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.
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.
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
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.
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.
🧾 More Recipes You’ll Like
- Mexican Style Corn Salad
- Mexican Beef Stew
- Farmers Market Tacos
- Layered Mexican Chicken Salad
- Chili Verde
- Machaca Burritos
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Carne Asada Tacos
- 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 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.