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Cebollitas on the grill with grill marks
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Cebollitas Cambray Asadas

Cebollitas Cambray Asadas are the perfect touch to any dish like carne asada, tacos, pollo asado and more. They're very easy to make and are delicious!
Course Appetizer, Side Dishes
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Calories 4kcal
Author Ana Frias

Ingredients

  • 8 Cebollas Cambray (Mexican green onions)
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Worcestershire sauce (Salsa Inglesa)
  • 1 tablespoon Lime Juice
  • Pepper to taste

Instructions

  • Start by washing and removing the roots from the top of the onions. You can leave as much of the green part as you want. If you're going to grill them, it's recommended to leave at least 3 inches of the green part so that they're easier to handle.
  • Place on a hot grill and rotate often with a pair of barbecue tongs. Cook for about 10 minutes or until they feel soft to the touch.
  • Drizzle the soy and worcestershire sauce mixture and some lime juice. Optional: add a little bit of black pepper. No salt needed as the soy sauce it's salty enough.

Notes

If you want, you can mix the soy and worcestershire sauce in a small bowl before hand to have it handy

Nutrition

Serving: 1onion | Calories: 4kcal | Carbohydrates: 1g | Sodium: 57mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g