These Double Decker Carne Asada Tacos from our mate Mike @sweatspace are double layered with a flour tortilla, cheese and a crunchy taco shell, then topped with sweet n spicy freshly made pineapple & jalapeño salsa. Hello #tacotuesday!
1 – 3lbs. Australian Grassfed Skirt Steak
Spice blend (Chipotle Powder, Hot Paprika, Cumin, Garlic, Salt, Pepper) or taco seasoning
Freshly made or store-bought flour tortillas
Shredded Mexican cheese
Crunchy taco shells
½ Pineapple, chopped
1 Jalapeno, diced
1 Tablespoon cilantro, chopped
Shredded Iceberg lettuce
At least 30 minutes or the night before, season the Australian grassfed skirt steak liberally with two fresh squeezed limes and spice blend (chipotle powder, hot paprika, cumin, garlic, salt, pepper).
Cover and marinate for at least 30 minutes or overnight in the fridge.
Remove from marinade and let reach room temperature prior to cooking. Cut the skirt steak into 8-inch sections. Over high heat, grill sections for a total of 5 minutes: 3 minutes on the first side, then 2 minutes on the other side. Once finished, let the meat rest for 10-15 minutes before slicing against the grain into small pieces.
While the carne asada rests for 10 minutes, make the pineapple salsa using half of a pineapple chopped into small pieces along with one diced jalapeno, tablespoon of chopped cilantro and the juice of a lime.
For the double decker tacos, using freshly made or store-bought tortillas, warm until the tortilla bubbles (about 10-20 seconds) then flip and immediately add shredded Mexican cheese, fold in half and melt, then place the crunchy taco in the tortilla which will hold in place with the melted cheese.
Fill the tacos with shredded iceberg lettuce, carne asada, pineapple salsa. You can add avocado and sour cream as well!