Carne Asada Tacos

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.

From EatingWell: January/February 2012
Yield: 8 servings, 2 tacos each
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients

  1. 1/2 cup white vinegar
  2. 2 tablespoons chili powder
  3. 2 tablespoons extra-virgin olive oil
  4. 2 3/4 teaspoons salt, divided
  5. 1 teaspoon garlic powder
  6. 2 pounds flank or skirt steak, trimmed and cut into 3 equal portions
  7. 1 pound tomatoes, chopped
  8. 2-4 fresh jalapeño peppers or serrano chiles, seeded and finely diced
  9. 1/2 cup chopped onion
  10. 1/2 cup chopped fresh cilantro
  11. 1 ripe but slightly firm avocado, diced
  12. Juice of 1 lime
  13. 16 5- to 6-inch corn or whole-wheat flour tortillas, warmed
  14. 1/3 cup crumbled Cotija cheese (see Tip) or other shredded cheese

Preparation

  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.
  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.
  3. Position rack in upper third of oven; preheat broiler.
  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.

Tips & Notes

Nutrition

Nutrition Per Serving: 350 calories; 14 g fat (4 g sat, 6 g mono); 76 mg cholesterol; 28 g carbohydrates; 29 g protein; 6 g fiber; 437 mg sodium; 773 mg potassium.

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