Carne Asada Tacos

3.9 (68)
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

Ingredients

  • 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

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

  • 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.
  • To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.

Nutrition

Nutrition Per Serving

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

Nutrition Bonus Zinc (38% daily value), Vitamin C (27% dv), Potassium (22% dv), Magnesium (20% dv), Iron & Vitamin A (16% dv)

Carbohydrate Serving 1 1/2

Exchanges 1 1/2 starch 1 vegetable, 4 lean meat, 1 fat

From EatingWell January/February 2012