Carne Asada Fries

Serves 3 to 4


Carne Asada Fries started as a food trend in San Diego in the 1990s, and from there they became popular nationwide. A combination of french fries, avocado, sour cream, and, in its original form, grilled strip steak (the very definition of carne asada), this dish is not uncommon on Mexican restaurant menus, even in vegan form. In fact, that’s how I discovered it. The concept seems odd, but the preparation is really good.


This dish is usually made with russet potatoes, and you can use them if you prefer. But sweet potatoes add another lovely layer of flavor, not to mention color. Let’s keep it super easy by using organic frozen sweet potato fries.




1 tablespoon extra-virgin olive oil

2 tablespoons freshly squeezed lime juice

2 tablespoons orange juice

1/4 cup prepared salsa

1 teaspoon chili powder

1/2 teaspoon ground cumin

8 to 10 ounces steak-style plant protein, cut into strips

1 (20-ounce) package frozen organic sweet potato fries



2 medium ripe avocados, pitted, peeled, and mashed

Juice of 1/2 lime

1/2 cup halved fresh cherry tomatoes or diced ripe fresh tomato

Fresh cilantro leaves

Vegan sour cream

1 jalapeno pepper, seeded and sliced

Prepared salsa

Lime wedges



  1. Preheat the oven to 425 degrees. Line a baking sheet or roasting pan with parchment paper.
  2. Combine the oil, lime and orange juices, salsa, chili powder, and cumin in a shallow container and whisk. Add the plant protein, stir, and allow to marinate for at least 30 minutes.
  3. Arrange the sweet potato fries in a single layer on the prepared baking sheet or roasting pan. Bake for 20 to 25 minutes (or according to package directions).
  4. Combine the mashed avocados with the lime juice in a small bowl and stir.
  5. About 10 minutes before the fries are done, heat a medium skillet over medium-high heat. Add the beef strips and marinade and cook until nicely glazed and sizzling hot.
  6. To assemble, transfer the baked fries to a serving platter. Scatter the beefy strips over them, followed by the tomato and cilantro. Traditionally, a dollop of the mashed avocado and a dollop of sour cream are placed next to each other on one side of the platter, but you can put those in separate small bowls if you prefer.
  7. Place the jalapeño slices, salsa, and lime wedges in separate small bowls.
  8. Have everyone serve themselves from the serving platter, and pass around the toppings at the table.