Te va a gustar Jasmine's authentic Tacos and Guacamole!
|Avocados||1 Large , diced (ripe and firm)|
|Garlic||1 Clove (5 gm) , minced|
|White onion||1 Cup (16 tbs)|
|Fresh cilantro||1 Cup (16 tbs)|
|Lime||3 Medium , juiced|
|Chopped jalapeno||1 Teaspoon|
|Mccormicks guacamole seasoning||3 Tablespoon|
|Garlic powder||1 Teaspoon|
|Olive oil||2 Tablespoon|
|Corn tortillas||6 Medium|
|Skirt steak/Ranchero steak||1 Pound|
|Orange juice||1 Cup (16 tbs)|
|Chef merito's carne asada seasoning||2 Tablespoon|
|Chopped ice berg lettuce||5 Cup (80 tbs)|
|Cotija cheese||1 Cup (16 tbs)|
|Hot sauce||1 Tablespoon|
1.Marinate the meat with the juices from two limes and the two cups of orange juice for 24 hours.
FOR THE GUACAMOLE
2.Cut open the avocados, pit them, score them and scoop the flesh with a spoon and drop in a mixing bowl.
3.Add 1 diced tomato, 1/4 cup white onion, 1/4 cup cilantro and garlic and squeeze in half of the lime.
4.Add the guacamole seasoning mix.
5.Season with salt, pepper and garlic powder.
6.Mix with a spoon and fork.
FOR THE TACOS
7.Heat a skillet with the olive oil in it.
8.Fry the tortillas on either side.
9.Grill the meat on high heat.
10.Cut the grilled steak into bite sized pieces. Set aside.
11.Set up the taco station with chopped iceberg lettuce, 2 chopped tomatoes, 1 1/2 cup chopped white onions and 1 1/2 cup chopped cilantro.
12. Take a taco and put two tablespoons of the bite sized meat pieces in it.Add the chopped iceberg lettuce, tomato, onions and cilantro on it. Add a dollop of guacamole on top. Sprinkle crumbled cotija cheese and add a dash of hot sauce and serve.
Serving size Complete recipe
Calories 3192Calories from Fat 1501
% Daily Value*
Total Fat 173 g266.2%
Saturated Fat 40 g200%
Trans Fat 0 g
Sodium 8695 mg362.29%
Total Carbohydrates 270 g90%
Dietary Fiber 62 g248%
Sugars 54 g
Protein 50 g100%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet