Grilled Carne Asada Tacos with Cilantro-Lime Marinade

These carne asada tacos start with a bright cilantro-lime marinade that gives flank steak deep, tangy flavor and a serious char on the grill. The citrus tenderizes the meat while a touch of orange juice helps it caramelize beautifully.

Tucked into warm corn tortillas with nothing more than onion, cilantro, and a squeeze of lime, they taste clean, fresh, and exactly like a summer cookout. No heavy toppings needed.

Why These Carne Asada Tacos Work

The marinade does the heavy lifting. Soy sauce adds savory depth, fresh lime juice brightens everything up, and a little orange juice encourages a sticky, charred crust. After a quick rest, the steak slices up tender and full of flavor.

I keep coming back to this version because it hits every note. Smoky char from the grill, tangy citrus up front, and just enough salt to make the beef sing. The simple toppings keep the focus on the meat, so every bite stays balanced.

Ingredients

• 1.5 lbs flank steak: look for a piece with even thickness so it cooks uniformly
• 1/4 cup fresh lime juice: from about 2 limes
• 2 tbsp fresh orange juice: helps with caramelization and tenderizing
• 2 tbsp soy sauce: use tamari for a gluten-free option
• 2 tbsp olive oil: plus more for oiling the grill
• 3 cloves garlic, minced
• 1/4 cup finely chopped cilantro: plus more for serving
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 8 to 10 small corn tortillas
• 1 small white onion, finely diced
• 1 to 2 limes, cut into wedges

Variations and Substitutions

• Swap the protein: Skirt steak or hanger steak both work well. Flank is my go-to for its consistent thickness and clean beef flavor, but skirt brings a little more chew. Even boneless chicken thighs will take the marinade nicely; grill them 5 to 6 minutes per side.
• Switch up the herbs: If cilantro is not your thing, use chopped flat-leaf parsley or a mix of parsley and fresh oregano. The flavor changes but stays fresh.
• Add some heat: Stir a minced chipotle pepper in adobo or a pinch of cayenne into the marinade. You can also top the finished tacos with sliced jalapeño or a drizzle of hot sauce.
• Make it gluten-free: Use tamari in place of soy sauce and confirm your corn tortillas are certified gluten-free.

If you’re in the mood for seafood, the chipotle shrimp tacos are a great next move.

How to Make Carne Asada Tacos

Step 1: Marinate the Steak

In a bowl, whisk together the 1/4 cup lime juice, 2 tbsp orange juice, 2 tbsp soy sauce, 2 tbsp olive oil, minced garlic, 1/4 cup cilantro, cumin, salt, and pepper. Place the 1.5 lbs flank steak in a shallow dish and pour the marinade over it, turning to coat. Cover and refrigerate for at least 1 hour, or up to 4 hours.

The citrus and soy work together to both season and tenderize the meat. You’ll notice the color of the steak deepening as it marinates, a good sign it’s absorbing all that flavor.

Step 2: Grill the Steak

Preheat your grill or a grill pan over high heat, around 450°F to 500°F. Remove the steak from the marinade, let the excess drip off, and pat it completely dry with paper towels. Lightly oil the grates, then place the steak on the hot grill. Cook for about 4 to 5 minutes per side for medium-rare, or until the internal temperature reads 130°F to 135°F.

Deep char marks will form and the edges will start to crisp. A little char is exactly what you’re after here, it brings out the smoky, savory notes from the marinade without tasting burnt.

Step 3: Rest and Slice the Steak

Transfer the steak to a cutting board and let it rest for 5 to 10 minutes. This keeps the juices locked in rather than running out onto the board.

Slice the steak thinly against the grain. Look for the long muscle fibers and cut perpendicular to them for the most tender bite. Aim for slices about 1/4 inch thick so they fit neatly into the tortillas.

Step 4: Warm the Tortillas

While the steak rests, warm the corn tortillas. Heat a dry skillet over medium heat and toast each tortilla for about 30 seconds per side, until pliable and lightly spotted with brown.

Keep the warm tortillas wrapped in a clean kitchen towel so they stay soft and steamy right until you serve.

Step 5: Assemble the Tacos

Lay the warm tortillas flat and pile a few slices of steak onto each one. Top with the diced onion, chopped cilantro, and a generous squeeze of fresh lime juice.

Serve immediately while the meat is still warm and the tortillas are soft. The tacos should look bright and fragrant, with the charred steak front and center.

Tips for the Best Carne Asada Tacos

• Pull the steak from the fridge about 20 minutes before grilling so it cooks more evenly. A cold center can leave you with an over-charred outside and a raw middle.
• Don’t let the steak marinate past 4 hours. After that the acid can start breaking down the meat too far and you’ll lose that nice, firm texture.
• Keep a meat thermometer handy. Flank steak goes from perfectly tender to dry faster than you think, especially past medium. Pull it at 130°F for medium-rare and let the rest carry it a few degrees higher.
• If you’re cooking over charcoal, toss a handful of soaked wood chips on the coals right before the steak goes on. That extra hit of smoke pushes the flavor even closer to true taqueria style.

Grill times for flank steak:

Storing Leftover Carne Asada

• Refrigerate: Sliced steak keeps well in an airtight container for up to 3 days.
• Reheating: Warm it gently in a skillet with a splash of water or broth to keep the meat moist. A quick flash in a hot dry pan also revives some of the crisp edges.
• Serve Cold: Cold sliced steak makes a great topping for a chopped salad or grain bowl.

What to Serve With Carne Asada Tacos

A side of Mexican street corn brings creamy, tangy, and smoky layers that play against the citrusy beef. Simple black beans with a little garlic and cumin add heft without stealing the spotlight. For something fresh and crunchy, a quick cabbage slaw with lime and salt keeps the plate light and bright.

Frequently Asked Questions

Can I cook this indoors if I don’t have a grill?

You absolutely can. A cast iron skillet or grill pan over high heat works great. Just work in batches if your pan is small and crack a window, because there will be smoke.

What’s the best way to warm tortillas for a crowd?

Warm them as you normally would in a dry skillet, then stack them in a foil packet and hold in a 200°F oven. The foil traps steam and keeps them soft until everyone grabs one.

Is this recipe gluten-free?

Yes, as long as you use tamari instead of soy sauce and confirm your corn tortillas are labeled gluten-free. The rest of the ingredients are naturally gluten-free.

Do I need to use fresh citrus juice?

Fresh juice makes a real difference here. Bottled lime and orange juice taste flat and lack the enzymes that help tenderize the meat. It’s worth the two minutes to squeeze your own.

Carne Asada Tacos Recipe

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 354

Ingredients Method Notes

Ingredients

  

• 1.5 lbs flank steak
• 1/4 cup fresh lime juice
• 2 tbsp fresh orange juice
• 2 tbsp soy sauce
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup finely chopped cilantro
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 8 to 10 small corn tortillas
• 1 small white onion, finely diced
• 1 to 2 limes, cut into wedges

Method

 

1. Whisk together the lime juice, orange juice, soy sauce, olive oil, garlic, 1/4 cup cilantro, cumin, salt, and pepper. Place the flank steak in a dish, pour the marinade over it, and turn to coat. Cover and refrigerate for 1 to 4 hours.
2. Preheat a grill or grill pan to high heat (450°F to 500°F). Remove the steak from the marinade, pat it dry, and lightly oil the grates. Grill for 4 to 5 minutes per side for medium-rare, or until the internal temperature reaches 130°F to 135°F.
3. Let the steak rest on a cutting board for 5 to 10 minutes, then slice thinly against the grain.
4. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, until pliable and lightly spotted.
5. Fill the warm tortillas with steak slices and top with diced onion, chopped cilantro, and a squeeze of lime. Serve right away.

Notes

Marinating time is not included in the prep. Plan for at least 1 hour, or up to 4 hours, for the best flavor. If using a cast iron skillet indoors, cook over high heat and be ready for some smoke. Letting the meat rest is the key to keeping the slices juicy.