Tacos Carne Asada
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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, May 2012
2 garlic cloves, minced
½ cup cilantro leaves
2 T. olive oil
2 t. honey
1 t. chipotle chili pepper
1 t. cumin
½ t. salt
¼ t. ground black pepper
1 lb. flank steak or skirt steak
Cooking spray, as needed
Pico de Gallo (recipe follows)
2 cups thinly sliced red cabbage
12 (6-inch) flour tortillas
4 oz. queso fresco, crumbled
Pico de Gallo:
4 large plum tomatoes, seeded and finely diced
1 ripe avocado, diced
½ medium white onion, finely diced
½ jalapeño pepper, seeded and finely diced
2 T. chopped cilantro
¼ t. salt
1. In bowl, combine juice from limes, garlic, cilantro, olive oil, honey, chili pepper, cumin, salt and pepper; stir to combine. Place steak in large zip-top plastic bag; add marinade. Seal bag. Marinate in refrigerator 1 hour, turning occasionally.
2. Prepare pico de gallo.
3. Prepare grill to high heat. Place steak on grill rack coated with cooking spray; grill for 6 minutes on each side or until desired degree of doneness. Remove steak from grill; let stand for 5 minutes.
4. Cut steak diagonally across grain into thin slices. Divide steak evenly among tortillas. Top with cabbage, pico de gallo and queso fresco.
For pico de gallo:
In medium bowl, combine tomatoes, avocado, onion, jalapeño, juice from lime, cilantro and salt. Let sit at room temperature for 30 minutes.
6 2-taco servings
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