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These Carne Asada Tacos with Salsa Roja and Guacamole are easy to make and absolutely bursting with flavour. Tender and juicy skirt steak is marinated in a deliciously tangy, citrusy and herby mixture before being seared to perfection and topped with a fiery red salsa and fresh guacamole. They’re an amazing way to feed a crowd at your next cookout but also easy enough to have for a weeknight dinner. Either way, they’re guaranteed to satisfy your taco craving.
Why You’ll Love These Carne Asada Tacos
- Bold Flavours: Juicy grilled skirt steak, charred tortillas, and a fiery salsa roja with just the right amount of spice make for an incredibly delicious combination.
- Quick and Easy: Using a thinner cut like skirt steak allows for the flavours in the marinade to penetrate more quickly and will cook quicker on the grill. The salsa roja can also be prepared in advance while the steak marinates and actually tastes best if you give the flavours some time to get to know each other.
- Perfect for Entertaining: Make the carne asada tacos for Labor Day weekend, your next taco Tuesday, Cinco de Mayo or any time during the warmer months when you can head outside and fire up the grill.
- Gluten-Free: Using corn or grain-free tortillas (I like Siete brand) make this the perfect meal for anyone with gluten restrictions.
- Versatile: You can use the carne asada as a protein for taco salads, burrito bowls, nachos or loaded fries.
Ingredients You Need for the Carne Asada Tacos
For the Steak:
- Steak: Outside skirt steak (AKA entraña, arrachera) or flap steak (AKA vacio, bavette) are my top choices here. Both have a similarly bold and beefy flavour profile, tender to the bite when marinated and cooked to a medium centre, and both are more affordable than premium cuts like a ribeye or NY strip. I recommend letting the marinade work its magic for at least 1 hour or up to 6 hours for maximum penetration. Once the steak is cooked, let it rest for at least 6 minutes before slicing it into thin strips or small cubes so they’re easy to eat.
- Garlic: As always, measure this ingredient with your heart and don’t let anyone tell you there’s such a thing as too much.
- Citrus: A combination of fresh lime juice and fresh orange juice give the grilled steak tacos a delicious and tangy flavour and help tenderize the meat. If you can find fresh naranja agria (bitter orange) you can just use that instead of combining the two.
- Herbs and Spices: Some ground cumin, coriander, paprika, onion powder, dry oregano, salt, pepper and fresh cilantro give the steak a wonderful and complex flavour profile. You can also make life a bit easier and just substitute your favourite taco seasoning.
- Tortillas: I used corn tortillas to make the carne asada tacos, but you can keep things grain-free by using Siete brand. I recommend the cassava flour ones because they are more flexible than the almond flour.
For the Salsa Roja:
- Roma Tomatoes: Roma tomatoes are ideal for homemade salsas because they have less seeds and liquid than other varieties, making for a less watery finished product.
- Onion: Half of a small yellow or white onion will add sweetness and flavour to the salsa verde. For best results, be sure to char it along with the tomatoes. It will give the salsa a roasted flavour.
- Dried Chiles: A combination of guajillo and chile de arbol give the salsa roja complexity and spice. I like to tear off the stems and remove the seeds before toasting the chiles for a slightly less spicy finished product. Note that the salsa is still pretty spicy even without the seeds! Also note, wash your hands well with soap after handling chilis and DO NOT touch your face or eyes!
- Garlic: See above for my thoughts on garlic!
- Chipotle in Adobo: In addition to the dried chilis, I like to add a couple of chipotles packed in adobo. They give the salsa roja an incredibly delicious smoky flavour, deep red colour, and a bit more heat.
- Cilantro: Approximate a small handful or 1/4 cup of fresh cilantro per batch of salsa roja. The recipe provided here will make around 2 cups of salsa verde, which will be more than enough for the tacos and leave you with some leftover.
- Lime Juice: I tend to like my salsas on the acidic side so I use the juice of at least 1 lime, which usually works out to around 2 tablespoons. The amount of juice you yield from your lime will depend on the lime itself and how well you squeeze it. For maximum juice, try slicing the lime in half, width-wise, stick a fork into the centre and squeeze it while twisting the fork. I find this method yields more juice than even the best citrus squeezer.
- Oregano: A pinch of dry oregano goes a long way so add just a bit and taste as you go. You can always add more if you feel like it.
- Salt: Season the salsa roja to taste with some kosher salt.
Additional Toppings:
- Guacamole
- Diced onion mixed with finely chopped fresh cilantro
- Crumbled queso fresco
- Sliced radish
- Grilled Green Onion
- Lime wedges
For Best Results!
- Let the steak rest: After grilling, let the carne asada rest for at least 5–10 minutes before slicing to allow the juices to redistribute back into the meat. If you slice too soon, the juices will rush out and leave you with a more dry finished product.
- Slice against the grain: This makes the steak more tender and easier to bite through in a taco. Especially for tougher cuts like skirt, flank, flap or sirloin.
- Char your Tortillas: Toasting tortillas directly on the grill or a hot skillet gives them a smoky flavour and better texture. This is true of all pre-packaged tortillas and an obviously essential step if making them fresh.
- Make the Salsa Roja Ahead of Time: I actually prefer to make the salsa roja around an hour or two ahead of time so that the flavours come together and it thickens a bit in the fridge.
- Control the Spice: Everyone has a different spice tolerance. Use one chipotle and 3 chile de arbol for mild, more for spicy, or go in with whatever your body can handle if you like it hot.
Substitution Ideas
- Steak: Use grilled chicken, shrimp, or portobello mushrooms for a vegetarian version.
- No Roma Tomatoes? Substitute vine-ripened tomatoes or use canned whole tomatoes.
- Avocado: If you can’t find a ripe avocado for the guacamole at the store and are pressed for time, substitute with some pre-made guacamole. Just about every grocery store now sells packages of guacamole in the salad section.
- Tortillas: I like the taste of corn tortillas here but you can substitute your favourite flour ones or serve the grilled steak over some rice or a salad.
Reheating Suggestions
- Steak: Reheat slices in a skillet over medium heat with a splash of water or broth to keep it juicy.
- Tortillas: Warm in a dry skillet for 20–30 seconds per side or until lightly charred.
- Guacamole: Best served fresh, but if stored, press plastic wrap directly onto the surface to minimize browning. Stir before serving.
- Salsa Roja: This can be eaten cold or at room temperature so no need to reheat it.
Recipe FAQs
Can I use a different cut of steak?
Yes! You can use skirt steak, flap steak, flank steak, top sirloin or ribeye. Just be sure to slice thinly against the grain.
Can I Make this Recipe Without a Grill?
Absolutely! If you don’t have access to a grill, you can cook the steaks in a cast-iron or carbon-steel pan. You want something that is high-heat safe so avoid using non-stick if you can.
What is the Pan in the Video?
The small, square pan I’m using in the recipe video is the Half Griddle from Made In cookware. It’s made of carbon-steel and is high-heat safe, making it perfect for searing protein. It’s ideal if you’re cooking for 1 or 2 people in a small space, like a balcony (haha!). If you want something larger, you can get their full-size griddle, which spans two burners on a stove top.
Can I make this ahead of time?
You can prep the steak and salsa ahead of time. Just grill and assemble when ready to serve.
How spicy is this?
That’s up to you! Adjust the number of jalapeños or remove the seeds for less heat.
Carne Asada Tacos with Salsa Roja and Guacamole
These Carne Asada Tacos with Salsa Roja and Guacamole are easy to make and absolutely bursting with flavour.
Ingredients
For the Salsa Roja:
- 1 tablespoon avocado oil
- 5 chile de arbol, stems trimmed and seeds removed
- 1 guajillo chile, stems trimmed and seeds removed
- 1.5 pounds Roma tomatoes
- ½ yellow or white onion, sliced in half
- 2 cloves garlic, skins peeled
- ¼ cup water
- ¼ cup fresh cilantro
- 2 chipotle peppers packed in adobo
- Juice of 1 lime, around 2 tablespoons, plus more to taste
- ½ teaspoon dry oregano
- 1/2 teaspoon kosher salt, plus more to taste
For the Guacamole:
- 2 ripe avocados
- Juice of 1 lime, around 2 tablespoons
- ¼ cup finely chopped fresh cilantro
- ¼ cup finely chopped white onion
- 1/4 teaspoon kosher salt
- ¼ teaspoon freshly-cracked black pepper
For the Carne Asada Tacos:
- 16 ounces skirt steak, cut into 6-inch sections, substitute flap steak or flank steak
- Juice of 1 orange, around ¼ cup
- Juice of 1 large lime, around 2 tablespoons
- 1/2 cup finely chopped fresh cilantro, divided in half
- 2 cloves garlic, finely grated
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon freshly-cracked black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon dry oregano
- 2 tablespoons avocado oil
- 8 corn tortillas
- ¼ cup finely chopped white onion, for serving
- Lime wedges, for serving
Instructions
For the Salsa Roja:
- Preheat a frying pan over medium heat. Add the avocado oil and heat until shimmering. Add the chiles de arbol and guajillo chile and toast, turning often, until slightly softened and deeply coloured but not burnt. Transfer the chiles to a plate and set aside.
- To the pan, add the tomatoes, onion and garlic and cook, undisturbed, until charred, around 4 minutes. Flip the tomatoes, onion and garlic and char the other sides, around 4 more minutes. Return the toasted chiles to the pan, add the water and cook, using a wooden spoon to lift any brown bits off the bottom of the pan, until the liquid has reduced by ¼ in volume and the tomatoes are slightly softened, around 3 minutes.
- Add everything to a blender along with the cilantro, chipotles packed in adobo, lime juice, oregano, and salt and pulse until as smooth or chunky as you desire. Taste the salsa for seasoning and adjust with salt and lime juice as desired. Transfer the salsa to a bowl, cover and refrigerate until ready to serve. The salsa will last up to 3 days in the fridge.
For the Guacamole:
- In a bowl, combine the avocado, lime juice, cilantro, onion, salt and pepper. Using a fork, mash the guacamole until incorporated yet slightly chunky. Cover tightly and refrigerate until ready to serve.
For the Carne Asada Tacos:
- In a bowl, combine the steak, orange juice, lime juice, ¼ cup chopped cilantro, garlic, salt, paprika, onion powder, black pepper, ground cumin, ground coriander and oregano. Toss everything to coat, cover and refrigerate 1 to 6 hours.
- When ready to cook, preheat your grill to 500F (direct heat) or preheat a heavy-bottomed skillet or griddle over medium-high heat. If using a grill, pat the steaks dry, drizzle with some of the avocado oil, and toss to coat. If using a skillet or griddle, pat the steaks dry, add the avocado oil to the pan and heat until shimmering. Transfer the steaks onto the grill (direct heat) or skillet/griddle and cook, undisturbed, until grill marks form or deeply seared, around 4 minutes. Flip and cook the other side until grill marks form or deeply seared and the thickest part of the steak registers 125F for a medium-rare centre, around 4 more minutes. Transfer the steaks to a cutting board and let them rest at least 6 minutes before slicing against the grain into thin strips or small cubes.
- While the steaks rest, warm the tortillas on the grill or skillet/griddle for 10-15 seconds per side or until charred. Alternatively, place a heat-safe wire rack over a gas stovetop and warm the tortillas directly over the open flame, 10-15 seconds per side.
- In a small bowl, combine the remaining ¼ cup chopped cilantro, finely chopped white onion and small squeeze of lime juice and toss to incorporate.
- To assemble the carne asada tacos, spread a layer of guacamole onto the tortilla, top with sliced steak, some of salsa roja and garnish with the fresh cilantro and onion mixture. Serve with extra salsa roja on the side and lime wedges for squeezing.
Video
Nutrition
Calories: 301kcal, Carbohydrates: 23g, Protein: 16g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 36mg, Sodium: 569mg, Potassium: 722mg, Fiber: 7g, Sugar: 4g, Vitamin A: 1251IU, Vitamin C: 19mg, Calcium: 55mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Leave a comment below!
About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
Chef you sir are a beast!! What song is that playing in the background?
Made this for dinner today and it was spot on!
This will be on regular rotation going forward!
I used 1.5 lbs flap meat, enough for 4 people (5 street tacos per person).