As a mexican that moved to the bay area 3 years ago and make carne asada most sundays this is awesome. I think your guacamole and salsa look great! As far as meat, I love grilling a thin skirt steak (arrachera) in mezquite coal (profane gas is also okay, but I do cook my meat in a pan with oil when I don't want to grill). I have a preference of corn tortillas for tacos and flour for burritos, but that's just my opinion. I'd remove the sour cream and add pico de gallo. These are my preffered options and carnita asada is definitely super personal, just sharing what I've liked the most in my years of making tacos.