Carne Asada with Avocado Pico De Gallo

It kind of goes against the grain of common sense that when the weather gets hot, I crave spicy, hot food.  You would think that Mexican food would lose some of it's appeal when the temperatures rise but for me, it's quite the contrary.  I prefer to eat Mexican cuisine in the summer instead of in the colder months.  Anyone else feel this way, or is it just me?  

I make this carne asada recipe with steak sometimes and other times, I make it with chicken.  It is good both ways but be sure not to skimp on the avocado pica de gallo - it's amazing.   
   
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.





Heat Big Green Egg to 400 and cook steak 3 minutes on each side.  Let stand 10 minutes.

Slice into ½” pieces.








Combine tomato, cilantro, jalapeno, lime juice, garlic and avocado.

Warm each tortilla over gas flame and serve with steak and salsa.

Tortilla meals are so hard to photograph.  I don't think that my pictures really did this meal justice but trust me - it's delicious. 

Ciao!

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.  Heat pan to high, spray with cooking spray and cook steak 3 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.