Food-Truck Favorite Lunch: Southwestern Street Tacos with Smoky Avocado Crema

Allergens

Dairy (sour cream), gluten (wheat in tortillas)

Ingredients

• 1 lb beef flank steak
• 2 tbsp vegetable oil
• 2 tsp salt
• 1 tsp black pepper
• 8 small corn tortillas
• 1 cup thinly sliced red onion
• 1 cup chopped cilantro
• 2 cups shredded lettuce
• 1 lime, cut into wedges Smoky Avocado Crema:
• 1 ripe avocado
• 1/4 cup sour cream
• 2 tbsp freshly squeezed lime juice
• 1 clove garlic, minced
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. In a large resealable plastic bag, combine the steak, salt, and black pepper. Seal the bag and shake well to coat the meat evenly. Refrigerate for at least 30 minutes or up to 2 hours for maximum flavor.
2. Preheat your grill or a grill pan over medium high heat. Remove the steak from the marinade, discard the marinade, and pat dry with paper towels. Grill the steak to desired doneness, about 4 6 minutes per side for medium rare. Transfer the cooked steak to a cutting board and let it rest for 5 minutes before thinly slicing against the grain.
3. In a blender or food processor, combine the avocado, sour cream, lime juice, garlic, smoked paprika, salt, and pepper. Blend until smooth. Set aside.
4. Heat the tortillas on the grill or in a dry pan for about 10 seconds per side to make them slightly charred but still pliable.
5. To assemble the tacos, layer sliced steak, red onion, shredded lettuce, and smoky avocado crema onto each tortilla. Garnish with a sprinkle of chopped cilantro and a squeeze of lime juice. Serve immediately.

Chef’s Insight

The secret to tender, juicy carne asada lies in marinating the steak before grilling. Letting it rest after cooking allows the juices to redistribute, ensuring each bite is full of flavor.

Notes

Pair these tacos with a refreshing margarita for a true Mexican street food experience.