Trader Joe’s Carne Asada Tacos Recipe

This savory, tender Trader Joes Carne Asada Tacos Recipe is made with pre-marinated steak and ready in just 20 minutes. The edges of the beef get perfectly charred in the pan while remaining incredibly juicy inside. I always keep a pack of this meat in my fridge for busy weeknights.

Restaurant-Quality At Home

For a long time, I tried making my own carne asada marinade from scratch, but it rarely matched my favorite local taco stand. Then I picked up the pre-marinated version from Trader Joe’s and realized how much time I was wasting.

The citrus and spice blend they use caramelizes beautifully on a hot cast iron skillet. It taught me that sometimes a store-bought shortcut is exactly what you need for a quick, authentic tasting dinner.

Trader Joes Carne Asada Tacos Recipe Ingredients

• 1 package (about 1.5 lbs) Trader Joe’s Carne Asada
• 1 tablespoon vegetable oil
• 12 small corn tortillas
• 1/2 cup white onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 2 limes, cut into wedges
• 1/2 cup Trader Joe’s salsa

How To Make Trader Joes Carne Asada Tacos Recipe

1. Heat the skillet: Place a large cast-iron skillet over medium-high heat and add the vegetable oil.
2. Sear the meat: Remove the carne asada from its packaging and place it in the hot pan. Cook for 5 to 7 minutes per side until deeply browned.
3. Rest and slice: Transfer the steak to a cutting board and let it rest for 5 minutes. Slice it against the grain into small, bite-sized pieces.
4. Warm the tortillas: Heat the corn tortillas in a dry skillet for 30 seconds on each side until warm and pliable.
5. Assemble the tacos: Fill each tortilla with the chopped steak, then top with diced onion, cilantro, and a squeeze of fresh lime juice.

Recipe Tips

• Get the pan smoking hot: A very hot pan ensures you get a good crust on the meat before the inside overcooks.
• Let the meat rest: Cutting the steak too soon will let all the juices escape, leaving your tacos dry.
• Double the tortillas: Corn tortillas can tear easily, so doubling them up prevents your tacos from falling apart.

What To Serve With Carne Asada Tacos

Serve these tacos with a side of black beans and Spanish rice for a complete meal. A scoop of guacamole or some crispy tortilla chips with roasted salsa also makes a great addition.

How To Store

Store leftover steak in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to prevent the beef from drying out. You can freeze the cooked meat for up to 2 months.

FAQs

Can I grill the meat instead of pan-frying?

Yes, grilling adds a fantastic smoky flavor. Grill over medium-high heat for about 5 to 7 minutes per side.

Is Trader Joe’s carne asada spicy?

It has a mild kick from the spices and citrus marinade, but it is not overwhelmingly hot.

What cut of meat does Trader Joe’s use?

They typically use sirloin or beef round, which is sliced thin and tenderized by the acidic marinade.

Nutrition

• Calories: 350 kcal
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 65mg
• Sodium: 550mg
• Total Carbohydrate: 28g
• Protein: 26g

Try More Recipes:

• Trader Joes Tacos Recipe
• Trader Joe’s Birria Tacos Recipe
• Trader Joes Yuzu Hot Sauce Recipe

Trader Joes Carne Asada Tacos Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Fast, tender, and juicy Trader Joes Carne Asada Tacos Recipe ready in just 20 minutes. Using pre-marinated steak, fresh cilantro, diced onion, and warm corn tortillas, this quick dinner is ideal for busy weeknights when you want restaurant-quality flavor.

Ingredients

• 1 package (about 1.5 lbs) Trader Joe’s Carne Asada

• 1 tablespoon vegetable oil

• 12 small corn tortillas

• 1/2 cup white onion, finely diced

• 1/4 cup fresh cilantro, chopped

• 2 limes, cut into wedges

• 1/2 cup Trader Joe’s salsa

Directions

• 1. Heat the skillet: Place a large cast-iron skillet over medium-high heat and add the vegetable oil.
• 2. Sear the meat: Remove the carne asada from its packaging and place it in the hot pan. Cook for 5 to 7 minutes per side until deeply browned.
• 3. Rest and slice: Transfer the steak to a cutting board and let it rest for 5 minutes. Slice it against the grain into small, bite-sized pieces.
• 4. Warm the tortillas: Heat the corn tortillas in a dry skillet for 30 seconds on each side until warm and pliable.
• 5. Assemble the tacos: Fill each tortilla with the chopped steak, then top with diced onion, cilantro, and a squeeze of fresh lime juice.