Authentic Carne Asada Tacos Recipe (Street-Style)

Authentic Carne Asada Tacos Recipe

You’re going to love these homemade street-style carne asada tacos!

Authentic Mexican carne asada tacos are served in two soft tacos.

This easy (and very forgiving) recipe features chopped flank steak — topped with diced raw onions, and cilantro.

Street-style carne asada tacos are often garnished with thinly sliced radishes and a squirt of fresh lime juice from lime wedges usually provided by street vendors.

This is how a lot of Mexican food carts/trucks serve carne asada tacos.

Homemade Carne Asada Tacos

Soft corn tortillas are stuffed with tender and juicy grilled flank steak, diced onions, fresh cilantro, and squirted with lime for that extra zing.

These carne asada tacos are famous in Mexico for a reason, they’re the perfect combination of bold flavors that will keep you fueled for the day.

Don’t want to fly to Mexico every time a craving strikes? No problem! These homemade carne asada tacos are affordable, easy to make, and can be prepared in advance.

Add some heat with hot sauce or keep it cool with some guacamole and cheese. It’s your call!

Flank is a lean cut, but be sure not to trim any excess fat, as this gives carne asada tacos extra flavor.

Related: 29 Popular Mexican Cheeses You Should Try


  • Flank steak: A cut of beef from the lower chest of the cow, known for its rich beefy flavor and tender texture.
  • Olive oil: Keeps the steak moist and tender on the grill
  • 3 cloves of minced garlic: A pungent and savory addition to the marinade that complements the beefy flavor perfectly.
  • Ground cumin: A smoky and earthy spice that enhances the other flavors in the marinade.
  • Dried oregano: A fragrant and herby spice that adds depth and complexity to the marinade and pairs well with the beef.
  • Salt and pepper: Enhances the natural flavors of the steak and the other ingredients, and elevates the taste.
  • Corn tortillas (8 inch): Traditional Mexican tortillas made from corn, perfect for wrapping up the steak and other toppings.
  • Radishes: Thinly sliced and cut in half, they add a crunchy garnish to the tacos.
  • Lime: Gives a fresh and acidic flavor to the tacos and also can be squeezed over the steak before eating.
  • Optional toppings: guacamole, crumbled cheese, salsa, and hot sauce make your tacos more exciting.

Guacamole and crumbled cotija cheese make a great upgrade for homemade carnet asada tacos.

But they aren’t included in carne asada tacos, since these ingredients cost extra. They also have a short shelf life, and may require a fridge, which street cart vendors might not have.

How to Store and Refrigerate Carne Asada Tacos

To store carne asada tacos, you should first ensure that the steak has cooled down completely.

Then you can store the cooked and sliced steak, tortillas, and toppings separately in airtight containers or resealable plastic bags.

Don’t store for more than 3-4 days. You can store the cooked carne asada in the freezer for up to 1 month.

It’s important to make make sure that your storage containers are clean and dry, and the carne asada is wrapped well before storing. This will prevent cross contamination and spoilage.

How to Reheat Carne Asada Tacos

Here’s how to reheat carne asada tacos:

  • On the stove: Heat a skillet over medium heat, add the carne asada steak, and cook for a few minutes, until heated through.
  • In the oven: Preheat the oven to 350 degrees Fahrenheit, wrap the tacos in foil, and place them in the oven for about 10-15 minutes or until heated through.
  • In the microwave: Place the carne asada steak on a microwave-safe plate, cover it with a damp paper towel, and heat it in the microwave for about 1-2 minutes or until heated through.

Tip: Warm the tortillas on a skillet (without oil) before stuffing them with the re-heated meat. This will give them a more authentic texture and flavor.

More Mexican Recipes

Traditional Mexican Red Pork Tamales Recipe

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Carne Asada Taco FAQs

What is the difference between carne asada and other types of beef?

Carne asada is made with flank steak, which is a cut of beef from the lower chest of the cow. Flank steak is known for its rich beefy flavor and tender texture when properly cooked. Other types of beef, such as skirt steak or sirloin, can also be used to make carne asada.

Can I make carne asada in advance?

Yes, you can make carne asada in advance. The steak can be marinated and grilled a day ahead of time, then sliced and stored in the refrigerator until ready to use. Carne asada can also be frozen for later use.

What is a good side for carne asada tacos?

Carne asada tacos are often served with a variety of sides such as beans, rice, salsa, guacamole, Mexican-style corn on the cob (elote), or salad.

Do you cut up carne asada before or after cooking?

It is recommended to cut the steak against the grain, after it has been cooked and rested for a few minutes. This will ensure that the steak is tender and easy to chew. Some people prefer to slice the steak thinly before cooking it, this will be a personal preference.

Which tortillas are best for tacos?

In Mexico, traditionally made, handmade corn tortillas are the most preferred. These tortillas are made with only 3 ingredients which are corn, water and lime and they are considered the most authentic.

Authentic Carne Asada Tacos Recipe

5 from 1 vote
Course: MainCuisine: Mexican


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Cooking time


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  • 1.5 lbs 1.5 flank steak

  • 1/4 cup 1/4 fresh lime juice (for marinade)

  • 2 tbsp 2 olive oil (for marinade)

  • 3 cloves 3 garlic, minced (for marinade)

  • 1/2 tsp 1/2 ground cumin (for marinade)

  • 1 tsp 1 dried oregano (for marinade)

  • Salt and pepper, to taste (for marinade)

  • 16 16 corn tortillas (8 inch)

  • 2 radishes for garnish (sliced thinly and cut in half)

  • 1 lime, wedged

  • Optional toppings (guacamole, crumbled cheese, salsa, hot sauce)


  • In a large bowl, mix together the lime juice, olive oil, garlic, cumin, oregano, salt and pepper.
  • Add the flank steak to the bowl and marinate for at least 4 hours or overnight in the refrigerator.
  • Grill the steak for 3-4 minutes per side for medium-rare or longer if you prefer it more well done.
  • Remove the steak from the grill and let it rest for a few minutes before slicing it against the grain.
  • Warm up the corn tortillas on the grill or in a skillet.
  • Serve the steak on the tortillas; top with onions and cilantro. And serve with sliced radishes and lime wedges.


  • Get proper, 8 inch corn tortillas. Consider a less expensive Mexican brand.
  • Warm your tortillas on a skillet for 30 seconds per side so they are pliable.
  • Double stack your tortillas, they hold everything together in case the tacos get soggy from sauce.