Carne Asada Tacos | GOYA

Carne Asada Tacos

Marinated Steak Tacos

In Mexico, grilled steak, or carne asada, is one of the most popular fillings for tacos. Marinated in a flavorful bath of citrus and spices thanks to GOYA® Mojo Criollo, the steak becomes tender and highly seasoned before being cooked to perfection. Pile the meat in corn tortillas, top with freshly chopped cilantro and white onions and squeeze with lime, and you’ll be in taco heaven!

Origin: Mexico
Serves 6

Prep time: 15 min.

Total time: 40 min., plus marinating time


1½ lbs. flank or skirt steak, trimmed of excess fat

1 bottle (24.5 oz.) GOYA® Mojo Criollo

½ white onion, very finely chopped

¼ cup finely chopped fresh cilantro

2 limes, one juiced (about 2 tbsp.), the other cut into wedges

½ tsp. salt

1 tbsp. GOYA® Corn Oil

12 GOYA® Corn Tortillas

GOYA® Taco Sauce, for garnish (optional)


1. Cut steak into ½” pieces; transfer to large non-metallic bowl or deep dish. Pour Mojo over steak, making sure all pieces are completely submerged; cover and transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Bring steak to room temperature 30 minutes before cooking; drain and discard marinade.
2. Meanwhile, in small bowl, mix together white onion, cilantro, lime juice and salt until combined; cover and refrigerate until ready to use.
3. Using paper towel, pat steak dry. Heat oil in large non-stick skillet over medium-high heat. Add steak, making sure not to crowd pan; cook in batches, flipping occasionally, until dark golden brown and cooked through, about 5 minutes per batch; transfer to serving platter; tent with foil to keep warm.
4. Heat large griddle, cast-iron skillet, or other heavy skillet over medium-high heat. Add enough tortillas to cover surface of griddle; leaving some space between each tortilla. Cook, flipping once, until very lightly charred, warmed through and pliable, about 30 seconds per batch; transfer tortillas to tortilla holder, foil packet, or clean dish towel to keep warm.
5. To assemble tacos, fill tortilla with meat; garnish with reserved onion-cilantro mixture. Drizzle with taco sauce, if desired. Serve with lime wedges.

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