Main dish, meat
Carne Asada Tacos
Overview
These flank-steak soft tacos are so tasty and easy, they should be in everyone’s repertoire. Plus they’re made with fresh corn tortillas (not fried) and topped with a quick homemade salsa made with avocado, tomato, onion and a bright squeeze of lime.
Prep time
30
Cook Time
30
Total Time
60
Nutritional Information
Makes:
8 Servings
Calories
350kcal
Added sugars
0g
Carbohydrates
28g
Fat
14g
Saturated Fat
4g
Monounsaturated Fat
6g
Protein
29g
Cholesterol
76mg
Dietary Fiber
6g
Potassium
773mg
Sodium
437mg
Total sugars
0g
Instructions
STEP 1 Whisk vinegar, chili powder, oil, 2 teaspoons salt and garlic powder in a 9-by-13-inch baking dish. Add steak and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 24 hours.
STEP 2 Make salsa about 20 minutes (and up to 2 hours) before cooking the meat: Gently combine tomatoes, jalapeños (or chiles) to taste, onion, cilantro, avocado, lime juice and the remaining 3/4 teaspoon salt in a medium bowl.
STEP 3 Position rack in upper third of oven; preheat broiler.
STEP 4 Place the steak on a rimmed baking sheet (discard the marinade). Broil 3 to 4 minutes per side for medium. Transfer to a clean cutting board and let rest for 5 minutes. Thinly slice against the grain. Serve the steak wrapped in warm tortillas and topped with the salsa and cheese.
© Meredith Corporation. All rights reserved. Used with permission.
Ingredients
1/2 cup white vinegar
2 tablespoons chili powder
2 tablespoons extra-virgin olive oil
2 & 3/4 teaspoons salt
1 teaspoon garlic powder
2 lbs. flank or skirt steak, trimmed and cut into 3 equal portions
1 pound tomatoes, chopped
2-4 fresh jalapeño peppers, seeded and finely diced
1/2 cup chopped fresh cilantro
1 ripe but slightly firm avocado
juice of 1 lime
16 5- to 6-inch corn or whole-wheat flour tortillas, warmed
1/3 cup crumbled Cotija cheese, or other shredded cheese
