These Tacos of Asada meat are the perfect dinner when you need a delicious dinner on the table quickly. They are seasoned with my fantastic rubbing of Fiesta and kept beautiful and simple for an easy taco that the entire family will love.
Roasted meat tacos
ASADA meat is the perfect way to invent some fast and tasty tacos. I prepared mine with flap steak, but you can also make them with steak next to or steak at the skirt. Everything will have a good taste. I say that you maintain this recipe as simple as possible and uses the one you have at hand.
For those of you who are new to the beef in Patta, it is convenient meat with tons of robust flavor. The butchers often prepare the pleasant and thin flap steak: about 1/2 ″ 1 ″ thick cuts, cooking them incredibly quickly on the grill.
Another advantage of Flap Steak is that it is not the most precious cut in the shop. Often you can get a flap steak for a nice deal, making it an option for cheap (but still delicious) dinner when you have a limited budget.
Once the flap steak has seasoned well and grill it hot and fast, you will find that it is juicy and tender. Cut it and attach it in a tortilla shell and you are in a robust treatment.
Space for the ASADA meat tacos
The key to the delicious Tacos of Asada meat begins with the dressing of the steak. There are two options that you can use when you make this Asada meat, depending on how long you have before having to get this steak on the grill.
- Marinated. If you want to give this steak an extreme quantity of flavor, season the steak with my aasa meat dressing or rubbing of Fiesta and fresh lime juice and put it in a bag to marinate in the fridge for at least 4 hours. You can buy the Fiesta Rub from my shop or create your own recipe for the homemade Fiesta Rub. My simple citrus asada has a crazy option, if this is more your style.
- Season and go. For those of you who need to have dinner quickly on the table, you can jump the marinade and season the steak with avocado oil and an option of rubbing and grilling immediately. While the steak is grilling, squeeze the fresh lime juice on the steak to give it a bright kick.
Both techniques work great and will land you with some delicious tacos. I say you both try to see which you like best! You can also play how long the steak is coming out in the marinade to get the right mandate.
How to do tacos of ASADA meat
Now, we talked about how accessible and fast the tacos of ASADA meat are, then let me guide you how easy they are.
- Season. Take some avocado oil and season it on all sides of the steak. Follow with a liberal dressing of the ASADA meat sauce or Fiesta Rub. Bam. It’s all for the seasoning. Less than a minute here and your meat is ready for the grill.
- Marinade (optional). If you want to give your meat some time to really relax in the seasoning, you can place the meat seasoned with a little fresh lime juice in a Galloni size zip-top bag And let the meat get married for a few hours.
- Grill. I like to cook my beef on mine Coal grillBut you can cook this on everything you have on the rear porch. Preheat your grill to 450-500 degrees for a direct heat grill. Grill the steak for 2-3 minutes per side or until the meat reaches an internal temperature of 130-135 degrees (for medium rare meat).
- Cut. Remove the steak from the grill and rest for 10 minutes. Cut the steak into small pieces.
- Assemble. Take some taco shells so you can fill them with Asada meat and your favorite condiments. My family likes their onion, fresh coriander, lime juice and a little grove fresco of this.
Bam! Dinner ready in less than 15 minutes (unless you are marinating the meat, but you know what I mean).
Serve suggestions
When I serve simple tacos of the week, I like to keep things simple. We love ours when it is seasoned with some fresh and coriander onions, some lime wedges and a little fresco of this. If you want to transform these tacos of ASADA meat street in a party full of Mexican style, you can serve them with a side of rice and fried beans or black beans.
Here is a couple of related recipes so you can complete your Taco night:
Other Taco recipes
Ready to put that barbecue to good use? Attack that delicious meat in a Taco shell with some killer seasonings for the best dinner ever! Take a look at these delicious Taco recipes from Hey Grill Hey Sotto. And remember, these are just some of the over 700 recipes available on the site and in the Hey Grill Hey app.
If these tacos have brought you to want even more Asada meat, take a look at this recipe for the loaded Asada meat chips.
Roast meat recipes
We hope that these ASADA meat tacos will arrive on your food plan this week. I can guarantee that they will be ready in a flash and they will feed a handful of hungry bellies. Don’t forget to stop and let us know how you liked these tacos! I like to hear you!
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Preheat the grid. Preheat your gas or coal grill for high-heat grid (450-500 degrees F). If you are marinating your steak, we recommend that you complete that step before turning on the grill. You can also do it in a cast iron or pan in the oven.
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Marinate the steak. Squeeze the lime juice on the steak and place it in a zip-top bag of the size of a gallon for at least 2 hours or overnight. If you intend to grill immediately, jump this step.
2 pounds of Bistecca in Lembo, 2 lime
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Season the steak. Season all sides of the steak with avocado oil. Pat to distribute evenly. Subsequently, season freely on both sides with Fiesta Rub.
2 tablespoons of avocado oil, 2 tablespoons hey grill hey fiesta rub
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Grill. Grill the steak seasoned for 2-3 minutes per side. If you have not married the steak, squeeze the lime juice over the steaks while on the grill. Remove the steak when it reached an internal temperature of 130-135 degrees F (for rare average steak).
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Rest and slice. Rest the steak for 10 minutes. While the steak is resting, prepares the condiments for the Asada meat tacos. Cut the steak into small pieces.
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Assemble the tacos. Place the tortillas on the grill for about 30 seconds per side. Remove the tortillas and add the chopped steak and favorite condiments (I like lime juice, coriander, diced onions and fresco cheese of this).
16 Street Taco Shells, ½ cup of white onion, 1 bunch of fresh coriander leaves, 2 lime, fresh cheese
Calories: 622Kcal | Carbohydrates: 37G | Protein: 52G | Fat: 29G | Saturated fat: 9G | Polynsaturo fat: 4G | Monolysatuine fat: 13G | Trans fat: 0.1G | Cholesterol: 136mg | Sodium: 379mg | Potassium: 958mg | Fiber: 5G | Sugar: 2G | Vitamin A: 278Iu | Vitamin C: 12mg | Soccer: 113mg | Iron: 5mg
Nutritional information is calculated automatically, so they should be used only as approximation.
** I originally published this post in July 2021, but recently I updated it with further information and useful suggestions. However, the recipe remains the same.
