Grilled Carne Asada Tacos with Fresh Pico de Gallo

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled flank steak served on warm corn tortillas topped with vibrant, fresh pico de gallo for a classic Cinco de Mayo taco experience. This mexican-inspired cinco de mayo ready in about 30 minutes pairs flank steak, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 6 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 3 tbsp olive oil, 1.5 tsp salt, and 1 tsp black pepper to create the marinade.
  2. Step 2: Place 1.5 lbs flank steak in a resealable plastic bag and pour marinade over it, sealing and refrigerating for at least 2 hours or up to overnight.
  3. Step 3: Prepare pico de gallo by mixing 3 diced medium tomatoes, 1 small finely chopped white onion, 1 minced jalapeño, and 1/2 cup chopped fresh cilantro in a bowl; set aside.
  4. Step 4: Preheat grill to medium-high heat (about 450°F). Remove steak from marinade and grill for 4-5 minutes per side for medium-rare, or longer for desired doneness.
  5. Step 5: Let steak rest for 5 minutes, then thinly slice against the grain.
  6. Step 6: Warm 12 corn tortillas on the grill for about 30 seconds per side until pliable.
  7. Step 7: Assemble tacos by dividing sliced steak among tortillas and topping with a generous spoonful of pico de gallo. Serve immediately with lime wedges.

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Frequently asked questions

How long does Grilled Carne Asada Tacos with Fresh Pico de Gallo take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Carne Asada Tacos with Fresh Pico de Gallo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak from drying out.

Can I substitute ingredients in Grilled Carne Asada Tacos with Fresh Pico de Gallo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Carne Asada Tacos with Fresh Pico de Gallo for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Carne Asada Tacos with Fresh Pico de Gallo?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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