California Avocado season has ended.

Carnitas-Style Grilled Beef Tacos

Total time:

15 min

Prep time:

n/a

Cook time:

15 min

Carnitas-Style Grilled Beef Tacos

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Ingredients

Serves: 6

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

About the author

Recipes and photo courtesy of The Beef Checkoff

Comments

(2 Ratings)