The combination of spicy peppers, grilled pineapple, and flank steak make these Carne Asada Tacos downright delicious.

While this Cinco de Mayo recipe may seem long and fussy, it is very simple to put together. To save time, you can prepare a few components ahead of time. 

Carne Asada Taco Recipe for Cinco de Mayo

The combination of spicy peppers, grilled pineapple, and flank steak makes these carne asada tacos incredibly tasty. Each bite offers a great balance of heat and sweetness.

Get the recipe below!

Carne Asada Taco Recipe for Cinco de Mayo! While this Cinco de Mayo recipe may seem long and fussy, it is very simple to put together. To save time you can prepare a few components ahead of time. The combination of spicy peppers, grilled pineapple, and Carne Asada is downright delicious.

Carne Asada Tacos Recipe

The combination of spicy peppers, grilled pineapple, and Carne Asada make these Carne Asada Tacos downright delicious.
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Prep Time 30 minutes
Cook Time 1 hour
Marinate 4 hours
Total Time 5 hours 30 minutes
Course Main Course
Cuisine American, Mexican
Servings 10 or more
Calories 2375 kcal

Ingredients
  

Carne Asada:
  • 1/2 cup fresh cilantro, chopped (some stems in it are fine)
  • 2 tbsp white vinegar
  • 4 cloves garlic, minced
  • 1/4 cup lime juice
  • 1/4 cup vegetable oil
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tsp sugar
  • 2 lbs beef flank steak, trimmed of fat, cut into large sections, about 6 inches long
Salsa de Aguacate:
  • 1 large tomatillo
  • 1 medium avocado, halved, seeded, peeled and cut up
  • 1/4 cup onion (whatever color you prefer, I used red onion), chopped
  • 3 cloves garlic, minced
  • 1 fresh habanero or serrano chile pepper, stemmed, seeded, and minced (I subbed habanero hot sauce instead)
  • 1/4 tsp salt
Crema de Chipotle:
  • 1/2 cup Mexican crema or sour cream
  • 1 tsp minced canned chipotle chile peppers in adobo sauce

Instructions

Carne Asada:
  • In a medium non-reactive bowl combine cilantro, vinegar, garlic, lime juice, oil, salt, pepper and sugar; whisk until salt and sugar and dissolved. Add flank steak and turn to coat well. Cover and marinate in the refrigerator for 4 to 24 hours, turning meat occasionally.
  • Remove steak from marinade, discarding marinade. For a charcoal or gas grill, place steak on the rack of a grill directly over medium heat. Grill, covered, for 17 to 21 minutes for medium (160-f degrees), turning once halfway through grilling.
  • Transfer steak to a cutting board and cover loosely with foil; let stand for 10 minutes. Cut steak against the grain into thin strips; cut strips into 2-inch pieces. Transfer steak pieces to a bowl and toss with any juices left on the cutting board.
Salsa de Aguacate:
  • Preheat broiler. Husk one large tomatillo and rinse it. Place tomatillo on a broiler pan. Broil 4-5 inches from the heat for 10 minutes or until soft and lightly charred, turning once halfway through broiling time.
  • In a blender or food processor combine the tomatillo, avocado, onion, garlic, habanero pepper, and salt. Cover and blend or process until smooth.
Crema de Chipotle:
  • Combine the crema or sour cream and the minced peppers in a small bowl and stir. Store in the fridge until ready to use.

Nutrition

Calories: 2375kcal | Carbohydrates: 52g | Protein: 205g | Fat: 149g | Saturated Fat: 32g | Polyunsaturated Fat: 37g | Monounsaturated Fat: 50g | Trans Fat: 0.4g | Cholesterol: 607mg | Sodium: 8553mg | Potassium: 4529mg | Fiber: 18g | Sugar: 14g | Vitamin A: 1564IU | Vitamin C: 68mg | Calcium: 501mg | Iron: 17mg
Keyword cinco de mayo, steak, tacos
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Happy Cinco de Mayo!