Upon learning that I am pretty anemic from a blood test, I have been trying to eat red meat more often. These carne asada soft tacos have pretty much become a weekly staple. They are so tasty and easy, everyone should learn to make them. Carne Asada is simply steak (either skirt, flank, or flap) marinated in a mixture of juice, garlic, herbs and spices, then grilled, thinly sliced, and served here in a fresh corn tortilla topped with quick homemade salsa, guacamole and a little cheese. Naturally gluten-free and bursting with flavor, everyone will love them. And they will also help boost your iron levels 🙂
Carne Asada Tacos
Serves: 10 tacos
Ingredients
- 2 pounds skirt steak
- juice of 2 limes
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ⅓ cup white vinegar
- ⅓ cup olive oil
- 2 tablespoons cilantro, chopped
- 10 corn tortillas
- queso fresco or feta
- Salsa:
- 1-pint cherry tomatoes, quartered
- 2 tablespoons cilantro, minced
- 2 tablespoons white onion, minced
- 1 jalapeno, seeded and minced
- juice of 1 lime
- guacamole:
- 2 avocados, peeled and pitted
- 2 tablespoons minced white onion
- 2 tablespoons chopped cilantro
- juice of 1 lime
Instructions
- Mix all the marinade ingredients together in shallow dish. Add steak and coat well. Cover and refrigerate 1- 24 hours.
- Pre-heat oven to 350 degrees.
- Oil a grill or heat a grill pan over medium heat. Add steak and cook for 2-3 minutes each side. remove from heat and let sit.
- Wrap a stack of five or fewer tortillas in a packet of aluminum foil and put it in a pre-heated oven for 15-20 minutes, until heated through.
- Meanwhile, prepare the salsa and guacamole in separate bowls.
- Cut the meat into ½ inch pieces.
- When ready to serve, spread a large spoonful of guacamole on a warmed tortilla, cover with meat and top with salsa.
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