Elisabeth Wilkins Recipe

Steak Tacos with Avocado Salsa

By Elisabeth Wilkins lizzie78

Recipe Rating:
 3 Ratings
4 servings
Cooking Method:

Elisabeth's Story

Sour cream and guacamole also make tasty toppers.

Blue Ribbon Recipe

Notes from the Test Kitchen:
This simple marinade of lime and cumin makes for some really big flavor. We look forward to using it again on poultry and vegetables, too!


2 medium
1 Tbsp
ground cumin
1/4 tsp
1/4 tsp
2 clove
garlic finly chopped
1 lb
beef flank steak, trimmed of fat
2 medium
chopped plum (roma) tomatoes
1/4 c
red onion chopped
avocado, pitted, peeled and chopped
white corn tortillas (6 inch)
Kitchen Crew

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Directions Step-By-Step

Squeeze limes into measuring cup; reserve 1 tablespoon juice for the salsa. In heavy-duty resealable food-storage plastic bag, mix remaining lime juice (about 1/4 cup), the cumin, 1/4 teaspoon salt, the pepper and garlic. Add beef; seal bag and turn to coat beef. Refrigerate 1 hour to marinate, turning occasionally.
Meanwhile, in medium bowl, mix tomatoes, onion, avocado, reserved 1 tablespoon lime juice and 1/8 teaspoon salt; toss to coat.
Set oven control to broil. Remove beef from marinade; discard marinade. Place beef on rack in broiler pan. Broil with top 4 to 6 inches from heat 10 to 15 minutes or until desired doneness, turning once. Let stand 5 minutes. Cut diagonally across grain into very thin slice
Warm tortillas as directed on package. Divide steak strips among tortillas; top each with about 1/4 cup avocado salsa; fold in half.

About this Recipe

Main Ingredient: Beef
Regional Style: Mexican
Collection: Fiesta Time!