Fun fact, carne asada not only translates to “grilled meat” but the phrase carne asada can also be used to describe a large social event. This couldn’t be more fitting considering how big of a hit these taquería-style tacos have been here in the POLYWOOD kitchen. In fact, we purchased 6 lbs of steak to make these tacos and before I could finish my own plate they were gone!
One of the reasons I think these tacos are so popular is because of the fresh, non-packaged ingredients. No pre-made, purchased taco seasonings here. Just lots of cutting, juicing, and measuring individual seasonings (cumin, chili powder, etc).
The roasted vegetable salsa that is included in this recipe is definitely a necessary component, as well as the onion/cilantro/lime juice relish. I also believe using fresh limes and cilantro is a must to really get the flavor right. If you’re a fan of cheese, I highly recommend finding cotija cheese or queso fresco.
POLYWOOD extra: we also topped ours with guacamole (even though it’s not in the recipe) simply because we love our guac! More often than not, we have guacamole already made up in the fridge…or we have all the ingredients at hand in the kitchen to whip up a quick batch.
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