American · Dinner
Carne Asada Tacos (Keto)
Flank steak marinated in lime, garlic, cumin, and chili, then grilled hot and sliced thin against the grain. Piled into charred cabbage leaves with avocado, cilantro, onion, and a squeeze of lime. A low-carb take that trades corn tortillas for crisp cabbage cups.
$7
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
513Calories
47.6gProtein
30.9gFat
11.7gCarbs
4.1gSugar
5.6gFiber
755mgSodium
130mgChol
9.2gSat Fat
692mgPotassium
89mgCalcium
2.8mgIron
1.8mcgVitamin B12
38mgVitamin C
low-carb
gluten-free
protein-rich
high-fiber
keto
Instructions
1
Prep
Whisk lime juice, olive oil, minced garlic, cumin, chili powder, and salt into a marinade. Coat the flank steak evenly and set aside.
2
Marinate
Leave steak at room temperature 45 minutes until glossy and fully infused with spice and citrus flavors.
3
Char
Set cabbage leaves on a dry ridged pan over medium-high heat for 2 minutes until edges blacken and leaves soften enough to fold.
4
Grill
Lay steak on hot grill over high heat and cook 3 minutes per side until dark crust forms and center reaches medium-rare.
5
Rest
Let steak rest 5 minutes, then slice thin against the grain.
6
Plate
Fill charred cabbage leaves with sliced beef, avocado slices, diced onion, chopped cilantro, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef flank steak
- 4 tbsp60ml lime juice
- 2 tbsp30ml olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp chili powder
- 66 large green cabbage leaves
- 11 avocado (150g)
- 4 tbsp16g cilantro
- 4 tbsp36g onion
- 1/2 tsp1/2 tsp salt
- 22 lime wedge, to serve
