California Burrito-Inspired Nacho Fries

For the Carne Asada

• ¼ cup orange juice
• ¼ cup fresh minced cilantro
• 3 tbsp low-sodium soy sauce
• 2 tbsp fresh lime juice
• 2 tbsp neutral oil, (such as avocado or vegetable, divided)
• 1 tsp ground cumin
• 1 tsp dried Mexican oregano
• 10 oz vegan steak pieces or drained and shredded extra firm tofu

For the Nacho Fries

• 1 (15 oz) bag Alexia® Seasoned Waffle Cut Fries
• 1 cup vegan shredded cheese, (cheddar + mozzarella blend)
• ½ cup guacamole, (homemade or store-bought)
• ½ cup pico de gallo, (homemade or store-bought)
• ¼ cup pickled jalapeños
• ¼ cup vegan sour cream or chipotle crema
• Chopped cilantro, (for garnish)

1. 1

   Preheat your oven to 425°F and line a baking sheet with parchment paper.

2. 2

   Bake the Alexia® Seasoned Waffle Cut Fries according to package directions.

3. 3

   While the oven preheats and the fries bake, marinate the carne asada.

4. 4

   In a large bowl, whisk together the orange juice, cilantro, soy sauce, lime juice, 1 tablespoon oil, cumin, and Mexican oregano.

5. 5

   Add the vegan steak pieces or shredded tofu, toss to coat, and let marinate for 15 minutes.

6. 6

   Once the fries are done baking, sprinkle them with vegan shredded cheese and broil for 1-2 minutes until melted. Set aside.

7. 7

   While the fries are in the oven, cook the carne asada.

8. 8

   Heat the remaining 1 tablespoon oil in a nonstick sauté pan over medium heat.

9. 9

   Once the oil is hot, cook the asada with the marinade juice in a large sauté pan over medium heat until heated through and slightly crisped around the edges, 7 to 10 minutes, stirring every so often.

10. 10

    Top the waffle fries with the carne asada, guacamole, pico de gallo, and pickles jalapeños. Top with the vegan sour cream or chipotle crema, garnish with minced cilantro and enjoy!