Carne Asada Tacos

As you may know already, I LOVE tacos. After having tacos at taqueria I felt like I needed to try my hand at making my own. If you don’t know the place (click here) and read about my experience.  Are these the same as taqueria? Nope. They are doing special things in that kitchen and that salsa on top *drools*. But are these good, heck yes they are. This will hold me over until I make my way back there once again. You will enjoy these!


9 tacos
Carne Asada Tacos
1/4 cup olive oil
Juice of one lime
1/4 tsp of kosher salt
1/4 tsp black pepper
2 tsp minced garlic
1/4 tsp chili powder
1/4 garlic powder
1/4 cumin
1/4 paprika
1/4 dried oregano
1/4 cup soy sauce
1/4 white distilled vinegar
1 pound chopped steak
1 lb beef round for stir fry
9 corn tortillas for tacos
1/4 onion chopped
3 tbsp chopped cilantro
lime wedges for garnish

Visual Recipe

Carne Asada Tacos
I chose this steak because it’s already sliced so the work is done for you.


Carne Asada Tacos


However, I wanted them in smaller pieces so I chopped it up some more.
Carne Asada Tacos
Add vinegar, soy sauce, olive oil, juice of 1 lime, and all spices to a mixing bowl.
Carne Asada Tacos
Mix until well combined. Should smell good already.
Carne Asada Tacos
Add steak and marinade to a plastic resealable bag and sit in fridge for 5 hours or overnight if you’d like. I did 5 hours because I made mine same day. Take the steak out 30 before cooking to knock the chill off.
Carne Asada Tacos
Heat 1 tbsp of olive oil in a skillet on medium high heat.
Carne Asada Tacos
Add steak to pan and discard the rest of the marinade. Cook for 3 minutes. Heat the corn tortillas during this time according to package.
Carne Asada Tacos
I drained most of the liquid so that I can get some color on the pieces. Stir constantly and cook for 2-3 more minutes and done. 
Carne Asada Tacos
Top with chopped onion and cilantro. Garnish with lime wedges for squeezing.
Carne Asada Tacos
You can also top with your favorite salsas like this salsa verde I made (click here for recipe ) and queso fresco or cotija cheese.


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