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Authentic Carne Asada Tacos Recipe with Video Guide

Marinated flank steak makes these authentic carne asada tacos absolutely irresistible. You won’t need a restaurant or a getaway to enjoy them!

What is Flank Steak?

In cooking, flank steak is cut from the beef flank primal. It is recognized by its long, visible grain and muscular fibers.

Because those fibers can be tough, flank steak benefits from either moist, slow cooking or from slicing thinly across the grain to make the meat tender.

Some butchers label flank steak as “London Broil,” while others use that term for cuts from the round. Labels can vary, so ask your butcher if you’re unsure.

Delicious authentic carne asada taco in a warm corn tortilla with guacamole, red onions and tomatoes on a plate.

Authentic Carne Asada Tacos

My husband and I honeymooned in Cabo San Lucas and fell in love with the fresh flavors there. While Cabo has changed over the years, the food—especially simple grilled meats and bright salsas—remains unforgettable. These carne asada tacos aim to capture that juicy, charred, vibrant flavor right at home.

Two delicious authentic carne asada tacos with mexican cheese, onions, steak, cilantro and guacamole on a serving plate on top of a wooden table.

We loved a few things on that trip—authentic carne asada tacos and chicken nachos stand out—but the tacos are the recipe I keep coming back to at home.

A plate of two delicious carne asada tacos with two tortillas and three slices of lime with a small white bowl of cheese on the side.

Carne Asada Taco Notes

I don’t have access to a single “official” authentic recipe, so this version is the result of testing and tweaking. The goal is a steak that’s tender, juicy, and caramelized on the outside with bold, bright flavors from the marinade. A hot grill is an essential element for developing that delicious crust.

Two easy and delicious authentic carne asada tacos on a small serving plate with a white cloth on a wooden table.

Slicing the cooked flank steak thinly against the grain keeps each bite tender. The caramelized bits along the crust add concentrated flavor—you want those when you bite into the taco.

Marinated flank steak sliced with a sliver knife on a wooden cutting board.

Tacos are also an easy way to enjoy a balanced meal. A modest 3-ounce serving of beef provides protein and important nutrients while keeping portions reasonable. Plus, tacos invite lots of fresh toppings—pico de gallo, cilantro, lime, and a touch of cheese or guacamole—so you get flavor and vegetables in every bite.

Marinated flank stake in a white casserole dish on top of a wooden table.

One more tip: warming tortillas over a hot griddle or directly on the grill enhances their texture and flavor. Fresh corn tortillas are the traditional choice and add authentic corn flavor. If you prefer flour tortillas, they work fine too—use what you like.

Four freshly charred tortillas on a serving plate on top of a wooden table.

Can You Make Carne Asada Tacos With Flour Tortillas?

Traditional carne asada tacos are served in corn tortillas, but flour tortillas are perfectly acceptable if you prefer them. Corn tortillas offer a more authentic texture and corn flavor, while flour tortillas will be softer and slightly sweeter.

Three authentic carne asada tacos with three slices of lime on a white serving platter.

Authentic Carne Asada Tacos — Recipe

Authentic Carne Asada Tacos

Marinated flank steak makes these authentic carne asada tacos the best we’ve ever had.
Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Servings: 6–8

Ingredients

  • 1 1/2–2 lbs flank steak
  • 1/3 cup apple cider vinegar
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup olive oil
  • 1 teaspoon cumin
  • 1 1/2 teaspoons fresh ground black pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 2 teaspoons fresh oregano, chopped
  • 2 teaspoons lime juice
  • 5 garlic cloves, minced

For the Tacos

  • Corn tortillas
  • Pico de gallo
  • Guacamole
  • Queso fresco
  • Chopped cilantro
  • Lime wedges

Instructions

  1. Combine the marinade ingredients (vinegar, soy sauce, olive oil, cumin, pepper, salt, chili powder, onion powder, oregano, lime juice, and garlic) in a large Ziploc bag and mix well.
  2. Add the flank steak to the bag, seal, and refrigerate to marinate for at least 30 minutes or up to overnight.
  3. Heat a grill to medium-high. Place the steak on the grill and reduce heat to medium.
  4. Cook for about 6 minutes, flip, and cook another 5–8 minutes. Because flank steak is lean, aim for medium doneness to keep it juicy rather than well done.
  5. Remove the steak from the grill, transfer to a cutting board, and tent with foil for 6–10 minutes to rest.
  6. Slice the steak thinly across the grain and serve on a platter so guests can build their own tacos.
  7. Meanwhile, warm the corn tortillas on a griddle or hot pan until they’re slightly charred and pliable.
  8. Assemble tacos with sliced steak, pico de gallo, guacamole, queso fresco, chopped cilantro, and a squeeze of lime.

Recipe Notes

Queso fresco is a mild, crumbly cheese that pairs well with Mexican flavors. Fresh corn tortillas are best when warmed on a hot surface; if you can’t find fresh ones, warm store-bought tortillas before serving. Store any leftovers refrigerated.

Nutrition

Nutrition estimates are approximate.

photo collage - Marinated flank steak authentic carne asada tacos on serving plate.

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