Carne Asada Tacos with Avocado Crema

Name: Carne Asada Tacos with Avocado Crema
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 600g flank steak or skirt steak; Juice of 2 limes; Juice of 1 orange; 3 cloves garlic, minced; 1 tsp cumin; 1 tsp smoked paprika; 1/2 tsp chili powder; 2 tbsp olive oil; Salt and pepper to taste; 8 small corn tortillas; 2 ripe avocados; 1/4 cup sour cream; Juice of 1 lime; 1/2 tsp garlic powder; 1 cup pico de gallo; 50g cotija cheese, crumbled; Fresh cilantro for garnish

Tender, citrus-marinated grilled beef served in warm corn tortillas with a luscious avocado crema, fresh pico de gallo, and cotija cheese. A Mexican street food classic elevated for your home kitchen.

Prep: 20 minutes Cook: 15 minutes 4 servings

Ingredients

600g flank steak or skirt steak
Juice of 2 limes
Juice of 1 orange
3 cloves garlic, minced
1 tsp cumin
1 tsp smoked paprika
1/2 tsp chili powder
2 tbsp olive oil
Salt and pepper to taste
8 small corn tortillas
2 ripe avocados
1/4 cup sour cream
Juice of 1 lime
1/2 tsp garlic powder
1 cup pico de gallo
50g cotija cheese, crumbled
Fresh cilantro for garnish

Instructions

1
Combine lime juice, orange juice, garlic, cumin, paprika, chili powder, and olive oil. Marinate steak for at least 30 minutes (up to 4 hours refrigerated).
2
Make avocado crema: blend avocados, sour cream, lime juice, and garlic powder until smooth. Season with salt.
3
Heat a grill or cast-iron skillet to high heat. Remove steak from marinade and pat slightly dry.
4
Grill steak 4–5 minutes per side for medium-rare. Rest 5 minutes, then slice thinly against the grain.
5
Warm corn tortillas directly over a gas flame or dry skillet until charred in spots.
6
Assemble tacos: spread avocado crema on tortillas, top with sliced carne asada, pico de gallo, cotija, and cilantro.

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