Carne Asada Street Tacos

Let’s give Taco Tuesday a make over with my Carne Asada street tacos topped with pickled red onions. These street tacos are clean and straight forward; finish with some quest fresco and a squeeze of lime. Perfection.

Street Taco

Carne Asada Street Tacos

with pickled red onion

Serves 8

Ingredients

Carne Asada:

2 LB Skirt or flank steak

2 limes, juiced

½ C orange juice

1 C cilantro, roughly chopped

½ tsp salt

¼ tsp pepper

¼ C vegetable oil

1 jalapeño, seeded and small diced

2 TBSP white vinegar

Pickled red onion:

1 C red onion, cut in half and sliced

⅓ C white vinegar

1 tsp salt

2 TBSP honey

For steak:

• Place steak in a large freezer bag.

• In a bowl add the rest of the ingredients and stir to combine.  Add marinade to freezer bag with the steak.

• Marinate for 2 hours up to 24 hours

• Preheat grill to 300 degrees Fahrenheit.

• Grill steak for 7-10 minutes on each side.  Remove from grill and allow to rest for 15 minutes.  Slice steak against the grain.

For pickled red onion:

• Cut a medium red onion in half and peel the outside layer off.  Cut into thin slices and set aside.

• In a separate bowl, add the rest of the ingredients to and stir to combine.

• Pour liquid over the onions and cover.

• Place into the fridge for 2 hours up to 24 hours.

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