Carne Asada Tacos

Servings: 2 | Serving size: 3 tacos

Cooking Time: 30 Minutes | Chilling time: >2 hours (overnight is best)

This recipe can be multiplied and the cooked beef makes great leftovers, hot or cold.

Ingredients

• 2 tsp olive oil
• 4 tsp reduced sodium soy sauce or gluten-free tamari sauce
• 1 lime (juiced)
• 1 Tbsp apple cider vinegar
• 2 tsp honey
• 1/2 tsp fresh ground black pepper
• 1/4 tsp ground cumin
• 2 cloves garlic
• 1 medium jalapeno (stemmed and seeded)
• 1/2 cup fresh cilantro
• 8 ounces flank steak (cut into thin strips)
• 6 corn tortillas
• 4 leaves romaine lettuce (thinly sliced)
• 1/2 avocado (sliced)
• 4 ounces grape or cherry tomatoes (sliced lengthwise into quarters)

Place the olive oil, soy sauce, lime juice, vinegar, honey, pepper, garlic, jalapeno and cilantro in a blender or mini chopper and process until smooth.

Place the marinade into a container (a ziplock bag works great!) and add the strips of flank steak.

Toss well to coat the meat with the marinade.

Marinate at least two hours (preferably overnight).

When ready to serve, place a pan over high heat.

When the pan is hot, add the strips of beef and the marinade to the pan.

Cook for about 6 to 8 minutes. Toss well to brown on all sides.

Adjust the heat, if needed, to keep the meat from burning.

When the meat is done, remove the meat to a warm plate.

Continue to cook the marinade over medium high heat, stirring frequently, and reduce to about 1/3 cup.

While the sauce is reducing, place the lettuce in the corn tortillas.

Divide the meat evenly between the corn tortillas.

Top with the reduced marinade, avocado, and tomato.

Serve.