Instant Pot Carne Asada Street Tacos Recipe
Learn how to make the most flavorful Instant Pot Carne Asada Street Tacos in this easy pressure cooker recipe.
Servings: 8
Calories: 349kcal
Ingredients
- 2 pounds skirt steak sliced into 1/4" pieces
- 1/2 cup onion finely chopped
- 1/2 cup Pico De Gallo
- 1/2 cup fresh squeezed lime juice
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup fresh squeezed orange juice
- 1/4 cup gluten free soy sauce
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon minced garlic
- 1 teaspoon sea salt
- 1 tablespoon chile powder
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- ¼ cup chopped onions for topping
- ½ cup fresh cilantro for topping
- 16 Corn tortillas
Instructions
- In a medium mixing bowl, combine the lime juice, lemon juice, orange juice, apple cider vinegar, soy sauce, chopped garlic, salt, chile powder, cumin and cayenne pepper.
- Place steak into bowl and let marinate, refrigerated for 3 hours.
- Once the steak if fully marinated, cut it into 1/4" pieces, reserving the marinade.
- Turn on your Instant Pot to Sauté mode.
- Add the olive oil and 1/2 cup of onions and saute for 2 minutes, stirring a few times.
- Turn off your Instant Pot.
- Add the steak to your Instant Pot along with the reserved marinade, close the lid and set to Meat/Stew mode.
- Adjusted the time down to 6 minutes.
- Once the time is up, let the pressure release naturally for 15 minutes. Then you can release any remaining pressure.
- Remove the lid, then transfer the steak to a bowl.
- Chop your cilantro, then mix with 1/4 cup of onions.
- Heat your corn tortillas, then add the steak and onion/cilantro combination along with some Pico de Gallo to each tortilla.
Nutrition
Calories: 349kcal | Carbohydrates: 30g | Protein: 28g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 911mg | Potassium: 533mg | Fiber: 4g | Sugar: 3g | Vitamin A: 445IU | Vitamin C: 13.6mg | Calcium: 62mg | Iron: 3.2mg