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250ml Guacamole Infused Olive Oil Blend – flavorful guacamole infusion
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
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

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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