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Overhead shot of 3 charred tortillas filled with grilled carne asada, chimichurri sauce, cilantro, sliced radishes, cotija cheese, and lime wedges

Carne Asada Tacos with Chimichurri Sauce

These Carne Asada Tacos are made with super flavorful marinated skirt steak, which is grilled to perfection, and then stuffed into tortillas with a super bright and herbaceous chimichurri sauce! The chimichurri comes together in the food processor in seconds, and you’ll want to put it on everything. The best way to serve these tacos is with thinly sliced radishes, cotija cheese, extra cilantro, and a squeeze of lime!

Course Main Course, Tacos
Cuisine Easy, Gluten Free, Mexican
Keyword carne asada recipe, carne asada tacos, chimichurri sauce recipe, chimichurri tacos, easy steak tacos, easy taco recipe, steak tacos with chimichurri
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 -4
Author Molly | Spices in My DNA


For the tacos

  • 1 (1 - 1½ lb.) package of Sprouts Marinated Skirt Steak for Carne Asada
  • tortillas of your choice (charred over a gas flame or grill for extra flavor!)
  • thinly sliced red radishes, for serving
  • crumbled cotija cheese, for serving
  • torn cilantro, for serving
  • lime wedges, for serving
  • thinly sliced jalapeño, for serving (optional)

For the chimichurri

  • 3/4 cup packed cilantro
  • 1/4 cup packed flat leaf parsley
  • 3 cloves garlic
  • 1 medium shallot, chopped
  • 1/2 of a jalapeño, seeds and ribs removed
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • pinch of red pepper flakes


For the tacos

  1. Preheat an outdoor grill or an indoor grill pan to medium-high heat. Once grill is hot, grill the skirt steak for about 3 minutes per side, until desired doneness is reached. (The timing will depend on the thickness of your steak). Remove steak from grill and let rest for 5-10 minutes before thinly slicing on an angle.

  2. To assemble tacos, place a few slices of steak in a tortilla. Drizzle with a tablespoon or so of chimichurri, along with a few slices of radish, a small handful of crumbled cotija, torn cilantro, and a squeeze of lime. Add a couple jalapeño slices on top if you like things spicy! Serve immediately.

For the chimichurri

  1. In a food processor or blender, combine the cilantro, flat leaf parsley, garlic, shallot, jalapeño, red wine vinegar, olive oil, salt, pepper, and red pepper flakes. Blend until smooth. Season to taste with additional salt and pepper if desired. Set aside.