High-Protein Carne Asada Guacamole Tacos

ByHannah Peterson

High-Protein Carne Asada Guacamole Tacos

Hot skillet steak, smashed avocado, pico – 20 minutes, per taco

Jump to Recipe

These are open tacos, not a stuffed fold. A low-carb tortilla gets a pile of sliced carne asada, a thick swipe of guacamole, and a spoon of pico. That is the board in the photo – steak first, then green, then red.

Twenty minutes if the steak is thin. Rest it, then slice against the grain or it chews like leather.

Prep10 min
Cook8-10
Yield4 tacos
Protein35g
Net Carbs6g
Calories380

Why you’ll love these tacos

  • 35g protein per taco – dinner that fills you
  • Only 6g net carbs – low-carb tortillas, not flour
  • 20 minutes, one skillet
  • Steak, guacamole, and pico stacked like the photo
  • Open-face so the toppings stay put
  • Leftover steak is lunch the next day

Health notes

  • High protein: About 5 oz steak per taco.
  • Low carb: Low-carb tortillas plus avocado and pico.
  • Four tacos: One skillet of steak.
  • Macros are per taco, not the whole batch.

Key element – slice against the grain after a 5-minute rest

If you cut with the grain, the steak shreds into long chewy strings. Rest 5 minutes, find the lines in the meat, and cut across them into thin strips. That is the tender pile in the photo.

Ingredients

Steak (4 tacos)

  • 1 1/4 lb (570g) flank or skirt steak
  • 1 Tbsp olive oil
  • 2 Tbsp lime juice
  • 2 garlic cloves, minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 3/4 tsp salt + 1/2 tsp black pepper

Guacamole

  • 2 ripe avocados
  • 1 Tbsp lime juice
  • 2 Tbsp onion, minced
  • 2 Tbsp cilantro, chopped
  • 1/4 tsp salt

Pico and tortillas

  • 4 low-carb tortillas (about 3 to 4g net each)
  • 1 small tomato, diced
  • 2 Tbsp onion, diced
  • 2 Tbsp cilantro, chopped
  • Pinch of salt

Swaps

  • Sirloin: Use a thin sirloin steak. Same cook time.
  • Chicken: Two thin breasts, 4 minutes per side. Protein stays high.
  • Cheese shells: Bake cheddar rounds if you want even fewer carbs.
  • No cilantro: Use parsley in the pico. Different, still fresh.

Instructions

Pro tips

  • A screaming-hot pan is the whole recipe. A cool pan steams the steak gray.
  • Skirt steak cooks faster than flank. Start checking at 3 minutes.
  • Mash the guacamole chunky, not baby-food smooth. It should sit on the steak.
  • Warm tortillas last so they stay flexible and pick up steak flavor from the pan.
  • If a tortilla cracks, it was cold. 20 seconds in the pan fixes it.

Nutrition

NutrientPer taco
Calories380
Protein35g
Net carbohydrates6g
Total carbohydrates12g
Fiber6g
Total fat20g
Sodium520mg

Estimates with flank steak and a 3 to 4g-net tortilla. Tortilla brand will shift fiber and carbs.

Variations

Spicy

Add minced jalapeno to the guacamole and a pinch of chili flakes on the steak.

Cheese

A tablespoon of crumbled cotija or shredded cheddar under the pico.

Lettuce cups

Skip the tortilla. Protein stays, carbs drop.

Meal-prep steak

Cook the steak, slice, and refrigerate. Reheat 1 minute in a hot pan and build fresh tacos.

Storage

MethodTimeNotes
Eat nowBestWarm steak, cool guacamole
Steak, fridgeUp to 3 daysStore sliced, reheat fast
Guacamole1 dayPress plastic on the surface so it does not brown

FAQ

Yes, if you use low-carb tortillas (about 3 to 4g net each). Regular flour tortillas jump the carbs a lot.
You cut with the grain, or you cooked it past medium. Rest 5 minutes and slice across the lines in the meat.
Yes. High heat, 3 to 4 minutes per side. Same rest and slice.
No. The 5-minute rub is enough for this 20-minute version. Overnight is nicer if you have time.
Look for low-carb tortillas around 3 to 4g net each. That is how this stays at 6g net per taco.
Yes. Halve the steak and toppings. Cook time stays the same.

Test your knowledge

5 quick questions about these tacos

1. Protein per taco?

2. Net carbs per taco?

3. How do you slice the steak?

4. What goes on the taco first?

5. How long per side on high heat?

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