Carne Asada French Fry Tacos
A mini serving of carne asada fries right in a hard shell taco.
Servings: 12 tacos
Ingredients
french fries (you could also use frozen)
- 3 large russet potatoes
- oil for frying
steak and marinade
- 1 skirt steak 1.5 to 2 pounds
- 1/4 cup worcestershire sauce
- 1/4 cup olive oil
- 1 tablespoon cumin
- 2 tablespoons red wine vinegar
- 2 cloves garlic minced
- 1/2 an onion minced
- salt and pepper
pico
- 5 to tomatoes diced
- 1/2 an onion use the other half of the one from the marinades
- 3 jalapenos seeded and diced
- 1 clove garlic minced or grated
- 1 bunch cilantro chopped
- 1 lime juiced
tacos
- 2 avocados
- 1 cup sour cream
- 12 Old El Paso crunchy shell tacos
- 1 cup cheddar cheese
Instructions
- Peel potatoes and slice into fries. Rinse in cold water until water runs clear. Soak in cold water for 45 minutes.
- Bring oil to 350. Fry potatoes in batches for about 8 minutes to cook through. Remove from oil and drain.
- Bring oil to 450. Fry potatoes in batches for about 3 minutes to crisp and brown. Remove from oil and drain.
- If using frozen french fries, cook according to package instructions.
- Mix all the meat marinade ingredients with the steak in a large bowl. Allow to marinate for 45 minutes.
- Mix all the pico ingredients and allow to sit in the fridge until ready to use.
- Mash up the avocados, and add a scoop of pico to it. Season with salt and pepper and store in the fridge until ready to use.
- Preheat oven to 350
- Grill the steak on the grill or on a cast iron grill pan, about 6 minutes per side, to a medium doneness. Allow to rest at least 5 minutes before slicing the steak against the grain into thin strips.
- Fill the taco shells with a few fries in each shell. Top with cheese. Bake the shells with the fries and cheese in them for 10 minutes.
- Remove the shells from the oven. Top with steak, then add guac, pico, and sour cream. Serve.