I know Taco Tuesday is a thing, and I love, love, love both tacos and alliterations, but I have a real issue with Taco Tuesday. I eat tacos far too often to feel like Taco TUESDAYs can be thing. Don’t place limits on my taco consumption, internet. Just don’t do it. All tacos all the time is my motto. Taco mania, sadly, isn’t alliterative. Can we come up with an alternative alliteration for Taco obsessiveness? Taco Tiger-by-the-tail? Too unwieldy. Help me out, people. Because I have a doozy for you today on this not-at-all-a-Tuesday: Carne Asada Tacos {Grilled Beef Tacos}. These are in the upper echelon of the taco sphere. As with most fantastic tacos, these are DEAD simple. Carne Asada Tacos are obviously Grilled Beef Tacos, that much is clear, but they’re so much more. They’re the balance of sweet, spicy, citrusy, garlicky beefy perfection with (if you know what’s good for you) a side of pico de gallo, a few ripe avocado slices, a few leaves of fresh cilantro, and a squeeze of lime. If you’re feeling particularly adventurous, you can throw a few paper thin slices of radish on for colour and crunch. I eat them quite happily both ways.

Without radishes is lovely, right? All you radish haters can rest easy.

…And then again, those of you, who -like me- look for every excuse to crunch a radish can pile them on with wild abandon. It’s all good.

It is probably evident that Carne Asada Tacos {Grilled Beef Tacos} start with a goodly piece of Carne Asada {Mexican Grilled Beef} but hey… it’s hot, and if you’re anything like me, the heat does bad things to your cognitive abilities. Things that only tacos can undo. Lots and lots of tacos.

Cook’s Notes:

• The only things that are strictly non-negotiable in Carne Asada Tacos {Grilled Beef Tacos} are the Carne Asada and the tortilla. As for the type of tortilla, that’s up for debate. There’s no doubt that a corn tortilla is used most often, and is generally lightly charred before being loaded up. That is my preference. That being said, if you shoved a bunch of Carne Asada into a charred flour tortilla, I wouldn’t hate you, and I’d probably ask for seconds and thirds anyway because TACOS.
• Need a solid lead on the best pico de gallo? Here’s a recipe for you!
• For the love of all that is good in this world, when you’re resting your grilled carne asada, whether you do it on a plate or in a zipper top bag, SAVE THAT JUICE! It is so insanely good drizzled over the top of your tacos. Please. Just try it. A bit of advice, though… do NOT let your husband be alone in a room with that juice or you’ll come back to someone whose breath smells like beef drippings and is trying their hardest to look innocent while holding an empty plate.

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Carne Asada Tacos {Grilled Beef Tacos}

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Rebecca Lindamood

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Smoky, marinated, grilled Carne Asada is chopped up and added to a charred tortilla before being topped with ripe avocado slices, pico de gallo, cilantro, and whatever else your heart desires!

Ingredients

  

• 1 batch Carne Asada rested
• corn or flour tortillas warmed or charred over the grill or open flame
• lime wedges

Garnishes that are optional but tasty:

• Pico de gallo
• avocado slices
• additional sprigs of cilantro
• thinly sliced radishes

Instructions

 

• Slice the Carne Asada diagonally against the grain. Turn the slices 90 degrees and chop across them, yielding small bites of beef that are no larger than 1/2-inch in any direction. Pile the beef in a bowl. Juices will accumulate at the bottom of the bowl.
• Stack two warmed corn tortillas on a plate, pile with some of the chopped carne asada, drizzle with some of the accumulated juices from the bottom of the bowl holding the beef, and squeeze a lime wedge over the meat. Top with any or all of the optional garnishes. Serve immediately.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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