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For this fresh take on a carne asada taco, chef Juan Pablo Loza of the Rosewood Mayakoba resort in Cancún includes a vegetarian option in the recipe. In addition to flank steak, he also grills up oyster mushrooms and nopal (cactus) for a meaty (but meat-free) alternative. Slideshow: More Taco Recipes 


Credit: Abby Hocking / Food & Wine

Recipe Summary test

35 mins


Ingredient Checklist


Instructions Checklist
  • In a small bowl, combine the red onion with lime juice and a pinch of salt. Let sit a room temperature, stirring occasionally, until ready to serve.

  • In a large castiron skillet, char the tomatoes and white onion cut sides down, about 5 minutes. Transfer to a cutting board and finely chop. Char the garlic cloves and serrano, about 2 minutes. Transfer to the cutting board and finely chop. Using a mortar and pestle, crush the garlic with a pinch of salt until a course paste forms. Fold in the tomato, white onion, chile and the chopped cilantro. Season with salt.

  • Preheat a grill or castiron grill pan and oil the grate. Season the steak with salt and grill, turning once, until charred and medium rare within, about 8 minutes. Transfer to a cutting board. Grill the mushrooms and nopal, turning, until charred, about 4 minutes. Transfer to the cutting board and thinly slice the steak, mushrooms and nopal.

  • To serve, pile the steak or the mushrooms and nopal on tortillas and top with the salsa, drained pickled red onions, sliced avocado and cilantro sprigs.