Recipes » Main Dish Recipes » Carne Asada Tacos

Carne Asada Tacos

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5 from 1 vote
Succulent grilled, marinated flank steak, sliced thin and served with taco toppings.
Prep Time 5 minutes
Cook Time 15 minutes
Carne Asada Tacos - Succulent grilled, marinated flank steak, sliced thin and served with taco toppings.

Carne Asada Tacos – Succulent grilled, marinated flank steak, sliced thin and served with taco toppings.

I still remember the first time I ever had Carne Asada Tacos. It was in Albany, Georgia, at El Maya Mexican restaurant.

Carne Asada Tacos - Succulent grilled, marinated flank steak, sliced thin and served with taco toppings.

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 them.

We moved away from Albany some time back, and I’ve been on the hunt for perfect Carne Asada Tacos ever since. I’ve found one that comes really, really close at El Sombrero in Flowery Branch. Very good, but not quite El Maya.

I would have never thought I could make good carne asada at home. I’ve searched for recipes online and in Mexican cookbooks, but they all seemed so complicated. But then I came across a recipe using lime ponzu sauce. 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. You’re gonna want to grab a bottle and give this easy recipe a try.

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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!

How to Make Carne Asada Tacos

Marinade for tacos in a measuring cup.

Here’s the Ponzu. It’s lighter than soy sauce and works 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 the 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.

Slicing the beef across the grain.

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.

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Carne Asada Tacos wrapped in paper and presented in a basket.

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Carne Asada Tacos - Succulent grilled, marinated flank steak, sliced thin and served with taco toppings.

Carne Asada Tacos

Succulent grilled, marinated flank steak, sliced thin and served with taco toppings.
5 from 1 vote
Print It Rate It
Course: Main Dishes
Cuisine: Southwestern
Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 12 tacos
Calories: 182kcal
Author: Lana Stuart


  • 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
  • Pico de Gallo
  • Guacamole optional
  • Chopped onion optional
  • Chopped cilantro optional


  • In medium bowl, whisk ponzu, lime juice and garlic.
  • Pour over steak and marinate overnight.
  • Remove steak from marinade and pat dry.
  • Grill to desired temperature.
  • Serve with warm tortillas, pico de gallo and your choice of optional toppings.

Nutrition Information

Serving: 1 | Calories: 182kcal | Carbohydrates: 14g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 509mg | Potassium: 279mg | Fiber: 2g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg

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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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  1. 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.

  2. 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!

  3. 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!

  4. 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!


    1. 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?

      1. 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!!


  5. I’ve never had success with these at home either but thanks for the marinade tip. Can’t wait to give it a go.

  6. 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!

    1. Thanks, Amanda! I really like the design, too. And I hope you find that lime ponzu sauce. It’s good stuff!

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

  8. 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.

  9. 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…

  10. Luckily, I’m still on my taco/tortilla kick. I’m craving for carne asada now. Yum!!!

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