Steak Tacos with Guacamole Blend Olive Oil and Avocado Crema

Juicy steak, warm tortillas, crisp red onion, creamy avocado, and a squeeze of lime come together in a taco spread that tastes bright, savory, and satisfying. Guacamole Infused Olive Oil Blend layers cilantro, garlic, and zesty avocado-inspired notes into the steak and crema, giving each bite a lively finish that tastes made for taco night, cookouts, and easy entertaining. It is the kind of dinner that feels unfussy at the stove but still lands like a crowd-pleaser every time.

Garden Infuzions

Steak Tacos with Guacamole Blend Olive Oil and Avocado Crema

Juicy steak tacos get a bright, herb-forward lift from Garden Infuzions Guacamole Infused Olive Oil Blend, then finish with cool avocado crema, crisp toppings, and warm tortillas for an easy dinner that feels fresh and satisfying.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds flank steak
• 2 tablespoons Guacamole Infused Olive Oil Blend
• 1 tablespoon fresh lime juice
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 8 small corn tortillas
• 1 ripe avocado
• 1/2 cup sour cream
• 2 tablespoons milk
• 1 tablespoon chopped cilantro
• 1 tablespoon lime juice
• 1 cup shredded lettuce
• 1 cup diced tomato
• 1/2 cup thinly sliced red onion
• 1 jalapeño thinly sliced
• 2 tablespoons crumbled cotija cheese
• Lime wedges for serving

Equipment

• 1 Cast Iron Skillet For searing the steak
• 2 Mixing bowl One for steak seasoning, one for avocado crema
• 1 whisk For smoothing the crema
• 1 Cutting board For resting and slicing the steak
• 1 Chef’s knife For slicing steak and toppings
• 1 set Measuring spoons For seasoning and sauce

Method

 

Instructions

1. Pat the steak dry and rub it with Guacamole Infused Olive Oil Blend, lime juice, salt, black pepper, cumin, and garlic powder.
2. Let the steak sit at room temperature for 10 minutes while you make the crema.
3. Mash the avocado in a bowl, then whisk in sour cream, milk, cilantro, lime juice, and a pinch of salt until smooth and spoonable.
4. Heat a cast iron skillet or grill pan over medium-high heat until very hot.
5. Cook the steak for 4 to 6 minutes per side, depending on thickness, until nicely browned and cooked to your preferred doneness.
6. Transfer the steak to a cutting board and rest it for 5 to 10 minutes.
7. Warm the tortillas in a dry skillet or directly over a flame for a few seconds per side.
8. Slice the steak thinly against the grain.
9. Fill each tortilla with steak, lettuce, tomato, red onion, jalapeño, and cotija cheese.
10. Drizzle with avocado crema and finish with extra lime juice before serving.

Notes

For the best texture, slice the steak thinly across the grain and keep the avocado crema fresh. If you want more heat, add extra jalapeño or a few dashes of hot sauce at the table.

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Recipe Tips

Let the steak rest before slicing so the juices stay in the meat. Warm the tortillas just before serving for the best texture, and thin the crema with a little water if you want it easier to drizzle.

Serving Suggestions

Serve these tacos with black beans, cilantro rice, grilled corn, or a simple tomato salad. A tray of lime wedges and extra sliced jalapeño makes the table feel complete.

Storage

Store the steak, crema, and toppings separately in airtight containers in the refrigerator. Reheat the steak gently in a skillet and assemble fresh tacos when ready to serve.

Variations

Swap skirt steak for flank steak, use flour tortillas instead of corn, or add shredded cabbage for extra crunch. You can also turn the filling into taco bowls over rice or greens.

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