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Carne Asada Tacos

Pico de gallo and slaw


Active Time:
~25 min
Total Time:
~30 min

About this Recipe

Make every day #TacoTuesday with our Carne Asada Tacos. Nothing brings out the richness of flank steak like our Mexican dry rub and a nice sear from your Brava oven. Add fresh avocado and a side of our zesty slaw to bring them straight from the taco truck to your dinner table.



Season steak

  • In small bowl, stir together chili powder, garlic powder, cumin and a few pinches of salt.
  • Pat steak dry with paper towels. Season steak on both sides with spice mix.
  • Place steak in Zones 1, 2 and 3 of Brava metal tray.
  • Let stand while you prepare coleslaw.


Make coleslaw

  • Remove jalapeño stems, halve jalapeños lengthwise and remove seeds. Thinly slice 1 jalapeño for coleslaw; finely chop remaining jalapeño and set aside for pico de gallo. Use less if you don’t like it spicy.
  • Chop half of cilantro (stems are delicious, too!). Save remaining cilantro for pico de gallo
  • In large bowl, toss together coleslaw mix, sliced jalapeño, chopped cilantro, juice of 1 lime, 2 tablespoons extra-virgin olive oil and a few pinches of salt.


Wrap tortillas

  • Stack corn tortillas and wrap in foil. Place in center of Brava glass tray.


Slide metal tray into top oven shelf and glass tray into bottom shelf

  • Select “Carne Asada Tacos” on your oven touchscreen and follow instructions.
  • While food cooks, prepare pico de gallo.


Make pico de gallo

  • Peel and cut half of onion into ¼-inch dice. You will have half of onion left over.
  • Cut tomatoes into ¼-inch dice.
  • Chop remaining cilantro.
  • In medium bowl, stir together diced onion, tomatoes, chopped jalapeño, cilantro, juice of 1 lime and a few pinches of salt.


Assemble tacos & serve

  • When your food is done, slice steak across the grain into thin strips.
  • Place tortillas on individual plates and top with steak, pico de gallo and Monterey Jack.
  • Halve avocado, remove pit and scoop a few thin pieces onto each taco. You may have some avocado left over.
  • Cut remaining lime into wedges.
  • Serve tacos with coleslaw, lime wedges and sour cream.