Veal Asada Tacos
Veal Asada Tacos flat lay with garnishes around

Veal Asada Tacos

These Veal Asada Tacos were developed by our friend at Adriana’s Best Recipes! She grew up eating veal and did a great job showing veal versatility with this recipe.
Adriana says, “Carne asada is a quintessential Mexican tradition and veal is a tender protein that melts in your mouth. Since veal doesn’t have a strong dominating flavor, it complements well with the classic Mexican lime garlic dressing.”  Her recipe calls for olive oil and smoked salt for additional flavor.
The cooking for this is fast and simple, with prepping the veal the night before it is even faster! You’ll have dinner ready in less than 30 minutes! This is a great recipe for your next taco Tuesday celebration. Garnish your tacos with all your favorite toppings! We have more taco Tuesday recipes for your to try, like this crunchy veal taco and this ground veal taco recipe.
Let us know what you think of these flavorful combinations!
Shortcut: Prep the veal the night before and keep it inside an airtight container overnight. Purchase store-bought taco sauce of your choice.

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

  1. Add the veal cutlets to a mixing bowl. Add the lime juice and the garlic.
  2. Season each cutlet with smoked salt on both sides.
  3. Incorporate the cilantro and add olive oil. Rub the veal cutlets using your hands.
  4. Cover the seasoned veal with plastic wrap and marinate inside the fridge for a minimum of 30 minutes.
  5. 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.
  6. Remove the grilled cutlets and set them aside. Allow them to rest for 2-3 minutes before slicing.
  7. Grill the onions on the same skillet and warm the tortillas.
  8. Slice the veal into thin strips and stuff the tortillas with it.
  9. Garnish the tacos with chopped onions, cilantro, and your favorite hot sauce.
  10. Drizzle lime juice for an authentic Mexican taco experience.