Sizzling Game Day Street Tacos

Allergens

Gluten (in some corn tortillas), Dairy (queso fresco)

Ingredients

• 1. 2 lbs carne asada or steak, thinly sliced 2. 12 corn tortillas, warmed 3. 1 white onion, thinly sliced 4. 1 lime, cut into wedges 5. 1 cup fresh cilantro leaves 6. 2 cups shredded iceberg lettuce 7. 2 cups queso fresco or crumbled feta cheese 8. 2 avocados, diced 9. 2 tbsp olive oil 10. 1 tsp salt 11. 1 tsp black pepper 12. 2 tbsp chili powder 13. 1 tbsp ground cumin 14. 1 tbsp paprika 15. 1 tbsp garlic powder 16. 1 tbsp onion powder 17. 1 tbsp dried oregano

Instructions

1. In a large bowl, combine the carne asada or steak with olive oil, salt, black pepper, chili powder, cumin, paprika, garlic powder, onion powder, and dried oregano. Mix well to coat the meat evenly.
2. Preheat an outdoor grill or grill pan over medium high heat. Grill the marinated steak for 4 5 minutes per side or until cooked to your desired level of doneness. Allow the meat to rest for a few minutes before slicing.
3. Meanwhile, warm the corn tortillas in a dry skillet or on the grill. Keep them wrapped in a clean towel to maintain warmth.
4. Assemble the tacos by placing a generous portion of sliced carne asada on each warmed tortilla. Top with sliced white onion, shredded iceberg lettuce, diced avocado, and crumbled queso fresco or feta cheese.
5. Garnish with fresh cilantro leaves and a squeeze of lime wedge. Serve immediately.

Chef’s Insight

Use high-quality corn tortillas to enhance the overall flavor and experience of these street-style tacos.

Notes

The key to these tacos is the balance of flavors and textures. The smoky, spicy carne asada pairs perfectly with cool, crunchy iceberg lettuce and creamy avocado.