Carne Asada Tacos with Avocado Pico de Gallo Recipe (2024)

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.

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.

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!

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!!

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 -

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

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.

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

Another hands down favorite in my house. I will often marinate the meat for several hours or even overnight. The flavor is so great, I don't change a thing! I will serve this rice and beans or sometimes, just as is. Corona's and/or Mojito's really go well with this dish and are a huge hit as well.

A lot of chopping, but very tasty in the end. We made rice with black beans and a little cinnamon on the side and put the left over pico de gallo on top

A very easy dish to prepare, we will make again with a few modifications. We'll let the steak marinate longer, tenderize as suggested by another reviewer, and not cook as hot. The Avocado Pico de Gallo was delicious and really made the dish, so no modifications needed. In fact, it may become my go to Pico de Gallo recipe. My husband did say the meat was much better the second day as leftovers.

These were very good. My husband absolutely loved them. I did marinate the meat for 8 hours and made sure not to cook the meat past medium rare. The advocado salsa was especially good. The only reason I made this a 4 instead of a 5 is it wasn't kid friendly. My little ones wouldn't eat it at all and we had to make them something else. But I would still make it again and let them eat their own food :)

THE best tacos I have ever had, and I eat a lot of Mexican food. My husband agrees.

SO GOOD! I marinated the steak for 6 hours and it had a wonderfully spicy lime flavor. We werved it with refried beans, tortilla chips & tempranillo. Everything came together quickly and easily. My husband ranks this in his top 3 favorite meals I've made. Great for everyday or a special occasion! I'll also make the pico de gallo separately for parties, etc. YUM.

I loved the avocado pic de gallo and will likely make it again to top tacos or tortilla chips. However, the meat for the tacos did not have as much flavor as I prefer so I will likely not use this part of the recipe again.

Great recipe! The only cooking involved is grilling the steak and the pico de gallo comes together easily. Great for an easy weeknight meal or for entertaining.

Fell in love with this one! Loved the lime, cilantro, and avocado in the Pico de Gallo which compliments the steak wonderfully. I did go over the skirt steak with my tenderizing tool a couple of times before marinating. The steak was very tender and flavorful! I would recommend that you not cook the steak beyond medium rare for the best results! We will definitely make again!