Mexican Street Tacos

These tacos feature marinated flank steak for iron‑ and protein‑rich satisfaction. Fresh cilantro, onion, avocado, and corn tortillas add fiber, healthy fats, and classic taco‑stand flavor without heavy additives.

Servings: 6

Times:

• Prep: 15 minutes (plus 2–4 hours marinating)

• Cook: 15–20 minutes

• Total: 30–35 minutes (plus marinating time)

Macros (per serving):

• Calories: 412

• Carbs: 23 g

• Fat: 24 g

• Protein: 27 g

Ingredients:

• ¼ Cup Extra Virgin Olive Oil

• ¼ Cup Fresh Lime Juice

• ¾ Cup Fresh Cilantro (Chopped)

• 3 Cloves Garlic (Minced)

• 1 tsp Ground Cumin

• 1 tsp Chili Powder

• 1 tsp Smoked Paprika

• ½ tsp Black Pepper

• Sea Salt to Taste

• 1 ½ lbs Flank Steak

• Avocado (Sliced)

• Queso Fresco

• 12 Small Corn Tortillas

• ½ Cup White Onion (Diced)

Instructions:

1. In a medium bowl, whisk together olive oil, lime juice, ¼ cup cilantro, garlic, cumin, chili powder, smoked paprika, black pepper, and salt. Place the steak in a resealable bag or shallow dish, pour the marinade over the steak, seal, and refrigerate for at least 2-4 hours or overnight.

2. Heat a large cast-iron skillet over high to sear the steak. Remove the steak from the marinade, allowing excess marinade to drip off. Place the steak in the hot pan and cook for 3-5 minutes per side, depending on thickness and your preferred doneness.

3. Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes to retain the juices. Slice thinly against the grain for the most tender texture.

4. While the steak rests, warm the tortillas in the same skillet or in a separate dry skillet over medium heat for 30 seconds per side, until pliable.

5. Add the sliced carne asada to the warm tortillas and top with diced onions, chopped cilantro, and a squeeze of lime. Add avocado or queso fresco and serve.