Cinco de Mayo Carne Asada (Printable)

Grilled carne asada with warm corn tortillas, salsa, crema and vibrant toppings for a festive taco bar.

# What You'll Need:

→ Carne Asada

01 - Flank or skirt steak, 2 lb
02 - Fresh lime juice, 1/4 cup
03 - Fresh orange juice, 1/4 cup
04 - Extra-virgin olive oil, 1/4 cup
05 - Fresh cilantro, chopped, 1/4 cup
06 - Garlic, minced, 4 cloves
07 - Soy sauce (or tamari for gluten-free), 2 tbsp
08 - Ground cumin, 2 tsp
09 - Chili powder, 1 tsp
10 - Smoked paprika, 1 tsp
11 - Kosher salt, 1 tsp
12 - Freshly ground black pepper, 1/2 tsp

→ Taco Bar Essentials

13 - Small corn tortillas, 24
14 - Shredded romaine lettuce, 2 cups
15 - Red onion, diced, 1 cup
16 - Tomatoes, diced, 1 cup
17 - Crumbled queso fresco or cotija, 1 cup
18 - Fresh salsa or pico de gallo, 1 cup
19 - Guacamole, 1 cup
20 - Mexican crema or sour cream, 1/2 cup
21 - Fresh cilantro leaves, 1 cup
22 - Limes, cut into wedges, 2
23 - Jalapeños, sliced, 2 (optional)
24 - Hot sauce, to taste

# Step-by-Step Guide:

01 - In a medium bowl, whisk together lime juice, orange juice, olive oil, chopped cilantro, minced garlic, soy sauce (or tamari), ground cumin, chili powder, smoked paprika, salt and black pepper until homogenous.
02 - Place the steak in a large resealable bag or shallow dish, pour the marinade over the meat, remove excess air or cover, and refrigerate for at least 30 minutes and up to 4 hours for deeper flavor.
03 - Preheat an outdoor grill or heavy grill pan to medium-high so the surface is hot and will produce a good char.
04 - Remove the steak from the marinade, pat dry with paper towels, then grill 4 to 6 minutes per side until well charred and cooked to your preferred doneness.
05 - Transfer the steak to a cutting board, let rest 5 minutes to redistribute juices, then slice thinly against the grain and chop into bite-size pieces if desired.
06 - Warm the corn tortillas on the hot grill or in a dry skillet, 20–30 seconds per side, until pliable with light char marks; keep wrapped in a towel to retain heat.
07 - Transfer warm tortillas, carne asada and all toppings to serving bowls and platters, arranging items for easy access and visual appeal.
08 - Assemble tacos beginning with a portion of carne asada, then layer lettuce, onion, tomato, cheese, salsa, guacamole and crema to taste; finish with cilantro, lime juice and hot sauce as desired.

# Expert Suggestions:

01 -
  • Your friends will rave about building their own plate and make every gathering feel like an instant party.
  • This marinade turns even an ordinary cut of steak into something bursting with bright, smoky flavor.
02 -
  • Once, I sliced the steak with the grain instead of against—it turned out more like shoe leather, so cut across for tenderness.
  • Letting the meat rest truly matters; cutting too soon means juice everywhere but your taco.
03 -
  • Slicing steak thinly and against the grain is a total game-changer for tenderness.
  • Char those tortillas—nothing tastes more like street tacos than a little smoke on the edges.
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