Festival Classic Lunch: Copycat Grilled Carne Asada Tacos with Cilantro Lime Slaw

Allergens

Dairy (in the cilantro lime slaw due to mayonnaise), Gluten (from corn tortillas)

Ingredients

• 8 small corn tortillas 1 lb skirt steak 2 tbsp olive oil 1 tsp salt 1/2 tsp black pepper 1 tsp ground cumin 1 tsp smoked paprika 1 tbsp lime juice 1 cup shredded green cabbage 1/4 cup chopped cilantro 1/2 cup mayonnaise 1 tbsp lime juice 1/2 tsp ground cumin 1/2 tsp garlic powder 1/4 tsp salt

Instructions

1. In a large bowl, combine the skirt steak, olive oil, salt, black pepper, ground cumin, smoked paprika, and lime juice. Mix well to coat the meat evenly. Let it marinate for at least 30 minutes or up to overnight in the refrigerator.
2. Preheat a grill or grill pan to medium high heat. Grill the marinated skirt steak until it reaches your desired level of doneness, about 4 5 minutes per side for medium rare. Allow the steak to rest for at least 5 minutes before slicing.
3. In a separate bowl, combine the shredded green cabbage, chopped cilantro, mayonnaise, lime juice, ground cumin, garlic powder, and salt to make the cilantro lime slaw. Mix well and set aside.
4. Heat the corn tortillas on the grill or in a dry pan for about 10 20 seconds on each side until they are warm and slightly charred.
5. Slice the rested steak into thin strips and place a few pieces onto each warm tortilla. Top with a generous scoop of the cilantro lime slaw, and serve immediately.

Chef’s Insight

The key to this recipe is marinating the steak for at least 30 minutes, which helps infuse the flavors throughout the meat and results in a juicy, tender dish.

Notes

For an even smokier flavor, consider using mesquite wood chips on the grill.