Food-Truck Favorite Lunch: Copycat Carne Asada Tacos

Allergens

Soy (from vegetable oil), Gluten (if using gluten-containing tortillas)

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 4 large corn tortillas
• 1 cup fresh cilantro leaves
• 1 lime, cut into wedges
• 2 tbsp vegetable oil
• Salt and pepper, to taste Pickled Onions:
• 1 small red onion, thinly sliced
• 1/2 cup white vinegar
• 1/2 cup water
• 1 tsp sugar
• 1/2 tsp salt Fresh Cilantro
• Lime Slaw:
• 2 cups shredded cabbage (green and purple)
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Salt and pepper, to taste

Instructions

1. Begin by preparing the pickled onions. In a small bowl, combine the sliced red onion, white vinegar, water, sugar, and salt. Stir well, then cover and let sit for at least 30 minutes, or until ready to use.
2. Next, make the fresh cilantro lime slaw by combining the shredded cabbage, chopped cilantro, lime juice, salt, and pepper in a bowl. Mix well and set aside.
3. Season the thinly sliced flank steak with salt and pepper to taste. Heat the vegetable oil in a large skillet over medium high heat. Add the seasoned steak and cook for 2 3 minutes per side, or until desired doneness is reached. Remove from heat and let rest for a few minutes.
4. Warm the corn tortillas on a grill or in a dry pan for about 15 seconds on each side.
5. To assemble the tacos, place a generous portion of carne asada on each warm tortilla. Top with pickled onions and fresh cilantro lime slaw. Serve with lime wedges on the side.

Chef’s Insight

Experiment with different cuts of meat or marinades for a unique twist on this classic dish.

Notes

Use fresh, high-quality ingredients for the best flavor.