The Best Carne Asada Tacos Recipe
These carne asada tacos are everything you want in a taco night – quick to assemble, big on flavor, and endlessly customizable. The zesty garlic crema ties everything together for the perfect bite every time. Perfect for busy weeknights, Taco Tuesday, football parties and more!
Carne Asada Tacos
If you’re anyone who enjoys a good taco night, carne asada tacos might just become your new favorite. This is the best Carne Asada Tacos Recipe! They have that perfect blend of smoky, juicy marinated steak wrapped in a warm tortilla, topped with fresh, zesty garnishes and fresh Cilantro Garlic Lime Crema (recipe included).
Our whole family loves Mexican food, traditional or not. Lately, we’ve been eating these delicious tacos on repeat, but we also still go crazy for enchiladas, taco soup, or regular tacos. We take Taco Tuesday seriously.
Our newest obsession is this Carne Asada Taco recipe. I’ve already shared the Carne Asada Marinade recipe here that is perfect for these tacos. You’ll just need some orange juice and a few other common ingredients to marinate skirt steak or flank steak, then you’ll have the meat you need to make these tacos!
Tools Needed
- Mixing bowl
- Whisk
- Cast iron skillet or nonstick pan
- Sharp knife
- Cutting board
- Tongs
- Spoon for assembling
Ingredients
Below you’ll find a list of everything you need to make Tacos de Carne Asada plus a delicious, fresh Cilantro Garlic Lime Crema. If you don’t have your own recipe, you can find my favorite carne asada marinade here.
Cilantro Garlic Lime Crema
A handful of simple ingredients come together to make a delicious, creamy sauce perfect for these beef tacos.
- Sour cream
- Mayonnaise
- Garlic, grated
- Fresh lime juice
- Chopped fresh cilantro
- Honey
- Salt
Carne Asada Tacos
- Chopped cooked carne asada -The full carne asada recipe is here, including the marinade ingredients. Be sure to cut the meat into small, bite-sized pieces
- Small corn tortillas
- Fresh onions, finely chopped. White onion is preferred for this recipe.
- Chopped fresh cilantro
- Crumbled queso fresco
- Fresh pico de gallo
- Avocado, sliced
- Lime, cut into wedges
Substitutions
Tortillas: Warm corn tortillas are traditional, but flour tortillas can be used if preferred. Warming them is key to flexibility and flavor. See my notes for how to keep it fresh and how to keep it intact while you’re eating.
Queso Fresco: A mild, crumbly cheese. You can substitute cotija for a saltier bite or feta in a pinch.
Pico de gallo: Both homemade and store-bought versions work well.
Honey in crema: Adds a subtle sweetness that balances the fresh garlic and lime. It can be omitted if you prefer it tangier. Honey sounds like an unexpected ingredient, but I encourage you to try it out. It really helps the lime crema to shine.
How to Make Carne Asada Tacos
You are going to love these easy carne asada tacos and I promise your family will ask for them again and again. The fresh flavors and the bold flavored steak with a nice char make for the perfect carne asada taco!
- If you haven’t already, slice steak across the grain into bite-sized pieces and keep it warm.
- In a small bowl, whisk together the sour cream, mayonnaise, grated garlic, lime juice, chopped cilantro, honey, and salt until smooth. Taste and adjust lime or honey as needed. Cover and chill until ready to serve. Note: you can also make the crema in a food processor to get it really smooth but this is optional.
- Warm the tortillas on a dry skillet over medium-high heat for about 30 seconds per side or until soft and pliable. Keep them warm by stacking and covering with a clean kitchen towel.
- Heat the chopped cooked carne asada in a skillet over medium heat until warmed through, about 3-5 minutes, stirring occasionally.
- To assemble each taco, spoon on 1-2 tablespoons cilantro garlic lime crema in the center of the warm tortillas.
- Place a small handful of juicy steak (carne asada) on top of the crema. Be careful to not go overboard with the amount of meat – corn tortillas are fragile and get soggy easily.
- Top with chopped onion, chopped cilantro, crumbled queso fresco, a spoonful of pico de gallo.
- Finish with a squeeze of lime juice just before serving and add sliced avocados on the side. Serve immediately with lime wedges on the side.
More Carne Asada Toppings
- Salsa Verde
- Adobo Sauce
- Chipotle Peppers
- Jalapeno Peppers
- Cotija Cheese
- Fresh Salsa
Pro Tips
- Tortillas should be warmed right before serving to keep them flexible and fragrant. If you are making a lot of them, you can keep them warm in one of these – wrap a stack of them in aluminum foil with paper towels between the tortillas will prevent them from sticking together.
- Avoid overloading the tacos – too many toppings can overpower the carne asada and make the tortillas fall apart. On the other hand, if you’re prone to overloading your tacos, don’t forget to double up on the corn tortillas. Corn tortillas tend to fall apart when they get too wet so adding another layer will add support and help keep everything intact.
Storage Instructions
These tacos are best served fresh, but leftovers can be stored deconstructed.. Store crema, carne asada, and toppings each in a separate airtight container in the fridge for up to 3 days. Reheat the carne asada in a skillet, then warm the tortillas, and assemble just before serving.
FAQ
No, it’s garlicky and tangy with a touch of sweetness from the honey. You can add a dash of hot sauce or minced jalapeño if desired. Grating garlic directly into the crema not only smooths the texture, but also intensifies the flavor without leaving harsh raw bits behind. It’s one of my favorite ways to add garlic into an uncooked dish. It evenly distributes the flavor and blends together seamlessly.
To ensure soft corn tortillas, the key is to heat them just until warm and slightly toasted, then immediately wrap them in a clean kitchen towel to trap the steam. This keeps them soft and prevents cracking as you fill and fold them. You can also keep them in a tortilla warmer if serving a crowd. To prevent your corn tortillas from cracking before warming them, make sure they are well covered. If left open to air, they tend to crack and dry out.
More Delicious Recipes
The BEST Carne Asada Tacos Recipe
- Total Time: 25 minutes
- Yield: 8 tacos 1x
Description
These carne asada tacos are everything you want in a taco night – quick to assemble, big on flavor, and endlessly customizable. The zesty garlic crema ties everything together for the perfect bite every time. Perfect for busy weeknights, Taco Tuesday, football parties and more!
Ingredients
Cilantro Garlic Lime Crema
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 clove garlic, grated
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1–2 teaspoons honey
- 1/4 teaspoon salt
Carne Asada Tacos
- 1 1/2 cups chopped cooked carne asada <– click that link for the marinade recipe
- 8 small corn tortillas
- 1/2 cup finely chopped white onion
- 1/2 cup chopped fresh cilantro
- 1/2 cup crumbled queso fresco
- 1/2 cup pico de gallo
- 1 avocado, sliced
- 1 lime, cut into wedges
Instructions
- If you haven’t already, slice steak across the grain into bite-sized pieces and keep it warm.
- In a small bowl, whisk together the sour cream, mayonnaise, grated garlic, lime juice, chopped cilantro, honey, and salt until smooth. Taste and adjust lime or honey as needed. Cover and chill until ready to serve. Note: you can also make the crema in a food processor to get it really smooth but this is optional.
- Warm the tortillas on a dry skillet over medium-high heat for about 30 seconds per side or until soft and pliable. Keep them warm by stacking and covering with a clean kitchen towel.
- Heat the chopped cooked carne asada in a skillet over medium heat until warmed through, about 3-5 minutes, stirring occasionally.
- To assemble each taco, spoon on 1-2 tablespoons cilantro garlic lime crema in the center of the warm tortillas.
- Place a small handful of juicy steak (carne asada) on top of the crema. Be careful to not go overboard with the amount of meat – corn tortillas are fragile and get soggy easily.
- Top with chopped onion, chopped cilantro, crumbled queso fresco, a spoonful of pico de gallo, and avocado slices.
- Finish with a squeeze of lime juice just before serving. Serve immediately with lime wedges on the side.
Notes
More Carne Asada Toppings
- Salsa Verde
- Adobo Sauce
- Chipotle Peppers
- Jalapeno Peppers
- Cotija Cheese
- Fresh Salsa
Pro Tips
- Tortillas should be warmed right before serving to keep them flexible and fragrant. If you are making a lot of them, you can keep them warm in one of these – wrap a stack of them in aluminum foil with paper towels between the tortillas will prevent them from sticking together.
- Avoid overloading the tacos – too many toppings can overpower the carne asada and make the tortillas fall apart. On the other hand, if you’re prone to overloading your tacos, don’t forget to double up on the corn tortillas. Corn tortillas tend to fall apart when they get too wet so adding another layer will add support and help keep everything intact.
- Prep Time: 15
- Cook Time: 10
