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Carne Asada for Tacos

Just about anything can be called a taco, which essentially means “sandwich.” Take a corn tortilla and put some stuff in it; that’s a taco. Roll the tortilla, it’s a burrito; layer food on top of it, it’s an enchilada; crisp it up and use it as a kind of plate, it’s a tostada; cut it into pieces and bake or fry it, it’s a chip. Thanks to son and “Chef Jobert” for the recipe, marinating and grilling! Because the marinade is discarded, we don’t count the carbs. The only CHO comes from the tortillas/fries/chips and toppings.
Course Main Course
Cuisine Mexican
Keyword Corn Tortillas, Flank Steak, Guacamole, Jalapeno Crema, Pico de Gallo

Ingredients

1 lb. (454 gr) flank steak

  • ¼ cup orange juice
  • Zest of half a lime
  • 2 TBSP 15 gr onion, thinly sliced
  • 1 tsp. cumin
  • ½ tsp. smoked paprika
  • ½ small jalapeno thinly diced including seeds
  • ½ tsp. salt
  • ¼ tsp. pepper

Serve with any sides you wish:

  • Sliced avocado or Guacamole
  • Sour cream or Jalapeno Crema
  • Cilantro
  • Crumbled Feta or Cotija cheese
  • Grated cheddar or queso
  • Pickled Red Onions
  • Store bought salsa or Pico de Gallo

Instructions

  1. Place all marinade ingredients in a Ziplock bag, add steak, turn to cover and refrigerate for 24 hours.
  2. Remove from refrigerator 2 – 3 hours before grilling. Grill rare to medium rare or to your preference over a hot grill. Let rest and thinly slice.
  3. Serve “Carne Asada” with sides of your preference.