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

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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