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Carne Asada Tacos

Pico de gallo and slaw

Brava

Active Time:
~20 min
Total Time:
~25 min

About this Recipe

Make every day #TacoTuesday with our Carne Asada Tacos. Nothing brings out the richness of flank steak like our Mexican dry rub and a nice sear from your Brava oven. Add fresh avocado and a side of our zesty slaw to bring them straight from the taco truck to your dinner table.

step

1

Season steak

  • In small bowl, stir together chili powder, garlic powder, cumin and a pinch of salt.
  • Pat steak dry with paper towels. Season steak on both sides with spice mix.
  • Place steak in Zone 2 of Brava metal tray.
  • Let stand while you prepare coleslaw.
step

2

Make coleslaw

  • Remove jalapeño stem, halve jalapeño lengthwise and remove seeds. Thinly slice half of jalapeño for coleslaw; finely chop half and set aside for pico de gallo. Use less if you don’t like it spicy.
  • Chop half of cilantro (stems are delicious, too!). Save remaining cilantro for pico de gallo.
  • In medium bowl, toss together coleslaw mix, sliced jalapeño, chopped cilantro, juice of ½ lime, 1 tablespoon extra-virgin olive oil and a pinch of salt.
step

3

Wrap tortillas

  • Stack corn tortillas and wrap in foil. Place in center of Brava glass tray.
step

4

Slide metal tray into top oven shelf and glass tray into bottom shelf

  • Select “Carne Asada Tacos” on your oven touchscreen and follow instructions.
  • While food cooks, prepare pico de gallo.
step

5

Make pico de gallo

  • Peel and cut one-fourth of onion into ¼-inch dice. You will have three-fourths onion left over.
  • Cut tomato into ¼-inch dice.
  • Chop remaining cilantro.
  • In small bowl, stir together diced onion, tomato, chopped jalapeño, cilantro, juice of ½ lime and a pinch of salt.
step

6

Assemble tacos & serve

  • When your food is done, slice steak across the grain into thin strips.
  • Place tortillas on individual plates and top with steak, pico de gallo and Monterey Jack.
  • Halve avocado, remove pit and scoop a few thin pieces onto each taco. You may have some avocado left over.
  • Cut remaining lime into wedges.
  • Serve tacos with coleslaw, lime wedges and sour cream.