Make the most out of your Trifecta Steak by utilizing a variety of marinades! You'll love this flavorful and simple Carne Asada Steak Taco recipe. We kept the tacos low-carb by replacing normal tortillas with crunchy jicama shells.
The key to low-carb tacos...
Jicama is a tuberous root vegetable sometimes referred to as the Mexican turnip or sweet turnip. In the kitchen, jicama can be enjoyed raw or cooked, and creates a perfect taco shell when kept whole and sliced thin.
You can find prepared jicama ‘tortillas’ in the produce section of most grocery stores. The store-bought shells are ready to eat and require no cooking.
If you can’t find pre-sliced jicama shells, you can make your own but it would require having a piece of kitchen equipment called a mandoline. Purchase a head of bibb lettuce and use the leaves as wraps for another low-carb alternative.
Jicama ‘tortillas’ make the perfect low-carb, gluten-free wrap and are additionally high in inulin, a beneficial prebiotic fiber.
Authentic Mexican Carne Asada simply refers to steak, preferably flat-iron, skirt or flank steak, that has been marinated, grilled to medium rare, and then thinly sliced. The key to mouth-watering carne asada is the quality of the meat and a good marinade. Trifecta steak is grass-fed, giving it a deep and luscious flavor.
Trifecta flat iron steak is a 90% lean, and a very tender cut of meat perfect for marinating and quick cooking methods.
A great way to get the most out of your Trifecta proteins is to experiment with various flavorful marinades full of fresh herbs and spices. Utilizing herbs and spices in your cooking at home can replace any added salt and enrich the taste of any recipe.
Try out this easy birria steak taco recipe for another flavorful taco variation.
How to Prepare Low-Carb Carne Asada Steak Tacos
Prep time: 5 min
Cook time: 8 min
Servings: 3 (2 Tacos Per serving)
Carne Asada Marinated Steak
- 16 ounces Trifecta A La Carte Flat Iron Steak, sliced into thin pieces
- ⅓ cup avocado oil
- ¼ cup lime juice
- ¼ cup orange juice
- ¼ cup cilantro with the stems, roughly chopped
- 2 teaspoon chili powder or smoked paprika
- 1 teaspoon garlic powder, ground
- 1 teaspoon oregano, dried
- Optional: 1 jalapeno
To build your tacos
- 1 package jicama shells
- Salsa of your choice or pico de gallo
- 1 fresh avocado, quartered and diced
- ½ cup cilantro, roughly chopped
- 1/2 yellow onion, roughly chopped
- 2 limes, quartered into wedges
- Medium grill pan, saute pan or Air-Fryer
- Small bowls
- Knife and cutting board
Step 1: Marinade your steak
Combine all the marinade ingredients into a bowl and then place into a zip-lock baggie or container with the steak. Let marinade for 5 minutes minimum before cooking, for the best results marinade overnight or up to 2 days.
Easily meal prep for future taco nights by freezing the steak in the marinade; this will keep for up to 2 months and enriches the flavor of the meat!
Step 2: Cook your Carne Asada
Variety and learning to utilize various cooking methods and equipment can help take meal prep to the next level.
Here are three quick ways to reheat your carne asada steak:
- On the Grill or Grill Pan: Heat your grill to medium high heat, brush the grates or grill pan with oil, and grill your Trifecta A La Carte steak for 1-2 minutes per side until charred and heated through.
- Saute-Pan: Heat your pan to high heat, add 1 teaspoon of avocado oil or 1-spray of nonstick spray and sear the steak for 1-2 minutes per side until golden brown and delicious.
- Air-Fryer: Place steak in the air-fryer basket, set to 370 degrees F for 3 minutes and press start.
No matter the cooking method, remove your steak from the heat and let it rest for 1-2 minutes before slicing into it, this helps preserve the juices. Once sliced, toss with extra marinade for a flavor boost.
Step 3: Build your Tacos
Once you have prepared your steak, pick your toppings and then fill your shell! I went with a simple homemade pico, fresh cilantro, and onion.
Make this recipe your own; add roasted sweet potato, fresh avocado, bell peppers, or other tasty taco toppings
Storing and Serving
You can store your proteins in most marinades for up to 6 days, or freeze them in the marinade for later use.
Cross-utilizing recipes and ingredients during the week will help you stick to your budget and save time. If you are preparing this taco recipe order extra steak and pair this Romesco Sauce and roasted vegetables for another simple meal.