Grilled Carne Asada Tacos

This image courtesy of Colin Ericcson

Came Asada is an intensely flavored meat that is very popular in Mexico. It is quick to marinate and easy to grill.


There are several different cuts of meat you can use for this recipe, Skirt steak or minute steak are best due to the thin cut and quick cooking time.

Makes12 tacos

Cooking MethodGrilling



Total Timeunder 4 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party, Game Day

Recipe CourseMain Course

Dietary ConsiderationEgg-free, Peanut Free, Soy Free, Tree Nut Free



Taste and TextureSavory, Smoky


  • Barbecue grill
  • Juice of 3 lemons
  • 3 cloves garlic, minced 
  • ½ cup drained sliced pickled jalapeño peppers 125 mL
  • ½ cup teriyaki sauce 125 mL
  • 1 tbsp minced red bell pepper 15 mL
  • 1 tbsp granulated sugar 15 mL
  • 2 tsp kosher salt 10 mL
  • 1½ lbs beef skirt or minute steak (see Notes) 750 g
  • 12 6-to 8-inch (15 to 20 cm) flour or corn tortillas 
  • Pico de Gallo 
  • 2 limes, each cut into 6 wedges 


  1. Marinade: In a medium bowl, combine lemon juice, garlic, jalapeños, teriyaki sauce, bell pepper, sugar and salt until sugar and salt have dissolved.

  2. In a large resealable plastic bag, add marinade and meat and seal. Work marinade through meat with your fingers. Refrigerate meat for at least 2 hours or for up to 6 hours.

  3. Preheat greased barbecue grill to medium. Remove meat from marinade, discarding marinade. Grill meat for 4 to 5 minutes per side for medium-rare. Remove from grill and let stand for 8 to 10 minutes. Carve meat across the grain into thin slices, then cut into bite-size pieces.

  4. To build tacos, skillet warm tortillas. Divide meat equally among tortillas and top with Pico de Gallo. Fold tortillas in half. Serve with a sliced lime.


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