Tacos de Carne Asada (Grilled Steak Tacos)
Charred, citrusy skirt steak chopped small and piled into warm corn tortillas with fresh pico de gallo.
Made with Fresh pico de gallo and Corn tortillas from masa harina and Carne asada marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min plus marinating
- LevelEasy
- Costabout £3.81 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the steak in a shallow dish and pour over the carne asada marinade (see the base recipe). Turn to coat, cover and chill for at least 2 hours or overnight. Keep it in the fridge the whole time.
- 2
Take the steak out 20 minutes before cooking and wipe off the excess marinade with kitchen paper. Throw away any marinade left in the dish, because it has touched raw meat.
- 3
Heat a griddle or heavy frying pan over a very high heat until smoking. Rub the spring onions with the oil and char them for 2 minutes, turning, until blackened in spots. Set aside.
2 min - 4
Cook the steak for 3 to 4 minutes on each side for medium, until deeply charred outside and just pink in the middle.
7 min - 5
Rest the steak on a board for 5 minutes, then slice across the grain and chop into small pieces. Sprinkle with the salt.
5 min - 6
Warm the corn tortillas one at a time in a dry pan for 30 seconds on each side until soft and flecked with brown. Wrap in a clean tea towel to keep warm.
1 min - 7
Pile the steak into the tortillas, top with your ready made pico de gallo (see the base recipe) and the charred spring onions, and serve with lime wedges.
Tips
- Cut the steak across the grain after resting. Skirt is chewy if sliced the wrong way.
- Do not crowd the pan. A very hot, dry surface gives the charred edges that make carne asada taste right.
- Double up the tortillas, as taquerias do, if you want sturdier tacos that will not tear under the steak and juices.
Storing and freezing
Cooked steak keeps in the fridge for up to 3 days in a covered container. Reheat quickly in a hot pan until steaming hot all the way through. Assemble the tacos fresh each time.
Questions
Which cut of steak is best for carne asada?
Skirt steak is the classic choice for its flavour and loose grain. Flank steak works well too. Both cook fast over high heat and should be sliced thinly across the grain after resting.
Can I cook the steak on a barbecue?
Yes. Barbecue over hot coals for 3 to 4 minutes on each side. The smoky char is the traditional flavour. Rest the meat for 5 minutes before chopping.
Are these tacos gluten free?
Yes, if your corn tortillas are made only from masa harina and water, as in the base recipe. Check the label of any shop bought tortillas, as some blend in wheat flour.
More made with fresh pico de gallo
Tacos de Mar y Tierra (Surf and Turf Tacos with Chicken and Garlic Prawns)
GFDFEFBurritos de Frijol con Queso (Bean and Cheese Burritos)
EFNFCaldo de Frijol Negro con Hongos y Epazote (Black Bean and Mushroom Broth)
GFDFEFJerk Sea Bass with Fried Plantain and Pico de Gallo
GFDFEFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.