Go Back

Carne asada tacos with cherry tomato pico de gallo

Grilled steak strips on a toasted corn tortilla with mashed avocado. Topped with cherry tomato pico de gallo. So good, so easy.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Resting time 1 hour
Total Time 1 hour 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mexican
Calories: 562
Ingredients Equipment Method Notes

Ingredients
  

steak+marinate
  • 2 lbs flank steak (or similar cut of beef of your preference)
  • 2 tsp ground cumin
  • ½-1½ tsp chili powder (to taste; I used only ½ tsp because of the kids)
  • 4 cloves garlic (minced)
  • 1 handful cilantro leaves (chopped)
  • 2 limes (juice and zest)
  • 1 orange (juice and zest)
  • 1 tsp sea salt (to taste)
  • 1 tsp black pepper
  • ½ cup olive oil
Other ingredients
  • 8 corn tortillas (you can also use flour tortillas if you prefer them over corn)
  • 1 medium avocado (mashed)
Pico de gallo
  • 1 lb cherry tomatoes (halved or even quartered)
  • ½ medium onion (finely chopped)
  • ¼-1 jalapeño (seeds removed, chopped)(optional)
  • ½ cup cilantro leaves (chopped)
  • 1 lime (juice)
  • ½ tsp sea salt
  • freshly cracked black pepper (to taste)

Equipment

  • BBQ, grill or grill pan

Method
 

Marinate the steak:
  1. Put the steak and all its marinate ingredients in a ziplock bag. After massaging the steak through the bag, let it sit in the refrigerator for 1-3 hours.
Cherry tomato pico de gallo
  1. Put all ingredients in a sealable container; mix it all, close the lid, give it a shake and let it rest (in the fridge) until you are ready to assemble the tacos.
Grill the meat
  1. Light up the bbq or a grill pan. In the meantime take the steak out of the refrigerator and out of the bag, shake off most of the marinate and let the meat come to room temperature. 
  2. Once the bbq is hot and ready, place the steak on the grill. When the steak is charred on one side (roughly after 1 minute), flip it over and place it a bit more to the outside of the grill so it can slowly get to medium rare (or however you like your steak). Between 4 to 8 minutes (roughly; all depends on how hot your bbq is). When it is ready, take it off the grill and leave it on a cutting board for 5-10 minutes before cutting it.
Toast tortillas
  1. Toast the tortillas on the bbq together with the steak. Or, if you don't use a bbq, place a tortilla on a lit burner of your stovetop. Keep a close eye though, they turn dark very quick!
Assemble the tacos
  1. Take the steak off the grill and slice it into thin strips and then chop up the strips into smaller pieces.
  2. Scoop the avocado out of its shell and use a fork to roughly mash it. Spread the mashed avocado on a tortilla and top it with the chopped steak.
  3. On each taco spoon some pico de gallo and freshly chopped cilantro. Serve lime wedges on the side.

Notes

Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.