Taco, but make it a bowl. This tasty deconstructed taco bowl is too perfect for words. I love tacos, but sometimes I want a little more meat and a little less carbs and this is the perfect option for that. You get all the same great flavors and toppings, but can control exactly how much meat and other toppings you do get (kinda like Chipotle but like way way better). The carne asada in my recipe is tender and juicy. It has a bit of spice and tang from the lime but I enjoy mine with even more lime juice and hot sauce on the side. What really makes this dish pop though are those pickled onions – I go through phases with these and always forget how easy they are to make and how much POP they add to a dish. The crunch and tang is what every dish needs, so keep a jar of these on hand at all times! This dish is great for a quick dinner and everyone can make their own bowls – just prep any toppings you want and let people customize to their hearts satisfaction.
For the Carne Asada:
- 1Lb Flank or Skirt Steak, Diced
- 3 Tsp Cumin
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 2 Tsp Smoked Paprika
- 1/2 Tsp Chili Powder
- 1/4 Tsp Cayenne Pepper
- 1/3 Cup Red Enchilada Sauce
- 5 Garlic Cloves, Sliced
- Salt + Pepper, To Taste
For the Pickled Onions:
- 1 Red Onion, Thinly Sliced
- 1 Cup Warm Water
- 1/2 Cup Distilled Vinegar
- 1/2 Cup Red Wine Vinegar
- 3 Tsp Sugar
- 1 Tsp Salt
For the Crema:
- 1 Cup Plain Greek Yogurt
- 1/3 Cup Cilantro
- 2 Garlic Cloves
- 2 Limes, Juiced
- 2 Tsp Salt
Optional Toppings:
- Tortilla
- Avocado
- Black Beans
- Feta or Cotija Cheese
- Lime Wedges
- Diced Onion
- Cilantro
- Hot Sauce
To Make the Pickled Onions:
- In a large mason jar or sealable container, add the water, vinegar, red wine vinegar, salt and sugar. Seal the container and shake well until the sugar and salt are dissolved.
- Add the thinly sliced red onions to the container, seal and pop in the fridge for 1-2 hours at minimum. The longer these set, the more flavorful they will be – if you can allow them to soak for at least 24 hours before using, that is ideal.
To Make the Crema:
- Add the greek yogurt, cilantro, garlic, lime juice and salt to a food processor or blender and blend until smooth.
- Transfer to a bowl and set aside until ready to serve.
To Make the Carne:
- In a large bowl add the diced steak, lime juice, garlic cloves, and enchilada sauce. Toss to evenly coat.
- In a small bowl mix together the remaining seasonings – cumin, onion powder, garlic powder, smoked paprika, chili powder, cayenne pepper, 3 tsp salt and 1 tsp black pepper. Stir to combine.
- Sprinkle on the seasoning mixture over the steak. Using your hands (best method) or tongs, toss the steak to evenly coat with the seasonings. Set aside and allow to marinate for 30 minutes.
- When you’re ready to cook the steak, heat a large pan over medium to high heat. Spray with pam to coat (or coat with a small amount of oil).
- Add the steak to the pan and sear for 6 minutes.
- Reduce the heat to medium-low and continue cooking the steak for another 8-10 minutes.
- Once the steak is done, remove from the heat and assemble your bowls!
- Divide the steak between 3-4 bowls and serve with black beans, sliced avocado, cheese, tortillas and lime wedges, if desired. Then top with the crema and pickled onions!
Aly Eats Food 
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