The Best Carne Asada Tacos with Fresh Pico and Guacamole
The secret is in three things. A bold citrus and garlic marinade that gets into every fiber of that skirt steak even in just an hour and a half. A fresh pico de gallo made with ripe roma tomatoes and just enough jalapeño to add flavor without too much heat. And a guacamole made the traditional way in a molcajete, a stone mortar and pestle; where you grind the garlic into a paste first before folding in the avocado and vegetables. That technique changes everything. The garlic becomes part of the guacamole instead of sitting on top of it and the result is the most flavorful guacamole you have ever tasted.
I served these in small flour tortillas because my family loves the soft pillowy texture. Charred on a gas flame until they have those gorgeous dark spots and slightly smoky flavor. Then loaded with sliced carne asada, fresh pico, and a generous spoonful of that molcajete guacamole.
My husband had thirds. That tells you everything.
WHY YOU WILL LOVE THESE:
- Bold citrus and garlic marinated skirt steak
- Everything made completely from scratch
- Molcajete guacamole that is on another level
- Fresh bright pico de gallo with just the right heat
- Small flour tortillas charred over a gas flame
- High-protein and perfect for athletes and active families
- The whole family eats it and asks for it again immediately
- Ready in under 2 hours including marinating time
INGREDIENTS:
For the carne asada:
- 2.5 lbs skirt steak
- 3 tbsp fresh lime juice
- 3 tbsp olive oil
- 6 cloves garlic, minced into a paste
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp cumin
- 1.5 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp onion powder
- Fresh cilantro for sprinkling over the top after slicing
For the molcajete guacamole:
- 4 ripe avocados
- 3 tbsp fresh lime juice
- 1 clove garlic, ground into a paste in the molcajete
- 1/2 white onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1/4 jalapeño, seeded and ground into a paste in the molcajete
- 1 tsp salt
For the fresh pico de gallo:
- 6 roma tomatoes, finely diced
- 1 small white onion, finely diced
- 1 cup fresh cilantro, chopped
- 1/2 jalapeño, seeded and finely diced
- 3 tbsp fresh lime juice
- 1 tsp salt
For the tacos:
- Small flour tortillas
- Fresh cilantro for garnish
- Extra lime wedges
- Cotija cheese or shredded Mexican cheese
- Sour cream on the side
- Hot sauce on the side
- A note on the marinade: Mincing the garlic into a paste and rubbing it directly into the steak rather than leaving it in a liquid marinade creates more intense flavor in a shorter amount of time. Even 1.5 to 2 hours produces incredible results with this method.
A note on the molcajete: Grinding both the garlic and jalapeño together into a paste before adding the avocado is the secret to this guacamole. Both ingredients become completely integrated into every bite rather than sitting in chunks. If you do not have a molcajete mince both very finely and mash them together into a paste using the side of your knife with a pinch of salt.
A note on the jalapeño: I use much less jalapeño than most recipes call for because my family prefers the flavor without the intense heat. A quarter jalapeño in the guacamole and half in the pico gives you that background warmth without burning anyone out. Put extra jalapeño on the table for heat lovers.
A note on the tortillas: Small flour tortillas are my family’s preference. Warm them directly over a gas flame for 20 to 30 seconds per side until charred spots appear. That slight smokiness takes the taco to another level entirely.
HOW TO MAKE THE BEST CARNE ASADA TACOS:
Step 1 — Make the pico de gallo first
Combine finely diced roma tomatoes, white onion, cilantro, half jalapeño, fresh lime juice, and salt. Stir well. Taste and adjust seasoning. Refrigerate until ready to serve. Making it first gives the flavors time to develop. Fresh pico made 30 minutes ahead tastes significantly better than pico made right before serving.
Step 2 — Make the molcajete guacamole
Add 1 clove of garlic and 1/4 jalapeño seeded to your molcajete with a pinch of salt. Grind both into a completely smooth paste using the pestle. The jalapeño and garlic together become one unified flavor base that distributes evenly throughout the entire guacamole. This is the technique that makes this guacamole taste completely different from anything you have made before. Add lime juice and grind a few more seconds. Scoop avocado flesh directly into the molcajete. Mash to your preferred texture. Fold in diced white onion and fresh cilantro. Taste and adjust salt and lime. Cover with plastic wrap pressed directly against the surface and refrigerate until ready to serve.
Step 3 — Make the marinade paste and coat the steak
Mince garlic very finely then continue working it with your knife until it becomes a smooth paste. Combine with lime juice, olive oil, and all seasonings. Rub the marinade paste all over the skirt steak pressing it firmly into every surface of the meat. Get it on both sides and into every crevice. Let sit for 1.5 to 2 hours at room temperature. The paste method infuses the flavor directly into the meat rather than sitting in a liquid around it.
Step 4 — Get your pan screaming hot
Heat a cast iron skillet or grill pan over high heat for 2 full minutes until extremely hot. You should see wisps of smoke. The pan must be very hot before the steak goes in. This is what gives you that gorgeous char on the outside.
Step 5 — Cook the carne asada
Add steak to the hot pan and do not touch it for 3 to 4 minutes. You want a deep char on the first side before you flip. Flip once and cook another 2 to 3 minutes for medium rare. Skirt steak is thin and cooks fast. Watch it carefully. It goes from perfect to overcooked very quickly.
Step 6 — Rest then slice
Transfer steak to a cutting board and rest for 5 full minutes. Non-negotiable. Then slice against the grain into thin strips. Look at the muscle fibers and cut perpendicular to them. This is what makes carne asada tender instead of chewy. Every single time. Sprinkle fresh cilantro generously over the sliced meat right before serving.
Step 7 — Char your tortillas
Place small flour tortillas directly over a gas flame one at a time. Use tongs to flip after 20 to 30 seconds when char spots form. Wrap in a clean kitchen towel to keep warm while you char the rest.
Step 8 — Build your tacos
Lay a warm charred tortilla flat. Add sliced carne asada. Top with fresh pico de gallo. Add a generous spoonful of molcajete guacamole. Finish with fresh cilantro, cotija cheese, and a squeeze of fresh lime. Eat immediately.
TIPS FOR THE BEST CARNE ASADA TACOS:
Make the pico and guacamole first. Both get better as they sit and you want them ready the moment the steak comes off the pan.
Grind the garlic into a paste in your molcajete before adding anything else. This single step elevates your guacamole from good to incredible.
Rub the marinade paste directly into the meat. Press it in firmly on all sides. This method creates more intense flavor than a liquid marinade in a shorter amount of time.
Get your pan screaming hot. If the pan is not hot enough the steak will steam instead of sear and you will not get that char.
Do not touch the steak for the first 3 to 4 minutes. Leave it completely alone.
Rest the steak 5 full minutes before slicing. Every single time. No exceptions.
Always slice against the grain. This is everything with skirt steak.
Sprinkle fresh cilantro over the sliced meat right before serving. That fresh herb hit on warm meat is incredible.
Char your tortillas over a gas flame. 30 seconds per side. Do not skip this.
Use less jalapeño than you think. You can always add more at the table.
VARIATIONS:
Make it a bowl. Skip the tortillas and serve the carne asada over cilantro lime rice with pico, guacamole, black beans, and corn.
Use corn tortillas. Small corn tortillas are the most traditional choice. Char them the same way over the gas flame.
Add pickled red onions. Soak thinly sliced red onion in lime juice and salt for 20 minutes. They add a bright tangy contrast that is absolutely incredible on carne asada tacos.
Make a carne asada quesadilla. Layer sliced carne asada and shredded cheese between two flour tortillas and cook in a hot skillet until golden and melted. Serve with pico and guacamole on the side.
HOW TO STORE:
Carne asada: Store sliced steak in an airtight container in the fridge for up to 4 days. Reheat in a hot skillet for 1 to 2 minutes to bring back the char and warmth.
Pico de gallo: Store in an airtight container for up to 3 days. Drain excess liquid before serving.
Guacamole: Press plastic wrap directly against the surface before refrigerating to prevent browning. Best eaten within 24 hours. The lime juice helps slow browning significantly.
Meal prep tip: Make the pico and guacamole the day before. Make the marinade paste and coat the steak overnight. The day you want to eat all you have to do is cook the steak and char the tortillas. Taco night in 15 minutes.
FAQ:
Skirt steak is the most traditional and my personal favorite. It is thin, incredibly flavorful, and takes marinades beautifully. Flank steak is the closest substitute. Both must be sliced against the grain.
1.5 to 2 hours with the paste method produces incredible flavor. Overnight is even better. The paste method works faster than a liquid marinade because the seasonings are in direct contact with the meat.
A molcajete is a traditional Mexican mortar and pestle made from volcanic rock. You do not need one. Mince your garlic very finely and mash it into a paste using the side of your knife with a pinch of salt. The technique matters more than the tool.
Absolutely. Small corn tortillas are the most traditional choice for carne asada tacos. Char them the same way directly over a gas flame.
Skirt steak is best at medium rare. Use a meat thermometer and pull at 130 to 135 degrees F. If you do not have a thermometer press the steak. It should feel slightly firm with a little give.
Almost always it is the slicing direction. Always slice against the grain perpendicular to the muscle fibers running through the meat.
Approximately 44 to 48 grams of protein per serving with 2 to 3 tacos.
Use corn tortillas instead of flour tortillas and the entire recipe is naturally gluten-free.
CLOSING:
My husband said I outdid myself with these carne asada tacos and coming from him that means everything. He grew up eating real carne asada and he has standards. These cleared the bar completely.
The molcajete guacamole alone is worth making this recipe. Once you grind that garlic into a paste and fold it into ripe avocado with fresh lime and cilantro you will never make guacamole any other way.
Make these for your family this week. Set everything out on the table and let everyone build their own tacos. That is the most fun dinner of the week guaranteed.
If you loved these try my Skirt Steak Chimichurri Bowl for another incredible skirt steak recipe that comes together in 25 minutes. And for a high-protein breakfast to fuel your athletes all week my Cottage Cheese Egg Bites are made every single week in my house.
Please leave a star rating ⭐️ and a comment below if you make these. It helps other families find this recipe and genuinely means everything. Tag me on Instagram and TikTok @kayscleaneats because I want to see your tacos. 🌮
Get the Recipe:
The Best Carne Asada Tacos with Fresh Pico and Guacamole
Ingredients
For the carne asada:
- 2.5 lbs skirt steak
- 3 tbsp fresh lime juice
- 3 tbsp olive oil
- 6 cloves garlic, minced into a paste
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp cumin
- 1.5 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp onion powder
- Fresh cilantro for sprinkling over sliced meat
For the molcajete guacamole:
- 4 ripe avocados
- 3 tbsp fresh lime juice
- 1 clove garlic
- ¼ jalapeño, seeded
- Pinch of salt for grinding
- ½ white onion, finely diced
- ½ cup fresh cilantro, chopped
- 1 tsp salt
For the fresh pico de gallo:
- 6 roma tomatoes, finely diced
- 1 small white onion, finely diced
- 1 cup fresh cilantro, chopped
- ½ jalapeño, seeded and finely diced
- 3 tbsp fresh lime juice
- 1 tsp salt
For the tacos:
- Small flour tortillas
- Fresh cilantro for garnish
- Extra lime wedges
- Cotija cheese or shredded Mexican cheese
- Sour cream on the side
- Hot sauce on the side
Equipment
Instructions
- Combine finely diced roma tomatoes, white onion, cilantro, half jalapeño, lime juice, and salt. Stir well. Refrigerate until ready to serve.
- Add garlic, seeded jalapeño, and pinch of salt to molcajete. Grind into a completely smooth paste. Add lime juice and grind a few more seconds. Scoop avocado flesh in and mash to your preferred texture. Fold in white onion and cilantro. Taste and adjust salt and lime. Press plastic wrap directly against the surface and refrigerate.
- Mince garlic into a paste. Combine with lime juice, olive oil, and all seasonings. Rub paste all over skirt steak pressing firmly into every surface. Marinate 1.5 to 2 hours at room temperature or overnight in the fridge.
- Heat cast iron skillet over high heat for 2 full minutes until screaming hot with wisps of smoke.
- Add steak and do not touch for 3 to 4 minutes until deeply charred. Flip once and cook another 2 to 3 minutes for medium rare.
- Rest on cutting board 5 full minutes. Slice against the grain into thin strips. Sprinkle fresh cilantro generously over sliced meat.
- Char small flour tortillas one at a time directly over a gas flame 20 to 30 seconds per side until char spots form. Wrap in a kitchen towel to keep warm.
- Build tacos with sliced carne asada, fresh pico, molcajete guacamole, cotija cheese, and a squeeze of fresh lime. Eat immediately.