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