Carne Asada Taco with Avocado Pico de Gallo

Wow! These tacos are so yummy! I found this recipe a couple of days ago and immediately had to make it. I am glad I did. The wonderful flavor comes from the marinade. The steaks are seasoned and then placed in fresh lime juice to marinade.

Everyone at the table gave this dish a thumbs-up. (We have quite the sophisticated meal rating system around here.) My kids were disappointed that we didn’t have it for dinner again the following night.

It does take a little bit of planning, due to the marinade time, but it is worth it!

Carne Asada Taco with Avocado Pico de Gallo

adapted from Cooking Light magazine

¼ C. fresh lime juice (about 2 medium)

1 (1-pound) skirt steak, trimmed

1 tsp. ground cumin

½ tsp. kosher salt

½ tsp. ground red pepper

1 tsp. canola oil

1 C. diced seeded plum tomato

¼ C. diced onion

3 T. finely chopped fresh cilantro

1 T. diced seeded anaheim pepper

1 T. fresh lime juice

1 garlic clove, minced

¾ C. diced avocado (about 1 medium)

¼ tsp. kosher salt

8 corn tortillas

Lime wedges (optional)

1. Combine ¼ C. juice and steak in a shallow dish. Sprinkle cumin, ½ tsp salt, and red pepper over both sides of steak. Cover and marinate in refrigerator 3 hours.

2. Grill steak 3 minutes on each side; until meat thermometer reads 145 degrees (for medium-rare). Let stand at least 10 minutes. Cut steak into ½-inch pieces.

3. To make pico de gallo: sauté onions in oil until translucent. Combine tomato, sautéed onions, cilantro, pepper, juice, and garlic in a bowl. Gently stir in avocado and ¼ tsp. 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.