Ingredients
– 1 recipe carne asada steak
– 1 recipe chicken tinga
– 1 to 2 avocados
– 12 corn tortillas (4-inch size)
– ½ cup chopped fresh cilantro
– 1 jalapeno pepper, sliced
– ½ cup chopped onion
– 1 cup crumbled cotija cheese
– Lime wedges (optional for serving)
Instructions
1-Begin by preparing your proteins and toppings, which sets the stage for quick assembly.
2-First, grill the carne asada and cook the chicken tinga according to their recipes, taking about 1 hour total.
3-Once done, slice the carne asada and shred the chicken tinga for easy filling.
4-Mash 1 to 2 avocados with a fork, season with salt, pepper, and a squeeze of lime juice, then stir to create a creamy base.
5-Next, warm the corn tortillas in a dry skillet for about 30 seconds each to make them pliable.
6-Fill each tortilla with the mashed avocado and a scoop of your chosen meat.
7-Top with chopped cilantro, sliced jalapeno, chopped onion, and crumbled cotija cheese for that fresh crunch and zest.
8-Finish by squeezing lime juice over the tacos right before serving to brighten the flavors.
Last Step:
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🥩 This versatile recipe works perfectly with various leftover meats from previous meals
🧀 Cotija cheese is preferred but can be substituted with feta, queso fresco, goat cheese, cheddar, or Mexican blend cheeses
🥡 Store meat and toppings separately in airtight containers and combine just before serving for best freshness
- Prep Time: 2 hours 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 2 tacos
- Calories: 679
- Sugar: 8g
- Sodium: 1123mg
- Fat: 42g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 41g
- Cholesterol: 117mg