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Steak Tacos with Simple Guacamole

Leigh Beisch
Yield Serves 6 (serving size: 2 tortillas, 1/3 cup meat, 2/3 cup onion mixture, 2 tablespoons guacamole)
Most of the fat in this recipe is the good-for-you monounsaturated kind in the avocado, so don't let it deter (or disturb) you.


  • Steak:
  • 3 teaspoons vegetable oil, divided
  • 2 teaspoons dried Mexican oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced (or pressed through a garlic press)
  • 1 (1 1/2-pound) flank steak, fat trimmed
  • 3 cups vertically sliced onion (about 2 medium onions)
  • 2 cups red and yellow bell pepper strips (about 2 large peppers)
  • 2 jalapeño peppers (or 1 serrano pepper), halved lengthwise and thinly sliced, with seeds
  • Guacamole:
  • 2 ripe avocados, peeled and seeded
  • 1 garlic clove, minced (or pressed through a garlic press)
  • 2 teaspoons fresh lime juice
  • Kosher salt to taste
  • 12 (6-inch) flour tortillas, warmed

Nutrition Information

  • calories 490
  • fat 19 g
  • satfat 6 g
  • monofat 10 g
  • polyfat 2 g
  • protein 30 g
  • carbohydrate 48 g
  • fiber 7 g
  • cholesterol 54 mg
  • iron 5 mg
  • sodium 535 mg
  • calcium 116 mg

How to Make It

  1. To prepare steak, combine 1 teaspoon oil and next 5 ingredients (through garlic) in a bowl. Rub steak with garlic-oil mixture; place in a large zip-top plastic bag. Seal; marinate in the refrigerator 1 hour, or overnight.

  2. Lightly spray the rack of an outdoor grill with cooking spray. Heat to medium-high.

  3. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and jalapeño; sauté 5 minutes (A). Keep warm.

  4. Place the steak on the grill, and cook 4 minutes on each side (without turning) for medium, or to desired degree of doneness (B). Let stand 10 minutes on a cutting board before slicing crosswise into 1/3-inch-thick slices.

  5. To prepare guacamole, combine all ingredients in a small bowl, and mix well, mashing with a pestle (C) or fork until mixture is chunky.

  6. Heat the tortillas in a covered casserole in a 300° oven until warm and pliable. Place a small amount of meat in each tortilla; top with the onion-pepper mixture and guacamole.