These Carne Asada Tacos are packed with flavor and perfect for taco night! The quick citrus tequila marinade adds bold flavor to the beef, and a splash of orange juice brings just the right touch of sweetness to the marinade.
Carne Asada Tacos Recipe
Growing up in Southern California, tacos weren’t just food—they were part of my life and not just on Tuesday! Our neighborhood was a beautiful mix of cultures, and I learned so much from our Mexican friends. They taught us how to use bold, authentic ingredients—even when shopping at regular U.S. grocery stores—and those flavors stuck with me.
This recipe is my ode to those memories—with a little twist of my own. Growing up surrounded by orange groves, I add a splash of fresh orange juice to the classic citrus marinade. That natural sweetness balances the heat perfectly. A little tequila deepens the flavor, creating bold, juicy carne asada that’s just right for taco night—whether you’re grilling outside or cooking on the stove top.
It’s a top family favorite, my boys love it when I make this recipe! Try serving topped with these pickled red onions, a side of cilantro lime rice (in the tacos-yum!) and this quick cucumber with tomato salad.
Tacos Carne Asada Ingredients
- Skirt Steak: Skirt is traditional and super flavorful, but flank steak and thin-cut sirloin are great options, too.
- Citrus Juices: You need orange, lemon and lime juice. The acid will help keep the meat tender and the orange juice adds the perfect hint of sweetness to balance things out.
- Tequila: Gives the marinade lots of depth! Don’t worry, the alcohol cooks off. You can use apple cider vinegar and water instead for a non-alcoholic alternative.
- Oil: I use avocado oil (high heat point). It helps carry the flavors and prevents sticking!
- Garlic & Onion: Adds bold, savory flavor.
- Spices: You will need smoked paprika, ground cumin, dried oregano and kosher salt to season the marinade to perfection!
- Fresh Cilantro: Bright, fresh, and classically Mexican!
- Jalapeño Pepper: Adds a lovely, fresh heat. If you prefer, you can use a chili powder of your choice.
Get the full recipe in the recipe card below.
Watch how to make Carne Asada Tacos
How to Cook Carne Asada For Tacos
Step 1 – Marinate the Steak
In a large zip-top bag or shallow bowl, whisk together the citrus juices, tequila (or ACV + water), oil, garlic, onion, spices, salt, cilantro, and your choice of minced chile or chile powder.
Pro Tip: For a milder marinade, toast the chile over an open flame or in a dry pan, then mince. Remove seeds to tone down the spice.
Add steak and turn to coat well. Cover and refrigerate for at least 30 minutes, or up to 8 hours. The longer it marinates, the better the flavor and tenderness.
Step 2 – Cook the Carne Asada
Preheat a grill, grill pan or cast-iron skillet over medium-high heat. Remove steak from marinade and shake off excess.
Grill or sear for 3–5 minutes per side (for medium-rare) depending on thickness and doneness preference. Rest tented with aluminum foil on your cutting board for 5–10 minutes, then slice thinly against the grain using a sharp knife. For carne asada street tacos, chop into small bite-size pieces. For sliced steak tacos, cut into thin strips.
⏱ Tip: Always let the steak rest for 5–10 minutes before slicing to lock in juices. Use a meat thermometer if you want to be exact:
📌 Pro Tip: Remove steak from the grill or pan when it’s about 5°F below your target temp—it will continue to rise slightly while resting.
How to Make Carne Asada Tacos
Now comes the fun part—assembling your tacos!
- Warm your tortillas in a dry skillet or directly on the grill (or over your gas flame) until pliable and slightly charred.
- Pile on the carne asada.
- Add toppings like pickled red onions, crumbled cotija, avocado, and salsa.
- Squeeze fresh lime juice over the top and sprinkle with extra cilantro. You’re welcome!
Taco Carne Asada Variations
These tacos are super customizable. Try switching it up with:
- Tortilla Options – While corn tortillas are traditional, you can use flour tortillas if you prefer! Street tacos are typically not crisp, but warmed. But if you prefer crispy tacos, pan fry in a little oil or bake in the oven. For carne asada street taco vibes, use the small street taco corn tortillas!
- Carne Asada Fries or Nachos – Load up fries or chips with chopped carne asada, cheese, salsa, and sour cream.
- Burrito Style – Wrap the carne asada in a large flour tortilla with beans, rice, and guacamole.
- Bowl Version – Serve over rice or lettuce for a taco bowl.
Carne Asada Taco Toppings
Here are a few of my favorite topping combos, but you can mix and match to your heart’s content!
- Pico de Gallo + Pickled red onions + Cotija + Avocado
- Chopped White Onion + Cilantro + Radishes
- Grilled Pineapple + Jalapeño + Sour Cream
- Roasted corn salsa + Queso Fresco + Mexican-style Crema
- Mango Salsa + Tajín + Lime Crema
- Shredded Cabbage Slaw + Chipotle Mayo + Cotija
What to Serve With Carne Asada Tacos
Carne asada tacos pair perfectly with a spread of classic sides and drinks. Serve them with fluffy Spanish rice and creamy refried or black beans for a traditional combo. A bowl of guacamole and warm tortilla chips with queso dip will disappear fast, so make extra!
For drinks, you can’t go wrong with a Cadillac margarita or a skinny margarita!
Storing Leftover Tacos Carne Asada
Store any leftover meat in an airtight container in the fridge for up to 4 days. To reheat, warm gently in a skillet over medium heat.
Tip: You can freeze cooked carne asada in freezer bags for up to 2 months. Great for quick tacos on busy nights!
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Video
Equipment
Ingredients
For the Citrus Tequila Marinade:
- 1 ½ – 2 pounds skirt steak or flank steak thin-cut sirloin
- ½ orange juiced, about ¼ cup — use a whole orange for sweeter flavor
- 1 lime fresh squeezed, about 2 tablespoons
- 1 lemon fresh squeezed, about 2 tablespoons
- 2 tablespoons tequila blanco preferred, Substitute: 1 tablespoon apple cider vinegar + 1 tablespoon water
- ¼ cup neutral oil I like avocado or vegetable
- 3 cloves garlic minced or grated
- ½ medium red onion finely chopped, or white may be used
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt more to taste
- ¼ cup fresh cilantro chopped
- 1 small jalapeño toasted and minced, Alternative: or serrano pepper or ½–1 teaspoon chile powder, ancho, chipotle, or regular
Suggested toppings for serving
- Warm corn tortillas street taco or regular size
- Refrigerator pickled red onions
- Crumbled cotija cheese or your favorite Mexican cheese
- Lime wedges
- Extra chopped cilantro
- Sliced avocado or guacamole
- Blender Salsa
Instructions
Marinate the Steak
- In a large zip-top bag or shallow bowl, whisk together the citrus juices, tequila (or ACV + water), oil, garlic, onion, spices, salt, cilantro, and your choice of minced jalapeno chile or chile powder.½ orange, 1 lime, 1 lemon, 2 tablespoons tequila, ¼ cup neutral oil, 3 cloves garlic, ½ medium red onion, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt, ¼ cup fresh cilantro, 1 small jalapeño
- Tip: For milder heat, toast the jalapeno over an open flame until it's blistered or in a dry pan, then mince. Remove seeds to tone down the spice.
- Add steak and turn to coat well. Cover and refrigerate for at least 30 minutes, or up to 8 hours. The longer it marinates, the better the flavor and tenderness.1 ½ – 2 pounds skirt steak
Cook the Carne Asada
- Preheat a grill, grill pan or cast-iron skillet over medium-high heat. Remove steak from marinade and shake off excess.
- Grill or sear for 3–5 minutes per side (medium rare), depending on thickness and doneness preference. Medium 5-6 minutes per side. Medium-Well 6-8 per side.
- Let rest on a cutting board lightly tented with foil for 5–10 minutes, then slice thinly against the grain. For street tacos, chop into small bite-sized pieces. For sliced steak tacos, cut into thin strips.
Assemble the Tacos
- Warm tortillas until soft and slightly charred in a hot skillet, over gas flame or on the grill.Warm corn tortillas
- Top each tortilla with carne asada, pickled red onions, cotija cheese, and your favorite garnishes.Refrigerator pickled red onions, Crumbled cotija cheese
- Finish with a squeeze of lime and extra cilantro. Enjoy!Lime wedges, Extra chopped cilantro, Sliced avocado or guacamole, Blender Salsa
Notes
| Doneness | Grill/Sear Time (per side) | Internal Temp |
|---|
| Medium-Rare | 3–5 minutes | 130–135°F |
| Medium | 5–6 minutes | 140–145°F |
| Medium-Well | 6–7 minutes | 150–155°F |
Nutrition
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