Ingredients
- Carne Asada Tacos
- 1/2 cup(s) white vinegar
- 2 tablespoon(s) chili powder
- 2 tablespoon(s) extra-virgin olive oil
- 2 3/4 teaspoon(s) salt, divided
- 1 teaspoon(s) garlic powder
- 2 pound(s) flank or skirt steak, trimmed and cut into 3 equal portions
- 1 pound(s) tomatoes, chopped
- 2 fresh jalapeño peppers or serrano chiles, seeded and finely diced
- 1/2 cup(s) chopped onion
- 1/2 cup(s) chopped fresh cilantro
- 1 ripe but slightly firm avocado, diced
- Juice of 1 lime
- 16 5- to 6-inch corn or whole-wheat flour tortillas, warmed
- 1/3 cup(s) crumbled Cotija cheese (see Tip) or other shredded cheese
Preparation
Step 1
1.Whisk vinegar, chili powder, oil, 2 teaspoons salt, and garlic powder in a 9- by 13-inch baking dish. Add steak and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 24 hours.
2.Make salsa about 20 minutes (and up to 2 hours) before cooking the meat: Gently combine tomatoes, jalapeños (or chiles) to taste, onion, cilantro, avocado, lime juice, and the remaining 3/4 teaspoon salt in a medium bowl.
3.Position rack in upper third of oven; preheat broiler.
4.Place the steak on a rimmed baking sheet (discard the marinade). Broil 3 to 4 minutes per side for medium. Transfer to a clean cutting board and let rest for 5 minutes. Thinly slice against the grain. Serve the steak wrapped in warm tortillas and topped with the salsa and cheese.
Exchanges: 1 1/2 starch 1 vegetable, 4 lean meat, 1 fat Carbohydrate Servings: 1 1/2 Nutrition Bonus: Zinc (38% daily value), Vitamin C (27% dv), Potassium (22% dv), Magnesium (20% dv), Iron & Vitamin A (16% dv).
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