Description
Delicious carne asada street tacos topped with fresh pico de gallo, guacamole, and cotija cheese.
Ingredients
Scale
- 1 1/2 – 2 pounds flank steak (pounded to an even thin thickness)
- 1/4 cup reduced sodium soy sauce
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon liquid smoke
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon ground coriander
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 10–12 corn tortillas (like La Tortilla Factory)
- 1 recipe pico de gallo (recommended)
- 1 recipe guacamole (recipe to follow)
- 1 serving of Cotija cheese
- 1 serving of sour cream
- 1 serving of homemade salsa
- 1 serving of hot sauce
- 1 recipe grilled pineapple salsa (optional)
- 1 recipe Mexican street fries (optional)
- 4 medium ripe avocados (peeled and pitted)
- 1 Roma tomato (seeded, chopped)
- 1 jalapeno (seeded, deveined, diced more or less to taste)
- 1/4 cup finely diced red onion (rinsed, drained, patted dry)
- 2 garlic cloves (minced)
- 3 tablespoons finely chopped cilantro
- 3–4 tablespoons fresh lime juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt plus more to taste
- pepper to taste
Instructions
- Add Spice Mix seasonings to a small bag or sealable container; whisk and set aside.
- Add all Marinade Ingredients (except steak) to a large freezer bag and whisk to combine. Add 3 tablespoons Spice Mix to Marinade and whisk to combine. Add steak, squeeze out excess air, seal and turn to evenly coat. Marinate in the refrigerator 4-12 hours (the longer the better).
- While steak is marinating, prepare pico de gallo and other toppings aside from guacamole and refrigerate.
- When ready to grill, mix remaining Spice Mix with 2 tablespoons olive oil to create a wet Spice Rub.
- Discard marinade and pat steaks dry with paper towel. Rub steak evenly all over with Spice Rub and let rest at room temperature for 30 minutes.
- Grease and preheat outdoor grill or indoor grill pan to high heat. Add steak and turn down to medium-high. Grill steak for 5-6 minutes per side, turning once, for medium (recommended 145 degrees F). For medium-well, continue cooking steak over indirect flame for an additional 5-10 minutes per side, depending on thickness.
- Remove steak and let rest 10 minutes before chopping into small pieces.
- Warm tortillas in the microwave, in a skillet or char on the grill or open gas stovetop flame until warm but still pliable.
- Assemble Street Tacos by layering warmed corn tortillas with carne asada steak, pico de gallo, guacamole, sour cream and cotija. Serve with optional lime wedges and hot sauce.
- Mash avocados in a medium bowl to desired consistency. Fold in all remaining ingredients. Taste and add additional lime juice or salt to taste.
- Serve immediately or cover with plastic wrap (press the plastic so it is touching the top of the guacamole to prevent browning) and refrigerate until ready to serve.
Notes
- Warming the tortillas can enhance their flavor and pliability.
- Adjust the seasoning in guacamole according to personal taste.
- Prep Time: 12 hours
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos