How to Make Carne Asada Tacos

flank steak

🥗Healthier: chicken breast

💰Cheaper: sirloin

Chicken breast is lower in fat and calories, while sirloin is a more affordable cut.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas offer more fiber, while flour tortillas are often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar creaminess with fewer calories.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is a dairy-free alternative, while processed cheese can be cheaper.

Start with a marinade by combining 1/4 cup olive oil, 1/4 cup finely chopped coriander, 5 cloves of freshly minced garlic, and the juice of 2 limes.

Add around 1 tablespoon of steak rub (or substitute with 1 teaspoon of cumin, a pinch of chili powder, and salt and pepper to taste).

Add the steak to the marinade, using oyster blade steak (flat iron steak) and removing any gristle.

Mix the marinade well and let the steak sit in it for around 1 hour in the fridge (can marinate for up to 4 hours).

Prepare the barbecue by lighting a couple of firelighters and using a charcoal chimney to get the charcoal ready.

After about 10 minutes, dump the charcoal into the grill and spread it out evenly, then place the grates on.

Grill the steak on medium to high heat, flipping every 30 to 45 seconds until it reaches an internal temperature of 125°F (52°C), which takes about 5 minutes.

Remove the steak from the grill and let it rest in a tray.

While the steak is resting, mash half an avocado in a bowl with a pinch of salt.

Dice some white onion and crumble feta cheese (or use Cotija cheese if available).

Toast the corn tortillas on the grill.

Assemble the tacos by laying down a base of mashed avocado, adding sliced steak, diced onion, crumbled feta cheese, and fresh coriander leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary