This carne asada tacos recipe is made with very thinly cut marinated beef. These are at their best when they are grilled but you can make them in a skillet.
Tacos are another great way to stretch meats. You use such a little amount of meat in a taco yet they are so satisfying. These soft tacos are pretty authentic served with chopped onion, cilantro and salsa. The meat is marinated overnight and can be cooked on a grill or a skillet. I like marinating meats. I think the marinade not only makes them more tender, it adds a lot to their flavor. However, a lot of people prefer to make these simply by seasoning the beef with salt and pepper. If you can grill these you will get optimum flavor. You really need thinly sliced beef for this so ask your butcher to cut it for you if you do not have sharp knives at home.
Notice that the nutritional labeling includes 4 tacos. Eat 2 – be super satisfied – and you are eating only 234 calories. Not bad at all!
Here is what you are going to need for these finger-licking-good carne asada tacos:
1 pound of thin flank steaks
¼ cup lime juice
¼ cup olive oil
1 large jalapeño
¼ bunch cilantro
4 large garlic cloves
2 TBS white vinegar
1 tsp. ground cumin
1 tsp. salt
1 tsp. black pepper
32 small corn tortillas
1 cup finely chopped white onion
1 cup chopped cilantro
Salsa of choice – I use my spicy tomato chipotle salsa in these
Rinse and pat dry the meat. Place it in a non-reactive container and add all of the ingredients. Use your
hands to coat the entire pieces well. Cover and refrigerate for at least 2 hours.
Remove the meat from the marinade and grill or cook in a large, hot skillet with a little bit of oil. This meat is so thin it will cook very quickly. Remove it from the heat and place it on a cutting board. Cut the meat into small pieces.
Heat your tortillas either by wrapping 16 of them in foil – you will have two packets – and placing in an oven; or by heating them directly on the open flame of a gas grill. If you opt for this, use some tongs to constantly turn them. Heat them for about 30 seconds.
Place 2 tortillas on top of each other on a plate and add some cut up beef. Top with salsa, onions and cilantro. Serve 4 tacos per plate. Enjoy!
Suggested sides – Mexican Rice
4 tacos w/o salsa- CALORIES 469.26; FAT 12.38 grs (sat 1.0; mono 8.6; poly 3.8); PROTEIN 31.63 grs ; FIBER 4.89 grs; CARBS 56.48 grs; CHOLESTEROL 52.88 mg; IRON 5.42 mg; SODIUM 671.77 mg; CALCIUM 121.28 mg