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    Carne Asada Tacos

    Low SodiumLow PotassiumHigh Protein Diabetes-FriendlyEgg-FreeNo ShellfishNut-FreeMexicanBeefDinner

    Carne Asada Tacos

    Low SodiumLow PotassiumHigh Protein Diabetes-FriendlyEgg-FreeNo ShellfishNut-FreeMexicanBeefDinner
    8 servings, 2 tacos each
    Active time: 30 minutes
    Total time: 30 minutes

    Description

    These flank-steak soft tacos are so tasty and easy, they should be in everyone’s repertoire. Plus they’re made with fresh corn tortillas (not fried) and topped with a quick homemade salsa made with avocado, tomato, onion and a bright squeeze of lime.

    Directions

    1. Whisk vinegar, chili powder, oil, 2 teaspoons salt and garlic powder in a 9-by-13-inch baking dish. Add steak and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 24 hours.
    2. Make salsa about 20 minutes (and up to 2 hours) before cooking the meat: Gently combine tomatoes, jalapeños (or chiles) to taste, onion, cilantro, avocado, lime juice and the remaining 3/4 teaspoon salt in a medium bowl.
    3. Position rack in upper third of oven; preheat broiler.
    4. Place the steak on a rimmed baking sheet (discard the marinade). Broil 3 to 4 minutes per side for medium. Transfer to a clean cutting board and let rest for 5 minutes. Thinly slice against the grain. Serve the steak wrapped in warm tortillas and topped with the salsa and cheese.

    Tips

    • To make ahead: Marinate the steak (Step 1) for up to 1 day. Prepare the salsa (Step 2) up to 2 hours ahead.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories350 cal
    • Total Fat14 g
    • Saturated Fat4.2 g
    • Cholesterol1 mg
    • Sodium433 mg
    • Carbohydrate Total27.9 g
    • Protein29.3 g
    • Phosphorus434 mg
    • Potassium773 mg
    • Fiber5.9 g
    • Calcium112 mg

    Ingredients

    • ½ cup white vinegar
    • 2 tablespoons chili powder
    • 2 tablespoons extra-virgin olive oil
    • 2¾ teaspoons salt, divided
    • 1 teaspoon garlic powder
    • 2 pounds flank or skirt steak, trimmed and cut into 3 equal portions
    • 1 pound tomatoes, chopped
    • 2 - 4 fresh jalapeño peppers, or serrano chiles, seeded and finely diced
    • ½ cup chopped onion
    • ½ cup chopped fresh cilantro
    • 1 ripe but slightly firm avocado, diced
    • Juice of 1 lime
    • 16 5- to 6-inch corn or whole-wheat flour tortillas, warmed
    • ⅓ cup crumbled Cotija cheese, or other shredded cheese

    Ingredients

    • ½ cup white vinegar
    • 2 tablespoons chili powder
    • 2 tablespoons extra-virgin olive oil
    • 2¾ teaspoons salt, divided
    • 1 teaspoon garlic powder
    • 2 pounds flank or skirt steak, trimmed and cut into 3 equal portions
    • 1 pound tomatoes, chopped
    • 2 - 4 fresh jalapeño peppers, or serrano chiles, seeded and finely diced
    • ½ cup chopped onion
    • ½ cup chopped fresh cilantro
    • 1 ripe but slightly firm avocado, diced
    • Juice of 1 lime
    • 16 5- to 6-inch corn or whole-wheat flour tortillas, warmed
    • ⅓ cup crumbled Cotija cheese, or other shredded cheese

    Description

    These flank-steak soft tacos are so tasty and easy, they should be in everyone’s repertoire. Plus they’re made with fresh corn tortillas (not fried) and topped with a quick homemade salsa made with avocado, tomato, onion and a bright squeeze of lime.

    Directions

    1. Whisk vinegar, chili powder, oil, 2 teaspoons salt and garlic powder in a 9-by-13-inch baking dish. Add steak and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 24 hours.
    2. Make salsa about 20 minutes (and up to 2 hours) before cooking the meat: Gently combine tomatoes, jalapeños (or chiles) to taste, onion, cilantro, avocado, lime juice and the remaining 3/4 teaspoon salt in a medium bowl.
    3. Position rack in upper third of oven; preheat broiler.
    4. Place the steak on a rimmed baking sheet (discard the marinade). Broil 3 to 4 minutes per side for medium. Transfer to a clean cutting board and let rest for 5 minutes. Thinly slice against the grain. Serve the steak wrapped in warm tortillas and topped with the salsa and cheese.

    Tips

    • To make ahead: Marinate the steak (Step 1) for up to 1 day. Prepare the salsa (Step 2) up to 2 hours ahead.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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