These Grilled Chicken Wings are the peak wing experience. They’re easy to make, charred outside and juicy within, and smoky flavor make them extra mouthwatering. Bonus: this is the BEST recipe when you want to make wings for a crowd!

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Party-perfect smoky chicken wings.

Grilled chicken wings may not be new to you, but my go-to is always Air Fryer Chicken Wings or Baked Chicken Wings so I never really thought of wings as a grilling food. The game has been changed!

• Even with the same basic ingredients, the different method of cooking gives the wings a new flavor profile.
• Grilled chicken wings are perfect for feeding a crowd, especially if you have a large grill. No need to fry batch after batch of wings in an air fryer or oil!
• Like Smoked Chicken Wings, these grilled chicken wings are super easy to make with a handful of everyday ingredients (bet you have most in your kitchen already!) and a simple grilling technique. Literally, just throw them on the grill. (Okay, not literally literally. Place them gently.)

Consider this recipe your blueprint for deliciousness. Try a different marinade, another sauce, make it spicy, or switch up both to put your own spin on these grilled wings.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Chicken Wings. If they’re not already, you’ll need to split the wings into flats and drumettes.
• Low-Sodium Soy Sauce. Tamari or liquid aminos also work if you need a gluten-free option.
• Seasoning. Garlic powder, kosher salt, and ground black pepper add flavor to the marinade without adding so much that it competes with the wing sauce.
• Wing Sauce. Unsalted butter and hot sauce (Frank’s RedHot is the classic for Buffalo wings) form the base, while soy sauce and white vinegar jazz it up with some acid and umami.

How to Make Grilled Chicken Wings

Marinate the Wings. Whisk together the marinade ingredients in a small bowl and pour them over the wings; toss to coat and refrigerate.

Let the Wings Come to Room Temperature. This helps the wings cook more evenly so they’re not undercooked in some parts and overcooked in others.

Make the Sauce. Melt the butter in a saucepan with the hot sauce, then whisk in the soy sauce and vinegar.

Grill the Wings. Place the wings on the grates of a 425 degree F grill; grill for 12 to 18 minutes, or until they reach an internal temperature 170 to 180 degrees F. To keep the wings from scorching, flip them every 4 to 5 minutes. Set a timer on your phone if you need to!

Finish. Let the grilled chicken wings rest on a serving plate for a few minutes, then toss them in the sauce (or serve the sauce on the side) and ENJOY!

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Grilled Chicken Wings

Grilled chicken wings are crispy, delicious, and perfect for a party! My recipe has a quick, tasty marinade and buttery, tangy wing sauce.

Course Appetizer, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 4 hours hours

Total Time 4 hours hours 45 minutes minutes

Servings 4 -6 servings

Calories 619kcal

Author Erin Clarke / Well Plated

Ingredients

For the Grilled Wings

• 3 pounds chicken wings flats and drumettes
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons low-sodium soy sauce
• 2 teaspoons garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper

For the Wing Sauce

• ¼ cup unsalted butter melted
• ⅓ cup hot sauce such as Frank’s RedHot
• ½ tablespoon low sodium soy sauce
• ½ tablespoon white vinegar

Instructions

• If necessary, split the wings into flats and drumettes: Trim off the wing tips and discard. Split the drumette side of each wing from the flat side at the joint: wiggle your knife near the joint to find the “soft spot.” Slice down through the skin and separate. It should split fairly easily, but if not, put the blade in place, then carefully but firmly hit the top of your knife to apply extra pressure. Pat the wings very dry and transfer to a large bowl or ziptop bag.
• In a small bowl, combine the oil, soy sauce, garlic powder, salt, and pepper.
  
• Pour over the wings and toss to coat (or seal the bag, removing as much excess air as possible, and turn to coat). Refrigerate for 4 hours or overnight.
• When ready to grill, preheat your grill to 425°F. Let the wings come to room temperature.
• Make the wing sauce: in a saucepan over medium heat, melt together the butter and hot sauce. Whisk in the soy sauce and vinegar. Adjust to taste.
  
• Grill the wings for 12 to 18 minutes, until they reach 170 to 180°F and are cooked through and tender. Flip every 4 to 5 minutes to prevent scorching in places. Transfer to a serving plate or bowl and let rest a few minutes.
  
• Toss the wings in the wing sauce, or serve with sauce on the side for dipping.
  

Notes

• TO STORE: Place grilled chicken wings in an airtight container and store them in the refrigerator for up to 3 days.
• TO REHEAT: You can reheat the wings on a grill, in a 350ºF oven or air fryer. To reheat on the grill, place them over indirect heat for about 5 minutes, flipping occasionally.
• TO FREEZE: Place the wings in a freezer-safe container or bag and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4) | Calories: 619kcal | Carbohydrates: 2g | Protein: 35g | Fat: 51g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 172mg | Potassium: 389mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 658IU | Vitamin C: 16mg | Calcium: 34mg | Iron: 2mg

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When your burgers need a little something-something, this Hamburger Seasoning delivers! It uses pantry staples, seasons the burgers to restaurant-level perfection, and I bet you have everything you need for it in your kitchen right now!

My secret ingredient for the tastiest homemade burgers.

While there are some die-hard burger fans who relish the unadulterated flavor of ground beef seasoned with a little salt and nothing more, I like to zhuzh mine up a bit.

We’re not making meatloaf here, so I’m not going to toss in a whole bunch of ingredients (I reserve that for Turkey Burgers, which need extra ingredients to keep them moist), but I want something more than salt. 

Enter: my easy hamburger seasoning recipe.

I love this combination of spices because it enhances the flavor of the juicy ground beef without distracting from it or overpowering it. This is a seasoning blend that knows its place! It’s perfect for making Air Fryer Hamburgers, Smash Burgers, and Hamburgers in the Oven.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Kosher Salt. Since there’s salt in this hamburger seasoning, you don’t need to add any additional salt to the ground beef when you’re forming your burgers.
• Smoked Paprika. For a smoky flavor even without the grill!
• Black Pepper. Freshly ground is best.
• Brown Sugar. You can use dark or light brown here. Adding a little sugar helps add a note of caramelization.
• Ground Mustard. For some depth and complexity.
• Garlic Powder and Onion Powder. A great way to get onion and garlic flavor into your burgers without changing the patty texture.
• Ground Cumin. Earthy and delish!

How to Make and Use Hamburger Seasoning

Combine. Mix all the ingredients in a small bowl or jar.

Use It. Add a half batch of this seasoning to a pound ground beef, or a whole batch to two pounds. Work it into the ground beef, then form the patties and cook as desired. ENJOY!

More Seasoning Recipes

• Salmon Seasoning
• Turkey Brine
• Grilled Shrimp Seasoning

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Hamburger Seasoning

Jazz up your burgers with this homemade hamburger seasoning recipe. You probably have everything you need to make it in your pantry!

Course condiment

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 servings

Calories 19kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 teaspoons kosher salt
• 2 teaspoons smoked paprika
• 2 teaspoons coarsely ground black pepper
• 2 teaspoons brown sugar
• 2 teaspoons ground mustard
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon ground cumin

Instructions

• Mix all of the seasoning ingredients in a small bowl or jar.
  
• Add the seasoning directly to the ground beef when forming your burgers. One batch of this hamburger seasoning will season two pounds of ground beef.
  

Notes

TO STORE: Store hamburger seasoning in an airtight storage container or glass jar for up to 6 months. Keep it in a cool, dry place.

Nutrition

Serving: 1g | Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 778mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 336IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 1mg

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Few meals garner the happy sighs of anticipation and the unbridled envy of the rest of the table quite like a giant, sizzling plate of Steak Fajitas. But you don’t need a trip to your favorite Mexican restaurant when you know how to make tender, juicy beef fajitas with peppers and onions at home!

Restaurant-style steak fajitas at home.

Strips of tender marinated steak, blistered peppers, and caramelized onions piled high into tortillas with all of your favorite Tex-Mex fixin’s, these steak fajitas are a total show-off.

Fortunately, steak fajitas (and Shrimp Fajitas) are easy to make at home, even for the most beginning chefs. Most of the time needed for this recipe is marinating time—the rest comes together lickety-split!

This steak fajita recipe is made with flank steak, which is an affordable option well-suited to this kind of cooking. As long as you follow my tips, your steak fajitas will be tender and juicy!

Add guacamole, spoon on Salsa Roja, make them into a meal bowl, shower them with cotija cheese—there are so many ways to make fajitas your own.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Steak. Flank steak, rump steak, or skirt steak are the best kinds of beef for fajitas, but flank steak is my favorite.
• Beef Fajitas Seasoning. Cumin, chili powder, chipotle chile powder, lime zest and coriander are the secret to that bold, restaurant-worthy fajita flavor. The mixture is warm, earthy, and has the right amount of heat.
• Vegetables. A mixture of bell peppers and onions are the ideal veggies for fajitas. They develop scrumptious flavor, can easily be cut into long strips, and pair well with the beef.
• Lime Juice. Adds brightness and zest to the marinade and helps to tenderize the fajita meat.
• Honey. Naturally sweetens the marinade and helps the steak caramelize as it cooks.
• Worcestershire Sauce. For that umami goodness.

How to Make Steak Fajitas

Make the Spice Mixture. Mix part of the spices together in a bowl with the lime zest.

Prep the Steak. Make shallow, diagonal cuts across the steak in two directions.

Season. Rub the spice mixture onto the steak, and place it in a ziptop bag.

Make the Marinade. Whisk the juice, oil, Worcestershire, and honey together.

Marinate. Add the mixture to the bag and seal. Let marinate for at least 30 minutes. Remove the steak from the bag, and pat it dry.

Make the Steak. Cook the steak in a large cast iron skillet over medium-high heat for 4 to 6 minutes per side. Move it to a cutting board, and let it rest. Slice it across the grain into thin strips.

Cook the Veggies and Finish. Sauté the vegetables. Add the remaining spices and garlic. Serve as desired and ENJOY!

What to Serve with Steak Fajitas

• Rice. Every restaurant fajita platter comes with rice! Add a squeeze of lime juice and cilantro to cooked white rice or brown rice.
• Beans. These Crock Pot Pinto Beans are a reader favorite!
• Corn. Grilled Corn would be delish.
• Margaritas. You deserve a Grapefruit Margarita for making such a delicious dinner!

Recipe Tips and Tricks

• Don’t Skip the Marinating. Acids like citrus juice or vinegar tenderize meat by breaking down its fibers. Even 30 minutes of marinating time makes a difference. Don’t skip it!
• But Don’t Marinate Too Long. Letting the beef sit too long in the acid will eventually cause it to break down too much and it will have an unpleasant texture. Generally, I find that you can marinate meat for up to 1 day with good results; 4 to 6 hours is ideal.
• Cut the Beef Against the Grain. Slicing meat against the grain helps tenderize it. By looking closely at the steak, you’ll be able to see the direction the grain is running. Make your cuts perpendicular to it.
• Get a Head Start. Cut the vegetables up to 1 day in advance and start marinating the steak a day before.

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Steak Fajitas

Steak fajitas are easy to make at home! With tender marinated beef, onions and peppers, this recipe is every bit as good as a restaurant.

Course Main Course

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Marinating Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 servings

Calories 446kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 ½ teaspoons ground cumin divided
• 1 ½ teaspoons chili powder divided
• 1 teaspoon chipotle chile powder
• 1 teaspoon ground coriander
• 1 ½ teaspoons kosher salt divided
• 1 ½ pounds flank steak or skirt steak
• 2 medium limes zest and juice (about 1 ½ teaspoons zest and ¼ cup juice)
• 4 tablespoons extra-virgin olive oil divided
• 1 tablespoon Worcestershire sauce
• ½ tablespoon honey
• 2 cloves garlic minced (about 2 teaspoons)
• 2 red bell peppers seeded and cut into ¼-inch strips
• 1 green bell pepper seeded and cut into ¼-inch strips
• 1 large yellow onion halved and cut into ¼-inch strips

FOR SERVING:

• Flour or corn tortillas
• Chopped fresh cilantro
• Sliced fresh avocado
• Nonfat plain Greek yogurt or sour cream
• Crumbled queso fresco or feta

Instructions

• In a small bowl, place 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon chipotle chile powder, coriander, and 1 teaspoon salt. Zest the 2 limes directly into a bowl, then stir to combine.
  
• Place the steak on a cutting board. With a sharp knife, carefully make shallow, diagonal cuts across the top of the steak. Repeat, making diagonals in the opposite direction to create a crosshatch pattern. Repeat on the bottom side of the steak.
• Rub the spice mix all over both sides of the steak, then place in a sturdy ziptop bag.
  
• In the same bowl you used for the spices (no need to rinse in between), whisk together the lime juice, 2 tablespoons olive oil, Worcestershire, and honey.
  
• Pour into the bag with the steak, seal, then turn the bag to coat the steak evenly. Place on a plate or sheet pan and let rest at room temperature for at least 30 minutes or up to 1 hour, or refrigerate for up to 1 day. Turn the bag periodically to redistribute the marinade. If refrigerating the steak, let it come to room temperature prior to cooking.
  
• When ready to prepare the beef fajitas, remove the steak from the marinade, shaking off any excess. Pat very dry to ensure you get a nice sear.
• To warm the tortillas, wrap them in foil and place in a 300 degrees F oven while you cook the steak and vegetables.
• Heat 1 tablespoon of the oil in a large cast-iron skillet or similar large, sturdy skillet over medium-high heat. (If your skillet is not large enough to cook the entire piece of steak, cut slice it in half and cook it in batches; you also can cook the steak on an outdoor grill instead.) Cook the steak for 4 to 6 minutes per side, until the meat reaches 140 degrees F on an instant read thermometer. Remove to a cutting board, cover, and let rest for 10 minutes (the steak’s temperature will continue to rise as it rests; DO NOT skip resting or it will taste dry). Slice across the grain into thin (1/2- to 3/4-inch) strips.
  
• Add the remaining 1 tablespoon oil to the skillet. Add peppers and onions. Sauté, stirring often, until they soften and the onions begin to turn golden, about 8 minutes.
  
• Reduce the heat to medium. Add the remaining 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon salt. Continue to cook until the vegetables completely soften and are starting to caramelize, about 6 to 8 minutes more.
• Stir in the garlic and let cook 30 seconds, just until fragrant. Remove the pan from the heat.
• To serve, arrange the meat slices on a big platter and drizzle any juices that have collected on the cutting board over the top. Place the vegetables beside the meat. Serve piled inside the warm tortillas, with toppings of choice.

Video

Notes

• TO STORE: Refrigerate beef and veggies in an airtight storage container for up to 2 days.
• TO REHEAT: Gently rewarm beef and veggies in a skillet on the stovetop over medium-low heat.
• TO FREEZE: Freeze the beef and veggies in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4), without tortillas or toppings | Calories: 446kcal | Carbohydrates: 21g | Protein: 39g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 102mg | Potassium: 1003mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2381IU | Vitamin C: 117mg | Calcium: 100mg | Iron: 5mg

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We all have one party appetizer that causes us to do a mini happy dance. Mine is Baked Jalapeño Poppers with bacon. Inspired by my ardor for these cream-cheese stuffed, spicy little bites, I created an oven-baked version of the beloved classic.

The ultimate game day crowd-pleaser.

If you’re looking for a simple, crowd-pleasing appetizer (or spicy side dish) that’s easy to pick up and snack on, this is definitely the recipe for you.

• Made with fresh jalapeño peppers, stuffed with a decadent cream cheese, shredded cheese, and bacon filling, and sprinkled with a panko topping, these easy oven-baked jalapeño poppers are sure to please.
• This baked jalapeño popper recipe is every bit as cheesy and satisfying as the original but healthier and easier to make (like my cheesy Tater Tots and Potato Skins). Win!
• Because this jalapeño poppers recipe is baked, it doesn’t require any of the mess or work of frying.
• Added bonus: with only 15 minutes of prep work, they’re ready to serve in less than 40 minutes. Need them even quicker? Try my Air Fryer Jalapeno Poppers. Sign me up for a double batch!

How to Make Jalapeño Poppers in the Oven

Make the Bacon. Cook the bacon, then dice it into small pieces. (Try not to eat it all.)

Prep the Peppers. Arrange the split jalapeños on a lined sheet pan. Set aside.

Combine. Add the cream cheese filling ingredients to a medium bowl. Stir to combine.

Stuff. Spoon the cheese mixture into each prepared jalapeño.

Bake. Sprinkle with panko bread crumbs and lightly coat the tops with nonstick spray. Bake the jalapeño poppers until tender and golden. Remove and sprinkle with additional bacon. ENJOY!

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Baked Jalapeño Poppers

These baked jalapeño poppers are stuffed with bacon, cheese, and crispy panko—and since this recipe is baked, not fried, it's SUPER easy!

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 24 poppers

Calories 46kcal

Author Erin Clarke / Well Plated

Ingredients

• 4 strips bacon cooked*
• 12 jalapeño peppers small/medium-sized, split in half length-wise with seeds and membranes removed
• 6 ounces light cream cheese softened
• ½ cup freshly grated pepper jack cheese
• 2 small green onions finely sliced
• ½ teaspoon garlic powder
• ¼ teaspoon kosher salt
• ½ cup panko breadcrumbs
• Nonstick cooking spray

Instructions

• If necessary, cook the bacon (see notes section for suggested methods). Once cool, dice the bacon into small pieces.
• Preheat the oven to 350 degrees F. Lightly coat a baking sheet with nonstick spray or line with parchment paper. Arrange the peppers on the sheet pan. Set aside.
  
• In a medium bowl, combine the cream cheese, grated cheese, three-quarters of the bacon, green onion, garlic powder, and salt. 
  
• Stir to combine the filling.
  
• Spoon the filling into each jalapeño cavity. Arrange the peppers on the prepared baking sheet, filling-side up.
  
• Sprinkle a small amount of panko on top of each jalapeño, then lightly coat the top of the jalapeños with nonstick spray.
  
• Bake until the jalapeños are tender and the breadcrumbs are golden, about 15 to 18 minutes. If the panko isn't browned to your liking when the peppers are soft, switch the oven to broil and broil for 1 minute. Watch VERY CAREFULLY to make sure the breadcrumbs do not burn (don't walk away!). Remove from oven and sprinkle with remaining bacon. Serve hot.
  

Video

Notes

• *INGREDIENT NOTE: I love using my easy method for Oven Baked Bacon or Air Fryer Bacon for this jalapeño popper recipe.
• TO STORE. Place cooked and cooled jalapeño poppers in an airtight storage container in the refrigerator for up to 2 days.
• TO REHEAT: Rewarm jalapeño poppers on a baking sheet in the oven at 325 degrees F until heated through. In a pinch, you can also reheat them on a microwave-safe plate in the microwave. Note that the poppers will not be as crisp if reheated in the microwave, however.
• TO FREEZE: I would not recommend freezing these, as the texture may be negatively impacted once frozen. Frozen jalapeño poppers tend to turn mushy, and the topping will become soggy.
• TO MAKE AHEAD: You can stuff the jalapeños a day in advance, store them in the refrigerator, then bake them just before serving. Leave off the bread crumbs until just before baking.

Nutrition

Serving: 1popper | Calories: 46kcal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 8mg | Potassium: 50mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 0.1mg

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Succulent mushrooms layered with melty, buttery cheese make this Portobello Mushroom Burger a hit with meat eaters and vegetarians alike. A rich, savory marinade makes the mushrooms flavorful, juicy, and absolutely delicious!

Why You’ll Love This Grilled Portobello Mushroom Burger Recipe

• It’s Absolutely Delicious. The mushrooms are soaked in a quick but high-impact balsamic-soy marinade (a riff on my Grilled Portobello Mushrooms), then double stacked and stuffed with Havarti cheese, slathered in pesto, piled inside a fluffy brioche bun, and topped with grilled onions and tomatoes. Need I say more?
• You Won’t Miss the Meat (Really!). Even without meat, this grilled portobello mushroom burger is savory and good and messy, the way a proper burger should be (this Vegan Burger has all the same delicious qualities). It’s plenty hearty and satisfying too!
• It’s Healthy Without Tasting Like It Is. Thanks to melty cheese, pesto, and a plush bun, this burger tastes just as indulgent as you want it to (same with Stuffed Portobello Mushrooms). However, it’s also packed with good-for-you ingredients, meaning you can enjoy your mouthwatering burger knowing you’re also eating something of nutritional value. Score!

How to Make a Portobello Mushroom Burger

The Ingredients

• Portobello Mushroom Caps. Mushrooms are a fantastic choice for a vegetarian burger. Make sure you use portobello mushroom caps, as they have the best size and taste for a burger.
• Soy Sauce. For deep, umami flavor in the marinade.
• Balsamic Vinegar. For a little brightness and tang.
• Garlic. A mushroom’s flavor BFF.
• Italian Seasoning. Adds herby goodness and an Italian flair.
• Havarti Cheese. If you haven’t tried havarti cheese before, I urge you to give it a try here. Its buttery, creamy goodness takes this burger to the next level. If you don’t enjoy havarti, you can swap provolone or baby Swiss instead.
• Bun. In true burger spirit, we picked brioche buns for our portobello mushroom burgers. Brioche is supple and soft, so it doesn’t overwhelm the mushrooms the way a thicker, chewier bun would. Soft whole-wheat burger buns would be delicious too.

The Directions

1. Marinate the Mushrooms. Marinate for at least 30 minutes or up to 1 hour.
2. Preheat the Grill. Oil the grates to prevent sticking.

3. Grill the Mushrooms. Grill for about 10 minutes, until tender.

4. Add the Cheese. Stack another mushroom on top, keeping the cheese in the middle.

5. Assemble. Top the stack with another slice of cheese. Add the mushroom stack to a bun, prepare your desired toppings, and ENJOY!

Portobello Mushroom Burger Toppings

• Pesto. This is our FAVE. It adds so much additional freshness. I used a good-quality store-bought pesto and can only imagine how incredible the burgers would be with homemade Basil Pesto.
• Add an Egg. If you love your regular burgers with an egg, you’ll adore your mushroom burger with one too.
• Extra Veggies. Fresh tomatoes (or Roasted Tomatoes) and a slice of grilled red onion make these portobello mushroom burgers sublime. Sauteed Spinach would be nice too.

What to Serve with a Portobello Mushroom Burger

• Fries. Because it doesn’t get more classic than a burger and Homemade Fries! These Grilled Sweet Potato Fries would be mighty fine too.
• Salad. Spinach Strawberry Salad with Balsamic Poppy Seed Dressing or Green Goddess Salad would be tasty.
• Vegetables. A side of Grilled Corn is a favorite in our house! Air Fryer Brussels Sprouts would be delicious too.
• Chips. What could be better than a burger and Air Fryer Potato Chips?

Recipe Tips and Tricks

• Prep the Mushrooms Correctly. I recommend removing the stems and gills first. The gills are edible, but they often contain bits of sand (not what I want in my burger), and because they are so black, they’ll turn whatever you are cooking them with a dark color. To remove the gills, gently twist off the stem. Lay the mushroom cap-side down (gill-side up). Use a small spoon to scrape away and discard the dark gills. You are ready to cook!
• Dry Your Mushrooms. Mushrooms already contain a significant amount of liquid, so we don’t want to add to that. Once you’ve washed and prepped your mushrooms, make sure you dry them thoroughly.
• The Marinade Is KEY. The secret to making this mushroom burger ultra scrumptious is the savory marinade. For the max flavor impact, I recommend marinating the portobello mushrooms for at least 30 minutes or up to one hour.
• Try Them on the Stove. Grilling plans rained out? Use an indoor grill pan like this one. For a pan-fried portobello mushroom burger, cook the mushrooms in a lightly oiled cast-iron or similar heavy-bottom skillet.
• Or Make Them in the Oven. Roast the mushrooms at 400 degrees F until tender, about 15 to 20 minutes. Add the cheese, stack, then return the burgers to the oven until the cheese melts, about 3 to 5 additional minutes.

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Portobello Mushroom Burger

BEST Portobello Mushroom Burger! An easy balsamic marinade adds incredible flavor. Stuffed with cheese, rich, and savory. Even meat lovers cannot resist!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 2 burgers

Calories 140kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons low-sodium soy sauce
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic minced
• 1 ½ teaspoons Italian seasoning
• ½ teaspoon ground black pepper
• 4 portobello mushroom caps cleaned with underside stems and gills removed
• 4 thin slices havarti cheese or swap provolone or baby Swiss

For serving:

• Whole wheat or brioche hamburger buns
• Sliced red onions
• Pesto
• Sliced tomato
• Arugula

Instructions

• In a large ziptop bag, combine the soy sauce, balsamic vinegar, oil, garlic, Italian seasoning, and black pepper. Add the mushroom caps and seal the bag, removing as much air as possible. Gently swish the marinade around the mushrooms, then place the bag in a shallow dish. Allow the mushrooms to sit at room temperature for at least 30 minutes while you prepare any desired toppings, or refrigerate for up to 1 hour. Turn the bag once or twice while the mushrooms sit so that they are coated evenly.
• Heat an outdoor grill or indoor grill pan to medium heat. Once hot, brush the grate lightly with oil to prevent sticking, or lightly spray the grill pan with nonstick spray.
• Remove the mushrooms from the marinade, shaking off any excess. Reserve the marinade in the bag for basting. Grill the mushrooms on both sides until tender, about 10 minutes total, brushing them with the marinade several times throughout.
• When the mushrooms are in their final minute of cooking, turn two of them so that their undersides (the ones that previously had the gills and stem) are facing up. Top each with 1 slice of cheese, then stack a second mushroom on top, gill-side down, so that the cheese is in the middle. Place a second slice of cheese on top. Reduce the heat to low and cook just until the cheese is melted.
• During the last few minutes of cooking, if desired, grill sliced onions and toast the buns. To assemble, spread a thin layer of pesto on the cut sides of each bun. Place the arugula on the bottom bun, then top with a grilled portobello mushroom stack, onion, and tomato. Add the top bun. Enjoy immediately.

Notes

• TO STORE: Refrigerate the portobello mushroom stacks in an airtight storage container for up to 4 days. 
• TO REHEAT: Rewarm the portobello mushroom stacks in a baking dish in the oven at 350°F or in the microwave. Assemble burgers as desired. 
• TO FREEZE: Freeze portobello mushroom stacks in an airtight freezer-safe storage container for up to 2 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1burger, without bun or topping | Calories: 140kcal | Carbohydrates: 13g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Potassium: 695mg | Fiber: 3g | Sugar: 7g | Vitamin A: 25IU | Vitamin C: 1.4mg | Calcium: 49mg | Iron: 1.5mg

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Salmon Burgers

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These succulent Salmon Burgers are among the healthiest and most delicious burgers you’ll ever eat! They’re made with fresh (not canned) salmon and without added breadcrumbs or eggs. It’s pure salmon goodness, all the way.

These salmon burgers are a total crowd-pleaser!

Buns, toppings, and a tender protein—the gang’s all here! Step aside, Turkey Burgers! This salmon burger is light, tender, and moist, and the friendly format means even seafood skeptics will enjoy it.

What makes this recipe such a winner? I’m glad you asked!

• My salmon burger recipe is made with FRESH salmon, not canned!
• Instead of breadcrumbs, eggs, or mayo to bind the burgers (like my Shrimp Burger), I chop the salmon finely to help it hold together. This makes the patties gluten-free and low-carb.
• Like my Avocado Tuna Cakes, these burgers are rich in Omega-3s, protein, calcium, and vitamin B. Salmon burgers are healthy and serve as a lighter alternative in your burger repertoire.
• Even those who are new to cooking seafood can master these salmon burgers. The ingredients are simple and preparing them is easy. You’ll want to make them on repeat!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Salmon. The star of these fresh burgers! The tiny, diced pieces of salmon become exceptionally tender and flaky as they’re cooked, creating a scrumptious texture.
• Greek Yogurt. Our sneaky binding agent. Not only is Greek yogurt a tasty, tangy way to hold our burgers together, but it also gives them an extra dose of protein.
• Lemon Juice. A squeeze of lemon juice brightens everything up and helps these burgers taste their best.
• Ginger. An overlooked companion flavor to salmon is ginger. Ginger adds great balance to almost any fish. Ginger all-out stars in this Soy Ginger Salmon, while the ginger in these salmon burgers is more complementary than robust.
• Herbs + Spices. Herbs like cilantro, parsley, dill, chives, or a mix will work perfectly here and add a touch of freshness.
• Greek Yogurt Herb Sauce. A bit of vinegar, Greek yogurt, diced herbs (e.g. cilantro, parsley, or dill), and garlic powder mixed together make an easy, yet impeccable sauce for salmon burgers that adds even more moisture.
• Bun. Soft buns that compress fairly easily are the best type of buns for burgers (dry, chewy buns are not as pleasant with burgers). Make sure it is sturdy enough to hold the patty too. I like brioche buns, or for extra fiber, whole wheat buns. Want to go the extra mile? Make your own with my Hamburger Buns recipe.

My Tips and Tricks for Perfect Salmon Burgers

• Mince the Salmon Thoroughly. This is critical! Dicing the salmon into small cubes and combining them with two tablespoons of Greek yogurt creates a patty that is substantial in texture, yet also moist, fresh, and flavorful because the patty remains mostly fish. Don’t be tempted to shortcut this step!
• Get a Head Start. Assemble your patties up to 1 day in advance, storing them in an airtight storage container in the refrigerator. You can also prepare your sauce up to 1 day in advance and store it in a separate airtight storage container in the refrigerator.
• Fresh Salmon Is the Move. I do not recommend making these salmon burgers with canned salmon. Fresh salmon will produce the best results. (My Salmon Croquettes are a better option for canned salmon.)

What Do You Put On a Salmon Burger?

To find the right condiment for salmon burgers, think beyond ketchup and cheese. Basil Pesto, sour cream (or plain Greek yogurt), and Dijon mustard are all fantastic options. Here are more of my favorite options:

• Grilled Pineapple. Care to elevate this salmon burger recipe to a tropical paradise? Add grilled pineapple! Just as in these Teriyaki Burgers with Grilled Pineapple, a pineapple caramelizes on the grill and adds some sweetness that transports this recipe AND you to the beach.
• Arugula. Its peppery notes can stand up to the flavorful salmon burger patty.
• Tomato. A thick slice of juicy tomato is delicious on salmon burgers and my favorite for pairing with the burger sauce. (Roasted Tomatoes would be yummy too.)
• Red Onion. A burger classic. Or try Pickled Onions.
• Avocado. As this Avocado Burger can attest, avocado is a delicious addition to a burger. Try sliced or mashed avocado, or take things up a notch with homemade guacamole.

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Salmon Burgers

How to make the best fresh salmon burgers that are healthy and hold together on the stovetop or grill. No breadcrumbs or fillers!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Total Time 19 minutes minutes

Servings 4 burgers

Calories 230kcal

Author Erin Clarke / Well Plated

Ingredients

For the Burgers:

• 1 ¼ pounds salmon fillets skin and pinbones removed
• 3 tablespoons chopped fresh herbs such as cilantro, parsley, dill, chives, or a mix
• 2 tablespoons nonfat plain Greek yogurt
• 1 tablespoon fresh lemon juice
• ¾ teaspoon kosher salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground black pepper
• ½ tablespoon extra-virgin olive oil plus additional as needed

For the Sauce:

• ¾ cup nonfat plain Greek yogurt
• 1 tablespoon white vinegar
• ¼ cup chopped fresh herbs such as cilantro, parsley, dill, chives, or a mix
• ¼ teaspoon garlic powder
• ¼ teaspoon kosher salt

For Serving:

• Buns or lettuce cups
• Arugula optional
• Sliced tomato optional

Instructions

• Place the salmon on a cutting board and cut crosswise into very thin, 1/4-inch strips. Now, take a second pass at cutting, going over the pieces in the opposite direction so that you cut the strips into a dice. Continue cutting the salmon until the pieces are very small, about 1/8- to 1/4-inch each. (Be patient. Moist, tender patties will be your reward.)
  
• Transfer the salmon to a large mixing bowl. Add the herbs, Greek yogurt, lemon juice, salt, ginger, and black pepper. With a fork, mix to combine.
  
• Divide the mixture into 4 equal portions. With your hands, compact each portion into a patty that is about 1 inch thick. They might not hold together at first, but keep squeezing. Place the patties on a parchment-lined baking sheet or large plate. Refrigerate for at least 15 minutes or cover with plastic and refrigerate for up to 1 day.
  
• While the burgers chill, prepare the sauce: In a medium bowl, whisk together the Greek yogurt, vinegar, herbs, garlic powder, and salt. Refrigerate until you are ready to serve.
  
• Heat a nonstick skillet over medium-high heat. Add 1/2 tablespoon oil. Once the oil is hot and shimmering, gently lower the salmon patties onto it. Cook on the first side until crisp and golden brown, 4 to 5 minutes. Gently flip burgers and cook on the second side until crisp and the burgers register 145°F on an instant read thermometer, about 4 minutes more.
  
• Serve the burgers immediately (on buns or inside of lettuce cups), topped with lots of the sauce and a sliced tomato if you like.

Video

Notes

• TO GRILL: Preheat a grill to medium-high heat (about 400° F). Just before grilling the burgers, oil the grill VERY well. Add the burgers and cook as directed in Step 5, being careful just to flip them once if possible. If you want to 100% safeguard against the burgers sticking, you can grill them on a piece of aluminum foil coated with nonstick spray. Toast the buns on the grill if desired.
• If you’d like to toast the buns, you can do so either on the grill, in your skillet after you are finished cooking the burgers (cover them with foil to keep them hot), or place them cut-side up on a baking sheet and toast in the oven under your broiler for 30 seconds to 1 minute (watch VERY CAREFULLY).
• TO MAKE AHEAD: Assemble your patties up to 1 day in advance, storing them in an airtight storage container in the refrigerator. You can also prepare your sauce up to 1 day in advance and store it in a separate airtight storage container in the refrigerator.
• TO STORE: Refrigerate burgers and sauce separately in airtight storage containers for up to 2 days.
• TO REHEAT: Very gently reheat burgers in a nonstick skillet on the stovetop over medium-low heat. I also like to splash a bit of water into the skillet, then cover it to help the burgers steam.
• TO FREEZE: Individually wrap burgers, and freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1burger (with 1/4 sauce and no bun) | Calories: 230kcal | Carbohydrates: 1g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 79mg | Potassium: 721mg | Sugar: 1g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

What to Serve With Salmon Burgers

• Salad. Roasted Vegetable Salad or Healthy Coleslaw would be tasty.
• Fries. From Sweet Potato Fries to Parsnip Fries to Air Fryer French Fries, you can’t go wrong!
• Veggies. Try Grilled Asparagus, Roasted Sweet Potatoes, or Air Fryer Brussels Sprouts.
• Chips. A side of crispy Air Fryer Potato Chips is always a hit!

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This Pesto Chicken Recipe is easy to make, versatile (grill it or bake it!), sublimely vibrant, and perfectly tender and juicy. Serve it up with cherry tomatoes and soak in ALL the summer vibes.

Pesto is the best-o.

It’s better than the rest-o.

Okay, I’ll stop, I promise. But pesto IS that one simple trick for making food extra delicious, whether it’s this pesto chicken recipe, Pesto Salmon, or Pesto Pasta. It’s creamy, a little bit cheesy, but mostly BRIGHT and herbaceous. Today it’s here to jazz up boneless skinless chicken breasts and give them some zest-o.

When it’s warm outside, you can grill this pesto chicken (and thread the tomatoes onto skewers!). When it’s cold out, you can get a little taste of summer by baking pesto chicken in the oven (and enjoy jammy Roasted Tomatoes!).

This basil pesto chicken recipe comes together in under 30 minutes! The chicken doesn’t need to be marinated and there’s nothing fussy or complicated involved, making it perfect for those busy weeknights when you need something your family will love and you want it on the table FAST.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Boneless Skinless Chicken Breasts. You can swap in chicken thighs if you prefer them, but keep in mind they take a bit longer to cook.
• Pesto. I like using my homemade Basil Pesto, but store-bought pesto or your own favorite recipe will work too.
• Cherry Tomatoes. When baked or grilled, the flavors intensify, making these little gems extra tasty!
• Fresh Basil. For that perfect finishing touch and extra basil flavor.
• Grated Parmesan. Optional, but truly the only thing better than pesto chicken is cheesy pesto chicken. 

How to Make Pesto Chicken

Prepare. Pound and season the chicken, then brush it with pesto. Toss the tomatoes with the pesto in a bowl.

Cook the Chicken. Grill the chicken over high heat, or bake it in a 425 degree F oven until it reaches 155 to 160 degrees F on an instant read thermometer.

Cook the Tomatoes. Grill the tomatoes on a skewer or in a grill basket. If you’re baking the chicken, tuck the tomatoes around the edges of the pan before popping it into the oven.

Rest. Let the pesto chicken rest for 5 minutes, then plate and serve with the tomatoes, additional pesto, fresh basil, and Parmesan. ENJOY!

What to Serve with This Pesto Chicken Recipe

• Rice and Grains. Brown rice or quinoa are always good, or go fancy with Instant Pot Risotto.
• Potatoes. Roasted Red Potatoes would be perfection!
• Vegetables. Since you’re grilling anyway, serve your grilled pesto chicken with Grilled Broccoli or Grilled Zucchini.
• Salad. Caprese Pasta Salad or Salad with Burrata would both be excellent.

Recipe Tips and Tricks

• Make Sure the Chicken Is Evenly Thick. If it’s not, some parts will be overcooked and dry, while others are underdone. To prevent this, use a meat mallet to pound the chicken so it’s an even thickness throughout.
• Don’t Overcook the Chicken. Overcooking boneless skinless chicken breasts is one of the easiest ways to end up with dry, rubbery chicken. Womp womp. Use an instant read thermometer to check for doneness and remove the chicken from the grill or oven when it reaches 155 to 160 degrees F. While the chicken rests, the temperature will rise to a safe 165 degrees F.
• Use Good Pesto. Some store-bought pestos are overly oily—I prefer one that’s thicker so I can slather it onto the raw chicken and it doesn’t slide right off.

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Pesto Chicken Recipe

Whether you grill or bake it, this pesto chicken recipe is guaranteed to be a hit! Tender, juicy and paired with blistered cherry tomatoes.

Course Dinner, Main Course

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 353kcal

Author Erin Clarke / Well Plated

Ingredients

• 4 medium boneless-skinless chicken breasts about 2 pounds
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 5 tablespoons Basil Pesto or storebought pesto, divided, plus additional for serving
• 1 pint cherry tomatoes
• ¼ cup chopped fresh basil
• Grated Parmesan optional for serving
• extra-virgin olive oil as needed

Instructions

• Lightly pound the chicken into an even thickness (about ½-inch thick; I lay a sheet of plastic wrap on top to keep things tidy). Season both sides with salt and pepper.
• Dollop a tablespoon of pesto on each chicken breast, then with a brush or your fingers, slather to coat both sides. Place the cherry tomatoes in a bowl and toss with 1 tablespoon pesto. If the tomatoes seem dry, add a little olive oil.
  
• TO GRILL: Preheat a gas or charcoal grill to high heat (~465°F). Make sure your grill is very clean and oil the grates. Place the chicken on the grill presentation (smooth) side down. Let cook for 4 to 5 minutes on the first side, then flip and cook 4 to 8 minutes on the other side, until it reaches 155-160°F on an instant read thermometer (its temperature will rise to 165°F as it rests). Grill the cherry tomatoes alongside in a grill basket or threaded onto skewers.
  
• TO BAKE: Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Arrange the tomatoes around the edges of the pan and place the chicken in the center. Bake for 15 to 20 minutes, until the chicken reaches an internal temperature of 155 to 160°F (it will rise to 165°F as it rests).
• Let the chicken rest for 5 minutes prior to serving with the cherry tomatoes, more pesto, and a sprinkle of fresh basil and Parmesan.
  

Video

Notes

• TO STORE:  Refrigerate leftover pesto chicken in an airtight container for 3 to 4 days.
• TO REHEAT: Reheat gently in a covered skillet over medium heat, covered in a baking dish in a 350ºF oven, or in the microwave. You can add additional pesto to keep the chicken from drying out.
• TO FREEZE: Place the cooked chicken in an airtight freezer-safe storage container. Freeze for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.

Nutrition

Serving: 1(of 4) | Calories: 353kcal | Carbohydrates: 6g | Protein: 50g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 147mg | Potassium: 1.103mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1.104IU | Vitamin C: 30mg | Calcium: 58mg | Iron: 2mg

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Taco Tuesday will never be the same once you make this recipe for Carne Asada Tacos. These are the real deal y’all, with authentic grilled carne asada strips tucked into warm tortillas with traditional toppings like onion and cilantro.

Why You’ll Love This Carne Asada Taco Recipe

• Tacos Like They’re Meant to Be Eaten. These aren’t school lunch style tacos with bland ground beef, limp iceberg lettuce, and powdery shreds of cheddar packed into a hard shell. Oh no! Carne asada tacos are authentic Mexican street tacos, with juicy grilled steak and fresh, flavorful toppings.
• Quick and Easy Prep. While you will need time to marinate the flank steak or skirt steak for carne asada, the hands-on time for this recipe is minimal and you can get a head start the day before, making it perfect for busy evenings.
• Juicy, Tender, Flavorful Steak. Steak Tacos are always a win in my book, but the carne asada marinade really makes them swoon-worthy. It packs in plenty of bold flavor, with zippy citrus, cilantro, jalapeño, and Tex-Mex spices. 
• Customizable for Everyone. Whether it’s Shredded Chicken Tacos or Shrimp Tacos, adding your favorite toppings to make your taco just-so is what makes Taco Night the best night!

How to Make Carne Asada Tacos

The Ingredients

• Carne Asada. This recipe uses a half batch of Carne Asada, which means you’ll have some leftover to make Carne Asada Fries. (Win!)
• Avocados. Or use Guacamole.
• Lime. A squeeze of fresh lime juice brightens things up.
• White Onions. A traditional taco topping! White onions have more bite than yellow or red. You can mellow them a bit by tossing them with a squeeze of lime juice after cutting.
• Cilantro. If you’re not a fan, you can skip it.
• Cheese. Queso fresco is most authentic, but crumbled feta tastes great too.
• Tortillas. Corn tortillas are traditional, but flour also work.
• More Toppings. Try sliced radishes, Pickled Jalapeños, Salsa Roja, or pico de gallo.

The Directions

1. Prep the Steak. Make the carne asada as directed, then dice it.

2. Make the Avocado Topping. Mash the avocados with the juice of half a lime and salt.

3. Start Assembling. Scoop the avocado mixture onto a warm tortilla and spread.

4. Add the Meat. Place the carne asada on top of the mashed avocado.

5. Top It. Add onions, cilantro, and cheese to your carne asada tacos and ENJOY!

What to Serve with Carne Asada Tacos

• Corn. Use Grilled Corn to make elote or Mexican Street Corn Quinoa Salad.
• Salad. Amp up the veggie factor in your dinner with this Mexican Salad.
• Rice and Beans. White rice with Instant Pot Black Beans or Crock Pot Pinto Beans makes for a satisfying meal with carne asada tacos.
• Chips and Salsa. You can never go wrong with chips and salsa with tacos! Or try this Mexican Corn Dip.

Recipe Tips and Tricks

• Mince the Onions Finely. Traditional Mexican street tacos have verrrry finely minced onions, so make sure to take the time to get them as small as possible. This allows them to be evenly distributed and the small mince means they don’t add an unpleasantly crunchy texture.
• Let the Meat Rest. After grilling the steak, let the carne asada rest for 10 minutes before slicing. This allows the juices to redistribute and keeps the meat tender.
• Warm Up Your Tortillas. Cold tortillas are a HARD NO. Warm them up on the grill or in a pan on the stovetop. This makes them more pliable and less likely to fall apart on you.
• Double Up If Needed. A lot of taquerias and street vendors will use two corn tortillas for each taco. If you feel like you need reinforcements, add that second tortilla for backup.

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Carne Asada Tacos

This Carne Asada Tacos recipe gives you street taco flavor at home! Tuck juicy grilled flank steak into tortillas with your favorite toppings.

Course Dinner, Main Course

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinating Time 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Servings 4 servings

Calories 279kcal

Author Erin Clarke / Well Plated

Ingredients

• ½ batch Carne Asada
• 2 avocados or swap Guacamole
• 1 lime divided, plus additional wedges for serving
• ½ teaspoon kosher salt omit if using guacamole
• Finely chopped white onions
• Chopped fresh cilantro
• Queso fresco or crumbled feta
• Flour or corn tortillas
• Optional additional toppings thinly sliced radishes, Pickled Jalapeños, Salsa Roja

Instructions

• Prepare the Carne Asada according to recipe instructions (heads up! It needs to marinate for 4 hours prior to cooking). Once it has rested at least 10 minutes, thinly slice it across the grain, then dice into bite-sized pieces.
  
• Just before serving, scoop the avocados into a bowl. Juice in 1/2 the lime (cut the remaining half into wedges for serving) and add the salt. With a fork, roughly mashed to combine (if you are using Homemade Guacamole, skip this step). Taste and adjust the seasoning as desired.
  
• Warm the tortillas in a dry skillet, or by blistering over a gas stove. For each taco, spread a tortilla with a scoop of the avocado, then top with the asada.
  
• Add the onion, cheese, and any additional desired toppings. Enjoy immediately
  

Video

Notes

• TO STORE: Store leftover carne asada and toppings in separate airtight containers in the refrigerator. The meat and toppings will last 3 to 4 days, but the avocado mixture should be used within a day or so.
• TO REHEAT: Reheat the carne asada in a pan over medium heat until heated through. Warm tortillas on a grill or pan, then assemble.
• Nutritional information was calculated with .75 pounds flank steak meat, avocados, and lime; does not include tortillas or toppings since there is so much variation.

Nutrition

Serving: 1of 4 | Calories: 279kcal | Carbohydrates: 9g | Protein: 20g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 51mg | Potassium: 786mg | Fiber: 7g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 2mg

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