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Recipe

Steak Tacos with Cucumber-Avocado Salsa

Christopher Hirsheimer

Servings: 6

This is an updated version of everyone’s favorite make-your-own taco dinner. Here you fill warm corn tortillas with slices of succulent spice-rubbed steak, crunchy red cabbage, and cool, creamy avocado salsa.

Ingredients

For the salsa:

  • 1 medium English cucumber, seeded and diced (about 2 cups)
  • 2 medium firm-ripe avocados, peeled, pitted, and diced
  • 1/2 red onion, diced
  • Juice of 2 limes (about 1/4 cup)
  • Salt to taste
  • 1/4 cup chopped fresh cilantro
  • 3 jalapeño peppers, seeded and finely chopped, or to taste

For the tacos:

  • 1 Tbs. chili powder
  • 2 cloves garlic, minced (about 2 tsp.)
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. salt
  • Pinch of cayenne pepper
  • 1-1/4 lb. top sirloin steaks (about 1-1/4 in. thick)
  • 12 6-in.-diameter corn tortillas
  • 3 cups shredded red cabbage
  • 1/2 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Nutritional Information

      Calories (kcal) : 410
      Fat Calories (kcal): 162
      Fat (g): 18
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 46
      Sodium (mg): 250
      Carbohydrates (g): 42
      Fiber (g): 8
      Protein (g): 21

Preparation

To make the salsa:

  • Combine all the ingredients in a medium bowl and toss gently to combine.  Serve within an hour of preparing.

To make the tacos:

  • Coat a large nonstick skillet with cooking spray and preheat it over medium-high heat or preheat the grill.
  • In a small bowl, stir together the chili powder, garlic, cinnamon, salt, and cayenne. Rub the spice mixture into both sides of the steaks.
  • Grill or broil the steaks for 5 minutes per side, turning once, for medium rare or to your desired degree of doneness. Remove from the grill and let the meat sit for 5 minutes. Carve into thin slices.
  • Warm the tortillas by placing them on the grill for about 30 seconds, turning once. Or place 6 tortillas at a time between two moist paper towels and microwave for 45 seconds. Wrap in a cloth napkin or place  in a tortilla warmer to keep warm.
  • Place the carved steak, warm tortillas, cabbage, cilantro, lime wedges, and salsa in serving dishes and let diners make their own tacos at the table.

Jícama, Radish, and Pickled Shallot Salad with Feta makes a bright, crunchy side.

Reviews

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Reviews

  • Me_Bia | 05/05/2015

    Good :)******Toudert*********Be the change that you want to see in this World!http://www.easy-recipes-easy-meals.com/

  • Bike53x12 | 11/13/2011

    The steak was very good. I too, used flour tortillas and grilled them. Although I kept them on the grill a little too long and they got too crispy... oops. I cut back on the jalapeo a little, which my wife liked, but I would have liked a little more heat. Got to keep Mama happy, right? Next time though, I will cut back on the onion. While I was chopping it, it did seem a little strong. The onion really over-powered everything else. Maybe I'll try something milder like a shallot or scallion next time. Just a few adjustments for personal, and family, tastes and this is a great salsa.

  • mgssts63 | 04/29/2011

    Easy and a lot of flavor! Loved the salsa! Used filet mignon instead of sirloin steaks and flour instead of corn tortillas. Wonderful!

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