Fiery Smoky Tex-Mex Taco Buffet

Allergens

Soy (may be present in some ingredients), Dairy (queso fundido and cotija cheese)

Ingredients

• 1 lb beef skirt steak or flank steak, thinly sliced
• 2 tbsp Tex
• Mex Taco Seasoning (recipe below)
• 8 small corn tortillas, warmed
• 2 cups Carne Asada (recipe below)
• 1 cup Queso Fundido
• 1 cup Pico de Gallo
• 1 cup Guacamole
• 1 cup Lime
• Cumin Slaw
• 4 tbsp Cotija cheese, crumbled
• 8 lime wedges
• Fresh cilantro leaves
• Sliced jalapeños (optional) Tex
• Mex Taco Seasoning:
• 2 tsp paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional) Carne Asada:
• 1 lb beef skirt steak or flank steak, thinly sliced
• 2 tbsp Tex
• Mex Taco Seasoning (recipe above)

Instructions

1. In a medium bowl, combine the beef with the Tex Mex Taco Seasoning. Cover and refrigerate for at least 30 minutes or up to overnight.
2. Preheat a grill or grill pan over high heat. Grill the seasoned beef until cooked through and slightly charred, about 3 4 minutes per side. Remove from the grill and let it rest for a few minutes before slicing.
3. Assemble tacos by layering Carne Asada, Queso Fundido, Pico de Gallo, Guacamole, Lime Cumin Slaw, Cotija cheese, lime wedges, cilantro leaves, and sliced jalapeños (if desire
4. In the warm tortillas.
5. Serve immediately and enjoy!

Chef’s Insight

To infuse even more smoky flavor into the Carne Asada, marinate the beef overnight in the refrigerator.

Notes

To enhance the sizzling experience, serve the tacos with a side of warm refried beans or charro beans.