AuthorHeather WallaceCategorytacOsDifficultyBeginnerIt's Taco Tuesday and have I got a taco recipe for you!! My Carne Asada Tacos are full of flavor and super simple with only 1 hour of marinating.
I love tacos but I crave variety and these deliver!! No need for a restaurant reservation, the next time you want a killer taco...just whip this recipe up and you'll be sure to make it again and again.
It takes just a few ingredients that you probably already have in your pantry and no cheese is needed...they are that flavorful.
Paired with my delicious and creamy guacamole recipe the steak is perfect for tacos, nachos, burritos, or even salads.
Dinner is served!
In a medium-sized bowl, combine 2 tablespoons soy sauce, 2 tablespoons freshly squeezed lime juice, 3 cloves of minced garlic, 2 teaspoons of chili powder, 1 teaspoon dried oregano, 1 teaspoon cumin.
Cut 1 1/2 lbs top sirloin filet steak (flank or skirt steak will also work well) into 1/2-inch pieces.
Combine soy sauce mixture and steak; marinate for 60 Minutes.
Heat 1 tablespoon of avocado oil (or canola oil) in a large skillet over medium-high heat.
Add steak and marinade, cook stirring often until steak is browned and the marinade has reduced, about 5 Minutes to 6 Minutes or until the desired doneness.
Remove steak from pan and let rest in a bowl until ready to serve.
While the steak is cooking chop 3/4 cup of white onion, and 1/2 cup of roughly chopped cilantro.
Mash 2 avocados in a medium-sized bowl.
Add 2 tablespoons of freshly squeezed lime juice to keep the avocados from browning.
Add 1 tablespoon of chicken base (I use Better Than Bouillon Chicken Base), 1/4 cup mayonnaise (I like Hellmann’s), 1/4 cup chopped red onion, 2 tablespoons chopped fresh cilantro, and 1 tablespoon of either jarred jalapeno slices chopped or fresh jalapeno. I used a jar of hot jalapenos I had in the fridge.
Stir until combined and creamy, set aside.
Ingredients
Directions
In a medium-sized bowl, combine 2 tablespoons soy sauce, 2 tablespoons freshly squeezed lime juice, 3 cloves of minced garlic, 2 teaspoons of chili powder, 1 teaspoon dried oregano, 1 teaspoon cumin.
Cut 1 1/2 lbs top sirloin filet steak (flank or skirt steak will also work well) into 1/2-inch pieces.
Combine soy sauce mixture and steak; marinate for 60 Minutes.
Heat 1 tablespoon of avocado oil (or canola oil) in a large skillet over medium-high heat.
Add steak and marinade, cook stirring often until steak is browned and the marinade has reduced, about 5 Minutes to 6 Minutes or until the desired doneness.
Remove steak from pan and let rest in a bowl until ready to serve.
While the steak is cooking chop 3/4 cup of white onion, and 1/2 cup of roughly chopped cilantro.
Mash 2 avocados in a medium-sized bowl.
Add 2 tablespoons of freshly squeezed lime juice to keep the avocados from browning.
Add 1 tablespoon of chicken base (I use Better Than Bouillon Chicken Base), 1/4 cup mayonnaise (I like Hellmann’s), 1/4 cup chopped red onion, 2 tablespoons chopped fresh cilantro, and 1 tablespoon of either jarred jalapeno slices chopped or fresh jalapeno. I used a jar of hot jalapenos I had in the fridge.
Stir until combined and creamy, set aside.