Fiesta Street Tacos

Allergens

Soy

Ingredients

• 1 lb beef flank steak
• 2 tbsp vegetable oil
• 1/4 cup freshly squeezed lime juice
• 2 tbsp soy sauce
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup diced tomatoes
• 1/2 cup thinly sliced red onion
• 1 avocado, sliced
• 1 jalapeño, thinly sliced
• Fresh cilantro leaves, for garnish

Instructions

1. In a medium bowl, whisk together the lime juice, soy sauce, cumin, chili powder, salt, and pepper. Set aside.
2. Slice the beef flank steak into thin strips and add to the marinade mixture. Toss to coat evenly. Let marinate for 30 minutes.
3. Preheat a grill or grill pan over medium high heat. Remove the steak from the marinade, letting excess liquid drip off. Grill the steak for 2 3 minutes per side or until cooked to your desired doneness. Transfer to a cutting board and let rest for a few minutes before thinly slicing against the grain.
4. Warm the corn tortillas on the grill for about 30 seconds per side or until slightly charred.
5. Assemble the tacos by layering sliced steak, shredded cheese, tomatoes, red onion, avocado, and jalapeño. Garnish with fresh cilantro leaves.

Chef’s Insight

The key to perfect carne asada is allowing the steak to marinate and rest before grilling. This ensures maximum flavor and tender texture.

Notes

Feel free to add or substitute your favorite taco toppings.