Grilled Carne Asada Tacos

Grilled Carne Asada Tacos

20 mins
15 mins
10 mins

Our Carne Asada Tacos pay tribute to a Mexican tradition dating back to the 1500’s. Spanish for grilled meat, carne asada is sliced, skirt steak flavored with lime marinade and grilled on sizzling hot grates. We dialed up the heat on these tacos with ancho chili powder and topped them with diced onions, tomatoes and a drizzle of fresh cilantro sauce. Great on its own and with rice and beans, carne asada is most often served on corn tortillas as a filling in Mexican street tacos.


For the Carne Asada

  • 1 (2-pound) flank steak
  • kosher salt and black pepper to taste

For the Marinade

  • 2 green onions chopped
  • 1 tablespoon grated lime zest
  • 2 teaspoons ancho chili powder
  • 2 tablespoons lime juice

For the Tacos

  • 1 onion chopped
  • 1 tomato diced
  • 16 corn tortillas

For the Cilantro Sauce

  • 1 cup chopped cilantro
  • 1 teaspoon chili flakes
  • 1/2 teaspoon salt
  • 2 tablespoons lime juice
  • 1/4 cup olive oil


Step 1 Of 8
Preheat your grill to 450°F.
Season flank steak on both sides with salt and pepper.
Place the steak onto hot grill grates and cook until the internal temperature reaches 145°F on an <a href="">instant-read thermometer</a>, 3 to 5 minutes per side.
Meanwhile, combine green onions, lime zest, ancho powder and lime juice in a baking dish.
Transfer the grilled flank steak to the baking dish on top of the marinade. Let it rest for 15 minutes, flipping the meat halfway through.
In a medium-size bowl, combine cilantro, chili flakes, salt, lime juice and olive oil. Set aside.
Cut the flank steak across the grain into 1/4-inch-thick slices.
Assemble the tacos onto warm corn tortillas with flank steak, onions, tomatoes and a drizzle of cilantro sauce.
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