These loaded tacos feature juicy, deeply charred steak tucked into warm golden corn tortillas, then topped with fresh avocado, diced onion, cilantro, tomato and a bright squeeze of lime. Carne asada tacos traditionally pair grilled beef with onion, cilantro, avocado/salsa and lime.
Ingredients
For the Steak
- 1½ lb flank steak or skirt steak
- 2 tbsp olive oil
- Juice of 1 lime
- Juice of ½ orange
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
For the Avocado Salsa
- 1 large avocado, diced
- 1 Roma tomato, finely chopped
- ¼ cup white or red onion, diced
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, finely chopped — optional
- Juice of ½ lime
- Pinch of salt
For Serving
- 8–10 small corn tortillas
- Lime wedges
- Extra cilantro
- Extra diced onion
Instructions
- Marinate the steak: Combine olive oil, lime juice, orange juice, garlic, cumin, chili powder, paprika, oregano, salt and pepper.
- Add the steak and coat thoroughly. Cover and refrigerate for 1–4 hours for maximum flavor.
- Remove the steak from the refrigerator about 20–30 minutes before cooking.
- Heat a grill, cast-iron skillet or grill pan over high heat.
- Cook the steak until beautifully browned and charred, turning once. Cooking time depends on thickness and preferred doneness.
- Transfer to a board and let the steak rest for 5–10 minutes.
- Meanwhile, combine avocado, tomato, onion, cilantro, jalapeño, lime juice and salt to make the fresh avocado salsa.
- Warm the corn tortillas until soft and lightly toasted.
- Slice the steak thinly against the grain for a more tender bite.
- Fill each tortilla with the charred steak.
- Top generously with avocado salsa, fresh onion and cilantro.
- Finish with a squeeze of fresh lime and serve immediately.
Pro Tip
For the dark, caramelized crust shown in the photo, make sure your cooking surface is very hot before adding the steak. Don’t overcrowd the pan, or the beef will steam instead of developing that beautiful char.
Nutrition Information
Approx. per 2 tacos (will vary according to steak cut, tortilla size and toppings):
- Calories: ~520 kcal
- Protein: ~34 g
- Carbohydrates: ~38 g
- Fat: ~25 g
- Fiber: ~7 g
- Sugar: ~3 g
- Sodium: ~650 mg
For comparison, a published carne-asada taco recipe lists about 480 calories, 38 g protein, 22 g fat and 32 g carbs per serving, so the exact numbers can vary considerably with tortilla and topping quantities.
Q&A
Q: Can I use another cut of beef?
A: Yes! Flank steak, skirt steak or flap steak work especially well.
Q: Can I make these tacos without a grill?
A: Absolutely. Use a very hot cast-iron skillet or grill pan.
Q: How do I keep the steak tender?
A: Avoid overcooking it, let it rest after cooking, and slice it thinly against the grain.
Q: Can I prepare the avocado salsa ahead of time?
A: It’s best made close to serving so the avocado stays fresh and bright.
Q: Can I use flour tortillas?
A: Yes, although small corn tortillas give these tacos a more traditional carne-asada style.
Q: Are these tacos spicy?
A: They can be mild or spicy. Leave out the jalapeño for a milder version or add extra chili for more heat.