Tacos Carne Asada

NOTE: As an Amazon Associate I earn from qualifying purchases.
Find this recipe useful? Share it with your friends!

Tyler Florence’s Tacos Carne Asada: Authentic Mexican Taqueria Style

Tacos Carne Asada is an authentic Mexican taqueria-style dish that is both easy to make and full of flavor. Tyler Florence’s Carne Asada recipe from Food Network takes this classic dish to the next level with a citrusy green mojo marinade that gives tender grilled flank steak an extra kick. Whether you’re looking for a quick and delicious weeknight dinner or a crowd-pleasing meal, this recipe is sure to be a hit!

Serve with homemade corn tortillas, Spanish Rice and Schmaltz-Refried Pinto Beans. Here are some other good accompaniments for this recipe homemade Classic Mexican Guacamole and Raw Salsa Using Cherry Tomatoes.

Tacos Carne Asada are a Mexican dish that has been around for centuries. The name “Carne Asada” literally means “grilled meat”, and refers to the marinated and grilled steak that is the main component of this delicious dish. Traditionally, Mexican Carne Asada was served as thin strips of steak in tacos or burritos with a variety of accompaniments, such as salsa, guacamole, cheese, lettuce, and onions.

Carne Asada is believed to have originated in the state of Sonora, Mexico, where it is still served today with great pride. This popular dish was originally cooked over an open flame or on a charcoal grill. It is usually made from skirt or flank steak, which is marinated in a citrusy green mojo marinade for added flavor and tenderness.

The traditional way of serving Carne Asada tacos is on soft corn tortillas with salsa, lime wedges, and cilantro. It can also be served in burritos, quesadillas, tostadas, salads, and even sandwiches. Nowadays, the possibilities are endless when it comes to how you can serve Carne Asada. From classic Mexican style tacos to pizza-style creations topped with cheese and jalapeños, there’s something to suit everyone’s taste.


Tacos Carne Asada

Tacos Carne Asada

Try Tyler Florence’s Tacos Carne Asada recipe from Food Network: His citrusy green mojo marinade gives tender flank steak a real kick. .

  • Author: Tyler Florence
  • Prep Time: 1:00
  • Cook Time: :20
  • Total Time: 1:20
  • Yield: 4 1x
  • Category: Dinner
  • Method: Grilled
  • Cuisine: Mexican


Units Scale
  • 2 pounds flank or skirt steak, trimmed of excess fat
  • 1 recipe Mojo, recipe follows
  • Olive oil, for coating the grill
  • Kosher salt and freshly ground black pepper
  • 16 homemade corn tortillas
  • Shredded romaine or iceberg lettuce, for serving
  • Chopped white onion, for serving
  • Shredded Jack cheese, for serving
  • 1/2 cup Pico de Gallo, recipe follows
  • 2 limes, cut in wedges for serving


  • 4 garlic cloves, minced
  • 1 jalapeno, minced
  • 1 large handful fresh cilantro leaves, finely chopped
  • Kosher salt and freshly ground black pepper
  • 2 limes, juiced
  • 1 orange, juiced
  • 2 tablespoons white vinegar
  • 1/2 cup olive oil

Pico De Gallo

  • 4 vine-ripe tomatoes, chopped
  • 1/2 medium red onion, chopped
  • 2 green onions, white and green parts, sliced
  • 1 Serrano chile, minced
  • 1 handful fresh cilantro leaves, chopped
  • 3 garlic cloves, minced
  • 1 lime, juiced
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt


  1. Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don’t marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
  2. Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
  3. Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
  4. To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.
  5. Mojo: In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
  6. Pico De Gallo: In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.


  • Serving Size: 4
Find this recipe useful? Share it with your friends!