tender carne asada tacos with cotija cheese, avocado and lime
Serves: 4
Prep Time: 10 minutes plus marinating time
Total Time: 1 hour, 40 minutes
3 Tablespoons fresh lime juice
3 Tablespoons fresh lemon juice
1/2 cup fresh orange juice
1/4 cup gluten free Tamari sauce
1 Tablespoon ground cumin
1 teaspoon Mexican oregano
1 teaspoon garlic powder
1/2 teaspoon kosher salt
2 cloves garlic, minced fine
1 1/2 pounds bottom round steak, pounded to 1 inch thick
1 – 2 teaspoons avocado oil or other light cooking oil of choice
8 gluten free white corn tortillas
1 avocado, sliced into strips
1/2 cup crumbled cotija cheese
fresh lime wedges, for serving
1. Make Marinade. In a medium bowl whisk together fresh juices, tamari sauce, cumin, oregano, garlic powder, salt and garlic to combine. Set aside.
2. Marinate Meat: Trim meat of excess fat and discard trimmings. Cut meat, against the grain and at an angle, into 1/4 inch thin strips. Transfer steak to a large zipper bag, pour marinade over steaks, gently tossing to coat. Remove as much air as possible from the bag and zip. Place on a plate in the refrigerator and let rest 1 hour.
4. Cook Steak: In a large heavy skillet, heat 1 teaspoon oil until it shimmers. Place steak in skillet and cook until well browned, about 3 – 5 minutes. Flip steaks and cook until steak is browned on both sides. Transfer cooked steaks to a plate and tent with foil. Set aside.
5. Heat Tortillas: While meat rests, heat tortillas. In a heavy skillet or over a low gas flame, heat tortillas.
6. Finish & Serve: Top each warm tortilla with a few slices of carne asada, a few slices of avocado and a sprinkling of cotija cheese. Enjoy.
