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    1. About Kidney Disease
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      1. About Kidney Disease
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      1. Home
      2. Recipes & Nutrition
      3. Recipes
      4. Carne Asada Tacos

      Carne Asada Tacos

      Low Sodium Low Potassium High Protein Diabetes-Friendly Egg-Free No Shellfish Nut-Free Mexican Beef Dinner

      Carne Asada Tacos

      Low Sodium Low Potassium High Protein Diabetes-Friendly Egg-Free No Shellfish Nut-Free Mexican Beef Dinner
      8 servings, 2 tacos each
      Prep 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
      Share this

      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
      • 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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