Keto Carne Asada Street Tacos
Elevate your taco night with these vibrant Keto Carne Asada Street Tacos, a low-carb twist on a classic favorite! Tender, marinated flank steak is grilled to perfection, boasting bold flavors from a zesty blend of lime, orange, and apple cider vinegar paired with aromatic spices like cumin and chili powder. Wrapped in warm, keto-friendly tortillas, each taco is topped with fresh cilantro, diced red onion, creamy avocado slices, and a squeeze of tangy lime for a mouthwatering finish. Perfect for a satisfying weeknight dinner or festive gatherings, these tacos are as wholesome as they are delicious. Ready in just about 35 minutes with minimal prep, this recipe delivers all the flavor of authentic street tacos while keeping your meals keto-friendly and guilt-free.
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Recipe Information
Ingredients
- 1.5 pounds Flank steak
- 0.25 cups Olive oil
- 0.25 cups Lime juice
- 0.25 cups Orange juice
- 2 tablespoons Soy sauce
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 4 cloves Garlic cloves, minced
- 1 medium Jalapeño, chopped
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Low-carb tortillas
- 0.5 cups Cilantro, chopped
- 0.5 cups Red onion, finely diced
- 1 medium Avocado, sliced
- 4 pieces Lime wedges
Instructions
In a large sealable bag or shallow dish, combine olive oil, lime juice, orange juice, soy sauce, apple cider vinegar, Worcestershire sauce, minced garlic, chopped jalapeño, cumin, chili powder, salt, and black pepper.
Place the flank steak in the marinade, ensuring the meat is fully submerged. Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour, preferably 4 hours or overnight for deeper flavor.
Preheat an outdoor grill or a stovetop grill pan over medium-high heat.
Remove the steak from the marinade, allowing excess marinade to drip off. Discard the marinade.
Grill the steak for 6-7 minutes per side, or until it reaches desired doneness (medium-rare is about 135°F internal temperature).
Transfer the grilled steak to a cutting board, cover loosely with aluminum foil, and let it rest for 5-10 minutes.
While the steak rests, warm the low-carb tortillas on the grill or in a dry skillet for about 30 seconds per side.
Thinly slice the rested steak against the grain into bite-sized strips.
Assemble each taco by placing steak slices in warmed tortillas, then top with chopped cilantro, diced red onion, and avocado slices.
Serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
3155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.3 g | 247% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 8734 mg | 380% | |
| Total Carbohydrate | 175.0 g | 64% | |
| Dietary Fiber | 99.3 g | 355% | |
| Total Sugars | 22.8 g | ||
| Protein | 249.8 g | 500% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1036 mg | 80% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 4529 mg | 96% | |
*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.
