If you are craving steak tacos, this Carne Asada Tacos recipe is a satisfying place to start. It is made with grass-fed steak, a quick wet rub that comes together in about five minutes, warm corn tortillas, smoky grilled avocados, crisp pink pickled onions, salsa verde, queso fresco, cilantro, and fresh lime. The recipe is simple enough for a weeknight, but the flavor gets even better when the steak has time to marinate for several hours or overnight. With a bright lime-garlic rub and a hot grill, these Mexican steak tacos are bold, fresh, and easy to serve.
This post is sponsored by Sprouts Farmers Market. All opinions are my own.
Fresh ingredients make a big difference in a simple recipe like carne asada tacos. When the ingredient list is short, every component should bring something to the table: tender beef, fragrant garlic, fresh lime zest, warm tortillas, creamy avocado, and toppings with contrast. These tacos are built around grass-fed steak and a wet rub that seasons the meat without overwhelming it. The result is a grilled steak taco with smoky edges, a juicy center, and plenty of bright, tangy flavor.
One of the best things about this quick carne asada recipe is that it does not require a complicated marinade. Instead of a long list of ingredients, the steak is coated with lime zest, garlic, cumin, crushed red pepper flakes, kosher salt, black pepper, and olive oil. The rub is thick enough to cling to the beef, and the olive oil helps carry the seasonings across the surface of the steak. If you can make it earlier in the day, the flavor will have more time to soak in.
What Is Tacos Carne Asada Made Of?
Carne asada means grilled meat, and for tacos it usually refers to grilled beef that is sliced thin and served in tortillas. Traditional cuts often include flap steak, skirt steak, hanger steak, or flank steak. For this version, sirloin steak is used because it is flavorful, easy to find, and works well with a quick wet rub. The steak is grilled, rested, sliced across the grain, and tucked into warm corn tortillas with simple toppings.
Since beef is not always an everyday meal, choosing a good-quality steak matters. Grass-fed beef gives these tacos a hearty, clean steak flavor that pairs beautifully with lime, garlic, cumin, and char from the grill. Once the steak is sliced and layered with grilled avocado, pickled onions, salsa, and cheese, each bite has a balance of richness, acidity, heat, and crunch.
Why Use Grass Fed Beef For Mexican Steak Tacos?
- It is all natural, meaning it is minimally processed and contains no artificial ingredients.
- It contains no antibiotics or growth hormones.
- It is higher in Omega-3 fatty acids than grain-fed beef.
- It cooks quickly and works well with bold seasonings and grilled preparations.
The steak taco marinade is more of a wet rub than a liquid marinade, which makes it especially easy. You can mix it in a small bowl, spread it over both sides of the steak, cover the meat, and refrigerate it until you are ready to grill. A few hours is helpful, but overnight gives the seasoning more time to develop.
Marinade Ingredients For Mexican Steak Tacos Recipe
- Grass-fed steak, such as sirloin
- Lime zest
- Garlic
- Cumin
- Crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
- Olive oil
This simple blend gives the steak a savory, citrusy flavor without making the meat wet or watery. Lime zest adds brightness, garlic gives depth, cumin adds warmth, and a small amount of crushed red pepper flakes brings gentle heat. The rub takes only a few minutes to prepare, but it makes the carne asada tacos taste layered and complete.
Tacos Carne Asada Marinade
The marinade for these tacos is tangy, garlicky, and lightly spicy. It uses lime zest instead of lime juice, which keeps the flavor bright without breaking down the texture of the steak too quickly. Garlic, cumin, salt, pepper, and red pepper flakes are stirred together with olive oil to create a loose paste that coats the beef. Once grilled, the seasoning helps form flavorful edges while keeping the inside of the steak juicy.
Grilling Mexican Steak Tacos
A charcoal grill is a classic choice for carne asada because it adds deep smoky flavor, but a gas grill also works very well and keeps the process quick. Heat the grill to medium-high and cook the steak to your preferred doneness. For medium rare, the steak usually needs about 4 to 5 minutes per side, depending on thickness. A meat thermometer is the best way to check for accuracy.
After grilling, transfer the steak to a cutting board and let it rest for a few minutes before slicing. Resting helps the juices settle so the meat stays tender. While the steak rests, use the hot grill for the avocados and corn tortillas. This keeps the whole recipe efficient and adds charred flavor to the taco fillings.
Grilled Avocados?
Yes, grilled avocados are excellent in steak tacos. They take only a few minutes and add a smoky, creamy element that works beautifully with the beef. Brush the avocado with lime juice and olive oil, then season it with salt and pepper. For best results, cut the avocados into halves or wedges and leave the skins on while they grill. The skins help the avocado hold its shape and make it easier to turn without breaking.
Once the avocados have grill marks, remove them from the heat, peel away the skins, and slice the flesh into strips. They make a rich, mellow topping for carne asada tacos and balance the tangy pickled onions and salsa verde.
Heating Corn Tortillas On The Grill
Warming corn tortillas on the grill makes them softer, more pliable, and more flavorful. The light char on the masa adds a toasty note that makes the tacos taste freshly made. They only need a minute or two per side, so keep an eye on them while they warm. Once they are ready, wrap them in a clean towel to keep them warm and flexible for serving.
When the steak has rested, slice it thinly across the grain. Thin slices make the tacos easier to eat and help every bite include steak, avocado, salsa, cheese, and pickled onions. Arrange everything on a platter so everyone can build their own tacos.
Favorite Toppings For Tacos Carne Asada
- Pink pickled onions
- Hatch chile salsa or salsa verde
- Crumbled queso fresco
- Fresh cilantro
- Lime wedges
Other Optional Garnishes:
- Charred salsa verde
- Fresh tomatillo salsa
- Pico de gallo
- Avocado salsa
- Mexican crema
- Pineapple mango salsa
More Mexican Taco And Enchilada Recipes:
- Tinga Style Pork Shoulder Tacos
- Mexican Style Taco Hash Brown Waffles
- Smoky Black Bean Tacos
- Pork Chile White Bean Enchiladas
- Crispy Baked Fish Tacos
- Chicken Street Tacos
- Chicken and Black Bean Enchiladas
- Tangy Garlic Lime Shrimp Tacos
- Leftover Braised Pork Tacos
Grilled Steak Tacos
SPECIAL EQUIPMENT:
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Gas or charcoal grill
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Meat thermometer
INGREDIENTS:
FOR THE WET RUB
- 1 lime zested
- 3 large cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons olive oil
- 1½ pounds grass-fed sirloin steak
FOR THE CARNE ASADA TACOS
- 2 Haas avocados
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- Sprinkle salt and pepper
- 1 cup pickled onions
- 1 cup queso fresco
- 1 cup salsa verde
- 8 corn tortillas
DIRECTIONS:
SEVERAL HOURS OR ONE DAY BEFORE, MAKE THE RUB:
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In a small bowl, combine the lime zest, garlic, cumin, salt, pepper, and red pepper flakes. Add the olive oil and stir until the mixture forms a loose wet rub.
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Place the steak on a rimmed pan or in a shallow dish. Coat both sides with the wet rub, cover, and refrigerate for at least 4 hours or overnight.
GRILLING:
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About 30 minutes before cooking, remove the steak from the refrigerator and let it come closer to room temperature.
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Heat the grill to medium-high heat, about 450°F.
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Cut the avocados into quarters, remove the pits, and leave the skins on. Brush the avocado with lime juice and olive oil, then season with salt and pepper.
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Grill the steak to your desired doneness, about 4 to 5 minutes per side for medium rare. Use a meat thermometer to check the temperature. Transfer the steak to a cutting board and let it rest for 3 to 4 minutes before slicing.
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Grill the avocado for about 2 to 3 minutes per side and transfer it to a platter. Grill the corn tortillas for 1 to 2 minutes, just until warm and lightly marked.
TO SERVE THE CARNE ASADA TACOS:
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Slice the steak into thin strips and arrange it on a platter. Peel the skins from the grilled avocados and slice them lengthwise. Wrap the warm corn tortillas in a dish towel to keep them soft. Serve with queso fresco, salsa verde, pickled onions, and any additional toppings you like.
NUTRITION:
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