These Carne Asada Tacos are about as authentic as you can get!
2 cups cabbage, thinly sliced
Juice of 2 limes
1/4 cup cilantro,
1 pound skirt or flank steak
1/2 teaspoon chipotle chile
1 tablespoon olive oil
2 avocados, cut in strips
1 cup (about 6 ounces) Wisconsin queso fresco,
queso blanco or feta cheese, crumbled
Combine cabbage with lime juice, cilantro and 1/2 teaspoon salt. Mix
well and set aside.
Heat large, heavy skillet over high heat (or heat electric griddle to
400 degrees F).
Season both sides of steak with salt and chipotle powder. Drizzle with
olive oil. Place in hot skillet; grill for 6 minutes per side. Remove from
skillet; let rest 5 minutes; then cut against the grain into 16 strips.
Wipe skillet clean; return to heat and warm tortillas a few seconds to
soften. Fold to make taco shape; fill each taco with 2 pieces of steak and
1-2 strips of avocado. Top with cabbage and sprinkles of queso fresco.
Yield: 8 servings
Recipe and photograph used with permission from
the Wisconsin Milk Marketing Board.