Name: Quick Carne Asada Tacos (Taqueria Style)
Prep time: 5 min
Cook time: 18 min
Total time: 263 min
Ingredients: 1/2 tablespoon ground cumin; 1/2 tablespoon garlic powder; 1/2 teaspoon kosher salt; Pinch Cayenne pepper; 4 tablespoons olive oil (divided); 1 pound skirt steak (sliced into 1/2 inch (1cm) pieces); 1 red bell pepper (seeded and sliced); 1 green bell pepper (seeded and sliced); 1 red onion (sliced); 8 flour or corn tortillas (warmed); Sour cream; 1/4 cup cilantro (chopped); 1 lime (sliced)

Recipe

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These carne asada tacos are a homemade version of the recipe from my local taco truck. It's quick, easy, and will soon become your favorite way to eat beef tacos!

Juicy meat and tasty veggies inside a warm tortilla… and you only need 20 minutes in the kitchen to make it happen! These easy carne asada tacos are always a hit!

a skillet with carne asada and a tortillas with beef and veggies

Carne Asada Tacos in a Cast Iron Skillet

Although the traditional carne asada tacos are cooked in the oven, slowly, as a busy mom to 3 kids I don’t always have time for that! This skillet version is much faster and yet, has all the rich flavors and juiciness we love from the original in every bite.

When it comes to marinating, the recipe does call for a minimum of four hours, but this is where that FAST part comes in. When you know taco night is ahead, you simply marinate the beef and veggies overnight or toss it all together the morning of. By dinner time, you’ll have carne asada tacos in 20 minutes or less!

Best Carne Asada Meat

I use skirt steak for this recipe. If you need a substitute, go for flank steak or thinly sliced brisket. These cuts of meat are tender and great for absorbing marinades. Before marinating the steak, I cut it into ½ inch pieces for quick and even cooking.

Carne Asada Marinade

This quick marinade for carne asada comes together super fast by mixing basic seasonings with olive oil. You pour the marinade into two zip bags, add the steak to one bag, the veggies to the other… and that’s all!

a skillet with carne asada, 3 tortillas, and lime wedges in a little bowl

How to Make Carne Asada Tacos in a Skillet

In separate bags, let the marinade infuse the beef and veggies with delicious flavor. Then, grab your skillet and make your quick taco dreams come true. These epic carnitas asada tacos will come together in about 15-18 minutes on the stove!

Check out this video to see how these quick carne asada tacos are done:

What to Serve with these Tacos

Kick up the yummy factor by serving these amazing tacos with grilled veggie kabobs or this tasty cilantro lime rice, while you sip a marvelous Tequila Lemonade or a Pitcher Margarita. That’s an epic Taco Tuesday, my friends!

The meat and veggies can also be served on a salad, in a lettuce cup, or over a bed of cauliflower rice for a low-carb burrito bowl. There’s no wrong way to eat carne asada, but for today let’s keep it tacos!

Hey busy moms, this recipe and 51 others can be found on page 96 of my Taco Tuesday Cookbook.

a person squizzing lime over a carne asada taco

Quick Carne Asada Tacos (Taqueria Style)

Servings: 4

Prep Time: 5

Marinate: 4

Cook Time: 18

Total Time: 4 23

These carne asada tacos are a homemade version of the recipe from my local taco truck. It's quick, easy, and will soon become your favorite way to eat beef tacos!

5 from 11 votes

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Watch how it’s made:

Ingredients

Marinade:

½ tablespoon ground cumin
½ tablespoon garlic powder
½ teaspoon kosher salt
Pinch Cayenne pepper
4 tablespoons olive oil, divided

For the tacos:

1 pound skirt steak, sliced into ½ inch (1cm) pieces
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 red onion, sliced
8 flour or corn tortillas, warmed
Sour cream
¼ cup cilantro, chopped
1 lime, sliced

Instructions

Marinate:

In a small bowl, combine cumin, garlic powder, salt, and cayenne with 2 tablespoons of olive oil.
Pour half the marinade into a large zip-top bag or airtight container. Add the steak, seal, and toss to combine. Refrigerate for at least 4 hours or overnight.
Pour the remaining marinade into another zip-top bag or airtight container. Add peppers and onion, seal, and toss to combine. Refrigerate for at least 4 hours or overnight.

Cook steak and veggies:

In a large cast iron skillet, heat 1 tablespoon oil over medium heat. Add the steak and cook, for 6 to 9 minutes, flipping all pieces to cook evenly. Transfer the steak to a plate and cover with another plate to keep warm.
Add the remaining 1 tablespoon oil to the skillet and cook the peppers and onion, stirring frequently for about 7 minutes, until fork tender. Return the steak to the pan and stir-fry for 2 minutes to heat through.