Carne Asada Tacos
Pico de gallo and slaw
Serves
Active Time
~20 min
Total Time
~35 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.
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.
Ingredients
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ¾ lb Double R Ranch Signature flank steak
- 1 jalapeño pepper
- ½ oz fresh cilantro
- 6 oz coleslaw mix
- 2 limes
- 4 organic yellow corn tortillas
- 1 yellow onion
- 1 roma tomato
- 2 oz shredded Monterey Jack
- 1 avocado
- 2 tablespoons sour cream
From Your Pantry
extra-virgin olive oil
kosher salt
Equipment
Brava metal tray
Brava glass tray
aluminum foil
mixing bowls
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1Season 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.
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2Make 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.
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3Wrap tortillas
- Stack corn tortillas and wrap in foil. Place in center of Brava glass tray.
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4Slide metal tray into top Brava shelf and glass tray into bottom shelf
- Select “Carne Asada Tacos” on your Brava touchscreen and follow instructions.
- While food cooks, prepare pico de gallo.
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5Make 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.
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6Assemble 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.
