Combine garlic, soy sauce, cumin, lime juice, Dr Pepper and skirt steak in a gallon-sized bag. Seal and shake to combine, let the air out of the bag, and marinate in the refrigerator for 2 hours to overnight. ?
After marinating: Remove the meat from bag, and grill meat until cooked through. ? Let meat rest for 10 minutes, then cut into small pieces. ?Heat ½-inch of oil in a large skillet over medium-high heat. ? Wrap corn tortillas in a damp paper towel and microwave on a plate for 30 seconds. Line up several pieces of meat, cotija cheese, and avocado, then roll the tortilla tightly, but take care not to rip it.
Place seam-side-down in oil and once the bottom is golden brown, flip. Remove once both sides are crisp and golden. ?
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (878g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 972 (74%)|
|Amt Per Serving||% DV|
|Total Fat 108g||144 %|
|Saturated Fat 9.9g||49 %|
|Monounsaturated Fat 67.4g|
|Polyunsanturated Fat 27.7g|
|Cholesterol 0mg||0 %|
|Sodium 85.4mg||3 %|
|Potassium 2592.9mg||68 %|
|Total Carbohydrate 84.3g||25 %|
|Dietary Fiber 22.8g||91 %|
|Sugars, other 61.6g|
|Protein 18.4g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1317
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