Michelle’s Carne Asada Tacos

I love Mexican food which can be a bit of a problem eating night shade and cow dairy free.  Here is my adaptation of a classic. When I can find it, I use flank steak. This tricky cut is absolutely fabulous.  Any steak cut works so don’t be afraid to experiment.  I have even tried tougher roasts, I just marinade them longer to break down the fibers.  If you want to forgo the tequila, add the same amount of vinegar. The tequila helps to tenderize and imparts a smoky flavor.


  • 4 garlic cloves, minced
  • 1 large handful fresh cilantro leaves, finely chopped
  • 2 limes, juiced
  • 1 orange, juiced
  • 1 oz of good tequila (if you wont drink it, don’t cook with it)
  • 1/4 cup olive oil
  • 1/2 teaspoon white pepper
  • 1/4  teaspoon cumin
  • 1/4  teaspoon ginger
  • 1/4  teaspoon cinnamon
  • Salt and black pepper


  • 2 pound flank steak
  • Tortillas
  • Chopped onion
  • Manchego cheese, grated
  • Cilantro
  • Red or green cabbage
  • Sliced limes


  1. Marinade the steak for at least 1 hour but not more than 8
  2. Grill over high heat 7 minute a side for medium rare
  3. Allow to rest for 5 minutes, then slice against the grain into thin strips
  4. Place on homemade tortillas and finish with your favorite toppings

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