On this episode of Cookin’ with Crigs, we’re showing you how to create wildly delicious carne asada lettuce wrap tacos. Watch the video above to see how it’s done and follow the recipe to wow your guests at your next fiesta.

What You’ll Need

2 limes, juiced

4 cloves garlic, crushed

½ cup orange juice

1 cup chopped fresh cilantro

½ teaspoon salt

¼ teaspoon black pepper

¼ cup olive oil

1 jalapeno, minced

2 tablespoons white vinegar

1 (2 pounds) flank steak

1 (20oz) of pico de gallo

1 cup of cotija cheese

Iceberg lettuce wedges

Directions

1). To create the marinade, mix the lime juice, crushed garlic cloves, chopped cilantro, orange juice, olive oil, jalapeno, and white vinegar in a jar and place it in the fridge overnight.

2). Once your marinade is ready, sprinkle salt and pepper on both sides of your steak and evenly poke holes across the surface several times with a fork.

3). Combine the marinade and steak by placing it inside your marinade express tabletop vacuum (which sucks out the oxygen so only the juice and meat remains) and let it marinate for about 25 minutes.

4). Remove your steak and place it on a hot grill. Cook until the meat’s internal temperature reaches 125 – 130 degrees, flipping once to evenly cook both sides.

5). Once slightly cooled, thinly slice your steak into bite sized pieces.

6). Place the steak on a lettuce wedge, along with pico de gallo and other ingredients of your choosing (we like to pair it with cotija cheese).

We hope you enjoy this recipe! For more tips and recipes, visit our website.