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 of juice); juice of 1 lime (about 2 tablespoons of juice); 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

If you're craving a meal that bursts with smoky, tangy, and spicy flavors, this Crispy Carne Asada Tacos Recipe is about to become your new go-to. Imagine perfectly grilled steak wrapped in warm tortillas with fresh toppings — pure magic!

The image shows five yellow corn tortillas on a large white plate with small brown speckles, each topped with three layers: a base of mashed green guacamole with a chunky texture, scattered pieces of grilled steak cut into small cubes with a brown outer edge and pink center, and a sprinkling of white diced onions and fresh green cilantro leaves. There are also several lime wedges on the plate, adding a bright green accent. A small white bowl filled with more mashed guacamole sits on the plate with a silver spoon inside it. The background is 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 can’t get enough of how the marinade really transforms the flank or skirt steak into a tender, flavorful centerpiece. And when you grill it just right, those smoky edges add the perfect crispiness that makes every bite incredible.

Flavor Explosion: The zesty marinade blends citrus, spices, and fresh herbs for authentic Mexican taste.
Simple to Make: A straightforward marinade and quick grilling mean you’ll be eating these tacos in no time.
Customizable Toppings: Fresh onion, cilantro, cotija cheese, and lime bring freshness, with plenty of optional extras.
Perfect for Gatherings: Makes 8 servings — great for feeding family and friends with minimal fuss.

Ingredients & Why They Work

Before you get started, make sure to choose a good flank or skirt steak with the excess fat trimmed—it cooks beautifully with the marinade and holds up well on the grill. Fresh herbs and citrus juices are crucial here to get that bold flavor punch.

Flat lay of a whole fresh jalapeño pepper, several peeled garlic cloves, a small bunch of bright green cilantro sprigs, a small white ceramic bowl with golden olive oil, a small white ceramic bowl filled with freshly squeezed orange juice, a small white ceramic bowl with fresh lime juice, a small white ceramic bowl holding clear white wine vinegar, a small heap of reddish chili powder, a small pile of coarse kosher salt crystals, a small mound of ground cumin powder, a small pile of dried oregano leaves, a small heap of deep red ancho chili powder, a small white ceramic bowl with freshly ground black pepper, a raw flank steak with trimmed excess fat, a stack of fresh yellow corn tortillas, a small white ceramic bowl of finely diced white onion, a small white ceramic bowl of chopped fresh cilantro leaves, a small white ceramic bowl with crumbled white cotija cheese, and several fresh lime wedges arranged artfully, all 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.
Garlic: Brings a fragrant, savory depth to the marinade.
Cilantro: Fresh herbiness that brightens every bite.
Olive oil: Smooths out the marinade and helps keep the steak juicy.
Orange juice: Gives subtle sweetness and tenderizes the meat.
Lime juice: Essential zesty acidity for that signature carne asada tang.
White wine vinegar: Boosts the marinade’s tang and tenderizing power.
Chili powder: Adds warmth and a mild smoky spice.
Kosher salt: Enhances all the flavors while seasoning the steak perfectly.
Ground cumin: Keeps the flavor grounded with earthiness.
Dried oregano: Classic herb that complements Mexican spices beautifully.
Ancho chili powder: Deep, smoky chili flavor, key for authentic taste.
Black pepper: Freshly ground for a bit of bite and seasoning balance.
Flank steak or skirt steak: The stars of this recipe — lean, flavorful cuts perfect for grilling.
Corn tortillas (or flour): Warm and soft, ready to hug all the delicious fillings.
Medium onion: Finely diced for crunch and sharp flavor contrast.
Chopped cilantro: A fresh garnish that ties everything together.
Cotija cheese: Crumbled for a salty, creamy finish.
Lime wedges: For that final squeeze of brightness on each taco.
Optional toppings: Guacamole, pico de gallo, or toasted red chile salsa for added flair.

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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

One of the best things about this Crispy Carne Asada Tacos Recipe is how wonderfully adaptable it is. Whether you want to turn up the heat, swap out some ingredients for dietary needs, or add your own flair, these tacos invite you to make them truly yours.

Spicy Kick: I love adding extra minced jalapeños or a dash of chipotle powder to the marinade when I’m craving more heat. It gives the steak a smoky, fiery edge that plays beautifully with the fresh toppings.
Vegetarian Swap: For a meat-free twist, try marinating and grilling thick slices of portobello mushrooms or cauliflower steaks using the same marinade. They soak up those flavors beautifully and still deliver that satisfying char.
Seasonal Twist: In summer, I swap traditional cotija cheese for a crumbled queso fresco or even sprinkle on some diced ripe mango for a touch of sweetness that contrasts the smoky meat perfectly.
Lower Carb Option: If you’re watching carbs, serve the carne asada over lettuce wraps with all the classic toppings – just as delicious and super fresh!

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

Three tacos are placed side by side on a dark gray plate lined with white paper, all on a white marbled surface. Each taco has three layers: the bottom layer is a warm yellow corn tortilla with a soft, slightly rough texture; the middle layer is a creamy green guacamole spread evenly across; the top layer shows small chunks of grilled beef that are dark brown with a bit of pink inside, sprinkled with finely chopped white onions and green cilantro leaves, and small bits of white cheese. A wedge of bright green lime sits behind the tacos on the plate. A white bowl filled with green chopped cilantro is partly visible in the upper left corner. The photo is taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Flavor Bomb Marinade

Start by combining the jalapeño, garlic, cilantro, olive oil, orange and lime juices, white wine vinegar, and all the spices in a medium bowl. Whisk until everything blends into a lively, fragrant marinade. You’ll notice the vibrant colors and fresh citrus aroma – that’s your cue this is going to be delicious!

Step 2: Marinate the Steak with Care

Place your flank or skirt steak into a baking dish or large ziplock bag, then pour the marinade generously over it. Turn the steak a few times so every inch is coated beautifully. Pop it into the fridge for at least 2 hours — up to 4 hours is perfect. Remember, don’t go beyond 8 hours to keep the texture just right!

Step 3: Prep the Steak for the Grill

When ready, remove the steak and discard the extra marinade. Pat the steak dry with paper towels—this step is key to that crave-worthy crispy crust. Lightly drizzle both sides with olive oil, then season with coarse salt and fresh black pepper. This simple seasoning lets the marinade’s flavors shine while helping create that beautiful sear.

Step 4: Sizzle the Steak to Perfection

Heat your grill or grill pan to medium-high, aiming for 400 to 450°F. Place the steak directly on the grill and close the lid for even cooking. Grill 4 to 8 minutes per side—skirt steak on the shorter end, flank steak needs a bit more time. Keep an eye out for that gorgeous char and juicy interior. Use a meat thermometer to hit your perfect doneness if you like!

Step 5: Rest, Then Slice Into Taco-Ready Pieces

After grilling, let the steak rest for about 5 minutes. This little break locks in all those juices so every bite is tender and flavorful. Then slice the steak into bite-sized chunks or thin strips — perfect for piling onto tortillas without overpowering each mouthful.

Step 6: Assemble Your Dream Tacos

Warm your tortillas until they’re pliable and soft. Spoon on a generous amount of the crispy carne asada, then crown with diced onions, fresh cilantro, crumbled cotija cheese, and a spritz of lime juice to brighten it all up. Don’t forget optional toppings like creamy guacamole, pico de gallo, or a smoky toasted red chile salsa to make each taco your own signature creation.

Top Tip

Bringing out the best in your Crispy Carne Asada Tacos Recipe is all about the details. These tips come straight from my kitchen, ensuring you get perfectly grilled, juicy steak tacos every time.

Marinate Just Right: Keeping the steak between 2 to 4 hours in the marinade guarantees maximum flavor without turning the meat mushy. I learned that going past 8 hours ruins the texture because of the acids in the marinade.
Pat Dry for Crispy Edges: Before grilling, always pat your steak dry and lightly oil it. This extra step helps get that irresistible crispy sear that makes these tacos shine.
Grill with Precision: Using a grill thermometer to hit 400-450°F and watching the timer closely—4 minutes per side for skirt steak, 6 to 8 for flank—was a game changer for me to avoid overcooking.
Keep Tortillas Warm: Wrap your tortillas in a towel and place them inside a sealed bag or use a tortilla warmer, so they stay soft and pliable, making every bite delightful.

How to Serve Crispy Carne Asada Tacos Recipe

A grilled steak is shown on a wooden cutting board with clear grill marks on its dark brown surface. The steak is sliced into several long pieces on the left side, revealing a pink center indicating it is cooked medium. To the right, many small cubes of steak are neatly arranged next to a large knife with a wooden handle. The scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Simple toppings elevate these tacos beautifully. Finely diced onions and fresh cilantro are essential, adding brightness and crunch. Crumbled cotija cheese brings a salty, creamy touch, while a generous squeeze of fresh lime juice cuts through the richness with zesty tang. For extra flair, consider guacamole, pico de gallo, or a drizzle of toasted red chile salsa for subtle heat and smoky depth.

Side Dishes

Pair your Crispy Carne Asada Tacos with classic Mexican sides like charro beans or Mexican street corn (elote) for a flavorful feast. A simple cabbage slaw with lime vinaigrette adds refreshing crunch, or serve with a bowl of warm black beans and fluffy cilantro-lime rice to round out the meal. Don’t forget chilled margaritas or a crisp Mexican lager to wash it all down!

Make Ahead and Storage

Storing Leftovers

Any leftover carne asada can be stored in an airtight container in the refrigerator for up to 3 days. Keep your warmed tortillas separate and wrapped to prevent them from drying out. This way, you can quickly assemble fresh tacos whenever hunger strikes again.

Freezing

You can freeze leftover sliced carne asada for up to 2 months. Lay the meat flat in a freezer-safe bag or container, pressing out as much air as possible. Thaw overnight in the fridge before reheating to maintain tenderness and flavor.

Reheating

Reheat the carne asada gently in a skillet over medium heat until warmed through, adding a splash of water or broth to keep it moist. Warm your tortillas separately either on a hot skillet or wrapped in a damp towel in the microwave for 30 seconds. Assemble and enjoy that fresh-off-the-grill taste all over again!

Frequently Asked Questions:

What cut of steak is best for carne asada?

Flank steak and skirt steak are the classic choices for carne asada due to their flavor and texture. Both work well with the marinade and grill quickly for tender, delicious results.

Can I marinate the steak overnight?

It's best to marinate for 2 to 4 hours. Marinating longer than 8 hours can cause the meat to become mushy because of the acidic ingredients in the marinade.

How do I keep tortillas warm and soft?

Wrap warm tortillas in a clean kitchen towel and place them inside a sealed bag or use a tortilla warmer. This traps heat and moisture, keeping them pliable and perfect for tacos.

Can I make this recipe gluten-free?

Absolutely! Using corn tortillas instead of flour tortillas makes this Crispy Carne Asada Tacos Recipe naturally gluten-free. Just double-check any additional toppings or salsas for gluten content.

Final Thoughts

Making Crispy Carne Asada Tacos at home is a rewarding experience that fills your kitchen with irresistible aromas and your plate with bold Mexican flavors. Whether sharing with loved ones or enjoying a satisfying solo meal, these tacos bring comfort and joy bite after bite. With these tips, easy storage, and thoughtful serving ideas, I hope you feel inspired to grill up this classic favorite again and again!