posted July 16, 2021
Carne Asada Tacos
These Carne Asada Tacos are the perfect go-to dinner when you need to get delicious dinner on the table fast. They’re seasoned with my awesome Fiesta Rub and kept nice and simple for an easy taco that the entire family will love.
Carne Asada Tacos
Carne asada is the perfect way to make up some quick and tasty tacos. I made mine with flap steak, but you can also make them with flank steak or skirt steak. All will taste great. I say keep this recipe as easy as possible and use whatever you have on hand.
For those of you who are new to flap steak, it’s affordable meat with tons of beefy flavor. Butchers often prepare flap steak nice and thin – around 1/2″ to 1″ thick cuts, making them cook up incredibly quickly on the grill.
Another benefit of flap steak is that it’s not the most prized cut at the store. You can often get flap steak for quite a deal, making this a cheap (yet still delicious) dinner option when you’re on a budget.
Once you get the flap steak seasoned well and grill it hot and fast, you’ll find it’s juicy and tender. Chop it up and stick it in a tortilla shell, and you are in for a beefy treat.
Seasoning for Carne Asada Tacos
The key to delicious carne asada tacos begins with seasoning the steak. There are two options you can use when making this carne asada, depending on how much time you have before you need to get this steak on the grill.
- Marinade. If you want to give this steak an extreme amount of kickin’ flavor, season the steak with my Fiesta Rub and fresh lime juice and place it in a bag to marinate in the fridge for at least 4 hours. You can purchase the Fiesta Rub from my store or make your own using my recipe for Homemade Fiesta Rub.
- Season and go. For those of you who need to get dinner on the table fast, you can skip the marinade and season the steak with the avocado oil and Fiesta Rub and grill right away. As the steak is grilling, squeeze fresh lime juice on the steak to give it a bright kick.
Both techniques work great and will land you with some delicious tacos. I say try them both out to see which one you like best! You can also play around with how long the steak is in hanging out in the marinade to get the seasoning juuuust right.
How to Make Carne Asada Tacos
Now, we’ve talked about how affordable and fast carne asada tacos are, next let me walk you through how easy they are as well.
- Season. Grab some avocado oil and drizzle it on all sides of the steak. Follow up with a liberal seasoning of my Fiesta Rub. Bam. That’s it for seasoning. Less than a minute here and your meat is ready for the grill.
- Marinade (optional). If you’d like to give your meat some time to really chill in the seasoning, you can place the seasoned meat with some fresh lime juice in a gallon-sized zip-top bag and allow the meat to marinate for a few hours.
- Grill. I like to cook my flap steak on my charcoal grill, but you can cook this on whatever you have on your back porch. Preheat your grill to 450-500 degrees for direct, High heat grilling. Grill the steak for 2-3 minutes per side, or until the meat reaches an internal temperature of 130-135 degrees (for medium-rare meat).
- Chop. Remove the steak from the grill and rest for 10 minutes. Chop the steak into bite-sized pieces.
- Assemble. Grab some taco shells and fill them with carne asada and your favorite toppings. My family likes theirs with onion, fresh cilantro, lime juice, and some crumbled queso fresco.
Bam! Dinner ready in less than 15 minutes (unless you’re marinating the meat, but you know what I mean).
More Taco Recipes
Ready to put that BBQ to good use? Stick that delicious meat in a taco shell with some killer toppings for the best dinner ever! Check out these delicious taco recipes from Hey Grill Hey below!
Carne Asada Tacos Recipe
Here’s hoping these carne asada tacos make it on your meal plan this week. I can guarantee they’ll be ready in a flash and will feed a handful of hungry bellies. Don’t forget to stop back and let us know how you liked these tacos! I love hearing from you!
Carne Asada Tacos
- 2 pounds flap steak
- 2 Tablespoons avocado oil
- 2 Tablespoons Fiesta Rub (homemade version in recipe notes)
- juice of 2 limes
- 16 street taco shells (flour or corn)
- ½ cup white onion (diced)
- 1 bunch cilantro
- 2 limes (cut into wedges)
- queso fresco (optional)
- Preheat the grill. Preheat the grill. Preheat your gas or charcoal grill for High heat grilling (450-500 degrees F).
- Season the steak. Season all sides of the steak with avocado oil. Pat to evenly distribute. Next, season liberally on both sides with Fiesta Rub.
- Marinate the steak. Squeeze the lime juice over the steak and place it in a gallon-sized zip-top bag for at least 2 hours or overnight. If you are planning on grilling right away, skip this step.
- Grill. Grill the seasoned steak for 2-3 minutes per side. If you did not marinate the steak, squeeze the lime juice over the top of the steaks as they are on the grill. Remove the steak when it has reached an internal temperature of 130-135 degrees F (for medium-rare steak).
- Rest and slice. Rest the steak for 10 minutes. While the steak is resting, prepare the toppings for the carne asada tacos. Chop the steak into bite-sized pieces.
- Assemble the tacos. Place the tortillas on the grill for approximately 30 seconds per side. Remove the tortillas, and add your chopped steak and preferred toppings (I like lime juice, cilantro, diced onions, and queso fresco cheese).
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