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Keto Carne Asada Tacos - Bold, Fresh, and Low-Carb

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Carne Asada:
  • 1.5–2 pounds flank steak or skirt steak
  • 3 tablespoons avocado oil (or olive oil)
  • 2 limes, juiced
  • 1 teaspoon orange zest (optional, for aroma without added carbs)
  • 4 cloves garlic, minced
  • 1/2 cup fresh cilantro, chopped (plus more for garnish)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1–1.5 teaspoons kosher salt, to taste
  • 1/2 teaspoon black pepper
  • For Serving:
  • 8–12 low-carb tortillas (almond flour or zero-net-carb style), or cheese shells (see Alternatives)
  • 1 avocado, sliced or mashed
  • 1/4 cup red onion, finely diced
  • 4–6 radishes, thinly sliced
  • 1/2 cup shredded lettuce or cabbage
  • 1/4 cup sour cream or Mexican crema
  • Lime wedges
  • Hot sauce or salsa with no added sugar (optional)

Method
 

  1. Make the marinade: In a bowl, whisk together avocado oil, lime juice, orange zest, garlic, cilantro, cumin, chili powder, smoked paprika, oregano, salt, and pepper.
  2. Prep the steak: Pat the steak dry. Place it in a zip-top bag or shallow dish and pour the marinade over it, coating well. Marinate in the fridge for at least 1 hour and up to 12 hours. Flip once halfway if possible.
  3. Bring to room temp: Pull the steak from the fridge 20–30 minutes before cooking. This helps it cook evenly.
  4. Heat your cooking surface: Preheat a grill to high heat (450–500°F) or a cast-iron skillet over medium-high until very hot. Lightly oil grates or pan.
  5. Sear the steak: Cook flank steak about 4–6 minutes per side (skirt steak 3–4 minutes per side), depending on thickness, until medium-rare to medium. Aim for an internal temp of 130–135°F for medium-rare.
  6. Rest and slice: Transfer to a cutting board and rest 5–10 minutes. Slice thinly against the grain for tenderness. If slices are wide, cut into bite-size pieces.
  7. Warm the tortillas: Heat low-carb tortillas in a dry skillet for 15–30 seconds per side until pliable. If using cheese shells, see the Alternatives section.
  8. Assemble: Add steak to each tortilla. Top with avocado, red onion, radish, shredded lettuce or cabbage, and a drizzle of crema. Finish with fresh cilantro and a squeeze of lime.
  9. Serve: Add hot sauce or keto-friendly salsa if you like a kick. Eat immediately while warm.