Dairy-Free Carne Asada Quesadilla
Elevate your taco night with this irresistible Dairy-Free Carne Asada Quesadilla, a mouthwatering blend of bold flavors and creamy satisfaction—without any dairy! Tender, marinated flank steak is grilled to juicy perfection after soaking in a zesty, citrus-infused marinade, featuring lime and orange juice, garlic, and aromatic spices like cumin and oregano. Layered with gooey dairy-free cheese shreds, ripe avocado, crisp red onions, and fresh cilantro inside golden-brown tortillas, each bite bursts with smoky, tangy, and savory notes. Quick to prepare and perfect for those avoiding dairy, these quesadillas offer a hearty yet allergen-friendly twist on a Latin-inspired classic. Serve them warm with lime wedges for a bright finish that ties it all together!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 0.25 cup Lime juice
- 0.25 cup Orange juice
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 3 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 Large flour tortillas
- 2 cups Dairy-free cheese shreds
- 0.5 Red onion, sliced
- 1 Avocado, sliced
- 0.25 cup Fresh cilantro, chopped
- 4 Lime wedges for serving
Instructions
In a large mixing bowl, combine lime juice, orange juice, olive oil, soy sauce, minced garlic, cumin, chili powder, oregano, salt, and black pepper.
Place the flank steak in a resealable plastic bag and pour the marinade over it. Seal the bag and ensure the steak is well-coated with the marinade. Refrigerate for at least 2 hours, or overnight for better flavor.
Preheat a grill or frying pan over medium-high heat. Remove the steak from the marinade and pat dry with paper towels.
Grill the steak for about 4-5 minutes on each side, or until it reaches your desired level of doneness. Let it rest for 5 minutes before slicing thinly against the grain.
Heat a large non-stick skillet over medium heat. Place one flour tortilla in the skillet.
Spread 1/2 cup of dairy-free cheese shreds evenly over half of the tortilla. Arrange some sliced carne asada, red onion, avocado, and cilantro on top of the cheese.
Fold the tortilla in half over the filling and press down gently with a spatula.
Cook the quesadilla for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese has melted.
Repeat the process with the remaining tortillas and filling.
Cut each quesadilla into wedges and serve with lime wedges on the side.
Nutrition Facts
Calories |
3852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.2 g | 322% | |
| Saturated Fat | 137.0 g | 685% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 9544 mg | 415% | |
| Total Carbohydrate | 257.7 g | 94% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 12.0 g | ||
| Protein | 174.3 g | 349% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 402 mg | 31% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 2807 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
