Name: Crispy Carne Asada Tacos Recipe
Prep time: 2 h 10 min
Cook time: 20 min
Total time: 2 h 30 min
Cuisine: Mexican
Ingredients: 1 jalapeño pepper seeded and minced; 4 cloves garlic minced (about 2 teaspoons); 1/2 cup chopped cilantro; 1/3 cup olive oil; juice of 1 orange (about 1/4 cup); juice of 1 lime (about 2 tablespoons); 2 tablespoons white wine vinegar; 2 teaspoons chili powder; 1 teaspoon kosher salt plus more for grilling; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon ancho chili powder; 1/4 teaspoon freshly ground black pepper plus more for grilling; 2 pounds flank steak or skirt steak, excess fat removed; 16 corn tortillas, warmed (or flour tortillas); 1/2 medium onion, finely diced; 1/2 cup chopped cilantro; 1 cup crumbled cotija cheese; lime wedges, for serving; optional toppings: guacamole, pico de gallo, toasted red chile salsa

There’s just something magical about biting into a perfectly grilled taco packed with juicy, flavorful meat. This Crispy Carne Asada Tacos Recipe captures that magic with tender flank or skirt steak marinated in fresh jalapeño, citrus, and spices, then grilled and served on warm corn tortillas. Trust me, you’re going to want these tacos on your rotation.

The image shows five grilled steak tacos arranged on a large white speckled plate. Each taco has three layers: a charred yellow corn tortilla base, a thick green guacamole spread in the middle, and small pinkish grilled steak cubes on top. They are garnished with white chopped onions and green cilantro leaves. On the plate, there are also green lime wedges scattered around the tacos. In the center of the plate, there is a small white bowl filled with chunky guacamole, with a silver spoon inside it. The plate is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Carne Asada Tacos Recipe
Top Tip
How to Serve Crispy Carne Asada Tacos Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Carne Asada Tacos Recipe

Why You'll Love This Recipe

I got hooked on making carne asada tacos the moment I nailed a marinade that balanced heat, tang, and herbs perfectly. This recipe has become my go-to when I want an easy, crowd-pleasing Mexican dinner.

Vibrant Flavor: The marinade blends fresh jalapeño, garlic, citrus juices, and smoked spices for a deliciously balanced taste.
Tender Steak Every Time: Marinating flank or skirt steak gently seasons the meat while keeping it juicy and tender.
Simplicity Meets Authenticity: Traditional toppings like diced onions, cilantro, and cotija cheese make these tacos feel straight from a taqueria.
Perfect for Gatherings: Easy to prep and grill, this recipe yields enough for 8 servings — ideal for sharing with friends or family.

Ingredients & Why They Work

Before you start shopping, look for fresh, high-quality ingredients that bring authentic flavor to your tacos. Choosing a good cut of flank or skirt steak and fresh herbs makes all the difference.

Flat lay of a fresh green jalapeño pepper, four whole brown garlic cloves with papery skins, a small bunch of bright green cilantro sprigs, a small white ceramic bowl of golden olive oil, a small white bowl filled with bright orange fresh orange juice, a small white bowl with pale green lime juice, a small white bowl of clear white wine vinegar, a scattering of coarse kosher salt crystals, a heap of mixed red and dark brown chili powders in a small white bowl, ground cumin and dried oregano displayed as small mounds on a white ceramic plate, a small white bowl containing finely ground black pepper, a raw skirt steak with marbled fat trimmed, sixteen stacked soft yellow corn tortillas on a simple white ceramic plate, a small pile of finely diced white onion, a small bunch of chopped fresh cilantro, a small mound of crumbly white cotija cheese, and fresh lime wedges arranged neatly—all ingredients fresh and natural, perfect symmetry and balanced layout, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Jalapeño Pepper: Adds just the right amount of heat without overpowering the marinade.
Garlic: Gives a deep, pungent kick that pairs beautifully with the citrus.
Cilantro: Fresh and bright, it’s essential both in the marinade and as a topping.
Olive Oil: Helps gently carry all the flavors and keeps the steak moist on the grill.
Orange Juice: Offers a subtle sweetness and acidity that tenderizes the meat.
Lime Juice: Adds a zesty tang that balances the richness.
White Wine Vinegar: Gives an extra layer of brightness and helps tenderize.
Chili Powder & Ancho Chili Powder: Brings smoky warmth and depth to the marinade.
Kosher Salt: Enhances the natural flavors and is great for seasoning during grilling.
Ground Cumin: Adds earthy, slightly nutty notes typical of southwest Mexican flavors.
Dried Oregano: A classic herb that complements the bold steak flavor.
Black Pepper: Provides a subtle bite and aroma.
Flank or Skirt Steak: These cuts soak up the marinade well, grill quickly, and slice perfectly for tacos.
Corn Tortillas: Traditional, gluten-free, and add their own subtle corn flavor that pairs perfectly with the steak.
Onion: Adds crunch and sharpness as a fresh topping.
Cotija Cheese: Crumbled on top for salty, creamy contrast in every bite.
Lime Wedges: A finishing squeeze brightens the whole taco.
Optional Toppings: Guacamole, pico de gallo, or toasted red chile salsa for even more flavor and texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Crispy Carne Asada Tacos Recipe is how adaptable it is—feel free to customize it based on your tastes or what you have on hand. Whether you like things extra spicy, milder, or want to switch up the toppings, there's always a clever twist to make it your own.

Spicy kick variation: If you love heat, try leaving some of the jalapeño seeds in the marinade or adding a dash of cayenne pepper. It really wakes up the flavor and makes each bite lively.
Vegetarian twist: Swap the flank or skirt steak for grilled portobello mushrooms or marinated tofu slabs for a tasty vegetarian version that still honors the bold flavors of carne asada.
Seasonal flair: In summer, adding fresh grilled pineapple alongside the carne asada adds a sweet, smoky contrast that’s simply irresistible.
Tortilla options: While traditional corn tortillas keep it authentic and gluten-free, don’t hesitate to use warm flour tortillas if that’s your preference or dietary need.
Extra texture: Adding pickled red onions or crunchy radishes as toppings brings a refreshing crunch that pairs beautifully with the tender, juicy steak.

Step-by-Step: How I Make Crispy Carne Asada Tacos Recipe

Three tacos are placed on white parchment paper over a dark plate with a white marbled background. Each taco has a soft, yellow corn tortilla base, folded in half. The first layer inside the tortillas is a green, creamy guacamole spread. On top are chunks of grilled meat with a brown grilled outside and a pink inside. There are small white onion pieces and chopped green cilantro sprinkled over the meat. Small bits of white cheese are lightly scattered on top. A bright green lime wedge sits on the plate next to the tacos. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Up the Flavor-Packed Marinade

Begin by combining the minced jalapeño, garlic, chopped cilantro, olive oil, orange and lime juices, white wine vinegar, chili powder, kosher salt, cumin, oregano, ancho chili powder, and black pepper in a medium bowl. Give it a good whisk until everything is beautifully blended. The citrus juices and spices work magic tenderizing and infusing the steak with layers of bright, savory flavor.

Step 2: Soak the Steak in That Marinade

Place your flank or skirt steak in a large baking dish or a gallon-sized ziplock bag for easy cleanup. Pour the marinade over, then turn the steak several times to coat it thoroughly. Pop it in the fridge for at least 2 hours—but no more than 8—to let the flavors seep in while keeping the meat perfectly tender and not mushy.

Step 3: Prep the Steak for Grilling

When ready, remove the steak from the marinade and discard any leftover liquid. Pat the meat dry with paper towels so you can get that important crispness on the grill. Then, lightly brush both sides with olive oil and sprinkle generously with coarse salt and freshly ground black pepper. This final seasoning step amps up the flavor and helps create that irresistible crispy crust.

Step 4: Grill to Perfection

Heat your grill or grill pan to medium-high, about 400-450°F. Place the steak on the grill and close the lid to keep the heat consistent. Grill for about 4 minutes per side if using skirt steak, or 6-8 minutes per side for flank steak, depending on thickness. You'll know it’s ready when a delicious crust forms and the internal temperature reaches your preferred doneness. Remember, the steak will continue to cook a bit after you remove it from heat.

Step 5: Let It Rest and Slice

Once off the grill, let the steak rest for 5 minutes to allow the juices to redistribute and keep the meat tender. Then slice it into bite-sized chunks—perfectly portioned for piling into your tacos.

Step 6: Build Your Ultimate Carne Asada Tacos

Warm up your tortillas—corn or flour, whichever you prefer—and spoon a generous helping of the grilled carne asada onto each one. Top with diced onions, chopped cilantro, crumbled cotija cheese, and a squeeze of fresh lime juice. Don’t forget to offer optional extras like guacamole, pico de gallo, or salsa roja to let everyone customize their taco experience.

Top Tip

Getting the perfect crispy and flavorful carne asada in your tacos is all about a few key details that make a huge difference. Here are some tips I've gathered from cooking this Crispy Carne Asada Tacos Recipe multiple times that you'll find super helpful.

Marinate just right: Always stick to the recommended 2 to 4 hours for marinating your flank or skirt steak. I learned the hard way that going beyond 8 hours makes the meat mushy thanks to the citrus acids in the marinade.
Pat dry before grilling: Removing excess marinade moisture before the grill ensures you get that beautiful crispy sear on the steak—wet meat just steams instead of caramelizes.
Keep your tortillas warm: Wrapping your tortillas in a clean towel inside a sealed bag keeps them pliable and warm, which makes assembling these tacos much easier and tastier.
Don’t skip resting: Letting the grilled steak rest for 5 minutes before slicing locks in those flavorful juices, making every bite tender and juicy in your tacos.

How to Serve Crispy Carne Asada Tacos Recipe

The image shows a large piece of grilled steak on a wooden board with clear dark grill marks. The steak is sliced into long, thick pieces on the left side, and smaller diced cubes are placed on the right side near a knife with a wooden handle. The meat inside is pinkish with a slightly red center, showing it is cooked medium. The wooden board has a rustic texture and is the only surface visible. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Traditional diced onions and plenty of fresh chopped cilantro are a must to elevate your tacos. Don’t forget a generous sprinkle of crumbled cotija cheese for that salty, creamy bite, and finish with a spritz of fresh lime juice to brighten all the flavors. For extra fun, serve alongside guacamole, pico de gallo, or a smoky toasted red chile salsa for dipping or topping.

Side Dishes

Keep your meal authentic and balanced with simple sides like Mexican street corn (elote), black beans, or a fresh jicama slaw. A side of Mexican rice or grilled veggies also pairs beautifully with the smoky char flavors of the carne asada tacos.

Make Ahead and Storage

Storing Leftovers

Store any leftover grilled carne asada in an airtight container in the refrigerator. It will keep well for up to 3-4 days. Make sure to separate the meat from any tortilla wrappers to maintain the best texture.

Freezing

If you want to freeze leftovers, place the cooled meat in a freezer-safe bag or container, removing as much air as possible. It will last up to 2 months in the freezer without losing much flavor.

Reheating

To reheat, warm the carne asada gently in a skillet over medium heat just until heated through to keep it tender and juicy. Avoid microwaving too long which can dry out the meat. Warm your tortillas separately and assemble fresh tacos for best results.

Frequently Asked Questions:

Can I use a different cut of steak for this recipe?

Yes! While flank and skirt steaks are traditional because of their flavor and texture, you can substitute with flap meat or sirloin if desired. Just adjust grilling times accordingly to avoid overcooking.

Why shouldn’t I marinate the steak longer than 8 hours?

The marinade contains citrus juices which are acidic. Marinating too long breaks down the meat fibers too much, resulting in a mushy texture instead of a tender one.

How do I know when the steak is perfectly cooked?

Grill times vary with steak thickness, but aiming for medium-rare to medium is ideal. Use an oven-safe meat thermometer to check internal temperature—130–135°F for medium-rare and 135–145°F for medium.

Can I make these tacos gluten free?

Absolutely! Using corn tortillas instead of flour makes this recipe naturally gluten free. Just double-check that any additional toppings or salsas are gluten free as well.

Final Thoughts

This Crispy Carne Asada Tacos Recipe is a true crowd-pleaser that brings the flavors of authentic Mexican street tacos right to your home kitchen. With its bright, zesty marinade and perfectly grilled steak, you’ll enjoy every bite full of smoky, fresh, and savory goodness. Whether you're making it for a casual weeknight or a festive gathering, these tacos always bring smiles to the table. Happy grilling and buen provecho!