carne asada taco

The taste of these tacos will transport you to the bustling streets of urban Mexico where you can find vendors next to small carts grilling steak and wrapping slices of it in small corn tortillas with an offering of radishes, onions, salsa or pico de gallo to top it off. Flank or skirt steak works best for this recipe, but if you can’t find it, sirloin will work in a pinch! Serve with simple fresh cucumbers and onions marinated in lime and Mexican oregano. 

  • Prep Time30 min
  • Cook Time15 min
  • Total Time45 min
  • Ready in12 hours
  • Yield10 tacos

For the Tacos

  • Flank or Skirt Steak (approx. 1-1.5 lbs)
  • 5 cloves of garlic, minced
  • 1 big pinch of salt
  • 3 limes
  • Assortment of colourful radishes and/or beets, sliced

For the Pico de Gallo

  • 2 large tomatoes (colourful heirloom tomatoes look pretty here), chopped
  • 1 medium or 1/2 large white onion, chopped
  • 1 clove of garlic, minced
  • 1 cup of cilantro, chopped
  • 2 limes
  • 1 pinch of salt

For the Cucumbers

  • 1 cucumber, peeled
  • 1/2 white onion, sliced
  • 1 lime
  • 1 pinch of Mexican or regular oregano
  • 1 pinch of salt


Marinate the Steak (2-8 hours)


At least 2 hours before cooking, mix together minced garlic, big pinch of salt and juice of 3 limes. Add the steak and let marinate for 2-8 hours. 

Cucumbers + Preheat Grill if Using


Peel and slice the cucumber into rounds. Slice the onion into thin slices. In a bowl, mix the salt, juice of the lime, oregano, onions, and cucumbers. Move to fridge and let marinate for 20-30 minutes while preparing rest of meal. 

Pico De Gallo


Add chopped tomatoes, chopped onion, chopped cilantro, and minced garlic to a bowl. Add the juice of two limes and a pinch of salt. Stir together and let flavours mingle while steak cooks. 



Slice the radishes into rounds or half moons. If using watermelon radishes or golden or candy cane beets, peel them first, then slice them. Set aside.



Take steak out of marinade and place on a hot grill or an oiled and heated cast iron pan or griddle. Cook on high heat until it reaches desired doneness, approximately 5 minutes per side for medium rare (130 degrees F). Set aside for 10 minutes to rest.



While the steak is resting, heat up tortillas on the grill or in a medium-hot pan, flipping once, so each side has some small char marks and the tortilla is heated through. 



Slice the steak thinly, tossing the slices in any juices that may have gathered on the cutting board. Taste for seasoning and add some flaky salt if it needs it. 

Serve everything family style; diners can build tacos with steak, pico de gallo, and radishes, while the cucumbers are eaten on the side. 

Any extra notes can go here. 

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