“Carne Asada Street Tacos with Mango Salsa & Smoky Guacamole”

Allergens

Dairy (in the optional smoky guacamole), Wheat (in the corn tortillas)

Ingredients

• 1 lb flank steak
• 3 tbsp olive oil, divided
• 1/4 cup fresh lime juice
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 ripe avocado, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup cilantro, chopped
• 1 mango, diced
• 1 jalapeño, finely chopped (optional)

Instructions

1. In a large resealable plastic bag or shallow dish, combine lime juice, 2 tbsp olive oil, garlic, cumin, chili powder, salt, and pepper. Add the flank steak, massage it to ensure even distribution of the marinade. Cover and refrigerate for at least 30 minutes.
2. Preheat your grill or grill pan over medium high heat. Remove the steak from the marinade, letting any excess drip off. Discard the remaining marinade. Brush the steak with the remaining olive oil and cook to desired doneness, 4 6 minutes per side for medium rare. Let it rest for a few minutes before slicing.
3. In a bowl, combine avocado, red onion, cilantro, mango, and jalapeño (if using). Add salt and pepper to taste.
4. Warm the corn tortillas on the grill or in a pan for 10 20 seconds each side until they are soft and pliable. Assemble your tacos with sliced carne asada, mango salsa, and smoky guacamole. Enjoy!

Chef’s Insight

The secret to perfect carne asada lies in the marinade and ensuring an even sear on each side.

Notes

For a smokier flavor, consider using wood chips on the grill.