This was another of the menu items from our Cinco de Mayo dinner. It is a LONG way from those tacos in a crispy shell which we would have when we were younger. These tacos are fresh, with an interesting contrast of flavours and textures.
Chili and chipotle powders lend earthy, smoky flavors to the grilled beef. For milder flavor, use ancho chile powder in place of the hot chipotle. The spice rub would also work nicely on chicken breasts. Here is really livens up a cheap cut of beef.
Grilled Flank Steak Tacos with Avocado-Lime Salsa
Steak:
1 flank steak trimmed (about 1 pound)
1 Tbs. chili powder
2 tsp. grated lime rind
1/2 tsp. salt
1/2 tsp. chipotle chile powder (use ancho chile powder for a milder flavor)
1/4 tsp. freshly ground black pepper
Cooking Spray
Salsa:
1 c. diced peeled avocado
3/4 c. finely chopped tomato
1/3 c. finely chopped Vidalia or other sweet onion
1/4 c. chopped fresh cilantro
1/2 tsp. grated lime rind
2 Tbs. fresh lime juice
1/4 tsp. salt
1/4 tsp. hot pepper sauce
Remaining Ingredients:
8 (6-inch) corn tortillas
2 c. very thinly sliced green cabbage
To prepare steak, combine chile powder, lime rind, salt, chipotle chile powder, and black pepper in a small bowl.
Score a diamond pattern on both sides of steak and rub seasoning in bowl over steak.
Cover and chill for 1 hour
Prepare grill to medium-high heat
Place steak on grill rack coated with cooking spray. Grill 8 minutes on each side or until desired degree of doneness.
Remove from heat, let stand 10 minutes
Cut steak diagonally across grain into thin slices
To prepare salsa, combine avocado and next 7 ingredients (through pepper sauce) in a medium bowl.
Warm tortillas according to package directions
Spoon steak mixture evenly over each of 8 tortillas and top each taco with 1/4 c. salsa and a 1/4 c. cabbage.
Makes 4 servings (serving size: 2 tacos)
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