Juicy meat and tasty veggies inside a warm tortilla… and you only need 20 minutes in the kitchen to make it happen! This quick carne asada recipe is always a hit!
Carne Asada Tacos in a Cast Iron Skillet
Although the traditional carne asada tacos recipe is 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.
This recipe for Quick Carne Asada Tacos is ideal for busy cooks: it cuts the time with a cast iron skillet and a simple marinade you can prep ahead with basic ingredients.
When it comes to marinating, the recipe does call for a minimum of four hours, but this is where that FAST part comes in. If you prepare the steak and marinade the night before, marinate overnight, or toss it all together the morning of, by the time dinner rolls around you’ll have carne asada tacos in 20 minutes or less!
Ingredients
Enjoying an epic taco night doesn’t require anything fancy, just tasty and real ingredients!
Here’s what you need:
- Ground cumin: adds a nice smoky flavor.
- Garlic powder: more deliciousness for the marinade.
- Salt: a little bit is enough!
- Cayenne pepper: adds a slightly sweet and smoky taste.
- Olive oil: for the marinade and for cooking.
- Skirt steak: if you need a substitute, go for flank steak or thinly sliced brisket.
- Bell pepper: red and green bell pepper, seeded and sliced.
- Red onion: or any other kind of onion you have.
- Corn tortillas: use your favorites!
For the ingredient measurements, check the recipe card below.
Carne Asada Marinade
This easy carne asada marinade 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!
Although marinades and quick meals sound like two opposite things, it’s not like that. When you know taco night is ahead, you simply place the beef and veggies into the marinate the night before or that very same morning. Then, you cook all in 20 minutes and these Quick Carne Asada Tacos are ready to enjoy!
How to Make Carne Asada Tacos in a Skillet
Let the marinade infuse the beef and veggies with delicious flavor and then, just grab your skillet and make these quick Carne Asada Tacos come true!
The steps:
- Prep the marinade
In a small bowl, combine cumin, garlic powder, salt, and cayenne with 2 tablespoons of olive oil. - Marinate the steak
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. - Marinate the veggies
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 the steak
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. - Cook the veggies and combine
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. - Assemble the tacos!
Spoon some of the steak and veggie mixture onto each tortilla. Top with sour cream and cilantro and serve with a lime wedge.
Check out this video to see how these quick Carne Asada Tacos are done:
This is one case in which my family loves enjoying leftovers later in the week. The steak and veggies make great homemade burrito bowls over a bed of rice with guacamole, cheese, and sour cream or in a quesadilla.
And yes, leftovers are rare since I have meat-eaters, so I often buy a little extra meat to ensure that I have delicious lunches later in the week.
Best Toppings
In this recipe, I keep toppings simple by adding sour cream and cilantro, but there’s room for so much more! Here are some delicious ideas to enjoy every bite of this Carne Asada Tacos:
- Sour cream
- Pico de gallo
- Guacamole
- Salsa
- Black bean & corn salsa
- Shredded cheese
- Cilantro
- Lettuce
- Cabbage
What to Serve with Carne Asada Tacos
Kick up the yummy factor by serving these amazing Carne Asada Tacos with grilled veggie kabobs or this tasty Mexican Cauliflower Rice, while you sip a marvelous Tequila Lemonade. That’s an epic Taco Tuesday, my friends!
This is also a great recipe for paleo and low-carb lifestyle since the meat and veggies can 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!
Quick Carne Asada Tacos (Taqueria Style)
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.
Assemble the tacos:
- Spoon some of the steak and veggie mixture onto each tortilla. Top with sour cream and cilantro and serve with a lime wedge.
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