Oxmoor House
Hands-On Time
24 Mins
Total Time
3 Hours 36 Mins
4 servings (serving size: 2 steak-filled tortillas and 1/4 cup pico de gallo)

Just saying Carne Asada Taco with Avocado Pico de Gallo makes our mouths water. Squeeze fresh lime juice over tacos and enjoy. If you don't have a gas stove to cook the tortillas, char them slightly in a grill pan over high heat.

How to Make It

Step 1

Combine 1/4 cup juice and steak in a shallow dish. Sprinkle cumin, 1/2 teaspoon salt, and red pepper over both sides of steak. Cover and marinate in refrigerator 3 hours.

Step 2

Heat grill pan over high heat. Coat pan with cooking spray. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand at least 10 minutes. Cut steak into 1/2-inch pieces.

Step 3

Combine tomato and next 5 ingredients (through garlic) in a bowl. Gently stir in avocado and 1/4 teaspoon salt.

Step 4

Heat tortillas over gas flame 15 seconds on each side or until charred on edges. Divide steak evenly among tortillas. Top with pico de gallo. Serve with lime wedges, if desired.

Ratings & Reviews

AnnaBellaBoom's Review

June 14, 2014
Outstanding! Although I made a lot of changes. For the marinade, mashed together a minced jalapeño, 4 cloves minced garlic, ~1/2 c chopped cilantro, s&p before adding the lime juice & cumin and juice of 1 orange, along with a tsp or so of Penzey's Mural of Flavor blend. Marinated for 6 hrs in fridge. Left out the tomatoes, mashed all the other "pico" ingredients into guacamole to spread on the bottom of each taco (2T per taco). Warmed up some canned black beans w/ chk stock, onion, garlic, and minced jalapeño, added 2T to each taco with the guacamole, then topped with the steak and chopped cilantro and green onion. Used small flour tortillas instead of corn, warmed them up on the grill. Be sure to let the steak rest for at least 10 min before slicing... Still a little chewy but awesome flavor! Sounds like a lot of work but isn't, and is sooooo good. Could eat this every week. Served with grilled asparagus & summer squash tossed with pumpkinseed oil & pomegranate vinegar.

carolfitz's Review

July 27, 2013
Easy prep & very good. Made to recipe using package of Angus fajita beef rather than whole skirt steak so didn't need to marinate longer. Served with black refried beans. CL's camarones fritoes as starter. Nice summer supper.

ktleyed's Review

November 10, 2012
We liked this, a bit labor intensive making the pico de gallo, but tasty! Steak was delicious and I was able to heat them on the gas stove no problem. Used organic sprouted corn tortillas which were great!

caker30's Review

October 06, 2012
This is a great recipe and is probably made every other week. I often use chicken instead of steak and still follow the recipe exactly. Sometimes for an appetizer I just make the avocado pico as a dip with multigrain tostitos. The bowl is always empty!!

daisylover's Review

November 19, 2011
This truly is an outstanding recipe - quick, easy and delicious. Just like the street tacos one can buy in Mexico! I make it just the way the recipe is written -

Mattadri's Review

September 19, 2010

jessgator's Review

July 18, 2010
Quick and easy. Used Buffalo meat instead of flank steak. Great flavor. Will definitely make again!

lindylou's Review

May 10, 2010

swoodness's Review

March 21, 2010
Great meal. We're not big meat eaters, so our tacos were mostly avocado pico or sauteed veggies with a touch of the carne asada.

Flits21's Review

March 16, 2010
I used flank steak instead. I used meat mallet to tenderize it, esp. since it was a pretty thick piece. Instead of making pico de gallo, i simply bought an avocado and cut it up and then served with a chunky salsa. Also, had lowfat shredded cheddar, lettuce and non-fat sour cream as toppings. Very good