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A taco on a plate topped with slices of grilled steak, creamy guacamole, pickled red onions, crumbled cheese, and chopped fresh herbs on a corn tortilla.

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
Cook Time 30 minutes
Total Time 1 hour
Servings: 2
Course: Main Course
Cuisine: Californian, Mexican
Ingredients Equipment Method Notes

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. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready. 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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: Assemble the tacos fresh, but the components hold up well separately. Sliced steak keeps in the fridge for up to 3 days and reheats fine in a hot skillet. The pickled onions last a couple weeks refrigerated. The avocado mousse browns faster than you'd like, so keep it pressed with plastic wrap directly on the surface and use within 2 days.

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