Tacos …. I feel like not much else needs to be said. I cannot recall ever meeting a person that does not like tacos. Now I know you have your favorite types or perhaps you prefer veggie tacos or whatever, but you still like tacos. I feel like if I ever met a person that just doesn’t care for tacos at all, I would have to walk away, because I really feel like I do not need that kind of negativity in my life. Pork or steak carnitas tacos are my favorite. I really love the flavors brought to the meat.
Cumin, salt, chili powder, oregano and garlic all lend to the delicious flavor that flows over your taste buds while enjoying Carnitas. Traditionally, Carnitas are prepared with pork simmered in lard, but I like to prepare my carnitas with hanger steak for a twist. I would also like to add, that I do not cook anything in lard, it is probably not the most heart healthy LOL. Even still, I promise this recipe will still be so amazing.
The Steak Carnitas Tacos are served in your choice of flour or corn tortillas. I will not tell you which is better because depending on my mood I enjoy both. However, this taco I would eat on the corn. The smashed avocado replaces the time consuming preparation of guacamole, but still lets you have that creamy, citrusy texture and flavor. All while the corn salsa, gives you everything you could ever want; texture, spicy, coolness, acid & sweetness.
Yields 8 tacos
Hanger, Flank or Skirt Steak, 1 pound
Juice of limes, 3 each
Orange Juice, 1 cup
Avocado Oil, 1/4 cup
Garlic, crushed, 4-6 cloves
Jalapeno, halved with seeds, 1/2 each
Cumin, ground, 1 teaspoon
Chili powder, 1/2 teaspoon
Cilantro, roughly chopped, 3/4 cup
Oregano, dry, 1/2 teaspoon
Kosher salt, 1/2 teaspoon
Black pepper, 1/4 teaspoon
Avocado, 1 each
Kosher salt, 1/8 – 1/4 teaspoon
Black pepper, 1/8 teaspoon
Juice of lime, 1 each
Corn on the cobb, 2 or 1 1/2 cup frozen
Red Pepper, chopped small, 1/2 cup
Red onion, chopped small, 1/4 cup
Jalapeno, seeded, finely chopped, 1/2 each
Juice of lime, 1 each
Garlic salt, 1/4 teaspoon
Kosher salt, to taste
Black pepper, to taste
Chili powder 1/8 teaspoon
Corn or flour tortillas, 8 each
Feta cheese, crumbled, 1/4 cup – 1/2 cup
Cilantro, finely chopped, as needed for garnish
Black pepper, as desired
For a PDF or printable version of this recipe, click here.
If you are looking for a healthy option for lunch or dinner, check out my recipe for a Fetaberry Salad.
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Check out my recipe for Citrus Avocado Toast if you are a avocado lover like me and want more avocado.
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