American · Dinner
Carne Asada Tacos
Flank steak marinated in lime, garlic, cilantro, and warming spices, then grilled over high heat until charred. Sliced thin against the grain and served in warm corn tortillas with onion, fresh cilantro, jalapeño, and lime juice for a classic Tex-Mex street taco.
$7
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
598Calories
48.4gProtein
27.1gFat
42.2gCarbs
2.4gSugar
6.7gFiber
755mgSodium
130mgChol
9.4gSat Fat
680mgPotassium
85mgCalcium
3.2mgIron
1.1mcgVitamin B12
18mgVitamin C
protein-rich
gluten-free
high-fiber
egg-free
sweet-heat
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Whisk lime juice, minced garlic, olive oil, half the cilantro, chili powder, cumin, salt, and black pepper into a loose marinade.
2
Marinate
Coat the flank steak in marinade, cover, and refrigerate 2 hours.
3
Grill
Heat a grill or cast-iron pan to high, pat the steak dry, and grill 3 to 4 minutes per side until dark char forms and the center is medium-rare.
4
Warm
Place corn tortillas over flame or dry pan on medium-high heat about 30 seconds per side until soft with light brown spots.
5
Plate
Slice the rested steak thinly against the grain, fill the tortillas, top with diced onion, remaining cilantro, minced jalapeño, and lime juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef flank steak
- 66 corn tortillas
- 4 tbsp4 tbsp lime juice
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp cilantro
- 11 onion (120g)
- 11 jalapeño (14g)
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp chili powder
- 1 tsp1 tsp cumin
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
