Carne Asada Tacos with Avocado Crema
Tender, charred skirt steak marinated in citrus and cumin, sliced thin and piled into warm corn tortillas with a silky avocado crema, pickled onions, and fresh cilantro. Authentic Mexican street food at home.
Ingredients
- 1.5 lbs skirt steak
- Juice of 3 limes
- Juice of 1 orange
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp vegetable oil
- Salt and pepper to taste
- 12 small corn tortillas
- 1 ripe avocado
- 1/2 cup sour cream
- 1 tbsp lime juice
- 1/2 small red onion, thinly sliced
- 1/4 cup white vinegar
- 1 tsp sugar
- 1/2 cup fresh cilantro, chopped
- 1 cup crumbled cotija cheese
Instructions
- 1
Combine lime juice, orange juice, garlic, cumin, smoked paprika, oil, salt, and pepper. Marinate skirt steak for at least 15 minutes (or up to 4 hours in the fridge).
- 2
Quick-pickle the onions: toss sliced red onion with white vinegar, sugar, and a pinch of salt. Set aside.
- 3
Make the avocado crema: blend avocado, sour cream, 1 tablespoon lime juice, and a pinch of salt until smooth.
- 4
Heat a cast-iron skillet or grill to very high heat. Remove steak from marinade, pat dry, and sear 4-5 minutes per side for medium-rare. Rest 5 minutes, then slice against the grain into thin strips.
- 5
Warm corn tortillas directly over a gas flame or in a dry skillet until lightly charred and pliable.
- 6
Assemble tacos: lay steak strips on tortillas, drizzle with avocado crema, top with pickled onions, cotija cheese, and cilantro.
- 7
Serve with extra lime wedges on the side.