Ingredients

The following ingredients have 4 Servings
  • 4 veal cutlets
  • 2 limes, juiced
  • 3 garlic cloves, (thin sliced)
  • 1 tablespoon smoked salt, (replace with soy sauce)
  • ¼ cup fresh cilantro, (finely chopped)
  • 2 tablespoons olive oil
  • 1/2 teaspoon seasoning sauce, (optional )
  • 12 corn tortillas, (warmed)
  • 3 bunches grilling onions, (optional )
  • 1 cup red onion, (finely chopped)
  • ½ cup fresh cilantro, (finely chopped )
  • 1 avocado, (sliced)
  • 2 limes, (cut into wedges)
  • 1 cup cup salsa taquera, (or pico de gallo)

Instruction

  • Add the veal cutlets to a mixing bowl. Add the lime juice and the garlic. Season each cutlet with smoked salt on both sides.
  • Incorporate the cilantro and add olive oil. You can also add seasoning sauce (optional.) Rub the veal cutlets using your hands.
  • Cover the seasoned veal with plastic wrap and marinate inside the fridge for a minimum of 30 minutes.
  • Use a seasoned iron skillet and allow it to warm at medium heat at 160 °F—Grill the veal for 2 minutes on each side. Avoid overcooking by controlling the heat.
  • Remove the grilled cutlets and set them aside. Allow them to rest for 2-3 minutes before slicing.
  • Grill the onions on the same skillet and warm the tortillas.
  • Slice the veal into thin strips and stuff the tortillas with it.
  • Garnish the tacos with chopped onions, cilantro, avocado, and your favorite salsa taquera.