Carne Asada Tacos

Ingredients:

4 Guerrero® Zero Net Carb Original Tortillas
2 cloves garlic, minced
1/2 small jalapeño pepper, seeded and minced
1/4 cup chopped cilantro, divided
1/4 cup freshly squeezed lime juice
2 tbsp freshly squeezed orange juice
2 tbsp vegetable oil
1 tsp ground cumin
1/2 tsp ancho chile powder
1/2 tsp chili powder
8 oz flank steak
1/2 small onion, diced
1/2 ripe avocado, peeled and sliced
1/4 cup crumbled cotija cheese
1/4 cup tomatillo salsa, for serving
Lime wedges, for serving

how to make it:

1. In small jar, add garlic, jalapeño, 2 tbsp cilantro, lime juice, orange juice, oil, cumin, ancho chile powder and chili powder. Seal and shake vigorously to combine.

2. Transfer steak to large resealable bag. Pour marinade over steak, seal and massage to coat. Let marinate in the fridge for 1 hour or up to overnight.

3. Preheat grill to medium-high heat. Grease grate well.

4. Transfer steak to grill (discarding marinade) and cook, turning once, for 10 minutes or until instant-read thermometer registers 145°F for medium-rare when inserted into the thickest part of the steak. Let stand for 10 minutes before thinly slicing.

5. In small skillet set over medium heat, warm tortillas, turning once, for 2 minutes or until soft and pliable.

6. Top tortillas evenly with steak, onion, avocado, cotija cheese and remaining cilantro. Serve with tomatillo salsa and lime wedges.

Tips: For added heat, drizzle with your favorite Mexican-style hot sauce. If you have trouble finding authentic Mexican cotija cheese, feta is a great alternative with a similar flavor and texture.