Ingredients
Method
Grill the Carne Asada:
- Cook the carne asada on a preheated grill to your preferred level of doneness. Medium-rare to medium is recommended for the juiciest results.
- Let the steak rest for 5–10 minutes, then slice it against the grain into thin strips. Chop the slices into small, taco-sized pieces.
Mash the Avocado:
- Scoop the avocado flesh into a bowl and mash it with a fork until smooth but slightly chunky. Add a pinch of salt and a squeeze of lime juice for added flavor.
Warm the Tortillas:
- Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side until soft and pliable. Alternatively, microwave them wrapped in a damp paper towel for 20–30 seconds.
Assemble the Tacos:
- Spread a generous spoonful of mashed avocado on each tortilla.
- Add a layer of chopped carne asada, then sprinkle with Cotija cheese, diced onion, and fresh cilantro.
- Squeeze fresh lime juice over the tacos for a zesty finish.
Serve and Enjoy:
- Serve the tacos warm with extra lime wedges on the side. Optional additions include hot sauce or a dollop of sour cream for added flavor.
Notes
- Meat Options: While carne asada is traditional, you can substitute grilled chicken, pork, or even tofu for a vegetarian twist.
- Cheese Alternatives: If Cotija isn’t available, use feta cheese or grated Parmesan as substitutes.
- Tortilla Choice: Corn tortillas offer a more authentic flavor, while flour tortillas provide a softer texture.
- Storage: Store leftover carne asada, avocado, and toppings separately in airtight containers. Reheat the meat and assemble fresh tacos as needed.