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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
Calories: 2424
Ingredients Equipment Method Nutrition 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. 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

Notes

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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