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Carne Asada Tacos with Queso Fresco

Carne Asada Tacos with Queso Fresco

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, chopped
  • Salt
  • 1 pound skirt or flank steak
  • 1/2 teaspoon chipotle chile powder
  • 1 tablespoon olive oil
  • 2 avocados, cut in strips
  • 8 corn tortillas (7-inch)
  • 1 cup (about 6 ounces) Wisconsin queso fresco, queso blanco or feta cheese, crumbled


  1. Combine cabbage with lime juice, cilantro and 1/2 teaspoon salt. Mix well and set aside.
  2. Heat large, heavy skillet over high heat (or heat electric griddle to 400 degrees F).
  3. 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.
  4. 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 photo credit (used with permission): Dairy Farmers of Wisconsin