| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Mexican |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 540 |
| Fat | 35g |
| Saturates | 9g |
| Protein | 40g |
| Carbs | 17g |
| Sugars | 6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRoughly chop some coriander. Finely grate the garlic and juice three limes.
To make the marinade for the carne asada, combine the coriander, garlic, olive oil, lime juice, cumin, chilli powder and ½ tsp of salt in a zip-top bag and add in the steak. Marinate for 1-4 hours.
To make the pickled radish, combine the water, vinegar, sugar and ¼ tsp of salt in a small bowl or jug and stir to dissolve the sugar. Finely slice the radishes and add them to the pickling liquid and set aside for 30 minutes.
Dice the tomatoes, finely chop the red onion and coriander. Juice the lime and finely chop the chilli, removing the seeds as desired.
To make the salsa verde, combine the tomatoes, red onion, some coriander, lime juice from one lime and chilli in a small bowl and set aside.
Place a griddle pan over a medium-high heat and grill the marinated flank steak for 5-8 minutes on either side. Once cooked to your liking, place the steak on a cutting board to rest for another 5 minutes.
Using a sharp knife, slice the carne asada at an angle against the grain.
Serve the carne asada slices in a flour or corn tortilla topped with the pickled radish and tomato salsa.
Garnish with the remaining coriander leaves and serve the tacos immediately.
