Recipe courtesy of Mary Sue Milliken and Susan Feniger

Carne Asada Tacos

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  • Level: Easy
  • Total: 35 min
  • Prep: 30 min
  • Cook: 5 min
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1 1/2 pounds skirt, flank or tri-tip steak

1 teaspoon salt

2 tablespoons olive oil

1/2 teaspoon freshly ground pepper

Pureed Tomato Salsa Cruda, recipe follows

Shredded white cabbage, for garnish

Scallions, for garnish

Thinly sliced radishes, for garnish

Avocado slices, for garnish

Pureed Tomato Salsa Cruda:

4 Italian Roma tomatoes, cored and cut into quarters

1 to 2 Serrano chiles, stemmed, seeded if desired and sliced

Juice of 1 lime

1 teaspoon salt

1/2 teaspoon freshly ground pepper


  1. Slice the beef across the grain into 1/4-inch slices. Combine in a mixing bowl with the oil, salt and pepper. Toss well to coat. Heat the grill or heat a dry cast iron skillet until smoking. Sear the meat until light pink in the center, about 30 seconds per side. Transfer to a cutting board. Cut into 1/2-inch wide strips and reserve in a bowl with the juices. For carne asada tacos, toast 24 small Corn Tortillas and keep warm. For each taco, stack two tortillas and layer with carne asada strips. Top with a tablespoon of Pureed Tomato Salsa Cruda. Garnish with shredded white cabbage, scallions, thinly sliced radishes and avocado slices.

Pureed Tomato Salsa Cruda:

Yield: 3/4 cup
  1. Combine all of the ingredients in a blender and puree until smooth.