Carne Asada Street Tacos
Street Tacos are mini tacos jammed packed full of flavor with simple toppings and can be eaten in 3-4 bites. This recipe is so easy and SO good!
Ingredients
- 1 package 24 count Mission Corn Tortilla Street Tacos
- 1 pound flank steak
- Oil for quick "roasting" taco shells.
- 4 limes
Marinade
- 1/2 cup Orange Juice
- Juice of one lime
- 3 Tablespoons Olive Oil
- 3-4 Stems of Cilantro
- 1 Chipotle Canned Pepper
- Salt & Pepper to Taste
- 1/8 tsp. Garlic powder
Garnish
- 1/2 cup chopped cilantro
- 1/4 cup chopped mild white onion
- Juice of 1/2 a lime
- Lime wedges
Instructions
Marinade
- In a blender place 1/2 cup orange juice, juice of one lime, Olive Oil, 3-4 Cilantro stems, 1 canned Chipotle pepper, garlic powder, and Salt & Pepper to tastes. Blend well until pepper and cilantro are finely chopped.
- Place Flank Steak in a gallon zip lock bag. Pour marinade over Flank Steak and marinade for a minimum of 2-3 hours.
Garnish
- Place chopped cilantro and onion in a small bowl. Add the juice of half a lime, salt and pepper to taste and mix well. Cover and chill till time to serve.
Carne Asada
- Preheat your grill to medium. Place your meat flat on the hot grill. Grill each side for 2 minutes, flip and cook the other side. Meat will cook quickly so watch it carefully.
- Stack meat and chop into bite size pieces. Place in a bowl and cover to keep warm.
Taco Shells
- In a large cast iron skillet, or regular skillet, place 1 Tablespoon vegetable oil. Place tortillas, two at a time, flat on the skillet surface. Cook for 20 seconds per side and flip and cook the other side. Shells should be soft "roasted". Stack the shells two per taco. You made need to continue to add small amounts of oil as you are "roasting" your taco shells.
Nutrition
Serving: 2gCalories: 270kcalCarbohydrates: 32gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 7gCholesterol: 32mgSodium: 133mgFiber: 5gSugar: 5g
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