Carne Asada Tacos Recipe

It doesn’t have to be a holiday to make these Carne Asada Tacos hit your plate. But Cinco de Mayo’s around the corner, and a taco kit just won’t cut it this year. Grill up some marinated flank steak and corn on the cob for a slight twist on this traditional Mexican summer dish.


12 hrs 15 mins


20 mins




Carne Asada Marinade

  • 1/2 cup cilantro paste
  • 1/4 cup jalapeño paste
  • 1/3 cup olive oil
  • 1/4 cup reduced sodium soy sauce
  • 1/2 cup orange juice
  • Juice of 1 lime
  • 6 cloves garlic, minced
  • 1 Tbsp ground cumin
  • Kosher salt and freshly ground black pepper, to taste


Carne Asada Tacos

  • 4 corn cobs, husked
  • Canola oil, for brushing corn
  • 2 Tbsp butter, melted
  • 1/2 tsp garlic powder
  • 1/4 tsp chipotle chili powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp oregano
  • Salt, to taste
  • Pepper, to taste
  • 1/2 lime, zested
  • ~1.5 lbs flank steak
  • Fajita size flour tortillas
  • Fresh salsa or pico de gallo
  • Queso fresco, for topping
  • Lime wedges, for topping

Carne Asada Tacos in a taco holder with a bunch of fresh cilantro and an orange in the background

Carne Asada Tacos

Carne Asada Marinade

  1. Combine all ingredients for marinade into a bowl or gallon-sized ziploc. Using a meat tenderizer, pound steak to a uniform evenness. Place steak in marinade and make sure it is well-coated. Refrigerate for at least 12 hours (24 hours is best).


Carne Asada Tacos

  1. Remove steak from refrigerator and allow to sit at room temperature for 20 minutes.
  2. Preheat Char-Broil Performance Series Grill & Griddle to medium-high heat.
  3. Brush corn cobs evenly with canola oil. Grill for 10-12 minutes, turning every 2-3 minutes, or until corn is tender and reaches desired char. Remove from grill and let cool until able to be handled.
  4. Remove kernels from cob and set aside. In a medium bowl, add butter, garlic powder, chipotle chili powder, smoked paprika, oregano, salt, pepper, and lime zest. Add corn kernels. Toss until corn is evenly coated. Set aside.
  5. Remove steak from marinade and place on grill. Cook for 4-5 minutes each side, or until desired internal temperature. Remove steak from grill and allow to rest for 5 minutes. Slice steak into quarters, then cut thin slices against the grain.
  6. While steak is resting, slightly char tortillas on grill on both sides (about 30-60 seconds per side, depending on grill heat). Remove from grill and set aside.
  7. To build tacos: on a flour tortilla, layer steak, corn, pico de gallo, queso fresco, and cilantro then finish with a squirt of fresh lime juice. Enjoy!

Carne Asada Tacos



American Pale Ale

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