This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish and make sure the tortillas a gluten-free.
"Tacos are like what the voices of a hundred angels singing Bob Dylan while sitting on rainbows and playing banjos would taste like if that sound were edible." -Isabel Quintero, Author
I love tacos. There are so many great variations on how to fill the humble corn tortilla, but this is one of my favorites. The marinade is easy to make and the result is at once umami, sweet, tart and a bit salty. It hits all the right notes. You can dress it simply with the lettuce and tomatoes but sauteeing some julienned peppers along with the Carne Asada is a great addition. I especially love the Sriracha Slaw along with these tacos.
Servings: 2 | Serving size: 3 tacos
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4.
The cooked beef makes great leftovers, hot or cold. Note that cooking time does not include marinating time.
|2 tsp||olive oil|
|4 tsp||reduced sodium soy sauce or gluten-free tamari sauce|
|1 Tbsp||apple cider vinegar|
|1/2 tsp||fresh ground black pepper|
|1/4 tsp||ground cumin|
|1 small||jalapeno (stemmed and seeded)|
|1/2 cup||fresh cilantro|
|8 ounces||flank steak (cut into thin strips)|
|4 ounces||tomatoes (coarsely chopped)|
|2 cups||romaine lettuce (thinly sliced)|
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 plastic container 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.
Cook for about 10 to 12 minutes. Toss well to brown on all sides.
Adjust the heat to keep the meat from burning.
When the meat is done, divide evenly between the taco shells.
Top with lettuce, tomato, and salsa of your choice, then serve.
Serving size: 3 tacos
|Calories 393||Calories from Fat 117|
|% Daily Value|
|Total Fat 13g||-%|
|Saturated Fat 3g||14%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 48g||37%|
|Dietary Fiber 7g||29%|
|Vitamin A 23%||Vitamin C 89%|
|Calcium 12%||Iron 21%|
|Vitamin K 108 mcg||Potassium 751 mg|
|Magnesium 97 mg|