Carne Asada Tacos
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.
Yield: 8 servings, 2 tacos each
Active Time: 30
Total Time: 30
- 1/2 cup white vinegar
- 2 tablespoons chili powder
- 2 tablespoons extra-virgin olive oil
- 2 3/4 teaspoons salt, divided
- 1 teaspoon garlic powder
- 2 pounds flank or skirt steak, trimmed and cut into 3 equal portions
- 1 pound tomatoes, chopped
- 2-4 fresh jalapeño peppers or serrano chiles, seeded and finely diced
- 1/2 cup chopped onion
- 1/2 cup chopped fresh cilantro
- 1 ripe but slightly firm avocado, diced
- Juice of 1 lime
- 16 5- to 6-inch corn or whole-wheat flour tortillas, warmed
- 1/3 cup crumbled Cotija cheese (see Tip) or other shredded cheese
- 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.
- 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.
- Position rack in upper third of oven; preheat broiler.
- 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.
Tips & Notes
- Make Ahead Tip: Marinate the steak (Step 1) for up to 1 day. Prepare the salsa (Step 2) up to 2 hours ahead.
- Tip: Cotija cheese, also called queso añejo or queso añejado, is an aged Mexican cheese similar to Parmesan. Find it near other specialty cheeses or in Mexican grocery stores.
Nutrition Bonus: Zinc (38% daily value), Vitamin C (27% dv), Potassium (22% dv), Magnesium (20% dv), Iron & Vitamin A (16% dv)
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch 1 vegetable, 4 lean meat, 1 fat