Try these Mexican-inspired street tacos the next time a taco craving hits! Carne Asada Tacos are made with marinated flank steak, grilled until done, cut and dropped into tortillas topped with your favourite taco toppers!
What is Carne Asada
What might surprise you is the actual term carne asada translates to marinated and grilled steak. I learned many things about Mexican food during all my visits to see my Uncle in San Diego.
When grilling this flank steak, always start by grilling over high heat to get a good sear on the outside. A task easier achieved on a charcoal grill versus a propane grill.
Why Flank Steak
Flank steak is easier to find in Canada. Sure you can purchase hanger steak or a skirt steak but you will be hard pressed to find it in your grocery store meat department display case. Calling your butcher and pre-ordering is the most common way to track down cuts like this if not readily available.
Flank steak is quite lean, however it lends itself perfectly to being marinated. Salt is very important in the marinade as it helps to break down the muscle protein. Citrus such as lime juice, a very common ingredient in carne asada, will tenderize tougher connective tissue. The end result becomes a very tender steak!
Carne Asada Taco Ingredients
- The Beef: Flank steak is easy to find and work with but hanger or skirt steak is another great choice.
- Tortillas: While corn is traditional, you can also use flour tortillas.
- Onion: White onion diced small is best for tacos. Use red onion or yellow to replace white.
- Jalapenos: We prefer fresh but pickled will work.
- Cilantro: Lovely flavour and colour. Not a fan, use flat leaf parsley or omit.
- Mango and Pineapple Salsa: A simple recipe for fresh salsa below.
- Lime: Always fresh if available.
Taco Topper Ideas
This really depends on if you want to go more traditional and authentic or lean towards what many of us grew up with?! If you are leaning towards what we grew up with, the basic toppings include diced tomatoes, chopped lettuce, shredded cheese.
- Cheese: Mexican cheese includes cotija or queso fresco.
- Optional: sliced avocado or thinly sliced radish
- Salsa: pico de gallo, guacamole or your favourite jarred salsa
Not a taco fan? Most definitely enjoy this steak with your favourite side or salad!
Simple Mango and Pineapple Salsa
Peel and chop one mango, add 1 cup fresh cut pineapple, toss in a bowl. Mix in 1 tbsp fresh chopped cilantro, add a little of the diced white onion, and some diced jalapeno to taste. Toss in a sprinkle of salt and good squeeze of lime juice. Set aside until ready to use.
Love tacos? Here’s a few more you should try!
- Salmon Tacos
- Instant Pot Chicken Tacos
- Lentil, Squash and Black Bean Tacos
- Pork Carnitas
- Chicken Tostadas
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 1/3 cup olive oil
- 1/3 cup lime juice
- 1/3 cup red wine vinegar
- 1 tsp sugar
- 1/2 cup cilantro chopped
- 1 tbsp kosher or corse salt
- 1 tsp pepper
- 1-2 lb flank steak
- In a measuring cup or bowl, whisk together olive oil through pepper. Pour into bowl or plastic zip up bag.
- Add steak and massage to work the marinade in. Zip up plastic bag or put plastic wrap on top of the bowl and store in refridgerator.
- Marinade for a minimum of 4-5 hours or overnight.
- Remove steak from marinade and pat dry. Disgard marinade.
- Start off by heating your grill to the highest it will go.
- Transfer steak to cutting board, cover with foil, let rest for up to ten minutes.
- Slice thin and place on platter.
- Serve with warmed tortillas, mango & pineapple salsa, fresh sliced jalapenos, cilantro, diced white onion and fresh lime.