Cinco de Mayo Carne Asada (Print Version)

Festive build-your-own taco bar with grilled carne asada, vibrant toppings and warm corn tortillas.

# What You'll Need:

→ Carne Asada

01 - 2 lbs flank or skirt steak
02 - 1/4 cup fresh lime juice
03 - 1/4 cup orange juice
04 - 1/4 cup olive oil
05 - 1/4 cup fresh cilantro, chopped
06 - 4 cloves garlic, minced
07 - 2 tbsp soy sauce (use tamari for gluten-free)
08 - 2 tsp ground cumin
09 - 1 tsp chili powder
10 - 1 tsp smoked paprika
11 - 1 tsp salt
12 - 1/2 tsp freshly ground black pepper

→ Taco Bar Essentials

13 - 24 small corn tortillas
14 - 2 cups shredded romaine lettuce
15 - 1 cup diced red onion
16 - 1 cup diced tomatoes
17 - 1 cup crumbled queso fresco or cotija cheese
18 - 1 cup fresh salsa or pico de gallo
19 - 1 cup guacamole
20 - 1/2 cup Mexican crema or sour cream
21 - 1 cup fresh cilantro leaves
22 - 2 limes, cut into wedges
23 - 2 jalapeños, sliced (optional)
24 - Hot sauce, to taste

# How to Make:

01 - In a bowl, whisk together lime juice, orange juice, olive oil, cilantro, garlic, soy sauce, cumin, chili powder, smoked paprika, salt, and pepper.
02 - Place the steak in a large resealable bag or shallow dish, pour marinade over steak, and marinate in the refrigerator for at least 30 minutes (up to 4 hours for best flavor).
03 - Preheat grill or grill pan to medium-high heat. Remove steak from marinade and pat dry with paper towels. Grill for 4–6 minutes per side, until nicely charred and desired doneness is reached.
04 - Transfer steak to a cutting board, let rest 5 minutes, then slice thinly against the grain, and chop into bite-size pieces.
05 - Warm corn tortillas on the grill or a skillet until soft and slightly charred, about 30 seconds per side.
06 - Arrange all taco bar toppings and warm tortillas in bowls and platters.
07 - Let guests assemble their own tacos, starting with carne asada and layering on their favorite toppings.

# Expert Advice:

01 -
  • You get to play grill master and taco artist at the same time, and everyone ends up raving about it all night.
  • It’s customizable to the last detail—watch picky eaters and adventurers unite around the same colorful spread.
02 -
  • If you pull the steak straight off the grill and slice immediately, you’ll lose those precious juices—be patient and rest it first.
  • The marinade does wonders with time, so if you can, let it go closer to four hours—overnight works too, for planning ahead.
03 -
  • Always slice steak against the grain for tenderness—it's the difference between easy chewing and a jaw workout.
  • After warming tortillas, keep them wrapped in a clean towel to stay soft and steamy until serving.
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