Mexican Carne Asada Tacos
Allow about 45 minutes for this Mexican wrap, which makes 4 servings. It is built around flank steak, corn tortillas and white onion. The cooking is mostly grilling. With 32 g of protein per serving (about 480 calories), it is a filling option.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
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Ingredients
For 4 servings
- 700 gflank steak
- 12corn tortillas
- 1white onion
- 1 handfulfresh cilantro
- 3limes
- 2jalapeños
- 4 clovesgarlic
- 1 tspcumin
- 2 tbspolive oil
- 1 tspsalt
Instructions
- Combine the juice of 2 limes, minced garlic, cumin, olive oil, and salt in a bowl. Add the flank steak and marinate for at least 30 minutes.
- Dice the white onion and finely chop the cilantro. Slice the jalapeño into thin rings. Combine in a small bowl with juice from the remaining lime.
- Grill the marinated flank steak over high heat for 4-5 minutes per side until nicely charred. Let rest for 5 minutes, then slice thinly against the grain.
- Warm the corn tortillas on the grill or in a dry skillet for about 30 seconds per side until pliable.
- Assemble tacos by placing sliced steak on each tortilla and topping with the onion-cilantro-jalapeño mixture. Serve immediately with extra lime wedges.
Cook’s notes
Marinate the steak for at least 30 minutes but no more than a few hours, since the lime juice starts to change the texture. Skirt steak is a good, more traditional alternative to flank. Slicing against the grain is what keeps each bite tender.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 32 g
- Fat
- 22 g
- Carbs
- 38 g
Approximate values for one serving.
About this recipe
- Cuisine: Mexican
- Dish type: Wrap
- In cookbook: Global Street Food
