Carne Asada Tacos

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Prep Time
330
 minutes
Cook Time
10
 minutes
Makes
8
 servings
  • Ingredients & Instructions
  • Reviews

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INGREDIENTS


  • 8

    Mission Street Tacos Flour Tortillas, warmed
  • 2

    Tbsp Lime juice, freshly squeezed
  • 2

    Tbsp Extra-virgin olive oil
  • 2

    Tbsp Orange juice
  • 1

    Tbsp Garlic (6 cloves), freshly minced
  • 1

    Tbsp onion, finely minced
  • 1 ¼

    tsp Ground cumin
  • 1 ¼

    tsp Smoked paprika
  • 1 ¼

    cup Fresh cilantro leaves, chopped
  • 1

    lb Flank steak, trimmed of fat
  • 2

    cups Lettuce, shredded
  • 1 ½

    cup Queso quesadilla cheese, shredded
  • 1 ½

    cup Favorite salsa, red or green
  • 1

    Avocado, sliced
  • 1

    cup Sour cream
  • 1

    Lime, cut into wedges

INSTRUCTIONS


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  • Step 1

    Place the first seven ingredients in small skillet, over medium heat, to make the marinade. Heat until mixture is hot (2 to 3 minutes); let cool.

  • Step 2

    Place flank steak in a large resealable plastic bag; add cooled marinade and cilantro leaves. Refrigerate for at least 4 hours.

  • Step 3

    One hour before grilling, take meat out of refrigerator and let sit on counter.

  • Step 4

    Heat grill to medium-high heat.

  • Step 5

    Remove steak from marinade and discard leftover marinade.

  • Step 6

    Cook steak for 5 minutes on first side, turn over and cook an additional 3 to 5 minutes or until thermometer reaches at least 145° F.

  • Step 7

    Slice steak across grain into thin slices.

  • Step 8

    Place several slices of steak in the center of one corn tortilla, add ¼ cup of shredded lettuce, 1 tbsp. shredded queso cheese, 1 tbsp. of salsa, and 1 slice of avocado. If desired, garnish with a dollop of sour cream and a slice of lime. Repeat with remaining tortillas and ingredients.

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