Juicy Carne Asada Tacos with Citrus Marinade
Cinco de mayo just got 1000x better!
Ingredients
Servings: 4
- 6-8 Maria and Ricardo’s Whole Wheat Plus Tortillas
- 1 ½ lb. Flank Steak
- ¼ cup Olive Oil
- Juice of 2-3 Limes
- Juice of 1 Orange
- ½ cup Fresh Cilantro, chopped + more for garnishing
- 4 Garlic Cloves, minced
- 1 tsp. EACH: Ground Cumin, Salt, Chili Powder
- Feta or Cotija Cheese, for garnishing
- 1/3 cup White Onion, finely chopped, for garnishing
- Lime Wedges, for serving
Instructions
- In a large bowl, add the olive oil, lime juice, orange juice, chopped cilantro, minced garlic, and seasonings. Mix to combine.
- Add the flank steak and toss with cooking tongs to coat the steak in the marinade. Cover and marinate in the fridge for 1-4 hours.
- On a heated griddle or skillet, add the tortillas to heat up for 20-30 seconds on each side.
- Remove the steak to come to room temperature for 20 minutes prior to cooking.
- For a “charcoal effect,” heat up the tortillas for 10-20 seconds on each side directly over your gas grill. Cover the heated tortillas with a kitchen cloth and set aside.
- In a large skillet over medium high heat, add 1 tbsp. olive oil to heat up for 2-3 minutes.
- Add the steak and any juices in the bowl to the skillet. Cook for 5-7 minutes on each side.
- Let the steak rest for 5 minutes before chopping into small bite-sized pieces.
- To assemble the tacos, evenly distribute the steak bites among the tortillas. Garnish with finely chopped onions, cilantro, and crumbled feta or cotija cheese.
- Serve warm with lime wedges!