Look for the seal.

Carne Asada Tacos with Strawberry Pico de Gallo



Carne Asada Tacos: – 1/4 cup olive oil – 2 limes, juiced – 3 garlic cloves, minced – salt and pepper to taste – 1 pound flank steak – 8 corn tortillas, warmed (16 tortillas if using 2 per taco) Strawberry Pico de Gallo: – 4 large strawberries, hulled and chopped – 1 Roma tomato, chopped – 1/4 white onion, chopped – 1/3 cup fresh cilantro, chopped – 1 large jalapeño, sliced – 2 limes, juiced – salt and pepper to taste Toppings: – Real California Cotija Cheese, cubed – 1 avocado, chopped into cubes – Limes for juicing
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Serves 4

Preparation time: 4 hours (includes refrigeration time)

Cooking time: 10 minutes

1. Prepare the Steak: Whisk together oil, lime juice, garlic, salt, and pepper in a small bowl.

2. Place steak in a plastic bag and pour in marinade; seal. Shake bag, making sure marinade coats meat completely. Refrigerate for 1-4 hours.

3. Heat a cast iron skillet over medium-high heat. Add steak and cook for 6-8 minutes on each side. Remove the steak and place on a cutting board; let rest for 5-7 minutes.

4. Slice steak against the grain into strips using a sharp knife.

5. Prepare the Pico de Gallo: Place all ingredients in a medium bowl and stir to combine. Cover and refrigerate until ready to serve.

6. Assemble Tacos: Place 3-4 beef strips on a corn tortilla (or 2 tortillas if using 2 per taco), top with strawberry pico de gallo, Real California Cotija Cheese, avocado cubes, and a squeeze of lime juice. Repeat with remaining ingredients.

7. Serve and enjoy!

Recipe created by Ericka Sanchez/@nibblesnfeasts and Nicole Presley/@presleyspantry