The mild flavor of veal lets the Mexican-style seasonings shine in these tacos that take cues from traditional carne asada: Place 4 veal cutlets in a mixing bowl and add juice of 2 limes, 3 cloves sliced garlic, 1 tbsp soy sauce or smoked salt, 1/4 c chopped cilantro, and 2 tbsp olive oil. Rub seasonings into the meat. Cover bowl and let refrigerate at least 30 minutes. When ready to cook, heat a grill pan over medium heat. Cook the cutlets completely, about 2 minutes per side. Remove from pan and let rest 2-3 minutes. Meanwhile, warm up 12 corn tortillas. If you like, you can also cook some green onions in the grill pan to add to the taco filling. Slice the cutlets into strips, then divide between the tortillas. Garnish with chopped red onion, cilantro, sliced avocado, and hot sauce. Serve with lime wedges for squeezing over. Recipe by chef Adriana Martin funded by the Beef Checkoff.
