Ranch Rubbed Carne Asada Tacos With Avocado Crema Radish And Lime Recipes

RANCH-RUBBED CARNE ASADA TACOS WITH AVOCADO CREMA, RADISH, AND LIME

Steps:

• Preheat a grill or pan over medium-high heat.
• Rub the skirt or flank steak on all sides with the Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and black pepper to taste. Place steak on the grill and cook for 4 to 5 minutes on each side for medium-rare. Let rest for at least 5 minutes. Slice thinly against the grain.
• Put the sour cream, avocado, a pinch of seasoning mix, and lime juice into a blender or food processor. Puree until smooth.
• Fill each tortilla with steak, and top with the avocado crema and radish slices. Serve with lime wedges.

RANCH-RUBBED CARNE ASADA TACOS WITH AVOCADO CREMA

Steps:

• Preheat a grill or pan over medium-high heat.
• Rub the skirt or flank steak on all sides with the Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker, and black pepper to taste. Place steak on the grill and cook for 4-5 minutes on each side for medium-rare. Let rest for at least 5 minutes. Slice thinly against the grain.
• Put the sour cream, avocado, pinch of seasoning mix and lime juice into a blender or food processor. Puree until smooth.
• Fill each tortilla with steak, and top with the avocado crema and radish slices. Serve with lime wedges.

CARNE ASADA TACOS RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the oil, vinegar, lime juice, orange juice, garlic, jalapeño, chopped cilantro, salt, coriander, cumin, pepper, and chili powder.
• Place the steak in a gallon-size resealable bag. Pour in 1 cup (240 ml) of the marinade and set the rest aside. Seal the bag and shake to evenly coat the steak in the marinade. Refrigerate for at least 1 hour, or up to 4 hours.
• In a small saucepan, bring the reserved ½ cup (120 ml) of marinade to a boil over medium-high heat. Cook until thickened and reduced by half, about 5 minutes. Remove from the heat and set aside.
• Heat a large grill pan over high heat until very hot. Remove the steak from the bag and discard the marinade. Cook the steak on 1 side until there are dark grill marks and it is beginning to caramelize around the edges, about 6 minutes. Flip and cook on the other side for 5 minutes for medium rare, or 7 minutes for medium. Transfer to a cutting board and let rest for 5 minutes.
• Working in batches, heat the corn tortillas in a pan over medium-high heat, turning with tongs, until softened and just beginning to brown in spots, about 1 minute per side. Wrap the toasted tortillas in foil to keep warm.
• Thinly slice the steak against the grain, then cut the slices in half. Transfer to a large bowl and toss with the reduced marinade to coat.
• Serve the steak with the warm tortillas, pico de gallo, guacamole, sour cream, cotija cheese, and cilantro leaves, if desired.
• Enjoy!

RANCH-RUBBED CARNE ASADA TACOS WITH AVOCADO CREMA, RADISH, AND LIME

Steps:

• Preheat a grill or pan over medium-high heat.
• Rub the skirt or flank steak on all sides with the Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and black pepper to taste. Place steak on the grill and cook for 4 to 5 minutes on each side for medium-rare. Let rest for at least 5 minutes. Slice thinly against the grain.
• Put the sour cream, avocado, a pinch of seasoning mix, and lime juice into a blender or food processor. Puree until smooth.
• Fill each tortilla with steak, and top with the avocado crema and radish slices. Serve with lime wedges.