Mexican Grilled Carne Asada Tacos with Cilantro Lime Slaw

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

Tender grilled skirt steak seasoned with a zesty marinade, served in warm corn tortillas topped with crisp cilantro lime slaw for vibrant tacos. This mexican-inspired beef ready in about 30 minutes pairs skirt steak, olive oil, 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 4, 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 4 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 2 tbsp olive oil, 3 tbsp lime juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
  2. Step 2: Place 1 lb skirt steak in a resealable plastic bag or shallow dish and pour the marinade over it. Marinate in the refrigerator for at least 1 hour or up to 4 hours.
  3. Step 3: While the steak marinates, prepare the slaw by mixing 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 1/4 cup mayonnaise, 2 tbsp lime juice, and 1 tsp honey in a bowl. Toss until combined and refrigerate until serving.
  4. Step 4: Preheat a grill or grill pan over high heat. Remove steak from marinade and grill for about 4 minutes per side for medium rare, or cook to desired doneness. Let rest 5 minutes.
  5. Step 5: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable.
  6. Step 6: Thinly slice the rested steak against the grain. Assemble tacos by placing sliced steak on tortillas and topping with a generous spoonful of cilantro lime slaw.

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Frequently asked questions

How long does Mexican Grilled Carne Asada Tacos with Cilantro Lime Slaw 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 Mexican Grilled Carne Asada Tacos with Cilantro Lime Slaw?

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 skirt steak from drying out.

Can I substitute ingredients in Mexican Grilled Carne Asada Tacos with Cilantro Lime Slaw?

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 Mexican Grilled Carne Asada Tacos with Cilantro Lime Slaw for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Mexican Grilled Carne Asada Tacos with Cilantro Lime Slaw?

Mexican beef 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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