These carne asada tacos certainly are a taco lover’s dream. The beef tacos come out irresistibly tender as well as the flavors are scrumptious. This carne asada recipe can make you almost famous.

I’m that girl you don’t desire to stand behind in-line in the taco counter.

I agonize just a little over which fillings to obtain. Should I invest in chicken, beef, shrimp, or all of the above? Wish I possibly could get one of these sample. Of every one.

Should I opt for the mild or spicy sauce? (Like, how spicy is spicy?)

Also, is today a safe day for raw onions? Because everybody knows not absolutely all days will include raw onions.

Lastly, would I love to add chips ‘n salsa? No. Actually, yes. Yes, please. Now I must hit my 10,000 daily steps for certain.

The complete taco counter thing could be a tricky situation. Thankfully, these homemade carne asada tacos aren’t that.

This tender carne asada recipe is really a clear choice each and every time. It results in instant joy from the palate, no questions asked. As soon as you sink your teeth into these flavorful tacos, there’s zero regret…


Skirt steak or flank steak are popular options for carne asada. I take advantage of either of these with delicious results.

Often, skirt and flank steaks could come out more tough/chewy than ideal, even though you “do everything right” and also once you slice contrary to the grain. Thus, you will want marinade that may flavor and tenderize the meat. Continue reading.

  • Soy sauce: We recommend regular strength soy sauce, as it’s the only real type of salt you’ll be using. An excellent quality soy sauce such as this is important, since it will provide far better flavor. If you want gluten-free, opt for Tamari soy sauce. I take advantage of that exact Tamari soy on a regular basis due to its purity in flavor. (You may want to put in a pinch of salt if using Tamari, since it contains less sodium than regular soy sauce.)
  • Freshly squeezed lime juice. Lime juice supplies the citrus acid that will assist in tenderizing the meat while adding flavor. Avoid bottled lime juice.
  • Olive within the marinade can help it abide by the beef, in addition to help out with the browning during cooking.
  • Some sugar balances out the flavors in addition to helps the meat to brown around the grill.
  • As always, we aren’t shy using the garlic. I take advantage of about 6 large cloves of minced garlic within the marinade.
  • Dry seasonings include a lot of cumin, ancho chili powder, and onion powder.
  • Power tenderizer: Kiwi. Not just a typo. It’s magical for tenderizing meats, without leaving any trace of kiwi flavor. You need to be sure never to include kiwi until that last half an hour of marinading.

Prep Time: 15
Cook Time: 7 min
Total Time: 22 minutes
Yield: 8
Category: Main
Method: Grill
Cuisine: Mexican


  • 2–3 lbs skirt or flank steak, roughly trimmed
  • 1/4 cup regular strength soy sauce (or Tamari, for gluten-free*)
  • 6 cloves garlic, minced
  • 3 TB freshly squeezed lime juice
  • 2 TB olive or canola oil
  • 1 TB sugar
  • 2 tsp ground cumin
  • 2 tsp onion powder
  • 2 tsp ancho chili powder
  • 2 kiwi fruits, peeled and mashed
  • Your choice of taco shells
  • Toppings: Pico De Gallo, sliced avocado, lime wedges, chopped cilantro, Tapatio hot sauce


  1. Inside a 9×13 pan or large dish, add the soy sauce, garlic, lime juice, oil, sugar, cumin, onion powder, and chili powder. Use hand whisk to include well. Reserve.
  2. Using paper towels, dab off all excess moisture from beef. Use fork to poke holes throughout beef. Place beef within the pan with marinade. Evenly coat beef on all sides, ensuring just of beef is well coated (when you have two steaks, ensure even coating on both.) Cover with cling wrap. Chill 3-9 hours.
  3. Over the last half an hour of marinade time, evenly press mashed kiwi onto all sides of beef, making certain every section of the beef includes a little bit of kiwi onto it. Cover and chill only half an hour max.
  4. Oil the grill and heat on high until smoking hot. Grill steak just until both sides are nicely charred and browned, and interior is medium rare. Cook time will change, based on thickness of steaks. Usually, after the exterior is nicely charred, skirt/flank steaks ought to be done, because they are thinner cuts.
  5. Transfer steak to cutting board and allow it rest for 5-10 minutes, without slicing. Then, slice very thinly contrary to the grain (perpendicular towards the grain) and serve together with your selection of taco shells. Garnish together with your selection of toppings.


If using gluten-free Tamari soy sauce, feel absolve to put in a pinch or two of kosher salt for your marinade, as Tamari is less salty than regular soy sauce.

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