Quick Carne Asada Tacos
Active Time: 30 minutes | Total Time: 30 minutes | Serves 4 | Gluten Free
- ¼ cup fresh orange juice
- 1 tablespoon fresh lime juice
- 2 tablespoons adobo sauce from canned chipotle peppers
- 2 teaspoons extra virgin olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¾ teaspoon kosher salt
- 1½ pounds skirt steak
- 2 red bell peppers
- 1 red onion
- 8 to 12 corn tortillas, warmed
- Fresh cilantro and guacamole for topping
In a bowl, stir together the orange juice, lime juice, adobo, oil, chili powder, cumin, and salt.
Cut the skirt steak (with the grain) into 5-inch long pieces. Put them into a ziptop bag and pour in the marinade. Squeeze out the air and seal. Let marinate in the refrigerator while you prepare the other ingredients. Or if you have time, marinate longer (up to a day).
Cut out the core from the peppers. Slice the peppers into ¼-inch thick rings. Slice the onions into ¼-inch thick rings.
Heat the grill to medium-high. Add the peppers and onion to the grill and cook, turning half way through, until tender and charred, 5 to 10 minutes. Add the meat and cook about 3 to 5 minutes per side for medium.
Let the meat rest for 5 minutes. Then thinly slice against the grain.
Fill the tortillas with the meat, peppers, onion, cilantro, and guacamole.
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