By Sasha Gordanier
Prepare the marinade by combining the juice of 1 lime, 1/4 cup orange juice, 1 minced garlic clove, 1 tsp cumin, 1 tbsp olive oil, and salt and pepper to taste in a shallow dish.
Place the 12 oz flank or skirt steak in the marinade, ensuring it is well coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for more flavor.
While the steak is marinating, prepare the guacamole. Mash 1 ripe avocado in a bowl. Stir in 1/4 cup of the chopped cilantro, half of the diced red onion, juice from half a lime, and salt to taste.
Heat a grill or skillet over medium-high heat. Once hot, remove the steak from the marinade and grill for about 4-5 minutes per side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing thinly against the grain.
Warm the 6 corn tortillas on a dry skillet for about 30 seconds on each side or until soft and pliable.
Assemble the tacos: place a few slices of steak onto each tortilla. Top with a spoonful of guacamole, a sprinkle of the remaining cilantro, a tablespoon of diced red onion, and a couple of tablespoons of cooked black beans. Add a squeeze of lime juice if desired.
Serve the tacos immediately and enjoy!
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This Mexican Tacos Dinner recipe is ready in 1 hour and features Flank or skirt steak, Small corn tortillas, Lime and other delicious ingredients. Contains 530 calories total.
Prepare the marinade by combining the juice of 1 lime, 1/4 cup orange juice, 1 minced garlic clove, 1 tsp cumin, 1 tbsp olive oil, and salt and pepper to taste in a shallow dish.
Place the 12 oz flank or skirt steak in the marinade, ensuring it is well coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for more flavor.
While the steak is marinating, prepare the guacamole. Mash 1 ripe avocado in a bowl. Stir in 1/4 cup of the chopped cilantro, half of the diced red onion, juice from half a lime, and salt to taste.
Heat a grill or skillet over medium-high heat. Once hot, remove the steak from the marinade and grill for about 4-5 minutes per side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing thinly against the grain.
Warm the 6 corn tortillas on a dry skillet for about 30 seconds on each side or until soft and pliable.
Assemble the tacos: place a few slices of steak onto each tortilla. Top with a spoonful of guacamole, a sprinkle of the remaining cilantro, a tablespoon of diced red onion, and a couple of tablespoons of cooked black beans. Add a squeeze of lime juice if desired.
Serve the tacos immediately and enjoy!
Calories per Serving: 530
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