Ultimate Carne Asada Tacos: a Taste of Mexico in Every Bite

Ingredients

• 450 g (1 lb)flank or skirt steak
• 80 ml (1/3 cup), about 3 limesfresh lime juice
• 60 ml (1/4 cup), about 1 orangeorange juice
• 3 clovesgarlic, minced
• 1jalapeño, finely chopped (optional for heat)
• 60 ml (1/4 cup)fresh coriander, chopped
• 5 g (1 tsp)cumin
• 5 g (1 tsp)smoked paprika
• to tastesalt and black pepper
• 8small corn tortillas
• 50 g (1/2 cup)white onion, finely chopped
• 15 g (1/2 cup)fresh coriander, chopped
• to tastelime wedges, for serving

Instructions

1. 1

   Marinate the steak

   Mix the lime juice, orange juice, garlic, jalapeño, 60 ml (1/4 cup) coriander, cumin, smoked paprika, salt and pepper in a shallow dish. Add the steak and turn it so it is coated all over. Cover and refrigerate for 1–2 hours.

2. 2

   Heat the grill

   Preheat a grill or grill pan to medium-high heat.

3. 3

   Grill the steak

   Lift the steak from the marinade and let excess liquid drip away. Grill for 5–7 minutes per side, or until it reaches your preferred doneness.

4. 4

   Rest and slice

   Transfer the steak from the grill and leave it to rest for 5–10 minutes. Slice it thinly across the grain.

5. 5

   Warm the tortillas

   Grill the tortillas for about 30 seconds on each side, until warm, lightly charred and pliable.

6. 6

   Build the tacos

   Divide the sliced steak between the tortillas. Top with the chopped onion and remaining coriander, and serve with lime wedges.

What are carne asada tacos?

Carne asada means grilled meat, and in these tacos the star is steak cooked over high heat, sliced and tucked into corn tortillas. The dish belongs to the broader tradition of Mexican grilled-meat cooking, where simple toppings let the meat and its seasoning stand out.

Here, citrus, garlic, cumin and smoked paprika flavour the steak, while onion, coriander and lime bring freshness at the table. The contrast of charred meat, soft tortillas and crisp toppings makes each taco satisfying without a complicated assembly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 0g protein, 0g carbs, 14g fat.

The steak provides most of the protein and some of the fat, while the corn tortillas supply most of the carbohydrates. To balance the plate, add a side of beans or salad and keep the toppings fresh and generous.

The citrus marinade

Citrus base: lime juice provides sharpness, while orange juice softens it with a rounder, sweeter note. Garlic, cumin and smoked paprika give the marinade savoury depth.

Jalapeño: include it for heat or leave it out for a milder result. The chopped coriander goes into the marinade too, so its flavour reaches the steak as it rests.

Choose and prepare the steak

Cut: flank and skirt steak both suit quick grilling and thin slicing. If the cut is especially uneven in thickness, position the thinner end away from the hottest part of the grill where possible.

Grain: look for the direction of the muscle fibres before slicing. Cutting across them into thin strips helps make each piece easier to bite.

Grilling and doneness

Hot surface: medium-high heat helps the outside brown while the steak cooks through. Let excess marinade drip off first so the meat grills rather than sitting in liquid.

Timing: grill for 5–7 minutes per side, as directed, then judge doneness to your preference. Steak thickness and grill heat can affect how quickly it cooks, so avoid relying on the clock alone.

Resting and slicing

Rest: leave the steak for 5–10 minutes after grilling before cutting it. This also gives you a short window to warm the tortillas and set out the toppings.

Thin slices: cut against the grain once the meat has rested. This keeps the steak pieces manageable in small tortillas.

Tortillas and toppings

Warm tortillas: about 30 seconds per side on the grill should heat them and make them pliable, with a little char. Keep an eye on them so they do not become brittle.

Finish: chopped white onion and fresh coriander add a crisp, herbal contrast to the steak. Lime wedges let everyone add extra citrus at the table.

What to serve alongside

Serve the tacos straight away while the steak is warm and the tortillas are soft. A simple side of beans, rice or a green salad can round out the meal without taking attention away from the grilled meat.

For a more complete spread, put extra lime wedges and any additional toppings you enjoy on the table. Assemble tacos just before eating to keep the tortillas from soaking up the meat juices.

Recipe notes & tips

• Marinate the steak in a shallow dish so the citrus mixture can coat it evenly.
• Turn the steak once during grilling rather than moving it around constantly.
• Let excess marinade drip away before the steak goes on the grill.
• Use the resting time to chop the onion and prepare the remaining toppings.
• Warm tortillas just before serving so they stay pliable.

Variations

• Milder marinade: Leave out the jalapeño for less heat.
• More citrus: Serve extra lime wedges for a sharper finish.
• Extra toppings: Add sliced avocado at the table for a creamy contrast.
• Fresh salsa: Spoon a tomato salsa over the tacos just before serving.
• Different cut: Use skirt steak or flank steak, as either works in this recipe.

Common mistakes to avoid

• Skipping the rest: Cutting straight away can make the steak harder to slice neatly; leave it for 5–10 minutes.
• Slicing with the grain: Long fibres can make bites chewy; cut thinly across the grain.
• Leaving steak in excess marinade: Too much liquid can hinder browning; let it drip off before grilling.
• Overcooking the tortillas: They can turn brittle; grill for about 30 seconds per side and watch closely.
• Crowding the toppings: Too much onion or coriander can overwhelm the steak; add them in a light layer.

How to store

Refrigerate leftover steak and toppings separately in covered containers and use within 3 days. Reheat the steak gently in a pan until warmed through, then warm the tortillas separately; assemble just before serving.

Frequently asked questions