Meat & Pork Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Carne Asada Tacos
Citrus-and-garlic marinated flank steak grilled over high heat, charred and sliced thin for smoky, juicy street-style tacos.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
6 steps- 1
Whisk together the orange juice, lime juice, half the cilantro, garlic, jalapeno, olive oil, cumin, salt, and pepper to make the marinade.
- 2
Place the steak in a zip-top bag with the marinade, press out the air, and refrigerate for at least 1 hour or up to 4 hours; longer than that and the acid can make the meat mushy.
- 3
Heat a grill or cast-iron skillet to high. Remove the steak from the marinade, pat it dry, and grill 3 to 4 minutes per side for medium-rare, until well charred and an internal temperature of 130 degrees F.
- 4
Transfer the steak to a cutting board and rest for 5 to 10 minutes, then slice thinly against the grain into bite-sized strips.
- 5
Warm the corn tortillas directly over the flame or in a dry skillet until pliable and lightly charred.
- 6
Fill each tortilla with steak and top with diced onion, the remaining cilantro, and a squeeze of lime.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
61/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving560
Calories
44 g
Protein
9 g
Carbs
39 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Carne asada, meaning grilled meat, is a cornerstone of northern Mexican cooking, where thin cuts of beef are marinated in citrus and spices, grilled hot and fast, then chopped for tacos. It is street-food and backyard-cookout food in equal measure, the kind of dish that gathers people around a grill. The defining trait is the char from a screaming-hot grill against a bright, lime-forward marinade.
Listahan note
This version marinates a thin steak in citrus, garlic, and chiles, grills it hard for a quick char, then chops it small for tacos so every warm tortilla carries crisp edges and juice. It keeps the toppings simple so the beef stays the star.
Technique cues
- Grill the steak over the hottest fire you can manage so it chars before it overcooks, which is the whole point of carne asada.
- Rest the meat before chopping so the juices redistribute, then chop across the grain for tender bites.
- Warm the tortillas directly over the flame until they spot and char, which adds a smoky note canned-soft tortillas miss.
Kitchen flow
- Parallel prep
- Make the marinade and start the steak soaking, then chop the onion, cilantro, and lime wedges while the grill heats.
- Make-ahead
- Marinate the steak up to several hours ahead and prep all the toppings in advance so assembly takes minutes.
- Leftover move
- Chop leftover carne asada into a breakfast burrito with eggs, or pile it over nachos with cheese.
- Cleanup rhythm
- Discard the used marinade right away for food safety and wipe the grill grates while they are still hot.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
flank steak
main beef cut
Purpose: Its thin profile and open grain take a marinade quickly and grill fast with good char.
Handling: Marinate, grill hot, rest, then slice or chop across the grain.
Adaptation: Skirt steak is the classic alternative, or sirloin for a leaner cut.
lime juice
marinade acid
Purpose: Its acidity tenderizes the surface and gives carne asada its signature bright tang.
Handling: Combine with the other marinade ingredients and limit the soak to a few hours so it does not turn the meat mushy.
Adaptation: A mix of lime and orange juice gives the traditional sour-sweet balance.
garlic
marinade aromatic
Purpose: It builds the savory base of the marinade that defines the grilled flavor.
Handling: Mince or crush into the marinade.
Adaptation: Garlic powder works if fresh is unavailable.
cilantro
fresh topping and marinade herb
Purpose: It brightens both the marinade and the finished taco with a fresh, grassy note.
Handling: Chop and stir some into the marinade, reserving the rest to top the tacos.
Adaptation: Flat-leaf parsley for cilantro-averse eaters, though the flavor shifts.
corn tortillas
vessel
Purpose: Small warm corn tortillas are the authentic carrier and their toasted flavor complements the beef.
Handling: Warm over the flame or in a dry pan until pliable and lightly charred.
Adaptation: Flour tortillas for those who prefer them, or lettuce cups for low-carb.
Technique notes
- Never reuse the raw marinade as a sauce, since it touched raw beef; make a fresh batch if you want to drizzle.
- Pat the steak dry before it hits the grill so it sears and chars instead of steaming in surface marinade.
- Chop the rested beef into small pieces rather than long slices so every taco gets caramelized edges and juice.
Ingredient swaps
- Lower-carb direction
- Serve the chopped beef in crisp lettuce cups instead of tortillas.
- Weeknight shortcut
- Sear the marinated steak in a screaming-hot cast iron pan indoors when grilling is not an option.
- Lower-sodium direction
- Build the marinade on citrus, garlic, and chiles with minimal added salt, leaning on the acid for flavor.
Serve alongside
- Mexican-style rice
- Charro beans
- Grilled corn with lime
- Chunky guacamole
- Mexican lager with lime
- Agua fresca de jamaica
- Sparkling water with lime
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate the chopped beef for up to three days. Reheat quickly in a hot skillet to revive the char rather than the microwave. The cooked beef freezes for up to two months; thaw and crisp in a pan before serving.
Equipment
- Hot grill or cast iron skillet
- Sharp knife for chopping
- Tongs
- Comal or dry pan for tortillas
Make this household-aware
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