Carne Asada Tacos with Pickled Red Onions
Juicy grilled steak piled onto warm corn tortillas with quick-pickled red onions, creamy avocado, and a crunchy cabbage slaw. A bright, zesty taco night favorite that comes together in about 40 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 550
- Protein
- 35g
Ingredients
- 1.5 lb flank steak
- 3 lime
- 1 red onion
- 12 corn tortillas
- 2 avocado
- 2 cups green cabbage
- 3 tbsp olive oil
- 1 tsp salt
Instructions
- 1
Thinly slice 1 red onion and place in a bowl with the juice of 1 lime and a pinch of salt. Toss and set aside to pickle while you prepare the rest.
- 2
Season 1.5 lb flank steak with 1 tsp salt and the juice of 1 lime. Let it sit at room temperature for 10 minutes.
- 3
Heat a grill or grill pan over high heat. Cook the steak for 4-5 minutes per side for medium-rare, until nicely charred and internal temperature reaches 130°F. Rest for 5 minutes, then slice thinly against the grain.
- 4
While the steak rests, warm 12 corn tortillas in a dry skillet over medium heat, about 30 seconds per side, until soft and pliable.
- 5
Toss 2 cups shredded cabbage with 2 tbsp olive oil and the juice of the remaining lime. Season with a pinch of salt.
- 6
Slice 2 avocados. Assemble tacos: tortilla, sliced steak, pickled onions, cabbage slaw, and avocado slices. Serve with extra lime wedges.
- 7
Optional: add chopped cilantro, hot sauce, or crumbled cotija cheese if you have them.
Tools you’ll need
- Grill or grill pan
- Chef's knife
- Cutting board
- Mixing bowls
- Skillet
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