Carne Asada Tacos

⚡ KevEats Recipe

🖨️ Print Recipe

High Protein Mexican-Inspired Under 550

Carne Asada Tacos + Avocado Jalapeño Sauce

Big flavor tacos that actually fit your macros.

Juicy seared steak, warm tortillas, and a creamy jalapeño avocado sauce that tastes like taco-shop food, but fits way better into a real-life nutrition plan.

480 Calories

42g Protein

25g Carbs

24g Fat

Yield 8 tacos

Prep Time 25 min

Cook Time 15 min

Total Time 40 min

Jump to Ingredients Jump to Instructions Jump to Tips

Carne Asada

• 2.5–3 lbs sirloin or flank steak, finely chopped
• 1 tbsp chili powder
• 2 tsp lemon pepper
• 2 tsp onion powder
• 2 tsp garlic powder
• 2 tsp cumin
• 1 tsp oregano
• 1 tsp chipotle powder
• 1 tbsp kosher salt, or to taste
• 1 orange, juiced
• 1 lime, juiced

Avocado Jalapeño Sauce

• 2 ripe avocados
• 1 garlic clove
• 1 handful fresh cilantro
• 1 lime, juiced
• 1/4 cup sliced pickled jalapeños
• 2–3 tbsp jalapeño brine
• 1/2 cup nonfat Greek yogurt
• 1/4–1/2 cup cold water, as needed
• pinch cumin
• to taste salt

For Serving

• 8 small tortillas
• optional onion, cilantro, lime wedges

Kev Tip Use a ripping hot skillet or flat top and cook the steak in batches. If you crowd the pan, it steams instead of getting that real carne asada crust.

Make It Fit Your Macros Lower calories: use 4 oz cooked steak per taco and go lighter on the sauce.
Higher protein: add extra lean steak and keep the sauce portion the same.
Higher carbs: use 2 tortillas or add rice/beans on the side.

Storage / Meal Prep Store steak and sauce separately. Steak keeps 3–4 days in the fridge. Sauce is best within 2–3 days.

Instructions

1. 1In a large bowl, toss the chopped steak with chili powder, lemon pepper, onion powder, garlic powder, cumin, oregano, chipotle powder, salt, orange juice, and lime juice.
2. 2Let it marinate for at least 30 minutes if you have time. Even 15 minutes helps.
3. 3Make the sauce by blending or mashing together the avocados, garlic, cilantro, lime juice, jalapeños, jalapeño brine, Greek yogurt, cumin, salt, and enough water to loosen it into a creamy drizzleable sauce.
4. 4Heat a large skillet or grill pan over very high heat. Cook the steak in batches until browned, slightly crisp at the edges, and cooked through.
5. 5Warm the tortillas in a dry skillet, directly over a flame, or wrapped in foil.
6. 6Build each taco with about 4–5 oz cooked steak and 2–3 tablespoons of avocado jalapeño sauce. Add onion, cilantro, or lime if you want.

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