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Authentic Carne Asada Tacos Recipe with Easy Fresh Pico de Gallo

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Juicy, tender carne asada grilled to perfection and served with a bright, fresh pico de gallo. This quick and easy recipe brings authentic Mexican street taco flavors to your kitchen.

Ingredients

Scale
  • 1.5 lbs skirt steak or flank steak, trimmed and patted dry
  • 3 cloves garlic, minced
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1/4 cup orange juice
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • Small handful fresh cilantro, chopped (optional)
  • 3 medium ripe tomatoes, diced
  • 1/2 medium white onion, finely chopped
  • 1–2 jalapeños, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • Salt to taste
  • 8–10 small corn tortillas
  • Optional: sliced radishes, crumbled queso fresco, avocado slices, lime wedges for serving

Instructions

  1. In a medium bowl, whisk together minced garlic, lime juice, orange juice, olive oil, cumin, smoked paprika, chili powder, salt, and black pepper. Add chopped cilantro if desired.
  2. Place skirt steak in a shallow dish or resealable plastic bag and pour marinade over it. Coat steak fully and marinate for at least 30 minutes, ideally up to 2 hours in the fridge.
  3. While the meat marinates, combine diced tomatoes, chopped onion, minced jalapeños, cilantro, and lime juice in a bowl. Season with salt, stir gently, cover, and refrigerate until serving.
  4. Preheat grill or grill pan to medium-high heat. Brush grates lightly with oil if using a grill.
  5. Remove steak from marinade, letting excess drip off. Grill steak about 3-4 minutes per side for medium-rare (130-135°F internal temperature). Flip once using tongs.
  6. Transfer steak to cutting board, tent loosely with foil, and rest for at least 5 minutes.
  7. Slice steak thinly against the grain into bite-sized pieces.
  8. Warm corn tortillas on grill or in dry skillet until soft and slightly charred.
  9. Assemble tacos by filling tortillas with sliced carne asada, spooning fresh pico de gallo on top, and garnishing with optional radishes, queso fresco, avocado, and lime wedges. Serve immediately.

Notes

[‘Marinate steak for 30 minutes to 2 hours to tenderize and develop flavor; avoid over-marinating to prevent mushy texture.’, ‘Pat steak dry before grilling to avoid flare-ups and ensure a good crust.’, ‘Slice steak against the grain for maximum tenderness.’, ‘Warm tortillas properly to prevent breaking when assembling tacos.’, ‘Prepare pico de gallo fresh and just before serving to avoid watery salsa.’, ‘Use a serrated knife for chopping tomatoes to prevent crushing.’]

Nutrition

Keywords: carne asada, tacos, pico de gallo, grilled steak, Mexican street food, easy dinner, authentic recipe

Find it online: https://evabake.com/authentic-carne-asada-tacos-recipe-with-easy-fresh-pico-de-gallo/