Carne Asada Tacos
Ingredients:
6 soft taco shells (corn or flour)
1 lb flank, skirt, or hanger steak
Marinade:
1 large orange, juice only
1 large lime, juice only
2 Tbsp white wine vinegar
1/2 cup olive oil
4 garlic cloves, smashed and minced
1 jalapeno, diced (seeds optional)
2 Tbsp minced cilantro
1 tsp garlic powder
1 1/2 tsp cumin
1 tsp chili powder (adjust for heat preference)
1 1/2 tsp salt
Pico de Gallo:
2 medium tomatoes, diced
1/2 red onion, finely chopped
1 jalapeno, minced (seeds optional)
1 lime, juice only
1 tbsp minced cilantro
1/2 tsp salt (or to taste)
Cilantro Vinaigrette:
2 tbsp minced cilantro
2 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp lime juice
1/8 tsp chili powder
1/4 tsp cumin
1/4 tsp salt (or to taste)
Directions:
Marinating the steak: Combine all marinade ingredients in a large zip-top bag, add the steak, and seal tightly. Refrigerate for 2-8 hours.
Cooking the steak: Preheat grill to medium-high. Remove steak from marinade and grill to medium-rare, about 130°F, turning once. Rest for 5 minutes, then slice thinly against the grain.
Making the cilantro vinaigrette: Whisk all vinaigrette ingredients in a small bowl.
Preparing the pico de gallo: Combine all ingredients and let sit to merge flavors.
Assembling tacos: Fill taco shells with steak, top with pico de gallo and drizzle with cilantro vinaigrette.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes plus marinating
Kcal: 350 kcal per serving | Serving
