Tacos

Ingredients

• •8 pcs Corn tortillas
• •300 g Carne asada
• •1 teaspoon Salt
• •1 medium Onion
• •0.5 teaspoon Black pepper
• •2 tablespoons Olive oil
• •30 g Cilantro
• •0.5 tsp Pepper
• •2 pcs Lime
• •3 cloves Garlic
• •120 ml Salsa verde

Instructions

1. 1

   Prepare proteins (choose one or mix): season 1 lb choice of meat (beef, chicken, pork, fish) with cumin, chili powder, garlic powder, salt, and pepper.

   💡 Season generously - bland taco filling is the most common mistake.

2. 2

   Heat a large cast iron skillet over high heat until smoking. Add 1 tbsp oil and cook protein in single layer (work in batches if needed).

   💡 High heat creates the char - dont move the meat, let it sear.

3. 3

   Cook 4-5 minutes per side until nicely browned and cooked through. Remove and let rest 5 minutes before chopping.

   💡 Resting keeps juices in - cutting too soon means dry tacos.

4. 4

   While protein rests, prepare toppings: dice white onion, chop cilantro, slice radishes, prepare lime wedges, and make salsa if using.

   💡 Have all toppings ready before cooking - everything should be assembly-line ready.

5. 5

   Warm tortillas: heat corn tortillas directly over a gas flame 30 seconds per side until pliable and slightly charred. Or wrap in damp towels and microwave 30 seconds.

   💡 Fresh warm tortillas make or break tacos - stiff cold tortillas ruin everything.

6. 6

   Chop the cooked protein into bite-sized pieces. Assemble tacos: fill tortilla with protein, top with onion, cilantro, radishes, and a squeeze of lime.

   💡 The traditional order: protein first, then wet ingredients (salsa), then dry toppings.

7. 7

   Serve immediately with extra lime wedges, hot sauce, and Mexican rice or beans on the side.

   💡 Tacos are best immediately - the tortilla absorbs juices and softens as you eat.