Ingredients
- 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
- 12 corn tortillas, warmed
- 3 bunches grilling onions, optional
Garnishes
- 1 cup red onion, finely chopped
- ½ cup fresh cilantro, finely chopped
- 1 avocado, sliced
- 2 limes, cut into wedges
- 1 cup hot sauce, or pico de gallo
Instructions
- 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. 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, and your favorite hot sauce.
- Drizzle lime juice for an authentic Mexican taco experience.
