Carne Asada Tacos Recipe - Bravabod
Recipes

Carne Asada Tacos Recipe

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 30" plus marinating

These carne asada tacos taste like the real deal Mexican street tacos. Juicy marinated steak tucked into charred tortillas and covered with pico de gallo and creamy avocado crema. Dicing the steak prior to cooking helps gives every side that delicious browned flavor.

How To MakeDiet Type: Low-carb

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Freeze For Not recommended

Best by 3-4 days unassembled


Shopping List
    For the Carne Asada
  • 1 pound flank steak
  • 1/4 cup olive oil
  • 1 lime, juiced
  • 1 chipotle pepper packed in adobo sauce (or .5 de-seeded jalapeño)
  • 2 garlic cloves, minced
  • 1 tablespoon tamari
  • 1/2 teaspoon cumin
  • 1 tablespoon butter (for frying) For the Avocado Crema
  • 1 avocado
  • 1/2 lime, juiced
  • 3 tablespoons water
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt For the Tacos
  • 6 to 8 tortillas
  • pico de gallo, to taste
  • sliced radishes, to taste (optional)
  • lime wedges, for serving

Instructions
  1. Step 1: First, let's make the carne asada marinade. In a food processor or blender add the olive oil, lime juice, chipotle pepper, garlic, tamari, and cumin. Blend until smooth and pour the marinade over the steak in an airtight glass container or non-reactive baking dish. Cover and marinate 4 hours to overnight.
  2. Step 2: Before cooking the meat, remove from the marinade and place the steak on a plate. Set it aside at room temperature for 30 minutes.
  3. Step 3: While the meat rests, combine all of the Avocado Crema ingredients with a small blender or immersion blender until very smooth and creamy. Refrigerate until ready to use.
  4. Step 4: If you'd prefer to have sliced carne asada, leave the flank steak whole when cooking. Otherwise, dice up the raw steak into very tiny 1/2-inch pieces.
  5. Step 5: For the chopped method: Heat a grill or stovetop skillet (preferably cast iron) over high heat. Heat the butter in the pan until melted. Add the diced carne asada and cook just until browned, about 1 to 2 minutes. Try not to overcrowd the pan and only stir every 30 seconds or so to get a nice sear. Transfer the steak and all its juices to a serving plate.

    For the sliced method: Heat a grill or stovetop skillet (preferably cast iron) over high heat. Add the whole flank steak and cook for 5-7 minutes per side. Remove the steak to a plate, cover lightly with foil, and let it rest for 5 minutes. After 5 minutes, remove the foil and thinly slice the meat against the grain.
  6. Step 6: Warm the tortillas for about 30 seconds on each side in a skillet or on the grill. Stack the tortillas and wrap in foil or a cloth to keep warm.
  7. Serve: Fill your warmed tortillas with the warm carne asada, avocado crema, pico de gallo, and fresh toppings of your choice.

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Carne Asada Tacos Recipe

PT30M 1 pound flank steak 1/4 cup olive oil 1 lime, juiced 1 chipotle pepper packed in adobo sauce (or .5 de-seeded jalapeño) 2 garlic cloves, minced 1 tablespoon tamari 1/2 teaspoon cumin 1 tablespoon butter (for frying) 1 avocado 1/2 lime, juiced 3 tablespoons water 2 teaspoons extra-virgin olive oil 1/4 teaspoon salt 6 to 8 tortillas pico de gallo, to taste sliced radishes, to taste (optional) lime wedges, for serving Gluten Free Low-Carb 4 Servings Ingredients:

4 Servings

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