Grilled Carne Asada Tacos
If you’re craving authentic Mexican street food flavor without the trip across the border, these Grilled Carne Asada Tacos bring the taste of a bustling taco stand straight to your backyard. They’re simple, juicy, full of flavor, and endlessly customizable. The secret? A zesty marinade and a super-fresh homemade pico de gallo.
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Why You’ll Love These Tacos
We’ve all had a taco night that just didn’t hit right—dry meat, bland toppings, and store-bought salsa. But these tacos are a whole different story. The beef is bathed in a citrusy marinade that tenderizes while infusing deep flavor. A quick sear on the grill gives you juicy steak with smoky charred edges. Add a scoop of homemade pico de gallo, and you’ve got a flavor-packed taco that feels gourmet without the hassle.
This recipe was adapted from Kelley Cleary Coffeen’s “200 Easy Mexican Recipes” and it’s one we return to every summer. It’s a backyard favorite that feels festive enough for Cinco de Mayo or any taco Tuesday with friends and family.
Ingredients You’ll Need
For the Carne Asada Marinade
- Juice of 3 lemons – adds brightness and tenderizes the meat
- 3 garlic cloves, minced – bold flavor
- ½ cup pickled jalapeños, drained – spicy and tangy
- ½ cup teriyaki sauce – umami and sweetness
- 1 tbsp minced red bell pepper – color and a hint of crunch
- 1 tbsp granulated sugar – balances acidity
- 2 tsp kosher salt – brings all the flavors together
- 1½ lb skirt or minute steak – thin cut, perfect for grilling
- 12 corn or flour tortillas – warmed for serving
For the Fresh Pico de Gallo
- 4 tomatoes, diced
- 4 green onions, chopped
- 3 jalapeños, minced (remove seeds for less heat)
- 2 serrano peppers, minced (optional for extra heat)
- 1 onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- Juice of 2 limes
- Salt to taste
How to Make Grilled Carne Asada Tacos
Step 1: Marinate the Steak
In a large bowl, whisk together the lemon juice, garlic, jalapeños, teriyaki sauce, bell pepper, sugar, and salt until the sugar and salt dissolve. Place the steak in a zip-top bag and pour in the marinade. Seal the bag, squeeze out excess air, and massage the marinade into the meat. Refrigerate for at least 2 hours, or up to 6 hours for deeper flavor.
Step 2: Grill to Perfection
Preheat your grill to medium heat and lightly oil the grates. Remove the steak from the marinade and let any excess drip off. Grill the steak for about 4 to 5 minutes per side, depending on thickness, until medium-rare to medium. Let the steak rest for 8–10 minutes to retain juices, then slice thinly across the grain into bite-sized pieces.
Step 3: Make the Pico de Gallo
In a bowl, combine all the pico de gallo ingredients except salt. Cover and chill for at least 1 hour and up to 24 hours. Just before serving, season with salt to taste.
Step 4: Assemble and Serve
Warm the tortillas in a dry skillet or directly over a gas flame. Fill each tortilla with a handful of sliced steak and a spoonful of pico de gallo. Serve immediately with lime wedges and your favorite hot sauce if desired.
Expert Tips
- Make it ahead: The steak can be marinated and the pico prepped the night before for stress-free entertaining.
- No grill? Use a cast iron skillet on the stovetop. Get it smoking hot to mimic the grill sear.
- Low heat tolerance? Swap one or both serranos for extra tomatoes or mild banana peppers.
Frequently Asked Questions
Can I use a different cut of beef?
Yes, flank steak or flat iron steak work well too. Just slice against the grain after cooking for tenderness.
What sides go well with these tacos?
Try Mexican rice, refried beans, grilled corn, or a simple avocado salad.
Can I freeze the leftovers?
The steak can be frozen after grilling and slicing. Store in an airtight bag for up to 2 months. Pico de gallo is best fresh.
Craving more taco night magic? Try our Copycat Taco Bell Red Sauce, and Copycat Taco Bell Bean Burritos.
Grilled Carne Asada Tacos
Savor the essence of Mexico with our Grilled Carne Asada Tacos – a symphony of marinated meat, homemade pico de gallo, and taco perfection! #MexicanCuisine #TacoLovers
Ingredients
Marinade:
- Juice of 3 lemons
- 3 cloves garlic, minced
- 1⁄2 cup (125 mL) drained sliced pickled jalapeño peppers
- 1⁄2 cup (125 mL) teriyaki sauce
- 1 tablespoon (15mL) minced red bell pepper
- 1 tablespoon (15mL) granulated sugar
- 2 teaspoons (10mL) kosher salt
- 1 ½ pounds (750g) beef skirt or minute steak (see Tip)
- 12 6- to 8-inch (15 to 20 cm) flour or corn tortillas
Pico de Gallo:
- 4 tomatoes, seeded and diced
- 4 green onions, greens parts only, minced
- 3 jalapeño peppers, seeded and minced
- 2 serrano chile peppers, seeded and minced
- 1 onion, finely chopped
- 2 tablespoons minced fresh cilantro
- Juice of 2 limes
- Kosher salt to taste
Instructions
Marinate:
- In a medium bowl, combine lemon juice, garlic, jalapeños, teriyaki sauce, red bell pepper, sugar, and salt until sugar and salt dissolve.
- Place meat in a large resealable plastic bag, add the marinade, and seal. Massage marinade into the meat.
- Refrigerate for at least 2 hours, or up to 6 hours.
Grill:
- Preheat a greased barbecue grill to medium.
- Remove meat from the marinade, discarding the marinade.
- Grill the meat for 4 to 5 minutes per side for medium-rare.
- Remove from the grill and let it rest for 8 to 10 minutes.
- Carve meat across the grain into thin slices, then cut into bite-size pieces.
Pico de Gallo:
- In a large bowl, combine tomatoes, green onions, jalapeños, serrano chiles, onion, and cilantro.
- Add lime juice and mix well.
- Transfer to an airtight container, refrigerate for at least 1 hour, or up to 24 hours, stirring occasionally.
- Add salt to taste just before serving.
Serve:
- Skillet warm tortillas.
- Divide meat equally among tortillas and top with Pico de Gallo.
- Fold tortillas in half. Serve with sliced lime.
Notes
- Opt for skirt steak or minute steak due to their thin cut and quick cooking time.
- Experiment with adding homemade taco seasoning to enhance the flavor profile.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 144Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 210mgCarbohydrates: 21gFiber: 4gSugar: 9gProtein: 7g
The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Did you make these tacos? Leave a comment and rating below , and don’t forget to pin or share this recipe to spread the taco love!
Recipe adapted from “200 Easy Mexican Recipes” by Kelley Cleary Coffeen © 2013 Robert Rose Inc. Visit www.robertrose.ca.