Carne Asada Tacos

Ingredients

• 15 g (¼ cup)fresh coriander, finely chopped (leaves and stems)
• 30 ml (2 tablespoons)oil of choice
• Juice of 1 lime (or 30 ml/2 tablespoons)lime juice
• 1 teaspoon eachchilli powder, cumin and coriander
• ½ teaspoon eachsalt and pepper
• 454 g (1 pound)flank or skirt steak
• 8small corn or flour tortillas
• To tastepico de gallo
• To serve, optionallime wedges, sour cream and coriander

Instructions

1. 1

   Mix the marinade

   In a large bowl, whisk together the coriander, oil, lime juice, chilli powder, cumin, ground coriander, salt and pepper. Add the steak and turn it to coat; marinate for 30 minutes or overnight.

2. 2

   Grill the steak

   Heat a heavy-duty frying pan or grill over medium-high heat for at least 2–3 minutes. Lift the steak out of the marinade and cook for 5–6 minutes per side, depending on its thickness.

3. 3

   Rest and slice

   Take the steak off the heat and leave it to rest for 5–8 minutes. Slice it thinly, about 6 mm (¼ inch) thick, or cut it into small bite-sized pieces.

4. 4

   Warm the tortillas

   While the steak cooks, warm the tortillas on the hob over an open flame or in a frying pan until their edges are charred.

5. 5

   Assemble the tacos

   Divide the steak among the warm tortillas and add pico de gallo. Serve with lime wedges and, if you like, your favourite salsa or a light drizzle of sour cream.

What are carne asada tacos?

Carne asada means grilled meat, a style of preparing beef associated with Mexican cooking that is also popular in Tex-Mex dishes. These tacos put marinated grilled steak in tortillas with fresh pico de gallo.

The version here keeps the seasoning simple: lime, oil and warm spices flavour the steak, while the salsa adds a juicy, tangy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 212 calories, 15g protein, 16g carbs, 10g fat.

The tortillas provide most of the carbohydrates, while the steak contributes much of the protein and the oil and optional sour cream add fat. Serve with extra pico de gallo or a simple salad alongside for a fresh, crunchy balance.

The marinade and steak

Citrus and oil: lime juice brings acidity, while oil helps coat the steak and carry the spices. Chopped coriander and the chilli, cumin and coriander season the meat without needing a long ingredient list.

Steak cut: flank or skirt steak suits quick grilling and slicing across the grain. If you have time, marinate it overnight; otherwise, 30 minutes gives the flavours a chance to settle in.

Getting a good sear

Hot surface: give the heavy-duty pan or grill at least 2–3 minutes over medium-high heat before adding the steak. A properly heated surface helps brown the outside instead of letting the meat sit and steam.

Room to cook: if the steak does not fit comfortably in the pan, cut it into sections and cook them without crowding. Remove it from the marinade first so excess liquid does not hinder browning.

Resting and slicing

Rest first: leave the cooked steak for 5–8 minutes before cutting. This pause also gives you time to warm the tortillas and prepare the toppings.

Slice thinly: cut across the grain into pieces about 6 mm thick, or chop into small bites. Cutting across the visible muscle fibres makes the steak easier to eat in a taco.

Charred, flexible tortillas

Open flame: warm each tortilla carefully over a hob flame until the edges have a little char. Keep it moving and watch closely so it warms rather than burns.

Frying pan: if you are not using an open flame, heat the tortillas in a dry frying pan until their edges brown. Serve them warm so they remain pliable around the filling.

Toppings and serving

Fresh finish: spoon pico de gallo over the steak just before serving, so its fresh tomato and lime notes stay distinct. Lime wedges let everyone add extra tang at the table.

To serve: add a little sour cream or your favourite salsa if desired, and serve the tacos straight away while the tortillas are warm.

Recipe notes & tips

• Pat the steak dry if it is very wet after marinating, to help it brown in the pan.
• Use a timer to keep track of the 5–6 minutes per side, then check the steak for your preferred doneness.
• Slice across the grain for more tender bites.
• Warm tortillas just before assembling so they stay soft and flexible.
• Keep the pico de gallo and lime wedges ready before the steak comes off the heat.

Variations

• Use chicken: marinate and grill chicken in place of the steak, cooking it through before slicing.
• Add avocado: top the tacos with sliced or mashed avocado for a creamy contrast.
• Turn up the heat: add sliced fresh chilli or a hotter salsa at the table.
• Choose corn tortillas: use small corn tortillas for a traditional, naturally gluten-free option, checking the pack if needed.
• Add grilled vegetables: serve sliced grilled peppers alongside the steak in the tortillas.

Common mistakes to avoid

• Cold cooking surface: the steak may not brown well; heat the pan or grill for at least 2–3 minutes first.
• Crowding the pan: the meat can steam rather than sear; cook it in batches if necessary.
• Skipping the rest: slicing straight away can lose juices; leave the steak for 5–8 minutes.
• Slicing with the grain: this can make the meat feel tougher; cut across the fibres instead.
• Overheating tortillas: they can become brittle; warm them only until soft with lightly charred edges.

How to store

Refrigerate leftover steak in a sealed container for up to 3 days, separate from the tortillas and pico de gallo. Reheat the steak briefly in a frying pan until hot, and warm the tortillas separately; assemble just before eating.

Frequently asked questions