Cooking Steps

1. 

   Marinate steaks

   Preheat grill to medium-high heat. Halve limes. Using the flat side of a knife, gently crush garlic clove. In a large shallow bowl or resealable plastic bag, stir together spice mix, juice of ½ lime, 1 tablespoon olive oil, ½ teaspoon salt, and pepper to combine, then add crushed garlic clove. Pat steaks dry with paper towel, add to marinade, and turn to coat. Set aside to marinate at room temperature until Step 5.

2. 

   Prepare ingredients

   Rinse remaining produce. Cut tomato into ½-inch pieces and place in a medium bowl. Roughly chop cilantro leaves, discarding stems. Peel onion and cut into small dice to yield 2 tablespoons, then add to bowl with tomato. Halve jalapeño lengthwise and, using a knife tip, discard seeds and stem. Finely chop up to half of jalapeño (wash your knife, board, and hands after). Save remaining onion and jalapeño for another use.

3. 

   Make pico de gallo

   Add chopped jalapeño (skip or use half for less heat), juice of 1 lime, ¼ teaspoon salt, and pepper as desired to bowl with tomato and onion. Add half of cilantro, reserving remainder for serving. Toss to combine, then set aside until ready to serve. Place cabbage on cutting board, sprinkle over ⅛ teaspoon salt and, using your hands, massage to soften, about 30 seconds.

4. 

   Make lime crema and warm tortillas

   If using a grill pan, place it over medium-high heat now. In a small bowl, stir together sour cream and juice of remaining lime. Taste and add salt and pepper as desired. Set lime crema aside. When grill is just smoking, arrange tortillas in a single layer and toast until warmed through, 30 seconds per side. Stack tortillas and wrap in foil to keep warm.

5. 

   Grill steaks and prepare avocado

   Remove steaks from marinade, allowing excess to drip off; discard marinade and crushed garlic clove. When grill is just smoking, add steaks and cook until charred and medium rare, 3-4 minutes per side. Transfer to a plate and set aside to rest for about 5 minutes. Meanwhile, halve avocado, discarding pit. Using a spoon, carefully scoop out flesh, discarding skin, then thinly slice.

6. 

   Plate carne asada tacos

   Once steaks have rested, find the direction of the grain (muscle fibers) and slice across it, rather than parallel, as thinly as possible—this ensures tenderness. Divide tortillas between serving plates and layer with cabbage, steak, pico de gallo, avocado, and lime crema. Garnish carne asada tacos with remaining cilantro, and dig in!