Carne Asada Tacos

Carne Asada Tacos

Pico de gallo and slaw

Brava

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.


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

Nutrition Information

800 calories per serving

Allergens: Milk, Wheat (Gluten)

Nutrition Facts

Tags

  • Chef's Picks
  • Two Tray Cooks
  • Lunch
  • Dinner
  • Kid Friendly
  • Meal Kit
  • Beef
  • Bread
  • Glass Tray
  • Gluten Free
  • Metal Tray
  • Mexican
  • Recipes
  • Serves 4
  • Vegetables
  • Weekend
  • Weeknight

  1. 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.

  2. 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.

  3. step
    3

    Wrap tortillas

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

  4. step
    4

    Slide 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.

  5. 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.

  6. 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.