Flame-Kissed Carne Asada Tacos

Allergens

Dairy (cotija cheese)

Ingredients

• 1 lb beef flank steak 3 tbsp olive oil 1/4 cup fresh lime juice 2 cloves garlic, minced 1 tsp ground cumin 1 tsp paprika 1 tsp chili powder 1 tsp salt 1/2 tsp black pepper 8 small corn tortillas 1 cup shredded lettuce 1 ripe avocado, diced 1/2 cup crumbled cotija cheese Fresh cilantro leaves Lime wedges

Instructions

1. In a large resealable plastic bag, whisk together olive oil, lime juice, garlic, cumin, paprika, chili powder, salt, and black pepper. Add the beef steak to the marinade, making sure it's evenly coated. Seal the bag and refrigerate for at least 2 hours or overnight for optimal flavor.
2. Preheat your grill to medium high heat or use a cast iron grill pan on the stovetop. Remove steak from marinade and shake off excess liquid, discarding the marinade. Grill steak to desired doneness, approximately 4 5 minutes per side for medium rare. Allow the steak to rest for about 10 minutes before thinly slicing against the grain.
3. Warm corn tortillas on the grill or in a dry skillet, one at a time, until slightly soft and with char marks. Assemble tacos by layering sliced beef, shredded lettuce, diced avocado, crumbled cotija cheese, and fresh cilantro leaves. Serve with lime wedges on the side.

Chef’s Insight

For added smoky flavor, marinate the steak for at least 2 hours or up to overnight.

Notes

For a vegan version, use marinated and grilled portobello mushrooms instead of beef.