carne asada tacos

carne asada tacos made from skirt steak with chimichurri and diced tomatoes and onions

Tired of the typical ground beef or shredded beef Tacos? How about something different – Carne Asada.


  1. If Skirt Steak is too expensive, use Flap Steak.
  2. Don’t marinate for more than an hour as the acid from the lime can start “cooking” the meat.  Needless to say, this dish can be ready in less than 1 hour depending on how long you marinate.
  3. Corn tortillas are what tacos are traditionally served with but if you prefer flour, go for it.
  4. Be creative with other fillings you use. Don’t limit yourself with tomatoes and cheese. Radish adds a great flavor to these tacos. I love some chimichurri with my steak tacos.
  5. This recipe is good for up to 20 tacos, just depending on how much you use for filling.


  • 1 small onion quartered
  • 1 bunch cilantro chopped with no stems
  • 1 1/2 Tbsp fresh lime juice, about 2 limes
  • 1 Tbsp Adobo seasoning
  • 3 Tbsp canola oil
  • 2 lbs skirt steak
  • 20 corn tortillas


Combine first 5 ingredients in a food processor and puree to create a marinade. Marinate steak in the refrigerator for 30 minutes to up to 1 hour.  Pre-heat grill to medium. Grill each side for 6 minutes, flipping every 3 minutes to prevent charring.  Remove from grill and let steak sit under a tent cover for 10 minutes before slicing.  Serve on individual tortillas.


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