Our Carne Asada Steak Tacos Are Not Your Average Tacos

Every so often you come across a recipe that you know you’re going to make over and over for years to come. These carne asada steak tacos are that recipe.

These tacos are the kind of tacos you write home about because you know your mom is going to want to make them, too. I'm not even joking around here.

Tex-Mex cuisine has been around since long before Texas was part of the United States but in recent years has seen a resurgence across the country.

And no, I’m not talking about your 3:00AM Mexican pizza fix. (But also, I respect the 3:00AM Mexican pizza craving, ok? No hate.)

With an infinite number of ways to enjoy Tex-Mex food, I always come back to grilled steak or chicken fajitas, or a giant plate of nachos.

Or anything with a ton of cheese! Think cheesy enchilada casserole, quesadillas drizzled with a cilantro crema or a smothered burrito with chili gravy.

That said, these carne asada steak tacos made with fries (a la carne asada fries) have become a total maintstay in my kitchen and with good reason.

What Is Carne Asada?

Carne asada translates simple to to “grilled meat” and often refers to a marinated, grilled steak that is served sliced.

Typical choices for carne asada are a marinated flank steak, but skirt steak is also delicious and frequently used instead of flank steak.

Our carne asada taco marinade can appear a touch intimidating, but it is incredibly easy to make and adds such flavor to the flank steak before grilling.

Just toss all your ingredients into your blender or food processor. Place your beef in a large plastic bag and add your blended marinade.

Give that hunk of meat a full night in the fridge to absorb all those great flavors. If you can’t wait that long, anything over a couple hours should be ok!

What Are Carne Asada Fries?

Carne asada fries originated in San Diego in the 1990s and the original dish was steak, cheese, and toppings, all piled on a bed of crispy fries.

We’ve taken it a step further and made it portable with the help of a soft flour or corn tortilla, because everyone loves handheld food, right?

So - why put fries on tacos? I mean -  why not?! I can’t fully explain why fries work on these carne asada tacos, they just do. You have to trust me here.

It’s like dunking fries in a Wendy’s Frosty. No one knows why, but it’s delicious. (Don't at me if you're one of the two people on earth who disagree, ok?)

The fries add a nice crunch to the taco and a little saltiness as well. I’m telling you, it’s a match made in heaven! Try it and you'll become a believer.

How to Make Carne Asada Steak Tacos

If you need more motivation to try these tacos that are as near to perfection as any food you'll ever taste, let's walk through how simple they are to make!

Grill the Beef

First off, you’re going to grill up that slab of beef. Flank and skirt steaks are not a thick cut, so they will cook fast.

Get your grill screaming hot by preheating it for at least 10 minutes. Once the meat goes down, you just want a good sear before flipping it to the other side.

You’re looking for an internal temp of 125˚F for medium-rare. This cut tends to be tougher so preparing it well and knowing how to cut flank steak is key.

I usually leave my flank steak on the grill until my thermometer hits 130˚F. The extra time will break down the connective tissue making it more tender.

Prepare the Fries and Toppings

Once your steak is done, pull it off the grill, cover it in foil and let it rest then set to baking or frying your fries according to the package instructions.

In the meantime, crumble up some queso fresco cheese, dice up some red onion and cilantro, and prepare your tortillas in a skillet.

I prefer flour tortillas for these tacos. They hold up better. (But my love for a good homemade corn tortilla runs deep!)

Cut the Flank Steak

Once your steak has had time to rest, it’s time to slice it up. You’re going to want to slice ¼ inch pieces against the grain.

This will help to break down any of those pesky connective tissues. In other words, it’ll be much more tender and much better for topping tacos!

Assemble the Tacos

It’s time to assemble! Grab your tortilla of choice. Steak goes down first followed by your crispy fries. Onions and queso fresco are next.

Bonus points if you have pickled red onions. (Because pickled red onions are delicious and add loads of flavor to tacos, salads and burgers!)

Sprinkle the top with a little cilantro and a squeeze of lime. I’m a sauce guy, so I go with a light drizzle of crema, but that’s entirely optional.

The adobo marinade is so flavorful that you really don’t need any sauce, so give it a try both ways! You can't go wrong either way.

Get our carne asada steak tacos with fries recipe!

Can You Make Carne Asada Without a Grill?

If you don't have a grill, it's no problem at all. These carne asada tacos honestly cook up perfectly in a cast iron pan.

Follow the same instructions by getting your pan extra hot. You may get a lot of smoke, so make sure you turn on your vent.

If you have leftovers, the best way to reheat the steak is in an air fryer or in a pan on low heat.

In the off chance that there is anything left to save, I wrap everything cold in a burrito style flour tortilla, wrap it up tight and griddle the burrito in a skillet.

The outside gets crispy, and the insides heat up perfectly. (This is also a good hack from leftovers from your favorite Mexican restaurant, too!)

Now all you have left to do is eat all the tacos! Give these carne asada steak tacos with fries a try and report back to tell me how much you loved them!