Name: Carne Asada Street Tacos
Prep time: 30 min
Cook time: 15 min
Ingredients: 2 tbsp tamari; 2 tbsp lime juice; 3 cloves garlic (crushed and minced); 2 tsps chili powder; 1 tsp ground cumin; 1 tsp dried oregano; 1 ½ flatiron steak (cut ½ inch strips); 2 tbsp canola oil (divided); 1 avocado; 2 cloves garlic; 1 jalapeno (deseeded); Juice from ½ lime; Salt (to taste); ½ white onion (diced); ½ cup cilantro (diced); Limes (quartered for serving); 24 Mini Corn Tortillas

On my day off, I made a trip to Seattle’s Capitol Hill to meet up with Chef K for some tacos. If you are in Seattle and want tacos, you HAVE to go to Tacos Chukis. It’s essentially a requirement. They are a Seattle staple and have some of the best tacos we’ve ever tasted.

Tacos Chukis makes traditional street tacos. Flavorful meat topped with fresh ingredients, no fuss here, just straight up good food. (Plus, their vegetarian prickly pear cactus option is also amazing!)

For our take on Tacos Chukis’ steak tacos, we cut the steak into strips to help the marination process. We didn’t cut the steak into small cubes until AFTER, we cooked the steak.

Cooking them in strips helps reduce the chance of overcooking the steak. You want it to still be a little pink in the center. The steak cubes should be small enough to fit into your mini taco tortillas.

Keep your steak in your taco, not the floor,
Your favorite alternative chefs, K & T

Carne Asada Street Tacos

Prep Time 30 minutes

Cook Time 15 minutes

marinating time 2 hours

Servings 6

Ingredients

Carne Asada

2 tbsp tamari
2 tbsp lime juice
3 cloves garlic crushed and minced
2 tsps chili powder
1 tsp ground cumin
1 tsp dried oregano
1 ½ flatiron steak cut ½ inch strips
2 tbsp canola oil divided

Avocado Sauce

1 avocado
2 cloves garlic
1 jalapeno deseeded
Juice from ½ lime
Salt to taste

Toppings

½ white onion diced
½ cup cilantro diced
Limes quartered for serving
24 Mini Corn Tortillas

Instructions

In a bowl or ziploc bag for marinating, add all carne asada ingredients except the 1 tbsp of oil. Place in the fridge for at least 2 hours to marinate.
After beef has marinated, heat up a pan with remaining 1 tbsp of oil. Sear the steak strips for a few minutes until they are a nice medium in the center.
For your avocado sauce, add all ingredients into a blender. Blend until smooth.
Heat up a pan to medium heat to warm up the tortillas.
For the assembly, start with tortilla, carne asada, onions, avocado sauce, and cilantro in that order. Serve with a lime wedge on the side, that can be squeezed on the taco right before eating.