Name: Crispy Carne Asada Tacos Recipe
Prep time: 2 h 10 min
Cook time: 20 min
Total time: 2 h 30 min
Cuisine: Mexican
Ingredients: 1 jalapeño pepper seeded and minced; 4 cloves garlic, minced (about 2 teaspoons); 1/2 cup chopped cilantro; 1/3 cup olive oil; Juice of 1 orange (about 1/4 cup); Juice of 1 lime (about 2 tablespoons); 2 tablespoons white wine vinegar; 2 teaspoons chili powder; 1 teaspoon kosher salt plus more for grilling; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon ancho chili powder; 1/4 teaspoon freshly ground black pepper plus more for grilling; 2 pounds flank steak or skirt steak, excess fat removed; 16 corn tortillas, warmed (or flour tortillas); 1/2 medium onion, finely diced; 1/2 cup chopped cilantro; 1 cup crumbled cotija cheese; Lime wedges, for serving; Optional toppings: guacamole, pico de gallo, toasted red chile salsa

If you’re craving a burst of bold flavors wrapped in a warm tortilla, you’ve got to try this Crispy Carne Asada Tacos Recipe. It’s all about juicy, marinated steak with that perfect crispy bite, topped with fresh, vibrant ingredients — pure taco bliss!

The image shows five yellow corn tortillas on a large white plate with small brown speckles, each topped with three layers: a base of mashed green guacamole with a chunky texture, scattered pieces of grilled steak cut into small cubes with a brown outer edge and pink center, and a sprinkling of white diced onions and fresh green cilantro leaves. There are also several lime wedges on the plate, adding a bright green accent. A small white bowl filled with more mashed guacamole sits on the plate with a silver spoon inside it. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Carne Asada Tacos Recipe
Top Tip
How to Serve Crispy Carne Asada Tacos Recipe
Make Ahead and Storage
Frequently Asked Questions:
Crispy Carne Asada Tacos Recipe

Why You'll Love This Recipe

I couldn’t wait to share this recipe with you because it’s the kind of taco that feels like a celebration any day of the week. Whether you’re grilling out with friends or just want an easy weeknight dinner that doesn’t skimp on flavor, it’s a total winner.

Authentic Flavor: The marinade combines citrus, spices, and jalapeño for that classic Mexican street taco taste.
Perfectly Crispy Steak: Grilling the skirt or flank steak just right gives you that irresistible crispy edge.
Fresh Toppings: Diced onions, cilantro, and cotija cheese add pops of texture and brightness.
Simple to Make: With a few fresh ingredients and 2 hours to marinate, dinner practically makes itself.

Ingredients & Why They Work

When hunting for ingredients, look for the freshest cilantro and firm flank or skirt steak for the best results. I like to use fresh jalapeños and real orange juice to keep the marinade vibrant and bright — it really makes the flavors pop!

Flat lay of a whole fresh jalapeño pepper, several peeled garlic cloves, a small bunch of bright green cilantro sprigs, a small white ceramic bowl with golden olive oil, a small white ceramic bowl filled with freshly squeezed orange juice, a small white ceramic bowl with fresh lime juice, a small white ceramic bowl holding clear white wine vinegar, a small heap of reddish chili powder, a small pile of coarse kosher salt crystals, a small mound of ground cumin powder, a small pile of dried oregano leaves, a small heap of deep red ancho chili powder, a small white ceramic bowl with freshly ground black pepper, a raw flank steak with trimmed excess fat, a stack of fresh yellow corn tortillas, a small white ceramic bowl of finely diced white onion, a small white ceramic bowl of chopped fresh cilantro leaves, a small white ceramic bowl with crumbled white cotija cheese, and several fresh lime wedges arranged artfully, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Jalapeño pepper: Adds just the right kick of heat with fresh brightness.
Garlic: For that deep, savory backbone in the marinade.
Cilantro: Both in the marinade and as a topping, cilantro is essential for that authentic taste.
Olive oil: Helps coat the steak, keeping it juicy and contributing to a nice sear.
Orange and lime juice: Provide acidity to tenderize the meat while adding citrus zing.
White wine vinegar: Adds a subtle tang to brighten the whole marinade.
Chili powder, cumin, oregano, ancho chili powder: A flavorful spice blend that brings depth and warmth.
Kosher salt and black pepper: Season the steak for that perfect balance of saltiness and peppery bite.
Flank steak or skirt steak: Thin, flavorful cuts that absorb marinade well and grill beautifully.
Corn tortillas: The traditional base for these tacos; warm and pliable for folding loaded steak bites.
Onion: Adds crunch and sharpness to cut through the richness.
Cotija cheese: Crumbled on top for a salty, creamy finish.
Lime wedges: For that final fresh squeeze that wakes up every bite.
Optional toppings (guacamole, pico de gallo, toasted red chile salsa): Customize these tacos to your taste with extra layers of freshness or spice!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Crispy Carne Asada Tacos Recipe is how versatile it can be. Whether you want to spice things up, keep it authentic, or make it fit your dietary needs, there’s plenty of room to make these tacos your own delicious creation.

Variation: For a smoky twist, try grilling the jalapeño lightly before mincing and adding it to the marinade. It adds a subtle charred heat that elevates the flavor profile wonderfully.
Gluten-Free Option: Stick with traditional corn tortillas to keep this meal naturally gluten free—perfect for that authentic Mexican street taco experience.
Seasonal Twist: In warmer months, add fresh mango or pineapple salsa as an optional topping to bring a bright, fruity balance to the savory carne asada.
Meat Substitute: If flank or skirt steak isn’t available, flank can be swapped with sirloin flap meat, which grills just as beautifully and absorbs the marinade well.

Step-by-Step: How I Make Crispy Carne Asada Tacos Recipe

Three tacos are placed side by side on a dark gray plate lined with white paper, all on a white marbled surface. Each taco has three layers: the bottom layer is a warm yellow corn tortilla with a soft, slightly rough texture; the middle layer is a creamy green guacamole spread evenly across; the top layer shows small chunks of grilled beef that are dark brown with a bit of pink inside, sprinkled with finely chopped white onions and green cilantro leaves, and small bits of white cheese. A wedge of bright green lime sits behind the tacos on the plate. A white bowl filled with green chopped cilantro is partly visible in the upper left corner. The photo is taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Flavorful Marinade

Start by combining the minced jalapeño, garlic, and chopped cilantro with olive oil, fresh citrus juices from the orange and lime, and white wine vinegar. Then add in the chili powder, kosher salt, cumin, oregano, ancho chili powder, and freshly ground black pepper. Whisk everything well in a medium bowl until you get a vibrant and aromatic blend that smells like a fiesta in a bowl — this marinade is the heart and soul of your Crispy Carne Asada Tacos!

Step 2: Marinate the Steak for Those Tender, Flavorful Bites

Place your flank or skirt steak in a large baking dish or a gallon-sized ziplock bag. Pour that bright marinade all over the steak, turning it several times so every inch gets coated. Pop it in the fridge for 2 to 4 hours. Don’t go beyond 8 hours, as the acids in the citrus can start to break down the meat too much and lead to a mushy texture — we want tender, not mushy!

Step 3: Prep the Steak for Grilling Perfection

When it’s time to cook, remove the steak from the marinade and discard any leftover liquid. Pat the steak dry carefully with paper towels — this helps get that ideal crispy sear. Drizzle lightly with olive oil on both sides and season generously with coarse salt and freshly ground black pepper. This step is key to developing that beautiful crust that makes these tacos so crave-worthy.

Step 4: Grill Like a Pro

Preheat your grill or grill pan to medium-high heat, aiming for 400–450°F. Grill the steak with the lid closed for 4 to 8 minutes per side. If you’re using skirt steak, it’ll cook closer to 4 minutes per side, while flank steak needs a bit longer, about 6 to 8 minutes, depending on thickness. Watch for that gorgeous char and sizzling sound — it’s the soundtrack of deliciousness in the making!

Step 5: Rest and Slice to Perfection

Once the steak is grilled, let it rest for 5 minutes. This rest lets the juices redistribute so every bite is juicy and tender. Slice the steak into bite-sized chunks that are perfect for loading onto tortillas. These pieces will deliver maximum flavor and texture in every mouthful.

Step 6: Assemble Your Crispy Carne Asada Tacos

Warm your corn tortillas until they’re soft and pliable. Spoon a generous amount of the grilled carne asada onto each tortilla, then top with diced onions, freshly chopped cilantro, and crumbled cotija cheese. Don’t forget a bright squeeze of lime juice — it wakes up all those flavors with a burst of freshness!

Step 7: Customize With Your Favorite Toppings

This is where you make it truly yours. Add guacamole for creamy richness, pico de gallo for a fresh zing, or toasted red chile salsa for a smoky kick. Each topping brings its own magic to this classic Crispy Carne Asada Tacos Recipe.

Top Tip

These tips come from plenty of taco nights and grilling sessions — small tricks that really elevate your Crispy Carne Asada Tacos Recipe to that next level of deliciousness.

Marinate Just Right: I’ve learned not to marinate for more than 4 hours when possible, even though the recipe allows up to 8. This keeps the steak tender without getting mushy from the acids.
Pat Steak Dry: Patting the steak dry before grilling ensures you get that crave-worthy crispy crust rather than steaming the meat.
Keep Tortillas Warm: Wrapping warm tortillas in a clean kitchen towel inside a large zip-top bag is a simple way I keep them soft and pliable for serving.
Avoid Overcrowding the Grill: Giving the steak room on the grill helps develop those beautiful sear marks and smoky flavor without steaming.

How to Serve Crispy Carne Asada Tacos Recipe

A grilled steak is shown on a wooden cutting board with clear grill marks on its dark brown surface. The steak is sliced into several long pieces on the left side, revealing a pink center indicating it is cooked medium. To the right, many small cubes of steak are neatly arranged next to a large knife with a wooden handle. The scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Keep it fresh and flavorful with classic garnishes like diced onions and chopped cilantro. A generous sprinkle of crumbled cotija cheese adds just the right salty tang. Don’t forget a bright squeeze of lime juice on top to brighten every bite. For extra flair, try adding guacamole, pico de gallo, or a smoky toasted red chile salsa — each brings its own punch of flavor.

Side Dishes

Serve your tacos alongside traditional Mexican sides such as refried beans, Mexican rice, or a crisp jicama slaw. A fresh avocado salad or grilled street corn (elote) also pairs beautifully and adds texture and balance to the meal.

Make Ahead and Storage

Storing Leftovers

Place any leftover carne asada in an airtight container and refrigerate. It will keep well for up to 3 days, making it perfect for quick weekday meals or snacks.

Freezing

If you want to store the carne asada longer, freeze the cooked steak chunks in a freezer-safe bag or container for up to 2 months. Be sure to flatten the bag to save space and thaw in the fridge overnight before reheating.

Reheating

Warm leftovers gently in a skillet over medium heat to maintain juiciness and a bit of crispiness. Avoid microwaving when possible, as it can dry out the steak. Reheat tortillas separately by wrapping them in foil in a 300°F oven for about 10 minutes or placing them in a hot skillet for a few seconds each side.