Carne Asada Tacos

Grab your favorite light beer and make taqueria-style tacos in your own home with my Carne Asada Tacos recipe!

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Over the summer, Matt and I ventured out to 5 Rabanitos in Pilsen for dinner. You guys, it was so good. I got three tacos but the carne asada taco was my favorite, for sure.

And then I wanted more. And more. And more! We’ve gotten takeout from two or three other taquerias since then (Taqueria el Asadero on Montrose and Primo Chuki’s on Lawrence). I even (finally) jumped on to the breakfast taco game.

You guys, why have I been so late to the taqueria game? So, finally I was like, “why not make my own tacos?” And make my own tacos I did. I went with the classic carne asada tacos because marinated steak + corn tortillas = perfection.

carne asada tacos with lime wedges

Whipping up these tacos is so easy! You probably have all, or most, of the ingredients already in your fridge or pantry. Marinade, grill, and serve on a warmed corn tortilla and top with cilantro and onion. Or throw a dollop of my garlic guacamole on top. (Another fav: Warm Black Bean and Corn Salad.) Yum. Either way, you’ve got some delicious tacos served up!

I like to double this recipe and have leftover tacos for lunch the next day. Or scramble with eggs for breakfast tacos. You could even serve the carne asada atop of bed of rice, fajita veggies, and black beans for a delicious burrito bowl.

carne asada tacos with lime wedges

Carne Asada Tacos

Course Main Course
Cuisine Mexican
Keyword carne asada, tacos, taqueria
Prep Time 10 minutes
Cook Time 20 minutes
Marinade Time 30 minutes


For the marinade:

  • 1 lb flank steak
  • 1 orange juiced
  • 1 lime juiced
  • 8 oz light beer
  • 1 handful cilantro chopped
  • 3 garlic cloves minced
  • 1 tbsp salt
  • 2 tsp black pepper

The tacos:

  • 12 corn tortillas 2 tortillas per taco
  • cilantro
  • 1/2 white onion
  • 1 lime


  • In a mixing bowl, whisk together marinade ingredients. Add the steak to a large ziploc bag or shallow baking dish and coat with the marinade. Refrigerate for at least 45 minutes but up to 6 hours.
  • Heat grill over high heat. Once your grill is hot, add the steak and sear. Cook on each side for 7-10 minutes, depending on the thickness of your steak and desired doneness. (Thinner steak/less done = less time.) Remove from heat and let sit for 10 minutes.
  • While your steak is cooking, chop up onion and cilantro for your taco toppings. As you finish grilling your steak, warm up the corn tortillas on the other side of the grill for 30 seconds or so each side.
  • Slice your carne asada into bite size pieces. Double up your corn tortillas for an authentic-ish taqueria style taco loaded with all the fillings: carne asada, chopped onion, and cilantro. Squeeze a lime wedge over top for added freshness.

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