What do you get when you combine juicy tomatoes, ripe avocados, fresh cilantro, spicy jalapeno and garlic? Avocado Pico de Gallo of course. I love this combination of fresh ingredients and whether I eat it on a taco or with baked tortilla chips, I can't seem to get enough. It's especially good with grilled carne asada tacos. You will want to make at least 2 batches of Pico de Gallo to go with these tacos - trust me.
Carne Asada Tacos with Avocado Pico de Gallo
Lime juice form 2 limes 3 Tablespoons cilantro, chopped
1 pound skirt steak 1 Tablespoon jalapeño, diced
1 teaspoon cumin 1 teaspoon lime juice
½ teaspoon salt 1 garlic clove
½ teaspoon red pepper 1 medium avocado, diced
1 tomato, diced 8 corn tortillas
Combine juice from 2 limes, cumin, salt and red pepper in Ziploc. Add steak and marinate in frig for 3 hours.
Grill steak 10 minutes on each side.
Let stand 10 minutes.
Slice into ½” pieces.
Combine tomato, cilantro, jalapeño, lime juice, garlic and avocado.
Warm each tortilla over gas flame and serve with steak and salsa.
The meat looks really undercooked here but I know my mom will appreciate the rare beef. I ended up packing up this carne asada and taking it to a friend. I left him instructions to reheat the beef in a hot skillet which will give him the opportunity to cook it to his desired doneness.
These carne asada tacos are really good especially when you use really good skirt steak.
Ciao!
Lime juice form 2 limes 3 Tablespoons cilantro, chopped
1 pound skirt steak 1 Tablespoon jalapeño, diced
1 teaspoon cumin 1 teaspoon lime juice
½ teaspoon salt 1 garlic clove
½ teaspoon red pepper 1 medium avocado, diced
1 tomato, diced 8 corn tortillas
Combine juice from 2 limes, cumin, salt and red pepper in Ziploc. Add steak and marinate in frig for 3 hours. Grill steak 10 minutes on each side. Let stand 10 minutes. Slice into ½” pieces. Combine tomato, cilantro, jalapeño, lime juice, garlic and avocado. Warm each tortilla over gas flame and serve with steak and salsa.
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