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20th Dec 2016

Carne Asada Fajita tacos


  • Ingredients (most measurements are approximations)
  • 1 Old El Paso Carne Asada soft taco kit
  • 500 g of skirt or sirloin steak sliced in thin strips
  • 2 limes
  • 2 tablespoons of water
  • 3 teaspoons of Olive oil
  • 1 small package of bacon lardons
  • 1 green pepper sliced in thin pieces
  • 1 red pepper sliced in thin pieces
  • 2 cloves of garlic minced
  • 1 medium onion sliced thin
  • 1 chili pepper minced
  • 1/2 teaspoon chili flakes
  • Guacamole Ingredients (approximations, everything is to taste)
  • 2 medium avocados pitted and diced
  • 1 teaspoon of balsamic vinegar
  • 3/4 teaspoon of sugar
  • 1-2 garlic cloves minced
  • 1/4 red onion chopped very small
  • Salt and pepper to taste
  • Garnish Ingredients (up to your discretion)
  • Shredded cheddar or other good Mexican cheese (i.e. queso fresco or cotija cheese, though I’m not sure if those are readily available here)
  • Onion (chopped)
  • Fresh coriander (roughly chopped)
  • Lettuce (chopped)
  • Sliced wedges of lime

So, I love to cook! Cooking makes me happy. I have to warn you though. I never, ever, follow a recipe and never measure ingredients (unless I’m baking, because baking is easy to muck up).

These tacos are ridiculously good, as they are a mixture of the traditional Mexican and the Tex-Mex that I grew up with. I love eating these tacos for any meal of the day, because they’re easy to make, nutritious, packed with protein and most importantly, they’re delicious!)

This recipe is super easy to make, considering it started out from a kit. However, I discarded the guacamole seasoning in favor of my own personal amazing guac recipe. Trust me, it’s legit. I also love vegetables and it’s always nice to add some in to bulk up the tacos and to add some extra nutrients. With the extra veggies, you can be assured that you are getting a nutritious lunch or dinner (or at least that’s what I tell myself as I add in loads of extra cheese). Cheese isn’t a huge part of traditional Mexican fare, but being from America, I love my Tex-Mex as much as I love my authentic Mexican food. So why not have the best of both worlds?


Step 1

Add the juice of a lime, water, seasoning packet, 2 teaspoons of olive oil, & chili flakes to a large bowl. Then toss in the sliced steak pieces, onion, green and red peppers, chilli, and garlic. Marinate that wonderful combo for up to 6 hours. If you are short on time, lazy, or super hungry just try to marinate for at least 20 minutes.

Step 2

While marinating the meat, cook and drain the fat from the bacon lardons. I like my bacon nice and crispy, so I torch them a bit. Set aside.

Step 3

Make the guacamole. I always make extra guac to eat with tortilla chips. It’s delish. Lash all the ingredients together until mostly smooth using a fork. Also, prep the other things you want to garnish your tacos with.

Step 4

Add remaining oil to your pan, and heat on medium-high heat. Toss in the steak and veggies and stir until the meat is cooked through. When the meat is nearly done, add the bacon lardons back in and heat the tortillas. I prefer to use the stove or the oven to do this.

Step 5

Add a bit of steak and veggies to each tortilla, and garnish with guac, extra onions, coriander, lettuce, and cheese. Add a squeeze of lime, and revel in your delicious meal.

There you have it, a mostly healthy and delicious meal. You may need a few extra tortillas to enjoy all this goodness. And I hope you do. Nom nom!