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.
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…
Chop up a red bell pepper, green bell pepper, an onion, and a jalapeño for a little kick.
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!
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.
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.
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!
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Carne Asada Nachos with Avocado Pico de Gallo
- 2 lbs. flank steak
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and diced
- 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).
- 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!
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.
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.
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. 😉
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.
Thanks Dara! 🙂
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!
This is definitely being added to my “must try” list of recipes. It looks amazing! I love all of the veggies it has going on! 🙂
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.
Jen @ Jen's Favorite Cookies
Are you kidding me?!! I’m drooling right now! This might be the perfect Friday night food.
The Hungry Mum
I *love* Mexican food. All that colour & flavour – mmmmm.
amanda @ fake ginger
This looks so ridiculously good. I wish I had a very large plate right in front of me.
Thanks Amanda! 🙂 You’re the best!
So as Avocado Ambassador, can you tell me how to select a ripe avocado. Also, how to store & how long they last etc.
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 (http://iwashyoudry.com/2013/04/29/how-to-freeze-an-avocado/) on how to freeze your avocados to make them last up to 5 months!
Hope that answers your questions! 🙂
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!
Thanks Carol! 🙂
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.