Carne Asada Steak Tacos

Perfectly seared steak. Silky avocado mousse. Punchy pickled onions. Every layer does exactly what it should-and nothing it doesn't. The build is simple: warm tortillas, juicy carne asada, and a few high-impact toppings that make it taste like you spent hours on it. These are steak tacos with purpose..

Why You'll Love Carne Asada Steak Tacos

Fast, flavorful, and built for weeknights or weekend flexes. The marinade brings big depth with barely any work, while that avocado mousse makes every bite feel luxe. And don't sleep on the pickled onions-they bring the whole thing to life.

Tips and Tricks

• For the cleanest sear, pat steak dry before it hits the pan.
• Use tongs to lightly char your tortillas directly over the flame for extra smokiness.

Variations

• Add a smear of refried beans under the avocado mousse for richness
• Spoon over a smoky salsa roja or drizzle with chipotle crema

Substitutions

• Flank steak → skirt or flat iron
• Cotija → feta or queso fresco
• Cayenne → chili flakes or hot sauce to taste

Best served with

• Grilled corn or esquites
• Charred jalapeños or blistered shishito peppers
• A cold Mexican lager or mezcal margarita

How to Store Leftovers

• Steak: Store sliced in an airtight container up to 3 days. Reheat in a skillet with a splash of oil.
• Avocado mousse: Keeps for 2 days, tightly covered with plastic wrap pressed to the surface.
• Pickled onions: Store in the fridge for up to 2 weeks in a sealed jar.

Common Questions

Carne Asada Steak Tacos

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Charred, juicy carne asada tucked into warm tortillas with a swipe of silky avocado mousse and sharp pickled red onions. Big flavor. Minimal effort. Weeknight-friendly, weekend-worthy.

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Prep Time 30 minutes mins

Total Time 1 hour hr

Course: Main Course

Cuisine: Californian, Mexican

Calories: 2424

Ingredients Equipment Method Nutrition

Ingredients

  

Carne Asada

• ½ cup Olive oil
• 1 tablespoon Soy sauce
• 2 tablespoon Lime juice from 1 large lime or 2 small
• 1 tablespoon Carne asada seasoning
• 8-10 oz Flank steak
• Avocado oil as needed for cooking
• 2 Tortillas warmed
• 1 tablespoon Cotija cheese
• 1 teaspoon Cilantro finely chopped

Pickled Red Onions

• 1 large Red onion or 2 small, thinly sliced
• 1 cup White vinegar
• 1 cup Water
• 3 tablespoon Sugar
• 1 tablespoon Kosher salt
• 2 cloves Garlic smashed
• 1 teaspoon Peppercorns

Avocado Mousse

• 2 Avocados peeled and pitted
• Kosher salt
• 1 Lime juiced
• Cayenne to taste

Equipment

• Cast iron skillet or grill pan
• Food processo
• Medium saucepan
• Mixing Bowls

Method

 

Carne Asada

1. In a bowl, whisk together olive oil, soy sauce, lime juice, and carne asada seasoning.
2. Place steak and marinade in a resealable bag or airtight container. Refrigerate for at least 1 hour, up to 24 hours.

Pickled Red Onions

1. Add sliced onions, garlic, and peppercorns to a clean jar.
2. In a saucepan, bring vinegar, water, sugar, and salt to a boil. Stir to dissolve.
3. Pour hot liquid over onions. Let cool to room temp, then refrigerate.

Avocado Mousse

1. In a food processor, pulse avocados and kosher salt for 60 seconds.
2. Add lime juice and cayenne. Process until smooth and silky, about 2 minutes.
3. Taste and adjust seasoning. Store chilled for up to 2 days.

To Cook & Assemble

1. Heat avocado oil in a cast iron pan over medium-high heat. Remove steak from marinade and pat dry.
2. Sear 2-3 minutes per side. Rest 3-5 minutes, then slice against the grain into ½-inch pieces.
3. Spread avocado mousse on warm tortillas. Top with steak, Cotija, pickled onions, and cilantro. Serve hot.

Nutrition

Calories: 2424kcalCarbohydrates: 126gProtein: 69gFat: 187gSaturated Fat: 32gPolyunsaturated Fat: 21gMonounsaturated Fat: 125gCholesterol: 151mgSodium: 8793mgPotassium: 3202mgFiber: 34gSugar: 48gVitamin A: 741IUVitamin C: 79mgCalcium: 381mgIron: 10mg

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