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4 from 4 votes
Carne Asada Tacos on a round wooden board with cilantro, limes, grilled tortillas and onion relish scattered around.
Carne Asada Tacos
Prep Time
40 mins
Cook Time
20 mins
Marinating Time
3 hrs
Total Time
1 hr

These carne asada tacos are marinated, grilled, sliced, and served in tortillas with cojita cheese and charred onion relish. Make extra...they're addictive!

Course: Dinner
Cuisine: Mexican
Keyword: carne asada
Servings: 6 servings
Calories: 838 kcal
Carne Asada Tacos
  • 3 lbs marinated flank steak (2 - 1 1/2 lb steaks) (recipe follows)
  • 12 soft corn (or flour) tortillas (7 inch)
  • 1 1/2 cups Cojita cheese, crumbled (crumbled feta or ricotta salata could be substituted)
  • charred onion relish (recipe follows)
  • Lime wedges and chopped cilantro for serving
Marinade for Carne Asada
  • 5 cloves garlic, minced
  • 1/2 cup cilantro, stems and leaves, chopped
  • 1 medium jalapeno pepper, seeds removed, chopped
  • 1/2 cup onion, chopped
  • 1 tsp cumin
  • 2 tsp sugar
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 1/4 cup red wine vinegar
  • 1/2 cup Mexican beer
  • 1/2 cup extra-virgin olive oil
  • 2 tsp Kosher salt
  • 1 tsp freshly ground black pepper
  • Additional salt and pepper for seasoning steak before grilling
Charred Onion Relish
  • 2 large onions (I like Spanish onions), peeled and sliced into thick rounds
  • 1/3 cup extra virgin olive oil, divided
  • 1 cup cilantro, stems and leaves, coarsely chopped
  • 1/4 cup lime juice
  • Zest of one lime
  • Salt and pepper to taste
Carne Asada
  1. Combine all ingredients for marinade in a bowl and whisk well to combine.
  2. Place flank steak in a large ziploc bag and pour marinade over steak. Seal bag and turn several times until steak is well coated.

  3. Refrigerate steak a minimum of three hours or overnight.
  4. Remove steak from marinade and season liberally on both sides with salt and pepper. Grill over high heat for about 5 minutes per side.

  5. Rest the steak, covered with foil, for at least five minutes to allow the juices to redistribute before slicing.
Charred Onion Relish
  1. While you're grilling the steak, brush the onion slices with the olive oil and season with salt and pepper.
  2. Grill about 3-5 minutes per side or until slightly charred, being careful as you flip them so they don't fall through the grates. Remove to a plate.

  3. Combine charred onions, remaining olive oil, and the rest of the relish ingredients in a food processor and pulse until all ingredients are blended. I like mine with a good bit of texture like pickle relish, not very saucy or smooth.
Assemble the Tacos
  1. Slice the rested steak thinly, against the grain, to serve.

  2. Reduce the heat on the grill to medium and grill the tortillas until warmed through and charred slightly (to your liking).

  3. To serve: top each tortilla with a couple slices of steak, a sprinkling of cheese, chopped cilantro, onion relish, and a squirt of lime juice. Serve with lime wedges if desired.

Recipe Notes
  • Marinate the steak for at least 3 hours (but overnight is even better for maximum flavor).
  • Grill the steak over high heat so you get that tasty char on the outside.
  • Don't skip resting the steak before slicing. This allows the juices to redistribute and not run all over the cutting board.
  • Be careful when you turn the onion slices on the grill. I use a large flat spatula so they don't slip into the grates.
  • Don't over-process the relish, it's good with a bit of texture to it.
  • Throw the tortillas on the grill to warm through. And those grill marks!!
Nutrition Facts
Carne Asada Tacos
Amount Per Serving
Calories 838 Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 14g88%
Cholesterol 169mg56%
Sodium 1344mg58%
Potassium 1037mg30%
Carbohydrates 35g12%
Fiber 4g17%
Sugar 6g7%
Protein 58g116%
Vitamin A 455IU9%
Vitamin C 18.3mg22%
Calcium 296mg30%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.