Carne Asada Tacos

Carne asada tacos are all about bold, bright flavors—citrus, chiles, and fire meeting the smoky heat of the grill. This version brings together a vibrant, well-balanced marinade, a hot charcoal sear, and classic taquería toppings for tacos that taste like they came straight from a late-night stand in Mexico. Served with warm corn tortillas, diced onion, fresh cilantro, and your choice of salsa verde or chile de árbol salsa, these tacos are simple, deeply flavorful, and perfect for any cookout.

Ingredients

Marinade

• ½ cup cilantro, roughly chopped
• ⅓ cup avocado oil
• ¼ cup soy sauce
• ¼ cup orange juice
• 2 tbsp lime juice (see note for overnight marinade)
• 1 jalapeño, minced
• 3–4 garlic cloves, crushed
• 2–3 tbsp grated white onion
• 1 tsp cumin
• 1 tsp chipotle chili powder
• 1 tsp ancho chili powder
• ½ tsp mexican oregano
• ¼ tsp cinnamon
• 1–2 tbsp Mexican Coke (optional, enhances caramelization)
• 1 tsp Worcestershire sauce

Optional Dry Substitutions (If Fresh Aromatics Are Unavailable)

• ½ tsp garlic powder (instead of fresh garlic)
• ½ tsp onion powder (instead of fresh onion)

Meat

• 1–2 lbs flank or skirt steak
• ½–1 tsp kosher salt, for seasoning before grilling

Finishings

• Corn tortillas
• 1 white onion, diced
• 1 bunch cilantro, stemmed and chopped
• Salsa Verde or Chile de Árbol Salsa
• Limes, cut into wedges

Directions

Prepare the Marinade

In a bowl, combine cilantro, avocado oil, soy sauce, orange juice, lime juice, jalapeño, garlic, grated onion, cumin, chipotle chili powder, ancho chili powder, oregano, cinnamon, Mexican Coke (if using), and Worcestershire sauce.

Mix well to blend.

Marinate the Steak

Place steak in a resealable plastic bag or shallow dish and pour the marinade over the top. Seal or cover tightly, pressing out excess air.

Marinate for 2–4 hours.

For overnight marinating, reduce lime juice to 1 tbsp to avoid surface mushiness.

Preheat the Grill

Heat a charcoal grill to very high heat (550–650°F) for proper searing.

Grill the Steak

Remove the steak from the marinade and pat completely dry with paper towels for better browning. Season both sides with ½–1 tsp kosher salt.

Place the steak on the grill and flip every minute for even charring and tenderness, grilling 3–4 minutes per side or until medium-rare (130–135°F).

Optional:

• Boil ¼ cup reserved marinade for 1 minute and lightly baste the steak during the final minute of cooking for deeper color and flavor.

Rest and Slice

Let the steak rest for 5–10 minutes to allow juices to redistribute.

Slice thinly on the bias, making sure to cut against the grain for maximum tenderness.

Assemble the Tacos

Warm corn tortillas until soft and pliable.

Fill with sliced steak and top with diced onion, chopped cilantro, your choice of salsa verde or chile de árbol salsa, and a squeeze of lime.

Notes

Preparation

Skirt steak is more traditional for carne asada and tends to grill quickly with excellent flavor, though flank steak also works beautifully. Cutting on the bias gives each slice more surface area, enhancing tenderness and making the meat easier to layer into tacos.

If using the optional Mexican Coke, it adds caramelization and depth without making the marinade taste sweet.

Serving Suggestions

• Great with Mexican Rice, Refried Beans, or Lime-Pickled Red Onions.
• Offer both salsas—verde for brightness, chile de árbol for heat.

Variations

• Add a pinch of smoked paprika for a subtle smoky note without overpowering the grill flavor.
• Swap jalapeño for serrano for more heat.

Make-Ahead & Storage

• Marinade can be made 2–3 days in advance.
• Leftover carne asada keeps 3 days refrigerated.
• Reheat sliced steak briefly in a hot skillet to avoid drying out.