Carne Asada Nachos with Avocado Pico de Gallo

Who doesn’t love a good nacho?!

I’m in love with these Carne Asada Nachos with Avocado Pico de Gallo. They remind me of this little drive through Mexican restaurant I used to live by. I would always pick up a large styrofoam container filled with tender shredded beef, and piled high with nacho toppings. It was a guilty pleasure of mine.

Carne Asada Nachos with Avocado Pico de Gallo

The carne asada is actually so easy to make since it’s cooked right in your slow cooker. Just rub down some flank steaks with a simple spice rub…

A pictured displaying a spice in a bowl on a wooden surface surrounded by raw carne asada, peppers and lime

Chop up a red bell pepper, green bell pepper, an onion, and a jalapeño for a little kick.

Carne Asada Nachos with Avocado Pico de Gallo

Place the steaks in the bottom of the crock pot, place the diced peppers and onion on top, and let it go… Let it go, can’t hold it back anymore… oh, sorry. We’ve had Frozen playing on a constant loop here, and I don’t know if I can “let it go” anymore.

I guess that’s what happens when you have 3 daughters. My house is filled with Disney music, princess clothes, and bad karaoke.

What I wish it was filled with was more of this avocado pico de gallo!

Carne Asada Nachos with Avocado Pico de Gallo

Rather than mashing up those delicious California Avocados, I simply tossed them with some diced tomato, onion, jalapeño, lime and cilantro. It made the perfect topping to my tender shredded beef.

Carne Asada Nachos with Avocado Pico de Gallo

Don’t feel limited by the nachos, you can serve the carne asada in a taco shell with the avocado pico on top! Or wrap it up in a soft tortilla with some refried beans for a delicious burrito. Skip the carne asada all together if you want and just enjoy that delicious avocado pico de gallo with some chips!

No judgments here.

Carne Asada Nachos with Avocado Pico de Gallo

Wouldn’t these would make an excellent addition to your Cinco de Mayo bash?! Let’s be honest with each other; Cinco de Mayo is not the same without California Avocados. So make sure to add them to your list, and make these nachos while you’re at it!

Make sure you don’t miss a thing! Follow I Wash You Dry here:

A plate of carne asada nachos topped with avocado pico de gallo
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Carne Asada Nachos with Avocado Pico de Gallo

Carne Asada Nachos with Avocado Pico de Gallo is a delicious recipe loaded with bold flavors for an appetizer or snack!
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Appetizer
Cuisine: Mexican
Servings: 8
Calories: 472 kcal
Author: Shawn


  • 2 lbs. flank steak
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and diced

Spice Rub:

  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp black pepper

For the Avocado Pico de Gallo

  • 3 ripe California Avocados, pitted and diced
  • 3 Roma tomatoes, seeded and diced
  • 1/3 cup diced purple onion
  • 1 jalapeño, seeded and diced
  • 2 tbsp chopped cilantro
  • 1 tbsp lime juice, about 1/2 of a lime
  • 1/4 tsp salt

For the Nachos:

  • Tortilla chips
  • sour cream
  • 1 cup shredded cheddar cheese


  • Combine all the spice rub ingredients in a small bowl. Generously rub all over the flank steak. Place in the bottom of a slow cooker, top with the diced peppers and onions. Cover and cook on LOW for 6 to 8 hours.
  • Combine the Avocado Pico de Gallo ingredients in a bowl, and gently stir to combine. Cover and place in fridge until ready to use.
  • Once carne asada is done, use two forks to shred the steak (should fall apart very easily).

Assemble Nachos:

  • Place a pile of tortilla chips on a plate, cover with the hot carne asada, some shredded cheese, a nice helping of avocado pico, and some sour cream. Enjoy!


Calories: 472kcal | Carbohydrates: 30.8g | Protein: 30.8g | Fat: 25.5g | Cholesterol: 79.2mg | Sodium: 450mg | Sugar: 3.5g | Vitamin A: 7IU | Vitamin C: 92mg
Keywords: avocado, carne asada, nachos, pico de gallo, Spicy
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

Disclaimer:  I am a proud California Avocados Ambassador. Thank you for supporting the brands that make I Wash You Dry possible. As always, all thoughts are 100% my own. 

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
18 Responses
  1. Amie Haroldsen

    THis was fantastic, Shawn! I didn’t do the avacado, and used my own pico recipe, but this was a sure winner at our house.

  2. maritza velasco

    Those look wonderful, I am going to make them one of those days for my son, only one comment about the name of it, carne azada is a very thin steak that you can either grill or cook on stove on a very hot skillet, you don’t slow cook carne azada.

  3. Deanna

    I can’t really comment on the Pico because, since we can’t have avocados right now, I didn’t make it, but I did make the meat and it smelled *so* good all day. Basically ruined my diet for today. I’m not really a huge fan of nachos so I served up the meat as taco filling for my family. My fiance and our guests were impressed and enjoyed it greatly, as did I. I’m probably going to keep this recipe and make it again at least once. And by that i mean probably a thousand times. 😉

  4. Cookin Canuck

    Holy cow, Shawn…those are some good-looking nachos! There is not a single part of this that I would change. Everything from the carne asada to the creamy avocados looks fantastic.

  5. Lauren @ Living the Savory Life

    My boyfriend claimed to hate Mexican food until I made my him carne asada nachos. As a red blooded American I was determined to make him like Mexican food. As an Aussie, he has pretty much only had subpar Mexican food his entire life. I am now free to make Mexican food whenever I would like! Beautiful recipe and beautiful photos!

  6. Maria G.

    This dish is very nourishing I guess. I like combination of avocado and meat. The taste is really amazing. I will definitely cook it for supper this weekend.

    1. Shawn

      Definitely! To test for ripeness you’ll want to hold the avocado in the palm of your hand and wrap your fingers around it like you’re holding a ball. GENTLY give it a little squeeze and if it gives slightly you’ll know it’s ripe. Don’t poke it because this will bruise the fruit.

      Once the avocados have been cut you’ll want to store them sealed up with as little oxygen in the container as possible (with the pit if possible), in the fridge. Uncut avocados can be left on the counter until ripe, and once ripe, place them in the fridge to slow down the ripening process. You can even follow this handy tutorial ( on how to freeze your avocados to make them last up to 5 months!

      Hope that answers your questions! 🙂

  7. Carol at Wild Goose Tea

    Holy Guacamole’ That is what nachos are suppose to look like. This is a triple star recipe and dinner guest special. All that would be left to do would be to mix up a batch of margaritas!

    1. LebaRican

      I tried to attempt this and I “let it go” alright. I came home to the house stinking and everything scorched. Are you positive to just put the meat and veggies in? No water or gravy or anything? I just lost out on two pounds of flank steak.

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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