Firecracker Carne Asada Tacos

Allergens

Soy, Dairy (Cotija Cheese)

Ingredients

• 1 lb beef flank steak
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1/4 cup fresh lime juice
• 1/4 cup soy sauce
• 2 tbsp chopped cilantro
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp black pepper
• Salt, to taste
• 8 small corn tortillas
• 2 cups shredded iceberg lettuce
• 1 cup crumbled cotija cheese
• 1 avocado, sliced
• Fresh cilantro leaves

Instructions

1. Combine steak, olive oil, onion, garlic, jalapeño, lime juice, soy sauce, cilantro, cumin, paprika, black pepper, and salt in a large resealable plastic bag. Seal and marinate for at least 4 hours or overnight.
2. Preheat a grill or grill pan to medium high heat. Grill the steak for 4 6 minutes per side or until desired doneness is reached. Remove from heat, let rest for 5 minutes, then thinly slice against the grain.
3. Warm tortillas on the grill or in a dry skillet for about 10 seconds each side.
4. Assemble tacos with sliced steak, shredded lettuce, avocado, cotija cheese, and fresh cilantro leaves.

Chef’s Insight

The key to perfect carne asada is thinly slicing against the grain for maximum tenderness.

Notes

Adjust heat level by adding or removing jalapeño based on preference.