By Brittanie Peterson
In a bowl, mix together the juice of 1 lime, 2 tablespoons of olive oil, 2 cloves of minced garlic, salt, and black pepper to create a marinade. Coat the flank steak with the marinade, cover, and refrigerate for at least 20 minutes.
While the steak is marinating, slice the bell peppers and onion into thin strips. Toss them with 1 tablespoon olive oil, salt, and black pepper.
Preheat a grill or pan over medium-high heat. Grill the marinated steak for about 6-7 minutes on each side for medium-rare. Adjust the cooking time based on your preferred doneness.
Remove the steak from the grill and let it rest for 5 minutes before slicing it thinly across the grain.
On the same grill or pan, cook the bell peppers and onion until they are charred and tender, about 5-7 minutes, stirring occasionally.
Meanwhile, mash the avocados in a bowl. Add the juice of 1 lime, 1 minced garlic clove, chopped cilantro, salt, and black pepper to taste. Mix well to make guacamole.
Warm the corn tortillas on the grill or in a pan until they are pliable and slightly charred.
Assemble the tacos by placing slices of steak in each tortilla, topped with grilled peppers and onion, a spoonful of guacamole, and crumbled cotija cheese if desired.
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By Brittanie Peterson
This Mexican Tacos Grilled Dinner recipe is ready in 45 minutes and features flank steak, corn tortillas, bell peppers and other delicious ingredients. Contains 510 calories total.
In a bowl, mix together the juice of 1 lime, 2 tablespoons of olive oil, 2 cloves of minced garlic, salt, and black pepper to create a marinade. Coat the flank steak with the marinade, cover, and refrigerate for at least 20 minutes.
While the steak is marinating, slice the bell peppers and onion into thin strips. Toss them with 1 tablespoon olive oil, salt, and black pepper.
Preheat a grill or pan over medium-high heat. Grill the marinated steak for about 6-7 minutes on each side for medium-rare. Adjust the cooking time based on your preferred doneness.
Remove the steak from the grill and let it rest for 5 minutes before slicing it thinly across the grain.
On the same grill or pan, cook the bell peppers and onion until they are charred and tender, about 5-7 minutes, stirring occasionally.
Meanwhile, mash the avocados in a bowl. Add the juice of 1 lime, 1 minced garlic clove, chopped cilantro, salt, and black pepper to taste. Mix well to make guacamole.
Warm the corn tortillas on the grill or in a pan until they are pliable and slightly charred.
Assemble the tacos by placing slices of steak in each tortilla, topped with grilled peppers and onion, a spoonful of guacamole, and crumbled cotija cheese if desired.
Calories per Serving: 510
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