Carne Asada Tacos are made with tender slices of beef, cooked in a flavorful marinade and stuffed inside crisp taco shells with fresh guacamole and delicious toppings. They make an amazing game day meal!
This is a sponsored conversation written by me on behalf of Ortega. The opinions and text are all mine.
Carne Asada Tacos are one of my favorite taco recipes, especially to make on game day! You get all of the crispy, crunchy goodness of a traditional taco, but it’s taken up a notch with perfectly cooked carne asada. If you’ve never had carne asada, you’re going to love it. It’s made with flank steak that’s been marinated for several hours in garlic, citrus juices, chili peppers, cumin, cilantro, and vinegar. The marinade tenderizes the meat and infuses it with flavor. When it’s ready, you grill it and thinly slice it, so you have perfectly tender pieces of steak. It’s right up there with pineapple salsa and guacamole for one of my favorite Mexican foods!
CARNE ASADA TACOS
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Of course, you can’t make a taco without a taco shell. Carne Asada Tacos are great crunchy or soft. Personally, I like crunchy! Ortega makes some pretty awesome crunchy taco shells in all sorts of varieties: Yellow Corn, White Corn, Whole Grain Corn and new Good Grains varieties like Blue Corn. They’re all made with 100% whole kernel corn, not corn flour, so they have a great authentic flavor and texture. If you’re team soft taco, don’t worry – Ortega has you covered with their Whole Wheat and Flour 6-inch Tortillas.
And every great taco deserves great toppings. It’s a good thing Ortega has everything you need, from Salsas and Refried Beans to Diced Green Chiles and America’s #1 Taco Sauce. They even have Guacamole Seasoning Mix! It makes whipping up a little guacamole so easy. All you need are 2 ripe avocados and a packet of Ortega Guacamole Seasoning Mix. Guys, I couldn’t believe how good and easy this was! Easy and delicious recipes like the guacamole and tacos are great when you have friends and family over for game day.
Like all Ortega seasonings, the Guacamole Seasoning Mix is made with the highest quality ingredients and a unique blend of spices that gives you perfectly seasoned guacamole everything time. It’s a great way to add another layer of flavor to your Carne Asada Tacos.
When you’re ready to eat, fill your desired taco shells with guacamole and then add the carne asada, crunchy toppings like radishes, fresh diced tomatoes, and of course, a little cheese. I like queso fresco or cotija for a more authentic Mexican flavor. Serve them with some chips and Ortega Thick and Chunky Mild Salsa, and you’re ready for game day!
Ingredients
- 2 pounds Flank Steak
- 12 Ortega Taco Shells
- 4 ripe Avocados
- 2 packets Ortega Guacamole Seasoning
- 6 Radishes thinly sliced
- 3 Roma Tomatoes diced
- 8 ounces Mexican cheese such as Queso Fresco or Cojita
Marinade:
- ⅓ cup Olive Oil
- ¼ cup Lime juice
- ¼ cup Orange Juice
- 2 tablespoons Cider vinegar
- 1 can Ortega Diced Green Chiles
- 3 cloves Garlic finely chopped
- 2 tablespoons Fresh Cilantro chopped
- 1 teaspoon Cumin
- ½ teaspoon Salt
Instructions
- Combine all of the marinade ingredients in a bowl.
- Prick flank steak all over with a fork and place in a gallon freezer bag or an airtight container.
- Pour marinade over the flank steak and place in the refrigerator to marinate for 4 hours or overnight.
- When ready, remove flank steak from its container and discard excess marinade.
- Heat grill and cook for 10 minutes on each side or until internal temperature reaches 135 degrees F for medium rare (you may cook longer if you prefer your steak more done).
- While steak cooks, make your guacamole by smashing the avocados in a bowl and adding your Ortega Guacamole Seasoning Mix. Stir to combine.
- Once done, remove steak from the grill and let rest for 15 minutes. Then thinly slice and place into taco shells along with guacamole, radishes, tomatoes, and cheese (or any toppings you like!)
- Enjoy!
Nutrition
This is a sponsored conversation written by me on behalf of Ortega. The opinions and text are all mine.
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