RECIPES

Carnitas-Style Grilled Beef Tacos

1 Star2 Stars3 Stars4 Stars5 Stars (2)Loading... Read Comments

Total Time:

15min

Cook Time:

15min

Ingredients

Serves: 6
  beef shoulder top blade steaks (flat iron) (about 8 ounces each)
18    small corn tortillas (6 to 7-inch diameter)
    Toppings:
  As needed  Minced white onion, chopped fresh cilantro, lime wedges
    Marinade:
cup  prepared tomatillo salsa
1/3  cup  chopped fresh cilantro
Tbsp.  fresh lime juice
tsp.  minced garlic
1/2  tsp.  salt
1/4  tsp.  pepper
    Avocado Salsa:
1 1/2  cups  prepared tomatillo salsa
  large ripe, Fresh California Avocado, diced
2/3  cup  chopped fresh cilantro
1/2  cup  minced white onion
Tbsp.  fresh lime juice
tsp.  minced garlic
1/2  tsp.  salt

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

  1. Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
  2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once.
  3. Meanwhile combine avocado salsa ingredients in medium bowl. Set aside.
  4. Place tortillas on grid. Grill until warm and slightly charred. Remove; keep warm.
  5. Carve steaks into slices. Serve in tortillas with avocado salsa. Top with onion, cilantro and lime wedges, as desired.

Recipe and photo courtesy of The Beef Checkoff
www.BeefItsWhatsForDinner.com

NUTRITION INFORMATION
PER SERVING

Nutrition information per serving using shoulder top blade (flat iron): 493 calories; 19 g fat (5 g saturated fat; 9 g monounsaturated fat); 68 mg cholesterol; 407 mg sodium; 45 g carbohydrate; 7.4 g fiber; 35 g protein; 6.1 mg niacin; 0.7 mg vitamin B6; 4.1 mcg vitamin B12; 4.4 mg iron; 27.7 mcg selenium; 11.4 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Nutrition information per serving using skirt steak: 461 calories; 2 g fat (6 g saturated fat; 1 g monounsaturated fat); 49 mg cholesterol; 41 mg sodium; 45 g carbohydrate; 7.4 g fiber; 26 g protein; 5.5 mg niacin; 0.7 mg vitamin B6; 3.7 mcg vitamin B12; 3.5 mg iron; 20.9 mcg selenium; 6.1 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

The Beef Checkoff

Recipes and photo courtesy of The Beef Checkoff

Read All Posts

Comments

Other categories