- 1/2 pound thinly sliced carne asada (beef steak)
- 2 cloves garlic, peeled and minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 tablespoons balsamic vinegar
- 2 tablespoons lime juice (fresh squeezed), divided
- 1/4 cup orange juice (fresh squeezed)
- 2 tablespoons basil leaves, roughly chopped
- 1 tablespoon honey
- 3 tablespoons olive oil
- 1 cup medium red onion 1/4 inch diced, divided
- 2 nopales (cactus) leaves
- 5 corn tortillas
- 1/2 bunch cilantro, roughly chopped
- 5 green onions, diced
- 1 (16 ounce) jar HERDEZ® Salsa Casera
- 1 (16 ounce) jar HERDEZ® Salsa Verde
- Add uncooked carne asada to large bowl. Add garlic, salt, pepper, balsamic vinegar, 1 tablespoon of fresh lime juice, orange juice, basil leaves, honey, olive oil, 1/2 cup red onion to meat. Mix together completely and marinate 5 minutes.
- Add marinated meat to grill on medium to high heat. Brush the marinade over meat and cook until well done.
- Grill cactus on both sides medium heat, 5 minutes on each side.
- Remove meat and cactus from grill and sliced in very thin pieces.
- Warm tortillas on grill. Place warmed tortilla on plate. Add carne asada to center of tortilla.
- Add to the center, remaining red onion, cactus, cilantro, green onions, remaining 1 tablespoon of lime juice, and salsa.
- Serve with guacamole, if desired.