Carne Asada Street Tacos

Ingredients

• Beef Seitan Roast

  ½ Roast or 100g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Orange juice

  2 tbsp or 31g

• Lime juice

  Raw

  1 tbsp or 15g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Brown sugar

  ½ tbsp or 5g

• Liquid Smoke

  Colgin

  ½ tsp or 3g

• Cumin

  Spices, cumin seed

  ½ tbsp, ground or 5g

• Garlic powder

  Spices

  ½ tbsp or 5g

• Paprika

  Spices

  1 tsp or 2g

• Chili powder

  Spices

  1 tsp or 3g

• Salt

  Table

  ½ tsp or 3g

• Onion powder

  Spices

  ½ tsp or 1g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Corn Tortillas

  Mission

  12 tortillas or 282g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Pico de gallo

  Campbell soup company, pace

  4 tbsp or 64g

• Cotija Cheese

  Angelita

  4 tbsp or 56g

Directions

1. Add Spice Mix seasonings to a small bag or sealable container; whisk and set aside.
2. Add all Marinade Ingredients (except steak) to a large freezer bag and whisk to combine. Add 3 tablespoons Spice Mix to Marinade and whisk to combine. Add steak, squeeze out excess air, seal and turn to evenly coat. Marinate in the refrigerator 4-12 hours (the longer the better).
3. While steak is marinating, prepare pico de gallo and other toppings aside from guacamole and refrigerate.
4. When ready to grill, mix remaining Spice Mix with 2 tablespoons olive oil to create a wet Spice Rub.
5. Discard marinade and pat steaks dry with paper towel. Rub steak evenly all over with Spice Rub and let rest at room temperature for 30 minutes. I use this time to make guacamole (recipe to follow).
6. Grease and preheat outdoor grill or indoor grill pan to high heat. Add steak and turn down to medium-high. Grill steak for 5-6 minutes per side, turning once, for medium (recommended 145 degrees F). For medium- well, continue cooking steak over indirect flame for an additional 5-10 minutes per side, depending on thickness. *If you like your steaks rare then use HIGH heat so you can get the charred outside in less time.
7. Remove steak and let rest 10 minutes before chopping into small pieces.
8. Warm tortillas in the microwave, in a skillet or char on the grill or open gas stovetop flame until warm but still pliable (detailed instructions in notes).
9. Assemble Street Tacos by layering warmed corn tortillas with carne asada steak, pico de gallo, guacamole, sour cream and cotija. Serve with optional lime wedges and hot sauce.
10. GUACAMOLE
11. Mash avocados in a medium bowl to desired consistency. Fold in all remaining ingredients. Taste and add additional lime juice or salt to taste.
12. Serve immediately or cover with plastic wrap (press the plastic so it is touching the top of the guacamole to prevent browning) and refrigerate until ready to serve.
13. Recipe by: Jen (source: https://carlsbadcravings.com/carne-asada-street-tacos/#wprm-recipe-container-34335)