Why You’ll Love Carne Asada Tacos Recipe
These tacos combine bold flavors with plenty of contrasting textures. The carne asada provides a smoky, savory base, while guacamole adds richness and pickled onions bring a bright, tangy bite.
They’re also easy to customize. Set out the steak, tortillas, and toppings separately and everyone can assemble tacos exactly the way they like them. Add salsa verde for extra freshness, jalapeños or hot sauce for heat, or shredded cabbage for additional crunch.
Blistering the tortillas is another small step that makes a big difference. A little char adds a toasted flavor that pairs beautifully with the grilled steak and fresh toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 pounds carne asada
- 2 cups guacamole
- 1/2 cup pickled onions
- 1/2 cup crumbled Cotija cheese
- 4 to 6 radishes, thinly sliced
- 2 limes, cut into wedges
- 12 (6-inch) corn or flour tortillas, blistered
- Chopped fresh cilantro, optional
- Diced white onion, optional
- Salsa verde, optional
- Shredded cabbage, optional
- Sour cream, optional
- Sliced jalapeños, optional
- Hot sauce, optional
Directions
- Prepare the carne asada using your preferred carne asada method. Once cooked to your desired doneness, transfer the steak to a cutting board and allow it to rest before slicing. Resting helps keep the meat juicy.
- While the steak rests, blister the tortillas. Place each tortilla directly over a low flame or heat it in a hot, dry skillet. Cook briefly on each side until warmed through and lightly charred in spots. Watch them closely, as the exact cooking time will depend on the intensity of your heat source.
- Slice the rested carne asada thinly against the grain. Cutting against the grain shortens the muscle fibers and helps keep each bite tender. Chop the slices into smaller, bite-sized pieces if desired.
- Divide the carne asada evenly among the warm tortillas.
- Top each taco with guacamole, pickled onions, crumbled Cotija cheese, and thinly sliced radishes.
- Finish each taco with a squeeze of fresh lime juice. Add cilantro, diced onion, salsa verde, cabbage, sour cream, jalapeños, or hot sauce if desired.
- Serve immediately while the tortillas and steak are still warm.
Servings and timing
Servings: 6
Prep and cooking time: 1 hour 25 minutes
Yield: Approximately 12 tacos
Each serving provides approximately 2 tacos, although the exact amount will depend on how generously you fill each tortilla.
Variations
Spicy Carne Asada Tacos: Add sliced fresh jalapeños, a spicy salsa, or your favorite hot sauce. You can also add finely chopped serrano peppers for even more heat.
Carne Asada Street Tacos: Keep the toppings simple with chopped white onion, fresh cilantro, lime juice, and salsa. Small corn tortillas work particularly well for this variation.
Cabbage Crunch Tacos: Add finely shredded green or red cabbage for a crisp texture that contrasts nicely with the tender steak and creamy guacamole.
Extra-Cheesy Tacos: Increase the Cotija or substitute another crumbly Mexican-style cheese. A little shredded Monterey Jack can also be added to the warm tortillas before the steak.
Flour Tortilla Tacos: Use small flour tortillas instead of corn tortillas for a softer, slightly chewier taco.
Salsa Verde Tacos: Spoon salsa verde over the carne asada before adding the remaining toppings for a bright, tangy flavor.
Creamy Carne Asada Tacos: Add sour cream or Mexican crema to balance the smoky steak and acidic pickled onions.
Low-Carb Carne Asada Bowls: Skip the tortillas and serve the carne asada and toppings over shredded lettuce, cabbage, or cauliflower rice.
Storage/Reheating
For the best results, store the carne asada, tortillas, and toppings separately. This prevents the tortillas from becoming soggy and keeps fresh toppings such as radishes and guacamole at their best.
Refrigerate leftover cooked carne asada in an airtight container for up to 3 to 4 days. Pickled onions and other toppings should be stored separately in covered containers in the refrigerator.
To reheat the steak, place it in a skillet over medium-low heat and warm just until heated through. Avoid cooking it for too long, as reheating excessively can make the steak dry or tough.
You can also microwave the steak in short intervals until warmed through. Covering it while reheating can help retain moisture.
Warm leftover tortillas individually in a dry skillet or briefly over a low flame. Alternatively, wrap several tortillas in a slightly damp paper towel and microwave them briefly until soft and warm.
Assemble the tacos only after the steak and tortillas have been reheated. Add cold toppings immediately before serving.
FAQs
What is carne asada?
Carne asada is typically made with beef that is seasoned or marinated and then grilled over high heat. It is commonly sliced thinly and served in tacos, burritos, bowls, and other dishes.
What cut of beef is best for carne asada tacos?
Skirt steak and flank steak are popular choices because they cook quickly over high heat and have plenty of beefy flavor. Other relatively thin steak cuts can also work well when properly marinated, cooked, and sliced.
Should I use corn or flour tortillas?
Either works. Corn tortillas provide a more traditional flavor and slightly firmer texture, while flour tortillas are softer and more flexible. Choose whichever type you prefer.
Why should carne asada be sliced against the grain?
Slicing against the grain cuts through the long muscle fibers in the steak. This makes the meat easier to chew and helps each bite feel more tender.
How do I keep tortillas warm for serving?
After blistering the tortillas, stack them and wrap them in a clean kitchen towel or place them in a tortilla warmer. Keeping them covered helps retain their warmth and flexibility until you’re ready to assemble the tacos.
Can I prepare the taco toppings ahead of time?
Yes. The pickled onions, sliced radishes, shredded cabbage, chopped onions, and many other toppings can be prepared ahead and refrigerated separately. Guacamole is best made relatively close to serving so it stays fresh and vibrant.
What can I substitute for Cotija cheese?
If Cotija isn’t available, queso fresco is a good alternative. Feta can also work when you want a salty, crumbly cheese, although its flavor is somewhat different.
How can I make carne asada tacos spicy?
Add sliced jalapeños or serrano peppers, spicy salsa, or hot sauce. You can control the heat by serving spicy toppings separately so each person can customize their tacos.
What sides go well with carne asada tacos?
These tacos pair well with Mexican-style rice, beans, grilled corn, tortilla chips and salsa, a fresh salad, or a simple cabbage slaw. For a lighter meal, serve them with grilled vegetables or a fresh tomato and avocado salad.
How many tacos should I serve per person?
This recipe makes about 12 tacos for 6 servings, which works out to approximately 2 tacos per person. For larger appetites or when tacos are the only main dish, consider preparing additional tortillas and toppings.
Conclusion
Carne Asada Tacos are an easy way to turn flavorful steak into a fresh and satisfying meal. Tender carne asada, blistered tortillas, creamy guacamole, tangy pickled onions, salty Cotija, crunchy radishes, and fresh lime create a combination that’s rich, bright, and full of texture.
With plenty of optional toppings and simple variations, these tacos are easy to adapt for different tastes. Serve everything family-style for a customizable taco night, or assemble the tacos just before serving for a meal that’s colorful, flavorful, and best enjoyed fresh.
Carne Asada Tacos
Juicy carne asada tucked into blistered tortillas and topped with creamy guacamole, tangy pickled onions, Cotija cheese, crisp radishes, and fresh lime.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grill
- Cuisine: Mexican
- Diet: Halal
Ingredients
- 2 pounds carne asada
- 2 cups guacamole
- 1/2 cup pickled onions
- 1/2 cup crumbled Cotija cheese
- 4 to 6 radishes, thinly sliced
- 2 limes, cut into wedges
- 12 (6-inch) corn or flour tortillas, blistered
- Additional toppings (optional): chopped fresh cilantro, diced white onion, salsa verde, shredded cabbage, sour cream, sliced jalapeños, hot sauce
Instructions
- Prepare the carne asada according to your preferred carne asada recipe, then allow the cooked steak to rest.
- While the steak rests, blister the tortillas. Place each tortilla directly over a low flame or in a skillet over high heat until warmed through with lightly charred spots. Cooking time will vary depending on the heat source.
- Slice the rested steak thinly against the grain, then chop it into bite-sized pieces.
- Fill each blistered tortilla with carne asada and top with guacamole, pickled onions, Cotija cheese, and sliced radishes. Finish with a squeeze of fresh lime and any additional toppings desired. Serve immediately.
Notes
- Slicing the carne asada against the grain helps keep each bite tender.
- Corn or flour tortillas both work well; blister them just before assembling for the best texture.
- Optional toppings include fresh cilantro, diced white onion, salsa verde, shredded cabbage, sour cream, sliced jalapeños, or hot sauce.
- Serve the tacos immediately with extra lime wedges and salsa on the side.
Nutrition
- Serving Size: 2 tacos
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 11 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 8 g
- Protein: 43 g
- Cholesterol: 115 mg
