Cinco de Mayo Carne Asada (Printer Version)

Juicy grilled carne asada with warm corn tortillas and vibrant toppings for a festive Cinco de Mayo spread.

# What You'll Need:

→ Carne Asada

01 - 2 pounds flank or skirt steak
02 - 1/4 cup fresh lime juice
03 - 1/4 cup fresh orange juice
04 - 1/4 cup extra-virgin olive oil
05 - 1/4 cup fresh cilantro, finely chopped
06 - 4 garlic cloves, minced
07 - 2 tablespoons soy sauce (use tamari or coconut aminos for gluten-free/soy-free)
08 - 2 teaspoons ground cumin
09 - 1 teaspoon chili powder
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon kosher salt
12 - 1/2 teaspoon freshly ground black pepper

→ Taco Bar Essentials

13 - 24 small corn tortillas
14 - 2 cups shredded romaine lettuce
15 - 1 cup diced red onion
16 - 1 cup diced tomatoes
17 - 1 cup crumbled queso fresco or cotija
18 - 1 cup fresh salsa or pico de gallo
19 - 1 cup guacamole
20 - 1/2 cup Mexican crema or sour cream
21 - 1 cup fresh cilantro leaves
22 - 2 limes, cut into wedges
23 - 2 jalapeños, thinly sliced (optional)
24 - Hot sauce, to taste

# How to Prepare:

01 - Whisk together lime juice, orange juice, olive oil, chopped cilantro, minced garlic, soy sauce, ground cumin, chili powder, smoked paprika, salt, and black pepper in a bowl until combined.
02 - Place the steak in a large resealable bag or shallow dish, pour the marinade over the meat ensuring it is evenly coated, seal or cover, and refrigerate for at least 30 minutes or up to 4 hours for more pronounced flavor.
03 - Heat a grill or heavy grill pan to medium-high until hot and lightly smoking; oil the grates or pan lightly to prevent sticking.
04 - Remove the steak from the marinade, pat dry with paper towels, then grill 4 to 6 minutes per side until a deep char forms and desired doneness is reached.
05 - Transfer the steak to a cutting board, tent loosely with foil and let rest for 5 minutes; slice thinly against the grain and cut into bite-size pieces.
06 - Warm corn tortillas on the grill or in a hot skillet about 30 seconds per side until soft and slightly charred; keep warm wrapped in a clean towel.
07 - Arrange sliced carne asada, warm tortillas and all toppings in bowls and platters so guests can assemble tacos to their preference.
08 - Encourage guests to build tacos starting with carne asada and layering lettuce, onion, tomato, cheese, salsa, guacamole, crema, cilantro, jalapeño slices and a squeeze of lime; add hot sauce to taste.

# Expert Suggestions:

01 -
  • Letting everyone assemble their own tacos means guaranteed smiles and empty plates.
  • This carne asada marinade delivers bold, juicy flavor that's always the star of the table.
02 -
  • If you skip that last rest before cutting the steak, you'll lose all the juices onto the board – patience is your secret weapon.
  • Charring the tortillas right before serving makes every taco taste fresh off the street cart; don’t skip it.
03 -
  • Grill extra meat for next-day tacos or salad toppers—the leftovers go fast.
  • For charred, authentic flavor, use an actual outdoor grill or cast iron pan for steak and tortillas; it’s always worth the effort.
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