Loaded Carne Asada Tostadas with Fresh Guacamole & Pico de Gallo

Ingredients

For the Carne Asada:

• 1½ lbs flank steak or skirt steak
• 2 tbsp olive oil
• Juice of 2 limes
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp oregano
• Salt and black pepper, to taste

For the Guacamole:

• 2 ripe avocados
• 1 tbsp lime juice
• 2 tbsp chopped cilantro
• ¼ tsp garlic powder
• Salt, to taste

For the Pico de Gallo:

• 2 Roma tomatoes, diced
• ½ white onion, finely diced
• 2 tbsp chopped cilantro
• 1 jalapeño, minced (optional)
• 1 tbsp lime juice
• Salt, to taste

For Assembly:

• 6 crispy tostada shells
• ½ cup crumbled cotija or queso fresco (optional)
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. In a bowl, combine olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Marinate the steak for 30 minutes to 2 hours.
2. Grill or sear the steak over medium-high heat for 4–5 minutes per side, or until cooked to your preferred doneness.
3. Let the steak rest for 5–10 minutes, then slice thinly against the grain and chop into bite-sized pieces.
4. Mash the avocados with lime juice, cilantro, garlic powder, and salt until creamy.
5. Mix together the tomatoes, onion, cilantro, jalapeño, lime juice, and salt to make the pico de gallo.
6. Spread a generous layer of guacamole over each tostada shell.
7. Top with the chopped carne asada.
8. Spoon the pico de gallo over the steak and sprinkle with cotija cheese, if desired.
9. Garnish with fresh cilantro and serve immediately with lime wedges.

Tips

• Warm the tostada shells for 2–3 minutes in the oven for extra crispness.
• Add shredded lettuce or cabbage for more crunch.
• Drizzle with chipotle crema or sour cream for extra richness.
• Serve with Mexican rice and refried beans for a complete meal.