Carne Asada Tacos with Grilled Avocado

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Total Time: 8 min

Cook Time:

Nutrition Facts

Nutrition information
per serving

Calories 640
Total Fat 39g
Saturated Fat 9g
Trans Fat 0.5g
Polyunsaturated Fat 4g
Monounsaturated Fat 22g
Cholesterol 105mg
Sodium 310mg
Total Carbs 38g
Dietary Fiber 10g
Total Sugars 2g
Protein 39g
Potassium 940mg

Vitamin A 866 IU; Vitamin C 13 mg; Calcium 89 mg; Iron 4 mg; Vitamin D 5 IU; Folate 86 mcg; Omega 3 Fatty Acid 0.21 g

% Daily Value*: Vitamin A 15%; Vitamin C 20%; Calcium 8%; Iron 25 %


*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

These little carne asada tacos are just like the ones you might get from your favorite taqueria in San Diego or Santa Barbara, or the best taco trucks in East L.A. or The Mission District of San Francisco. Cumin-kissed grilled steak is topped with gorgeous grilled avocado, cilantro, onion, and salsa.  Serve these tacos at your next barbecue or for a quick and easy street taco night at home. These tacos pack a nutrient punch with excellent sources (20% DV or more) of 55% DV Vitamin B12, 45% DV Vitamin B6, 35% DV Vitamin K, 25% DV Magnesium and 20% DV Vitamin C.

Start cooking

Serves: 4

2 Tbsp. olive oil 1/2 Tbsp. cumin 1 tsp. ground chipotle 1/4 tsp. salt, plus additional for sprinkling 1/4 tsp. black pepper 1 lb. skirt steak 15 (4-inch) corn tortillas, warmed 2 tsp. olive oil 1/2 lemon, juiced As needed Salt, optional 2 ripe, medium Fresh California Avocados, seeded, peeled and sliced in eighths 1/4 cup salsa or hot sauce of your choice 1/4 cup shredded cabbage 1 1/2 Tbsp. minced onion 1/4 cup chopped cilantro
  1. Mix together, olive oil, cumin, chipotle, salt, and pepper and pour over steak. Marinate for 30 minutes at room temperature.
  2. Mix second measure of olive oil, lemon juice, and a sprinkle of salt (optional), then pour over avocados.
  3. Preheat a grill on high for 10 minutes (or until it reaches over 500 degrees F.)
  4. Place avocado slices on one half of the grill, steak on the other. Close lid and cook for four minutes. Flip steak and avocados, close lid, and cook for another 2-3 minutes until steak is medium rare in the center.
  5. Give steak 10 minutes to rest before slicing against the grain.
  6. To make a taco, stack two corn tortillas, top with steak, hot sauce, grilled avocado, cabbage, onion and cilantro.

Serving Suggestion: Tacos go best with more tacos, try shrimp, veggie, or chicken, all topped with California Avocados.

Beverage Pairing:  Mineral water with a big wedge of lime.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s a good idea to brush a little oil on the cut side of a California Avocado before grilling. They are also delicious in a host of other entrée recipes, from stove top to oven-baked to multi-cooker preparation.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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