
Ingredients
- 1 cup Kikkoman Lime Ponzu sauce
- ¼ cup lime juice
- 4 garlic cloves crushed
- 2 pounds flank or skirt steak
- 12 flour or corn tortillas whatever your preference
Instructions
- Make the marinade: In a medium bowl, whisk together the ponzu sauce, lime juice, and garlic.1 cup Kikkoman Lime Ponzu sauce, ¼ cup lime juice, 4 garlic cloves
- Place the steak in a large resealable plastic bag and pour the marinade over. Allow the steak to marinate in the refrigerator for at least 8 hours, preferably overnight.2 pounds flank or skirt steak
- When you’re ready to cook, preheat an outdoor grill or an indoor grill pan. Remove the steak from the marinade and pat it dry with paper towels.
- Cook the steak to your desired degree of doneness (we like ours medium well).
- Remove the steak from the grill and let it rest for 5-10 minutes.
- Slice the steak across the grain into 1/4 to 1/2-inch slices.
- Serve with warm tortillas, pico de gallo, guacamole, and your choice of optional toppings.12 flour or corn tortillas
Notes
- Traditional toppings for these street tacos include chopped onions, cilantro, salsa, and lime wedges.
- Freeze the cooked and sliced meat in a tightly sealed container or freezer-safe bag for up to 3 months.
- While flank steak and skirt steak are the traditional choices, sirloin also works well.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
The flavor is killer on these carne asadas. I used to make them in a different way but the results weren’t the same. Thanks for sharing and the photos were awesome.
These look sooo delicious!! I’m so stuck in my boring turkey taco ways, but I really need to switch things up! I’ve had that lime ponzu sauce before and LOVE it!
Give these a try, Sues. You’re gonna really like them!
WOW! That meat looks so savory and delicious. I’ve never cooked Carne Asada even though I grew up eating Mexican food. I must try this and your pictures are amazing, good job!! Puhleeeez come to my Fiesta – Cinco de Mayo linky party. I’d love to have you enter all your delicious Mexican/Tex Mex recipes! Hope to see you there!
Lana,
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!
~Amanda
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?
I apologize. I had no idea. I should have assumed, but didn’t even think about it.
If ever again I want to use on of your photos, I will get permission first.
Again, I apologize!!
~Amanda
This look delicious! My surfer and monkeys will do flips for some :)
I’ve never had success with these at home either but thanks for the marinade tip. Can’t wait to give it a go.
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!
Thanks, Amanda! I really like the design, too. And I hope you find that lime ponzu sauce. It’s good stuff!
wow this looks so good
I love skirt steak and this looks like a nice chenge from usual recipe. I’m bookmarking this and looking for that new sauce!
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.
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…
Luckily, I’m still on my taco/tortilla kick. I’m craving for carne asada now. Yum!!!
Mmmm. Wish I hadn’t already started supper for tonight. Guess there is always tomorrow. Will let you know how much we love them.