Carne asada tacos with grilled nopales

Ingredients

• 700 g (24.7 oz) flank or skirt steak
• 45 ml (0.19 cup) lime juice
• 3 clove garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp salt
• 15 ml (0.06 cup) olive oil
• 400 g (14.1 oz) nopales, cleaned and sliced
• 12 piece corn tortillas
• 1 piece white onion, chopped
• 20 g (0.7 oz) cilantro, chopped
• 2 piece ripe tomatoes, chopped
• 1 piece jalapeño, minced, optional
• 400 g (14.1 oz) cooked black beans, drained

Allergens

This recipe does not include nuts, dairy, gluten, or eggs.

Steps

1. Toss the steak with lime juice, garlic, cumin, salt, and oil. Let it sit while you heat a skillet or grill.
2. Stir the tomatoes with a spoon of onion and cilantro. Leave the jalapeño out of the bowl you will set on the table for kids.
3. Sear the steak until it is browned and cooked to your liking. Rest it, then slice it thin across the grain.
4. In the same pan, cook the nopales with a pinch of salt until they are tender and no longer slippery.
5. Warm the tortillas and the beans. Fill the tortillas with steak, nopales, onion, and cilantro. Serve salsa and beans on the side.