These flank-steak soft tacos are so tasty and easy, they should be in everyone's repertoire. Plus they're made with fresh corn tortillas (not fried) and topped with a quick homemade salsa made with avocado, tomato, onion and a bright squeeze of lime. Source: EatingWell Magazine, January/February 2012

Carolyn Casner
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Ingredients

Directions

  • Whisk vinegar, chili powder, oil, 2 teaspoons salt and garlic powder in a 9-by-13-inch baking dish. Add steak and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 24 hours.

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  • Make salsa about 20 minutes (and up to 2 hours) before cooking the meat: Gently combine tomatoes, jalapenos (or chiles) to taste, onion, cilantro, avocado, lime juice and the remaining 3/4 teaspoon salt in a medium bowl.

  • Position rack in upper third of oven; preheat broiler.

  • Place the steak on a rimmed baking sheet (discard the marinade). Broil 3 to 4 minutes per side for medium. Transfer to a clean cutting board and let rest for 5 minutes. Thinly slice against the grain. Serve the steak wrapped in warm tortillas and topped with the salsa and cheese.

Tips

Make Ahead Tip: Marinate the steak (Step 1) for up to 1 day. Prepare the salsa (Step 2) up to 2 hours ahead.

Tip: Cotija cheese, also called queso añejo or queso añejado, is an aged Mexican cheese similar to Parmesan. Find it near other specialty cheeses or in Mexican grocery stores.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.

Nutrition Facts

350 calories; 14 g total fat; 76 mg cholesterol; 433 mg sodium. 27.9 g carbohydrates; 29.3 g protein; Full Nutrition

Reviews (10)

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12 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
09/19/2016
My local grocery store did not have flank or skirt steak so I used round steak and it turned out really tough. The salsa was excellent. Next time I will try a different cut of beef and marinade it longer. Read More
Rating: 4 stars
09/02/2016
Delicious with queso fresco! The cut of steak I used was a bit thicker so it required more than the suggested time and I used two avocados as well as red onion in the salsa. I served it with rice and beans and my family loved it! Read More
Rating: 3 stars
05/21/2016
Make the salsa Made these for dinner very tasty. The salsa is quite good; obviously you must make it with good tomatoes. Mine were grape tomatoes packed with sweet flavor. I ended up marinating for 48 hours and also I used steak already sliced up. Next time I'll try just doing the whole steak then slicing after broiling since mine was a bit overdone. Used mild feta since I couldn't find cojita. Yummy! Pros: Tasty easy Cons: requires time to marinate Read More
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Rating: 5 stars
01/26/2015
Incredible I've never posted a recipe review before online but this one was just so good and easy to make I had to. The combination of the flavors was as good as any of those trendy taco joints. Marinated the flank steak for about 20hrs and cooked it over a hot grill till my thermapen read 120F in the thickest part and let sit for 5 mins before cutting thin. Though the meat tasted a bit salty by itself once combined with the salsa it just popped. The only changes I made were to the cooking using white flour fajita size tortillas adding shredded romaine lettuce and using monterey jack cheese as my local grocer didn't carry cojita. Read More
Rating: 2 stars
09/15/2012
The recipe for these carne asada tacos calls for corn tortillas but the picture shows FLOUR tortillas. Read More
Rating: 5 stars
05/17/2012
So much amazing flavor This was one of the best recipes I've made from eatingwell.com. I actually used chicken breast instead of the steak b/c it was what I had in the fridge but everything still turned out fantastic! The other reviewers are right about the salt - I read those before hand so I didn't actually end up using any salt and it was just fine. The salsa is so simple and delicious and I made a big batch which lasted for 3 days. Next time I will definitely pick up some steak to make this. Pros: Tangy spice freshness Cons: A bit salty Read More
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Rating: 4 stars
04/17/2012
Awesome flavor! We made the tacos as stated but instead of the salsa because I have picky kiddos we used sauteed green pepper and onions. The marinade was a bit salty but over all amazing flavor. Will try with salsa when the picky ones are out of the home... Pros: a bit salty Read More
Rating: 5 stars
01/25/2012
Perfect Tacos:) This was a great recipe for tacos. My boyfriend and I even made our own corn tortilla chips to go with! The only complaint is that the salsa just called for too much salt - it is overpowering...so maybe only using a half a tablespoon of salt would be better. Pros: Healthy Not too Spicy Quick Cons: Too Much Salt Read More
Rating: 5 stars
01/15/2012
I thought it would be good but it was AMAZING spectacular and PERFECT!!!!!!! I used beef tender loin instead of flank steak it is just my preference. This recipe is easy to make and is so delicious the combination of flavors was genius!!!!! I will make this again and again. My husband said that it was by far the best thing you have ever made! I have been cooking 3 meals a day for him for 15 years so that is a HUGE endorsement!!!! I used far free shredded cheddar for myself and Kraft mexican four cheese blend for my family. LOVED this so much!!!!!!! Pros: Easy to make item were all easy to find at the store amazing taste!!!! Cons: You must remember to marinate the steak. Read More
Rating: 5 stars
01/07/2012
Another great taco recipe from Eating Well! The combination of flavors in this was spectacular. Our standard family taco recipe we use for taco night is also from Eating Well. Now I am town which tacos to make. I love this version - I used multigrain tortillas which added even more the dish. I probably could have used less meat than the recipe called for. But the flavors are fantastic. Pros: Easy to make - just don't forget to start the meat marinating. Read More