Carne Asada Tacos with Mango Salsa
These Carne Asada Tacos with Mango Salsa are bold, juicy, and bursting with summer flavor. Skirt steak marinates in mango habanero hot sauce, lime, soy sauce, brown sugar, garlic, and warm spices.
It gets seared in a screaming hot cast iron skillet, sliced against the grain, and piled into tortillas with a sweet and spicy mango salsa. Serve with an ice-cold margarita.
Why You’ll Love These Carne Asada Tacos
- Big marinade flavor: sweet, smoky, and spicy.
- Fresh mango salsa: bright and juicy.
- Fast sear: steak cooks in minutes.
- Taco night upgrade.
Carne Asada Tacos Ingredients
Skirt Steak
Thin and flavorful, perfect for searing.
Marinade
Mango habanero hot sauce, lime juice and zest, soy sauce, brown sugar, garlic, olive oil, cumin, cayenne, smoked paprika, salt, pepper, and cilantro.
Mango Salsa
Mango, red onion, jalapeño, red bell pepper, cilantro, lime juice, and salt.
Swap It: Use tamari instead of soy sauce and corn tortillas for gluten-free tacos.
How to Make Carne Asada Tacos
Step 1: Marinate
Whisk the marinade, coat the steak, and chill at least an hour.
Step 2: Sear
Heat a cast iron skillet until very hot and sear 3 to 4 minutes per side.
Step 3: Rest and Slice
Pull at 130°F for medium-rare, rest 5 to 10 minutes, and slice against the grain.
Step 4: Make the Salsa
Combine the mango, onion, jalapeño, bell pepper, cilantro, lime juice, and salt.
Step 5: Build
Layer steak in tortillas and top with mango salsa.
Carly’s Expert Tips
- Marinate longer. Overnight is best.
- Get the pan hot. For a great crust.
- Slice against the grain. Keeps it tender.
- Warm the tortillas. In a dry skillet.
Make It Your Own
- Flank steak: Swap for skirt.
- Pineapple salsa: Swap mango for pineapple.
- Bowls: Serve over rice.
- Grill: Grill over high heat.
Make-Ahead and Meal Prep: Marinate the steak overnight and make the salsa a few hours ahead.
What to Serve With Carne Asada Tacos
Serve with Mexican rice, black beans, street corn, chips and guacamole, and a margarita.
Storing and Reheating
Fridge: Store steak for up to 3 days.
Salsa: Best within 2 days.
Reheat: Sear quickly in a hot skillet.
What People Ask About Carne Asada Tacos
What cut is best for carne asada?
Skirt or flank steak.
How long should I marinate?
At least an hour, or overnight.
What temperature for medium-rare?
Pull at 130°F.
Can I grill it?
Yes. Grill over high heat.
Carne Asada Tacos with Mango Salsa
Ingredients
Method
- Whisk together the mango habanero hot sauce, lime juice and zest, soy sauce, brown sugar, minced garlic, olive oil, cumin, cayenne pepper, smoked paprika, salt, and pepper.
- Coat the skirt steak thoroughly with the marinade and chill for at least an hour. For best results, marinate longer.
- Heat a cast iron skillet until screaming hot. Sear the steak for 3–4 minutes on each side.
- Pull the steak off the heat when it reaches 130°F for medium-rare. Let it rest for 5–10 minutes.
- Slice the steak against the grain to ensure tenderness.
- Combine the diced mango, red onion, jalapeño, red bell pepper, cilantro, lime juice, and a pinch of salt in a bowl. Mix well.
- Build your tacos by layering the sliced steak on tortillas and topping with the mango salsa.
- Serve immediately and enjoy with an ice-cold margarita.
Nutrition
Notes
- For extra flavor, let the steak marinate overnight in the refrigerator.
- Use a meat thermometer to ensure the steak is cooked to your desired doneness.
- Warm your tortillas before assembling the tacos for a better texture and taste.
- Adjust the spice level of the mango salsa by adding more or less jalapeño.
- If you don’t have mango habanero hot sauce, substitute with mango juice and a pinch of cayenne pepper.
