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.
Carne Asada Tacos with Avocado Pico de Gallo
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.
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Total: 3 Hours, 36 Minutes
- Calories: 372
- Fat: 15.8g
- Saturated fat: 4.1g
- Monounsaturated fat: 8.4g
- Polyunsaturated fat: 1.6g
- Protein: 27.6g
- Carbohydrate: 32.6g
- Fiber: 5g
- Cholesterol: 50mg
- Iron: 4mg
- Sodium: 505mg
- Calcium: 115mg
- 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
- Cooking spray
- 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)
- 1. 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.
- 2. 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.
- 3. Combine tomato and next 5 ingredients (through garlic) in a bowl. Gently stir in avocado and 1/4 teaspoon salt.
- 4. 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.
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