Carne Asada Tacos with Slaw and Homemade Salsa are easy enough for weeknight meals and tasty enough for entertaining. Made with grilled marinated skirt steak, topped with tri-color slaw, thinly sliced radishes, cotija cheese, and spicy salsa, they are super delicious!
Oh my, do I have a fantastic recipe for you today. These Carne Asada Tacos with Slaw and Homemade Salsa are out of this world. This is my favorite kind of recipe!
The basis for this recipe, the marinated skirt steak, makes a ton of super flavorful meat, enough for 16 to 20 servings. You can use the meat all at once if you are entertaining a crowd or in smaller batches if serving to your family. Yes, some for today and then some frozen in small batches for weeks to come.
This tasty recipe is adapted from a recipe for Taqueria Style Tacos-Carne Asada on Allrecipes.
The tangy and spicy salsa used in this recipe is my recipe for Homemade Restaurant Style Tomato Salsa. Mix up a big batch of this fantastic salsa and freeze the leftovers to use later. Yes you can freeze salsa and yes it is delicious.
So unless you are fixing this fabulous meal for a large party, you are cooking today and then packing enough food into the freezer for 3 or 4 future meals when all you do is thaw, heat, slice a few radishes and eat. How great is that! I’m doing my happy dance! And no, you don’t want to see me doing it.
Are any of you asking, what is carne asada? Let me tell you, it’s insanely delicious and absolutely irresistible. Carne asada is thinly sliced, charred, grilled beef that is usually served in tacos or burritos.
You can also serve this tasty meat as is along with spicy rice and charro or refried beans on the side. Carne asada makes wonderful chili, enchiladas, quesadillas, fajitas, and even taco salad. That’s why I love making a large batch of carne asada meat. It is so versatile.
Carne asada is typically made from skirt steak or flank steak. While you can grill carne asada with just salt and pepper for flavorings, it is so much tastier and tender if marinated for up to 8 hours.
I prefer to use skirt steak when making carne asada as it is usually more marbleized than flank steak. You can buy skirt steak in pieces and cut it into slices yourself. Or check with your butcher to see if he offers pre-packed carne asada meat that it already trimmed and sliced.
That’s what I used for this recipe, pre-sliced skirt steak. I so prefer easy when possible. Wonder if a butcher would slice the skirt steak for you? Never hurts to ask!
One serving (3 ounces) of skirt steak has:
Vitamin B12 – 3.2 mcg or 54% DV (Daily Value)
Niacin – 3.2 mg or 16% DV
Zinc – 6.3 mg or 42% DV
Selenium – 16.9 mcg or 24% DV
Phosphorus 201 mg or 20% DV
Protein – 22.7 grams or 45% DV
Cholesterol – 50.1 mg or 17% DV
Total fat – 8.6 grams or 13% DV
Calories – 174 or 9% DV
Skirt steak is an excellent source for protein and is moderate in calories. It is a good source of vitamin B6, riboflavin, iron, and potassium. Skirt steak, a fattier cut of red meat, helps muscle growth, boosts immune system, and keeps red blood cells healthy. Eat this cut of meat occasionally.
You might be asking, if skirt steak is not the best cut of beef fat wise, why use it in recipes? Because it’s boneless and it has intense beefy flavor! It’s the cut chosen the most for fajitas, steak tacos, and Chinese stir-fry.
This cut of steak benefits from a tenderizing marinade. And it has a higher protein to fat ratio than porterhouse, t-bone, or rib-eye steaks.
I’ve been talking about skirt steak on and on. But what is skirt steak and where is it from? Skirt steak is a thin, long cut of beef. It comes from the diaphragm muscles or plate area of the belly of the cow. Here is an informative diagram that shows exactly where on the cow skirt steak is from.
It is leaner than steaks from the short loin or rib area of the cow. However, it does contain a lot of tough muscle fibers. That’s why it takes to marinating so well.
Two tips if you are prepping a piece of skirt steak yourself:
First, look at both sides of the steak. One will have a thin membrane covering the steak. You need to remove this membrane or your steak will be tough. It’s easy to remove. Use your fingers to pull it up and peel it away. Discard after removing.
Second, when slicing a piece of skirt steak, slice across the grain or striations running up and down the steak and at an angle. This way you won’t have any stringy stripes of meat.
After marinating, thinly sliced skirt steak or carne asada is best seared or grilled quickly over high heat. This way you’ll have a lean, juicy steak with loads of flavor.
Make Carne Asada Tacos with Slaw and Homemade Salsa for an incredible dinner. #tacos #dinner Click To Tweet
Look at this gorgeous carne asada meat as it is marinating! The meat has almost absorbed all the spicy and tangy marinade. I can’t wait to get this meat to grilling on the stove!
Oh my! Check out all this beautiful red salsa! It’s just begging for you to spoon it over the tasty tacos you will soon be making.
To make this loaded with spicy flavor meal you begin with marinating the pre-sliced skirt steak for up to 8 hours. Don’t marinate any longer or the steak fibers break down too much and the steak gets mushy. While your steak is marinating, make the salsa. Store it in refrigerator until ready to use.
Get your tri-color slaw and radishes ready before cooking the steak as it cooks rather quickly. When steak is cooked (medium-rare is most tender), remove to a platter. Warm the corn tortillas in a dry skillet or grill until toasty and pliable.
To assemble the tacos, lay one or two shells on a plate. Lay several strips of steak down the center. Top with a generous amount of slaw and sliced radishes. Sprinkle on a little cojita cheese. Just look at this beauty waiting for you to douse it in spicy salsa!
Add a spoonful or two of homemade salsa and enjoy. You can eat these babies open-faced or folded. Garnish with lime wedges if desired. Repeat with remaining tacos.
Hope you make this recipe because it’s:
Feeds a crowd
Better than take-out
Crisp and crunchy
I adore making this Carne Asada Tacos recipe because of all the above reasons and more. Like I said at the beginning, this recipe feeds a crowd. Usually, there is just the two of us and our trusty freezer. We eat these marvelous tacos for a couple of meals and then again and again over the next few weeks. Great tasting and convenient, what more do you need?
Make with flank steak or other cuts of steak if skirt steak is unavailable.
Not a fan of crunchy tri-color slaw, use chopped lettuce.
Use any bottled salsa for the homemade salsa.
Out of cojita cheese? Use any variety of shredded cheese.
Want more veggies? Add thinly sliced jicama or zucchini.
Works well with flour tortillas also.
If you make these fantastic carne asada tacos, please let us know. Leave a comment and tell us how you liked this recipe and what beverage you served with it (a tall cold one is great). Take a picture and tag it #yourdailyfoodchoices on Instagram! We’d love to see your delicious creation.
Until next time,
Linda and Steve
Equipment recommended for this recipe:
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P.S. Need more ideas for red meats to use for dinner? Check out this article on which beef cuts are the leanest.