Grill Master’s Carne Asada Tacos

Allergens

Dairy (Cotija Cheese)

Ingredients

• 1 lb beef flank steak, sliced into thin strips
• 1/4 cup freshly squeezed lime juice
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1/4 cup chopped red onion
• 1/2 cup shredded lettuce
• 1/4 cup freshly chopped cilantro
• 1 avocado, sliced
• 1/2 cup crumbled cotija cheese
• Lime wedges, for serving

Instructions

1. In a large resealable plastic bag or shallow dish, combine lime juice, olive oil, garlic, cumin, paprika, chili powder, salt, and pepper. Mix well to combine. Add the sliced beef steak to the marinade and toss to coat evenly. Refrigerate for at least 30 minutes, or up to 2 hours for a deeper flavor.
2. Preheat a grill or grill pan to medium high heat. Remove the beef from the marinade, letting any excess liquid drip off. Grill the beef strips for about 4 minutes per side, or until cooked to your desired doneness. Transfer the cooked meat to a cutting board and let it rest for a few minutes before slicing into thin strips.
3. Warm the corn tortillas on the grill or in a dry pan over medium heat, just until they begin to soften and slightly char. Keep them warm while you assemble the tacos.
4. To assemble, place a few slices of Carne Asada on each tortilla, followed by red onion, shredded lettuce, avocado slices, cilantro, and crumbled cotija cheese. Serve with lime wedges on the side for an extra burst of zesty flavor.

Chef’s Insight

Allow the Carne Asada to rest after grilling to ensure it retains its juiciness and tends to be easier to slice.

Notes

For a spicy kick, add a pinch of cayenne pepper to the marinade.