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Carne Asada Tacos with Carrot-Pepper Slaw


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  • 1/2 cup nonfat plain Greek yogurt
  • 1 clove garlic, finely grated
  • 2 Tbl. chopped fresh cilantro, plus leaves for topping
  • 1 large white onion, cut into rings
  • 1 Tbl. extra virgin olive oil, plus more for brushing
  • Kosher salt
  • 1 lb. sirloin steak
  • 4 medium carrots, shredded
  • 1 large red bell pepper, cored, seeded and grated
  • 3 Tbl. fresh lime juice, plus lime wedges for serving
  • 12 corn tortillas



Step 1

Preheat a grill or grill pan to medium high. Mix the yogurt, garlic and cilantro in a small bowl; set aside.

Toss the onion rings with the olive oil and pinch of salt. Sprinkle the steak with 1/2 tsp. salt. Lightly brush the grill with the olive oil and grill the onion and steak, turning once, until the onion is charred and the steak is cooked to medium rare, about 5 minutes per side. Transfer the steak to a cutting board and let rest 5 minutes.

Make the slaw: Put the carrots and bell pepper in a medium bowl and toss with the lime juice and 1/4 tsp. salt.

Wrap the tortillas in a damp paper towel, then in plastic wrap; microwave until warm, 1 minute. Thinly slice the steak against the grain. Divide the steak and onion among the tortillas; top with the slaw, yogurt sauce and more cilantro. Serve with lime wedges.


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