Smoky Street-Side Carne Asada Tacos

Allergens

Dairy (Queso Fresco), Soy (Soy-based marinades)

Ingredients

• 1 lb beef flank steak
• 3 tablespoons olive oil
• 1/4 cup fresh lime juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 small corn tortillas
• Optional toppings: sliced avocado, fresh cilantro, diced red onion, crumbled queso fresco, salsa

Instructions

1. In a large resealable plastic bag or shallow dish, combine olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper. Add the beef flank steak and massage the marinade into the meat.
2. Marinate the beef for at least 30 minutes up to overnight in the refrigerator.
3. Heat a grill or grill pan over medium high heat. Remove the beef from the marinade, shaking off excess liquid. Grill the steak for 4 5 minutes per side or until desired doneness is reached. Allow the meat to rest for 5 minutes before thinly slicing against the grain.
4. Heat corn tortillas on the grill or in a dry pan for 10 20 seconds each side until slightly charred and warm.
5. Assemble tacos by placing sliced carne asada, avocado, cilantro, red onion, queso fresco, and salsa onto the tortillas. Serve immediately.

Chef’s Insight

For added smoky flavor, use hickory or mesquite wood chips on the grill.

Notes

This recipe is easily scalable for larger groups by adjusting the ingredients accordingly.