Just saying Carne Asada Taco with Avocado Pico de Gallo makes our mouths water. Squeeze fresh lime juice over tacos and enjoy. If you don't have a gas stove to cook the tortillas, char them slightly in a grill pan over high heat.
1/4 cup fresh lime juice (about 2 medium)
1 (1-pound) skirt steak, trimmed
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1/2 teaspoon ground red pepper
1 cup diced seeded plum tomato
1/4 cup diced onion
3 tablespoons finely chopped fresh cilantro
1 tablespoon diced seeded jalapeño pepper
1 tablespoon fresh lime juice
1 garlic clove, minced
3/4 cup diced avocado (about 1 medium)
8 corn tortillas
Lime wedges (optional)
How to Make It
Combine 1/4 cup juice and steak in a shallow dish. Sprinkle cumin, 1/2 teaspoon salt, and red pepper over both sides of steak. Cover and marinate in refrigerator 3 hours.
Heat grill pan over high heat. Coat pan with cooking spray. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand at least 10 minutes. Cut steak into 1/2-inch pieces.
Combine tomato and next 5 ingredients (through garlic) in a bowl. Gently stir in avocado and 1/4 teaspoon salt.
Heat tortillas over gas flame 15 seconds on each side or until charred on edges. Divide steak evenly among tortillas. Top with pico de gallo. Serve with lime wedges, if desired.
Outstanding! Although I made a lot of changes. For the marinade, mashed together a minced jalapeño, 4 cloves minced garlic, ~1/2 c chopped cilantro, s&p before adding the lime juice & cumin and juice of 1 orange, along with a tsp or so of Penzey's Mural of Flavor blend. Marinated for 6 hrs in fridge. Left out the tomatoes, mashed all the other "pico" ingredients into guacamole to spread on the bottom of each taco (2T per taco). Warmed up some canned black beans w/ chk stock, onion, garlic, and minced jalapeño, added 2T to each taco with the guacamole, then topped with the steak and chopped cilantro and green onion. Used small flour tortillas instead of corn, warmed them up on the grill.
Be sure to let the steak rest for at least 10 min before slicing... Still a little chewy but awesome flavor! Sounds like a lot of work but isn't, and is sooooo good. Could eat this every week. Served with grilled asparagus & summer squash tossed with pumpkinseed oil & pomegranate vinegar.
Easy prep & very good. Made to recipe using package of Angus fajita beef rather than whole skirt steak so didn't need to marinate longer. Served with black refried beans. CL's camarones fritoes as starter. Nice summer supper.
We liked this, a bit labor intensive making the pico de gallo, but tasty! Steak was delicious and I was able to heat them on the gas stove no problem. Used organic sprouted corn tortillas which were great!
This is a great recipe and is probably made every other week. I often use chicken instead of steak and still follow the recipe exactly. Sometimes for an appetizer I just make the avocado pico as a dip with multigrain tostitos. The bowl is always empty!!
I used flank steak instead. I used meat mallet to tenderize it, esp. since it was a pretty thick piece. Instead of making pico de gallo, i simply bought an avocado and cut it up and then served with a chunky salsa. Also, had lowfat shredded cheddar, lettuce and non-fat sour cream as toppings. Very good
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