Festival Classic Lunch – Smoky Carne Asada Tacos

Allergens

Soy (soy sauce)

Ingredients

• 1 lb beef flank steak
• 1/2 cup freshly squeezed lime juice
• 1/4 cup soy sauce
• 1/4 cup vegetable oil
• 1/4 cup orange juice
• 3 tablespoons chopped cilantro
• 2 tablespoons minced garlic
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1 avocado, sliced
• 1/2 cup crumbled cotija cheese
• Salsa verde, to taste
• Lime wedges, for serving

Instructions

1. In a large resealable plastic bag, combine lime juice, soy sauce, vegetable oil, orange juice, cilantro, garlic, cumin, chili powder, paprika, black pepper, and salt. Seal the bag and shake well to mix the marinade.
2. Add the beef flank steak to the marinade, ensuring it is fully coated. Refrigerate for at least 4 hours or overnight for best results.
3. Preheat a grill or grill pan to medium high heat. Remove the steak from the marinade, letting excess liquid drip off. Grill the steak for 5 7 minutes per side or until desired doneness is reached. Let the meat rest for 10 minutes before slicing against the grain.
4. Warm the corn tortillas on the grill for about 30 seconds per side, just until slightly softened. Keep them wrapped in a clean kitchen towel to maintain warmth and softness.
5. Assemble the tacos by layering sliced steak, shredded lettuce, avocado slices, cotija cheese, and salsa verde on each tortilla. Serve with lime wedges for an extra burst of zestiness!

Chef’s Insight

To truly capture the festival vibe, cook this dish outdoors on a grill while playing festive music in the background.

Notes

The marinade can also be used for chicken or shrimp, making this recipe easily adaptable.