Fun, simple, with a twist, these carne asada tacos are a backyard favorite that your family will love. So fire up your grills, ladies and gentlemen, and get ready to make their mouths water!

Sapo’s Carne Asada Tacos

For this recipe you can use any cut of beef you would use for a fajita: Rump, skirt or flank steak are the best in terms of size, shape, and fat content.

Grab a knife and slice it into thin strips – carefully slice parallel to the cutting board to achieve your desired thinness.

Next up, time to marinate the meat! Use a 1:1 mix of lime juice and olive oil, with 1-2 Tbsp of your favorite Fajita seasoning, and 1 Tbsp minced garlic. Mix well.

Then place the strips of meat into a ziploc bag, and pour the marinade until fully covered. Seal the bag and move it around to coat the meat. Let the meat marinate for at least 2 hours in the fridge.

When it’s time to cook, fire up your pit – 1 full charcoal chimney will do for a charcoal grill.

Place the meat strips on the grill, directly above the heat source. Close the lid, and let it cook. Check back regularly, and flip once in a while for even cooking.

Once ready, it’s time to assemble our tacos! Heat up the tortilla, throw on the meat, and garnish with cilantro, onion, and serrano salsa.


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