Name: Carne asada tacos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz skirt steak, trimmed of fat and cut into 6-inch pieces; 1 tbsp lime juice; 2 cloves garlic, minced; 1/2 tsp cumin; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp avocado oil; 2 6-inch corn tortillas; 1 1/2 tbsp salsa verde; 2 tbsp red onion, finely diced; 1/4 cup fresh cilantro, chopped

Nutrition

Per serving

532 calories

Protein: 46g; 34% of calories
Carbs: 31g; 23% of calories
Fat: 26g; 43% of calories

Instructions

Prep 20 min · Cook 30 min

In a small bowl, whisk together half the lime juice, the minced garlic, cumin, half the salt, and pepper. Rub the mixture over the skirt steak pieces and let them sit at room temperature for 30 minutes.
Heat the avocado oil in a 12-inch cast-iron skillet over high heat until shimmering. Scrape the garlic and excess marinade off the steak and pat it dry with paper towels. Season with the remaining salt. Sear the 1/2-inch-thick steak for 2 to 3 minutes per side. Done when browned and 130°F inside for medium-rare.
Move the steak to a cutting board to rest for 5 minutes. While the meat rests, place the tortillas in the hot skillet for 30 seconds per side until pliable and slightly charred.
Thinly slice the steak across the grain, then chop into small pieces and toss with the remaining lime juice. Divide the meat between the warm tortillas. Top with salsa verde, diced red onion, and cilantro.

Nutrition

Ingredients

Instructions

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