Tender carne asada, tasty gluten-free tortillas, and fresh toppings combine to make this recipe an amazing dinner entree. Serve alongside rice and beans or plenty of corn chips and salsa! This recipe makes around 12 tacos.
- 2 packs Great Value GF 6″ Tortillas
- 2 pounds flank steak
- Juice from 2 limes
- 1/2 cup orange juice (fresh or store bought)
- 4 cloves garlic, crushed
- 1 cup fresh cilantro, chopped
- 1/4 cup vegetable oil
- 1 jalapeno, minced
- 2 tablespoons white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Shredded cheese
- Diced onions
Place the flank steak in a large resealable bag and set aside.
Place all other ingredients in a bowl and stir to combine. Pour the ingredients from the bowl into the bag to cover the steak. Ensure all of the meat is coated in marinade. Refrigerate for 2-6 hours. Do not marinate more than 6 hours.
Heat a grill pan or outdoor grill to high heat. Remove the flank steak from the marinade, and discard excess marinade. Cook on the pan or grill for 6 to 8 minutes per side.
When cooked to your liking, remove the meat from the grill and let rest on a cutting board covered with aluminum for 10 minutes.
While the meat is resting, we like to heat the GF tortillas on a lightly oiled griddle or stove pan over medium heat. Warm the tortillas for a minute or two on each side, or until your desired texture is reached.
Slice the steak against the grain and then cut again into bite sized pieces. Place all toppings in separate bowls and create your tacos with desired toppings. Enjoy!