Looking for a super easy spin on carne asada? Look no further! I don't have a ton of experience cooking with flank steak, so I was a bit nervous to use it for these tacos. It couldn't have been more flavorful! This is a Half Baked Harvest recipe that I altered from a tostada to a taco and added a creama. This is great for a group! My mom is not a big taco person, but she loved these! I love to make these with either Spicy Black Beans or Refried Bean Casserole as a side.
Ingredients:
2 tablespoons olive oil
2 pounds flank steak
4 cloves garlic, minced
1 yellow onion, minced
2 teaspoons smoked paprika
2 teaspoons chili powder
salt and pepper
1 orange, juiced
2-3 limes, juiced
1/2 cup cilantro, chopped
Crema:
1/2 cup plain Greek yogurt
1 lime, zested and juiced
16 flour tortillas, warmed
2 avocados, mashed
Romaine lettuce, shredded
Cojita cheese, crumbled
Pickled Jalapeno and Pineapple Salsa
Preparation:
1. In a crock pot, combine the flank steak, olive oil, garlic, onion, paprika, chili powder, salt, and pepper. Rub seasoning into the steak well. Add orange and lime juices. Cover and cook until meat is very tender, about 6 hours on low, 4 hours on high.
2. Remove meat from crock pot and shred into chunks with 2 forks. Return meat to crock pot and toss in the juices. Add cilantro and cover. Cook on low for another hour or so to let the juices absorb.
3. To make the crema, mix Greek yogurt in a small bowl with zest and juice of 1 lime.
4. To serve, assemble tacos with mashed avocado on the bottom, topped with shredded meat, romaine, cojita, crema, and pineapple jalapeno salsa.
Ingredients:
2 tablespoons olive oil
2 pounds flank steak
4 cloves garlic, minced
1 yellow onion, minced
2 teaspoons smoked paprika
2 teaspoons chili powder
salt and pepper
1 orange, juiced
2-3 limes, juiced
1/2 cup cilantro, chopped
Crema:
1/2 cup plain Greek yogurt
1 lime, zested and juiced
16 flour tortillas, warmed
2 avocados, mashed
Romaine lettuce, shredded
Cojita cheese, crumbled
Pickled Jalapeno and Pineapple Salsa
Preparation:
1. In a crock pot, combine the flank steak, olive oil, garlic, onion, paprika, chili powder, salt, and pepper. Rub seasoning into the steak well. Add orange and lime juices. Cover and cook until meat is very tender, about 6 hours on low, 4 hours on high.
2. Remove meat from crock pot and shred into chunks with 2 forks. Return meat to crock pot and toss in the juices. Add cilantro and cover. Cook on low for another hour or so to let the juices absorb.
3. To make the crema, mix Greek yogurt in a small bowl with zest and juice of 1 lime.
4. To serve, assemble tacos with mashed avocado on the bottom, topped with shredded meat, romaine, cojita, crema, and pineapple jalapeno salsa.