Easy Carne Asada Tacos with Southwest Crema and Pickled Shallot Salsa

There’s nothing quite like the satisfaction of a steak dinner, but these carne asada tacos take it to a whole new level. Hearty, flavorful and incredibly satisfying, they’re perfect for a weeknight meal that feels special. Tender bites of seared steak are loaded into warm tortillas with sautéed poblano and shallot, then topped with a zesty pickled shallot salsa and a drizzle of Southwest-spiced crema. A sprinkle of fresh cilantro finishes it off for a taco experience you won’t forget.

This recipe is all about big flavors with minimal fuss. The pickled shallot adds a bright, tangy crunch that balances the rich steak, while the creamy Southwest sauce brings a subtle heat. Whether you’re cooking for family or just treating yourself, these tacos are sure to become a favorite.

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Ingredients

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Diced SteakView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Core, deseed and thinly slice the poblano pepper. Finely dice the Roma tomato. Finely chop the cilantro. Halve, peel and thinly slice the shallot. In a medium bowl, combine half the sliced shallot with the white wine vinegar, 1 teaspoon sugar and a pinch of salt. Set aside, stirring occasionally, until ready to serve.
2. In a small bowl, combine the sour cream, half of the Southwest spice blend and a large pinch of salt. Stir in water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency.
3. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the sliced poblano and cook, stirring, until slightly softened, about 3-4 minutes. Stir in the remaining sliced shallot and a large pinch of salt and pepper. Cook, stirring, until lightly browned and softened, about 2-3 minutes. Turn off the heat and transfer the vegetables to a second medium bowl. Wipe out the pan.
4. Pat the diced steak dry with paper towels. Heat another drizzle of oil in the same pan over medium-high heat. Add the steak and season with salt, pepper and the remaining Southwest spice blend. Cook, stirring occasionally, until browned and cooked through, about 2-3 minutes. Return the cooked vegetables to the pan and stir until combined. Turn off the heat.
5. Wrap the flour tortillas in damp paper towels and microwave until warm, about 30 seconds. (Alternatively, wrap tortillas in foil and warm in a 425°F oven for 5 minutes.) Stir the diced tomato into the bowl with the pickled shallot.
6. Divide the steak and vegetable mixture among the warm tortillas. Top with the pickled shallot salsa. Drizzle with the Southwest crema, sprinkle with chopped cilantro and serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well too. Warm them in a dry skillet or microwave until pliable.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat steak and vegetables in a skillet and warm tortillas before serving.

Can I substitute the steak with another protein?

Absolutely! Chicken, shrimp or tofu are great alternatives. Adjust cooking time as needed.