Asada Tacos Recipe
Make Asada Tacos Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Carne Asada
Tacos & Toppings
Method
Carne Asada
Make the marinade
In a medium bowl combine lime juice, olive oil, soy sauce, orange juice, smashed garlic cloves, chopped cilantro, ground cumin, chili powder, smoked paprika, salt, and black pepper. Whisk until combined.
Marinate the steak
Place the flank/skirt steak in a zip-top bag or shallow dish. Pour the marinade over the steak, pressing out excess air and ensuring the steak is evenly coated. Seal and refrigerate for at least 1 hour and up to 8 hours (overnight intensifies flavor).
Bring to room temperature
Remove the steak from the refrigerator 30 minutes before cooking to let it come closer to room temperature for even cooking. Reserve marinade.
Cook the steak
Preheat a grill or heavy cast-iron skillet over high heat until very hot. Lightly oil the steak or brush the cooking surface. Remove steak from marinade and pat dry with paper towels. Grill or sear the steak 3–5 minutes per side for medium-rare to medium (thicker pieces may take longer). Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium. While cooking, you may baste once with reserved marinade that has been boiled for 1–2 minutes to kill bacteria (optional).
Rest and slice
Transfer steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes. Slice thinly across the grain into bite-size strips for tacos.
Tacos & Toppings
Warm tortillas
Heat a dry cast-iron skillet or comal over medium-high heat. Lightly brush each corn tortilla with a little vegetable oil (about 1 tbs total across all tortillas) and warm 20–30 seconds per side until pliable with faint char marks. Keep warm wrapped in a clean kitchen towel.
Assemble tacos
Lay a warmed tortilla on a plate, add 2–3 slices of the sliced carne asada, then top with a pinch of diced white onion, chopped cilantro, a spoonful of salsa verde or pico de gallo, and a sprinkle of crumbled cotija. Add avocado slices if using and squeeze a lime wedge over the top.
Serve
Serve tacos immediately while the steak is warm, with extra lime wedges and salsa on the side. Leftover steak can be refrigerated for up to 3 days.