Steak and Roasted Carrot Tacos With Avocado
Ingredients
- 1 pound small carrots, cut into 2-inch lengths
- 2 tablespoons lemon juice, plus wedges for serving
- 1 tablespoon olive oil
- 1½ teaspoons toasted sesame seeds
- 1 teaspoon ground cumin
- Kosher salt and black pepper
- 1 pound skirt steak, cut into 4 pieces
- 12 corn tortillas, warmed
- 1 avocado, sliced
- Watercress and sour cream, for serving
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