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.

What’s the best way to keep the tortillas soft and pliable?

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.

The Best Carne Asada Tacos Recipe

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

Units Scale

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.

Equipment

12-inch Cast Iron Skillet

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Sharp Knife

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Tongs

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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