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A plate of carne asada tater tots topped with pico de gallo, jalapeño and lime crema.

Carne Asada Tater Tots

Crisp air-fried tater tots are loaded with citrus-marinated carne asada, pico de gallo, guacamole, jalapeño and lime crema. Serve these totchos as a hearty appetizer or casual dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 as an Appetizer
Course: Appetizer, Main Course
Cuisine: Mexican-American
Ingredients Method Notes

Ingredients
 

For the Carne Asada
  • 1 pound (450 grams) skirt steak (or flank steak)
  • ¼ cup (60 ml) orange juice (fresh if possible)
  • 2 tablespoons (30 ml) fresh lime juice
  • 2 tablespoons (30 ml) olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
For the Tater Tots and Toppings
  • 1 ½ pounds (680 grams) tater tots (frozen)
  • 1 cup (115 grams) Monterey Jack, cheddar or Mexican cheese blend (shredded, optional)
  • 1 cup (240 grams) pico de gallo (well drained)
  • ½ cup (120 grams) guacamole
  • ⅓ cup (80 grams) sour cream
  • 1 tablespoon (15 milliliters) lime juice (I recommend fresh)
  • 1 fresh jalapeño (or to taste, thinly sliced)
  • ¼ cup (40 grams) white onion (finely diced )
  • ¼ cup (4 grams) fresh cilantro (fresh coriander) (chopped )
To Serve
  • Lime wedges

Method
 

Marinate the Steak
  1. Add the orange juice, 2 tablespoons lime juice, olive oil, garlic, cumin, chili powder, oregano, salt and black pepper to a shallow dish or zip-top bag and mix well.
  2. Add the steak, turn it to coat, cover and refrigerate for 30 minutes to 4 hours.
Cook the Tater Tots
  1. Preheat your air fryer to 400°F (200°C) if required by the manufacturer.
  2. Arrange the frozen tater tots in a single layer in the basket and air fry for 14 to 18 minutes, shaking the basket two or three times, until crisp and browned. Cook them in batches if necessary.
  3. While the tots cook, remove the steak from the marinade and pat off the excess. Discard the remaining marinade.
Cook the Steak
  1. Heat a cast-iron skillet or heavy frying pan over high heat, then cook the steak for 3 to 5 minutes per side or until it reaches your preferred doneness.
    2. The USDA recommends 145°F (63°C) followed by a 3-minute rest for whole beef steaks.
  2. Transfer the steak to a board and let it rest for 5 minutes, then slice it thinly across the grain and cut it into bite-size pieces.
Make the Lime Crema
  1. Mix the sour cream with 1 tablespoon lime juice and a small pinch of salt.
  2. Add a teaspoon of water if necessary to make it easy to drizzle.
Assemble the Carne Asada Tater Tots
  1. If using cheese, move the crisp tots to a shallow air-fryer-safe pan, sprinkle the cheese over them and air fry for 1 to 2 minutes or until melted.
  2. Arrange the tots on a serving platter and add the chopped carne asada, pico de gallo, guacamole, jalapeño slices, white onion and cilantro.
  3. Drizzle with the lime crema and serve immediately with lime wedges.

Notes

  • Drain the pico de gallo well before plating, so it doesn’t soften the tots.
  • I find that if I marinate the steak longer than 4 hours, the citrus affects its texture and can make it mushy. Give it at least half an hour but cap it at 4 hours.
  • Air fryer sizes and models vary, so cook the tots in batches if they can’t fit in a single layer.
  • Add guacamole and crema immediately before serving as you don't want them to soak in and make everything underneath soggy.
  • This recipe serves 4 as an appetizer or 2 as a main course.