Juicy steak bites in a spicy citrusy marinade tucked into warm corn tortillas and topped with ripe avocado and cotija cheese crumbles. These carne asada tacos are a street-style Mexican recipe you’ll fall in love with.
With a cooking time of just 20 minutes, these carne asada tacos are the perfect recipe for large gatherings.
★ Why You'll Love this Recipe ★
Citrusy, spicy bites of steak wrapped in soft tortillas that are topped with cotija cheese will have everyone coming back for second servings.
These street-style carne asada tacos are full of flavor thanks to a flavorful blend of seasonings, spicy jalapeños, garlic, onions, and freshly squeezed juice. Paired with traditional cotija cheese and wrapped in a soft tortilla you have the perfect taco. And it's so simple!
You can add additional toppings if you'd like. Chopped raw white onion and cilantro are typical for this type of taco. I love these with a spoonful of fresh, restaurant-style salsa as well.
This is a recipe you can easily serve to a crowd!
Make a big batch for company and have everyone serve themselves with their favorite toppings. Though the meat takes time to marinate, the recipe itself is quick and easy, making it a great recipe for birthdays, game days, or large family gatherings.
These carne asada tacos are also:
Versatile: The carne asada is deliciously seasoned but outside of that, everyone can create their own taco as to their personal flavor preferences.
Flavorful: A delicious blend of sweet and spicy, the bites of steak come out extremely juicy and will have you making a second serving in no time.
Easy to make: Outside of marinating the steak, the recipe comes together quickly with only 12 minutes of actual cooking time. A great way to spend less time in the kitchen.
★ Ingredients You'll Need ★
You'll need a collection of ingredients for the steak marinade. Then just 5 additional ingredients from there!
Here's a look at what you'll need:
- Steak: Ribeye, flank steak, or skirt steak sliced all work well. They offer great flavor.
- Cotija cheese: A Mexican cheese with a unique and delicious flavor. If you can’t get a hold of it, feta or queso fresca would be the next best substitute.
- Cilantro: Fresh herbs will give the carne asada the best flavor. Go light if you’re not a cilantro lover but know that it helps boost the taste of the citrus from the marinade.
- Carne asada seasoning blend: You can use store-bought or make your own by blending dried cumin, oregano, paprika, chili powder, salt, and black pepper.
- Citrus: You’ll need fresh juice from a lime, lemon, and orange.
- Jalapeño: Make sure you deseed the jalapeño and finely chop it so that it gives a pop of flavor but not texture.
For the Marinade
We're using store-bought carne asada seasoning to save time; however, you can make your own if you prefer.
Carne Asada Seasoning Blend
Make your own carne asada spice blend using: dried cumin, dried oregano, paprika, chili powder, coarse kosher salt, and black pepper.
Along with the carne asada seasonings you’ll need: avocado oil, chopped onion, fresh cilantro, jalapeño, garlic (I use paste to save time), lemon, lime and orange juice as well as red wine vinegar for the marinade to come together.
★ How to Make this Recipe ★
These tacos come together quickly after marinating the steak, making this a quick and easy dinner.
Here's a look at how to prep:
- Mix together marinade ingredients and coat steak.
- Marinate steak for 1-8 hours in fridge.
- Cook steak over medium heat for 6 minutes.
- Remove onions, garlic, and jalapeños. Set aside.
- Flip steak and cook to preferred doneness.
- Let sit for 5 minutes.
- Top steak with jalapeños and onion before slicing.
- Serve with cilantro, avocado, and cotija cheese.
★ Tips & FAQs ★
How long should I cook the steak?
Keep in mind that the steak will continue to cook as it rests, and the juices redistribute. The thickness of your steak and your preference will determine how long you should cook it.
A good guideline is the use a meat thermometer and aim for the following temperatures: Medium Rare: 130°–135°, Medium: 140°–145°, Medium Well: 150°–155°, Well Done: 160°–165°.
Can I marinate the steak overnight?
Yes, but don’t marinate the steak for longer than 8 hours or it will change the consistency of it as the meat breaks down. Ideally, marinate it for a few hours in the late afternoon before you need to cook it.
How long does cooked carne asada last in the fridge?
Once cooled, store the carne asada in the fridge in an airtight container for up to 5 days. Reheat it in a skillet for 2-3 minutes until warmed through. Keep in mind that reheated steak will not be as tender as it was when initially made.
★ More Recipes You'll Love ★
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Check out all my taco recipes and Pin your favorite for later!
Carne Asada Tacos
Ingredients
- 1 lb skirt or flank steak
- 6 corn tortilla shells
- ½ cup cilantro chopped
- ⅓ cup avocado sliced, smashed, or chopped
- ¼ cup cotija cheese
Marinade
- 3 tablespoon carne asada seasoning blend
- ⅓ cup avocado oil
- ¼ cup onion finely chopped
- 4 teaspoon garlic paste
- ½ cup cilantro chopped
- 1 jalapeño seeded and finely chopped
- 1 lime juiced
- 1 lemon juiced
- 1 orange juiced
- 2 tablespoon red wine vinegar
Optional Toppings:
- raw onions chopped
- cilantro chopped
- salsa (pico de gallo or salsa verde also work)
- lemon and lime wedges
Mighty Mrs. is a #WalmartPartner.
Instructions
- Marinate steak. Add marinade ingredients to a large ziplock bag or container with lid then add steak. Seal, let marinate for 1 to 8 hours in the fridge.
- Cook steak. In a cast iron skillet over medium heat, add the steak along with marinade ingredients. Cook the steak for 6 minutes. Scoop out onions, garlic, and jalapeños and set aside. Flip steak over and cook for an additional 6 to 9 minutes for medium-rare. The thickness of the steak will depend on how long to cook the steak so be sure to check the temperature using a meat thermometer. Use the temperature guide in the notes to choose how to cook your steak. When steak is done, remove from the skillet and allow to rest for 5 minutes. Cover loosely with foil to keep warm.
- Heat shells. While the skillet is still hot, cook the corn tortilla shells for 1 to 2 minutes on each side over medium heat to heat and add a bit of color.
- Prepare steak for tacos. Top the steak with the onions and jalapeños. Slice and cube the rested steak.
- Assemble tacos. Add steak to each corn tortilla then top with cilantro, avocado, and cotija cheese. Serve with lemon or lime wedges. Squeeze over top right before eating! Add other toppings as desired.
Notes
- Guacamole can be used in place of fresh avocado.
- For a more Americanized version, you can top with: shredded cheese, sour cream, shredded lettuce, and/or diced tomatoes.
- Do not marinate steak for longer than 8 hours as it will break down the meat.
- Use a meat thermometer and choose how you like your steak: Medium Rare: 130°–135°, Medium: 140°–145°, Medium Well: 150°–155°, Well Done: 160°–165°.
- Making the steak on a cast iron skillet will give that perfect char color to the steak. A grill or griddle is a great option as well, just use a grill pan so you don’t lose those chunks of onion and jalapeño in the marinade.
Equipment
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