Carne Asada Street Tacos
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Marinating Time
1 hr
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Total Time
1 hr 45 mins
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Servings
8
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Calories
426 kcal
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Course
Main Course
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Cuisine
Mexican
Carne Asada Street Tacos
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Carne asada street tacos are juicy grilled steak loaded in tortillas with all of your favorite toppings - customizable and delicious!
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Ingredients
Carne Asada
- 2 teaspoons minced garlic
- 1 jalapeño, minced
- ½ cup cilantro, chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- juice of two limes
- ½ cup orange juice
- 2 tablespoons white vinegar
- ½ cup olive oil
- 2 pounds flank steak, trimmed
- salt and pepper to taste
Serving Suggestions
- 16 corn tortillas, warmed
- 2 cups Pico de Gallo
- shredded cheese
- Lime wedges
Instructions
- Using a mortar and pestle, grind the garlic, jalapeño, cilantro, salt, and pepper into a paste. Add the paste to a large measuring cup and add the lime juice, orange juice, vinegar, and olive oil. Whisk until well combined. (Alternatively, you could add all of the ingredients for the marinade to a food processor or blender and pulse until combined.)
- Spread the steak out on a rimmed baking sheet, and pour the marinade over the top of the steak. Cover tightly with plastic wrap and refrigerate for at least one hour, or up to 8 hours.
- When you’re ready to cook the meat, preheat a grill or broiler over medium-high heat. Pull the steak out of the marinade and cook for 7-10 minutes per side, until cooked to medium (about 135-145 degrees).
- Place the steak on a cutting board and let rest for 5-10 minutes, then slice diagonally into thin strips.
- To assemble the tacos, stack two corn tortillas together, then add steak, pico de gallo, and shredded cheese. Drizzle with lime juice if desired.
Notes
- Recipe Tips.
- Store leftovers in an airtight container in the fridge for about 4 days or 2-3 months in the freezer. The pico de gallo can be stored in a container in the fridge for 2-3 days.
- in an airtight container in the fridge for about 4 days or 2-3 months in the freezer. The pico de gallo can be stored in a container in the fridge for 2-3 days.
- If you’re planning a Mexican fiesta, you do not want to run out of this delicious meat. Plan for about ½-⅔ pounds of meat per person.
- It must marinate for at least 1 hour but can stay in the marinade for up to 8 hours.
- Cut the meat thinly against the grain for the most tender bites.
- Warm the tortillas slightly over a griddle or in a dry skillet to make them more pliable.
- If you don't have a grill, cook the steak in a hot cast-iron skillet on the stovetop.
Nutrition Information
Show Details
Calories
426kcal
(21%)
Carbohydrates
34g
(11%)
Protein
28g
(56%)
Fat
21g
(32%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Cholesterol
68mg
(23%)
Sodium
774mg
(32%)
Potassium
538mg
(15%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
389IU
(8%)
Vitamin C
16mg
(18%)
Calcium
72mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 34g | 11% |
| Protein | 28g | 56% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 68mg | 23% |
| Sodium | 774mg | 32% |
| Potassium | 538mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 16mg | 18% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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