Ranch-Rubbed Carne Asada Tacos with Avocado Crema, Radish and Lime

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  • Prep 15 m
  • Cook 10 m
  • Total 25 m
Servings: 4


  • 114 pounds skirt or flank steak
  • 2 teaspoons Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix, plus more for seasoning crema
  • Freshly ground black pepper, to taste
  • 4 ounces sour cream
  • 1 ripe avocado, pitted and peeled
  • 1 tablespoon lime juice, plus wedges for serving
  • 8 tortillas, warmed
  • 4 small radishes, sliced thin


  1. 1. Preheat a grill or pan over medium-high heat.
  2. 2. Rub the skirt or flank steak on all sides with the Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix, and black pepper to taste. Place steak on the grill and cook for 4-5 minutes on each side for medium-rare. Let rest for at least 5 minutes. Slice thinly against the grain.
  3. 3. Put the sour cream, avocado, pinch of seasoning mix and lime juice into a blender or food processor. Puree until smooth.
  4. 4. Fill each tortilla with steak, and top with the avocado crema and radish slices. Serve with lime wedges.
• For safe meat preparation, reference the USDA website.

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